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CONCORD Library

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Kochen / Kornelia Freier ; Nicola Humpert ; Silvana Kröhn [DEEEP-GUIDE-2015-354] Das Unterrichtsmaterial wurde gemeinsam mit dem Berliner Oberstufenzentrum Gastgewerbe herausgegeben und umfasst fünf Themenblöcke: ◦ Fisch (Überfischung, Label, nachhaltiger Fisch) ◦ Schweinefleisch (religiöse Speisevorschriften, Biofleisch) ◦ Rindfleisch (Umweltauswirkungen des Rindfleischkonsums) ◦ Geflügelfleisch (Exporte von Geflügelresten nach Westafrika) ◦ Tomaten (regionales/saisonales Gemüse, EU-Agrarsubventionen, Arbeitsbedingungen) External link: Fulltext Detailed record

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