Food is too cheap! Food is too expensive! Discussions about pricing seem to go round in circles. But it's actually quite simple: We want to create as much of a positive impact as possible – for people and the planet – at the lowest possible price.
gebana's products may sometimes be a little more expensive than you're used to. There are many complex reasons for this, and they are linked to our costs. Find out how our prices are calculated and how we're reducing them.
The quality of the meat from laying chicken breeds is just as high as the meat from broiler chickens. Only the preparation time is a little longer. Pulled chicken is a perfect complement to the freshness of our mangos in this salad. Recipe by Nicole Giger, Mag’s Frisch
Food blogger Corinna Frei ordered a whole young goat from our “nationwide, straight from the farm” range. In this report, she shows us what she did with it – including a recipe for a Jamaican-inspired goat curry.
These little nut-based treats are vegan and can be prepared without an oven. Recipe by Magdalena Schiefer, Magda mag das
If you want to buy honey produced in Switzerland or Germany, you'll find it at farm shops or delis. But you're unlikely to find it at the supermarket and gebana doesn't carry it either. The reason is simple: local beekeepers don't produce enough to meet the current demand.
Sweet, sour and sophisticated: these rolls with rhubarb and our almond paste and cashew flour are definitely worth trying out! Recipe by Marie-Thérèse from Küchenzauber
Our Brazil nuts come from Coopavam in Brazil. The cooperative provides an income to more than 300 families in the heart of the rainforest. Co-founder Luzirene Coelho Lustosa explains how she helped make the small-scale project a success and thereby protect the forest in a country where deforestation and huge monocultures are everywhere.
A reinterpretation of a classic: This carrot cake is wonderfully moist and not too sweet. Instead of almonds, our ground cashews are used for this recipe. Recipe by Judith Erdin, streusel.ch
Wonderful breads can be baked from the millet species Fonio. Whether aromatic Fonio sourdough bread with a nutty flavour or gluten-free bread made from your own Fonio starter - Fonio is the basis for these delicious bread recipes. Recipe from Alexis Görtz, Edible Alchemy
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