For breakfast I usually have something quick and easy on workdays, so for today I chose some fruit and queso-batido, which I actually don’t kbow how to properly translate in English but it’s essentially a cross-breed between yogurt and cheese spread.

The ingredients are: semi-skimmed milk and milk enzymes.  The company that produces the queso-batido is based in Alsace, France, and is part of a cooperative of a total of 300 farmers.  I couldn’t find information on how the company makes their product, but in general to produce yogurt it takes a lot of heating and cooling.  I took some facts from the Stonyfield Organics website, where they state that in 2008 they used as much electricity as 1400 American homes used put together! That’s a lot, considering that the average American household consumes 18, 000 KwHours/year, that’s about 4.3 acres of forest land per year per home.  In total, just one energy-efficient and organic yogurt company eats up 6020 acres of forest land if it were powered by biofuels.  To make a comparison, 6000 acres are equivalent to the amount of land Kiribati leaders are planning to buy on the island of Fiji to insure they can move their entire population 103,000 people on the Island as their own land is immediately threatened by rising sea levels due to climate change.

As for the fruits, I ate a peach and some watermelon, both grown within the municipality of Barcelona and with organic farming methods.