Sustainable cooking competition in German

FitGreenMind X Goethe-Institut London

Maya Leinenbach is one of Germany's best-known food bloggers © Maya Leinenbach

Whether you are young person in Germany or in the UK – there is one thing that concerns us all in the same way: climate change! Besides taking to the streets in Fridays for Future protests or reducing flying, there are many small, day-to-day habits you can tweak to live a more sustainable life.

Did you know, for example, that a vegandiet results in a 75% reduction in climate-heating emissions, water pollution andland use compared to a diet with a dailymeat intake of 100g? Cooking vegandishes is often still seen as more work orrequiring difficult-to-find ingredients, but19-year old cooking influencer Maya(FitGreenMind) from Germany shows usthat it’s actually pretty easy: She createssuper-fast, yummy recipes that makeeating vegan tasty and fun – and you caneven learn some German along the way!

More than 3 million followers are alreadyon their cooking journey, and we hope toget you involved as well!

FitGreenMind Competition: And the winners are…

On Monday, 25th March 2024, German vegan food blogger Maya (FitGreenMind) visited the winners of the Goethe-Institut London’s Sustainable Cooking and German competition for a fun vegan muffin baking session and a Q&A. 

The winners of the competition were the German Fun Club – a group of 10-13 year old pupils from both Channing School and St. Joseph Catholic Primary School, who entered the competition with a vegan take on the traditional German Vanillekipferl and a FitGreenMind song dedicated to Maya –congratulations!

The lucky winners got to ask Maya the questions that interested them most (Favourite dish? Well, who doesn’t love a lasagna…?!) and baked delicious vegan dark chocolate muffins, following Maya’s very own recipe. 

Here are some impressions of the day:

Maya Leinenbach is one of Germany's best-known food bloggers © Maya Leinenbach

Questions?

We are looking forward to hearing from you.

Logo: GIMAGINE project