MORITZ
MORITZ
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Food of the Antarctica
Food of the Antarctica
McMurdo Station
Great Wall Station
Station Dome Concordia
McMurdo Station
McMurdo Station
McMurdo is the largest station in Antarctica. It is located in the New Zealand claimed part of Antarctica and is run by the US. The village-like Station can provide space for a maximum of 1500 people.
Food supply is based on five components:
Non-perishable and Shelf-Stable Items
Frozen and Refrigerated Foods
Fresh Products (If available)
Prepared and Convenience Foods
Local Production
The majority of food supplies are transported to the McMurdo Station via airlift. Cargo planes fly from Christchurch, New Zealand, to the nearby Pegasus Field airstrip.
Some food supplies are also delivered by sea during the Antarctic summer when shipping routes are open. Cargo ships depart from Christchurch and travel to Antarctica, docking at ports to unload supplies.
The McMurdo Station utilizes the Eden ISS (International Space Station) project to locally produce a limited amount of fresh food. Eden ISS is a greenhouse facility designed for extreme environments, including Antarctica. It employs hydroponic and aeroponic cultivation techniques, using nutrient-rich water instead of soil, to grow vegetables such as lettuce, tomatoes, cucumbers, and herbs indoors.
https://www.wissenschaft-x.com/7-examples-to-what-happens-if-you-try-to-cook-at-940f-in-antarctica
Station Dome Concordia
Station Dome Concordia
LikeMcMurdo, Concordia relies heavily on airlifted supplies. Cargo planes fly from departure points such as Punta Arenas, Chile.
Smaller stations like Concordia don't have the resources of a monster like McMurdo, but the employees still have a wide selection of food. This station has specialized Italian chefs who prepare a lot of pasta, pizza, and risotto for employees.
https://www.wissenschaft-x.com/7-examples-to-what-happens-if-you-try-to-cook-at-940f-in-antarctica
Great Wall Station
Great Wall Station
"As far as vegetables are concerned, we mainly eat cabbage because it's easy to store. The supply ship comes by regularly, but by the time it arrives, half of the vegetables have already rotted. Our cabbage supplies last for two months. But in winter, we mainly eat frozen food, such as frozen vegetables, frozen fish and frozen beef."
"Although the fruit and vegetables do not spoil, they are no longer fresh. After a few weeks, the vegetables have lost all flavor. Not only is life out there empty and lonely for the people, but so is the taste."
DON´T LET GOOD FOOD TURN BAD
DON´T LET GOOD FOOD TURN BAD
According to the Food and Agriculture Organization of the United Nations (FAO), around a third of all food produced worldwide is lost or wasted. This is despite the fact that in 2019 there were around 690 million people worldwide who were undernourished or did not have enough food to meet their daily energy needs. (FAO) According to the World Health Organization (WHO), around 9 million people die every year as a direct result of malnutrition.
Of course, it is primarily the people who do not see or feel food shortages in their immediate environment who throw away so much food. They do not have to fight for every meal and therefore do not see the need to fight the deterioration of food at all costs.
They don't understand that they are taking something away from others with their wasteful lifestyle. Wasting is stealing!
But how can we, who live in prosperity, learn to fight not to waste our food? Maybe learning from those who really have to fight could be the way. To look at those who, despite extreme conditions and poorer technical and infrastructural possibilities, manage to throw away almost no food.
WAYS TO CONSERVATION
WAYS TO CONSERVATION
Preserving:
prepared food is placed in clean jars or containers and then the hot preserving liquid is poured over it. It is important to ensure that the food is completely covered by the liquid to ensure even preservation. Liquid can be vinegar, salt or sugar solution.
Canning:
food is placed in jars or cans, sealed, and then heated to destroy microorganisms that cause spoilage. This heating process also creates a vacuum seal, preventing the entry of air and further microbial contamination. High acidity or sugar content in the food helps to inhibit bacterial growth. Food is heated directly in the airtight jar. The flavor of the food is also preserved without artificial preservatives.
Freeze:
Freezing food slows down the growth of microorganisms and enzymatic activity by reducing the temperature to below freezing point. Ice crystals that form during freezing can cause cellular damage in some foods, but proper packaging and quick freezing methods can minimize this. Freezing preserves the texture, flavor, and nutritional content of many foods
Smoking:
exposing food to smoke from burning wood or other materials. The smoke contains compounds that have antimicrobial properties, and the low heat used in smoking helps to dry the food and further inhibit microbial growth. Additionally, smoking imparts flavor to the food, enhancing its taste and aroma.
Dehydrate:
removing moisture from food, which inhibits the growth of bacteria, yeast, and mold. This can be achieved through air-drying, sun-drying, or using specialized dehydrators. Removing moisture also reduces the weight and volume of food, making it more convenient for storage and transportation.
Live Storage:
Live storage can apply to both plants and animals. In the case of plants, storage with the root in a substrate (e.g. soil or water) is possible. In the case of animals, this refers to keeping the animals alive until immediately before preparation. This method should be treated with caution as it is often unsuitable and can lead to questionable husbandry.
Hugo PorPsch, Kowloon Walled City, ORF 1988
Zine: A STORY ABOUT CRIMINALS
Zine: A STORY ABOUT CRIMINALS
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