A salad with tropical flavours.

The restaurant’s cuisine blends fresh ingredients with an approach that combines culinary pleasure and well-being. The avocado and papaya salad with passion fruit vinaigrette brings tropical flavours to the table and, according to the hotel, provides a variety of valuable nutrients.

• Papaya contains vitamins C and A, among other nutrients, and is traditionally associated with aiding digestion due to its enzyme papain.
• Avocado, on the other hand, provides monounsaturated fatty acids, dietary fiber, as well as potassium and vitamin E. This combination can keep you feeling full for a long time and supports the absorption of fat-soluble vitamins.
• The seeds of papaya and passion fruit contain dietary fiber and antioxidant plant compounds, while also providing a slightly spicy crunch.

These fruits grow in places where there is no winter

Avocados, papayas, and passion fruits are grown locally in Tenerife, meaning they can be transported over short distances. As is well known, the problem with avocados is their high water consumption. Combined with long transport distances, this results in a poor environmental footprint for these superfruits.

Sourcing avocados more sustainably

Through Gebana, you can order avocados from Crete, where farmers have partnered with the University of Crete to implement drip irrigation systems and collect rainwater. Harvesting takes place in November. Another option is CrowdContainer in Switzerland, where you can order organic avocados from southern Spain in May.

Papayas are often transported by air to arrive at the optimal stage of ripeness (hence their poor environmental footprint). According to the IFEU Institute, passion fruits fare slightly better because they are sometimes transported by ship. Incidentally, fresh passion fruit usually has a better environmental footprint than passion fruit juice.

Here, too, we recommend Gebana and Crowdfarming. There, you can buy exotic fruits directly from the farms you support. Since you’re buying in bulk, you can share with friends and family—or make a party-sized batch of avocado-papaya salad. 🙂

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Avocado and Papaya Salad with Passion Fruit Vinaigrette

Tropical summer salad from the OCEANO Health Spa Hotel in Tenerife. Delicious, healthy, and light. Perfect for those watching their diet.

Course Side Dish, Snack

Cuisine European

Keyword Vegan

Ingredients

• 150 g Papaya (from Tenerife)
• 1/2 Ripe avocado (from Tenerife)
• 1 lime (juice) or apple cider vinegar
• 1 tbsp Apple cider vinegar
• 1 Passion fruit alternatively, natural organic passion fruit juice
• 1 tbsp Olive oil
• 1 tsp pink pepper
• Salat optional (for decoration)
• young shoots for decoration optional

Instructions

• Peel the papaya, remove the seeds (set aside 9–10 seeds), and cut the flesh into cubes.
• Cut the avocado in half and remove the pit. Then, dice it.
• Gently mix the papaya and avocado with lime juice in a bowl (this will prevent the avocado from oxidizing and turning brown).
• In a separate bowl, combine the passion fruit juice or pulp with apple cider vinegar and olive oil.
• Season with salt and whisk everything well.
• Arrange the washed lettuce leaves and papaya-avocado salad attractively on a plate (for example, use a ring mold)
• Now, drizzle the salad with passion fruit vinaigrette made from vinegar and oil.
• For the final step, sprinkle pink peppercorns, reserved papaya seeds, and sprouts on top.

Der Beitrag Summer Recipe from Tenerife: Avocado and Papaya Salad with Passion Fruit Vinaigrette erschien zuerst auf GREEN TRAVEL BLOG.

Vegan Fine Dining as an Experience: OMNIA Plant-Based Restaurant at Paradiso Pure.Living in South Tyrol

A restaurant with just six tables. A nine-course menu. And a tattooed female chef who can cook up stories from the mystical forest.

At OMNIA plant-based restaurant in Paradiso Pure.Living Vegan Hotel in the Dolomites, vegan cuisine is elevated to a theatrical experience. Executive Chef Aggeliki Charami is one of the most exciting voices in South Tyrol’s plant-based fine dining scene. Her menu tells stories and is full of mystery—and at OMNIA, she personally presents each course. Before that, however, you’ll get a glimpse into the kitchen, where fermentation techniques such as koji and SCOBY are explained. The entire evening is an intimate “Meet the Creator of Your Dish” experience, and the restaurant has already received multiple awards in its first year, including from Gault&Millau and Identità Golose.

• Web link: Omnia Plant-Based Restaurant
  

Intimate, minimalist, and intense: The Secret Forest Dinner at the Klosterhof in Bayerisch Gmain

One table. Twelve seats. A location you’ve never been to before.

At the “Secret Forest Dinner” at the Klosterhof — Alpine Hideaway & Spa, fine dining is celebrated in a unique way — without the typical restaurant setting. Instead you will find nature, ambiance, and surprises.

Head Chef Sascha Förster and his team will prepare the dishes right before your eyes. You’ll sit at the Chef’s Table with the other guests, watch each course come together, and learn about the techniques, ingredients, and creative ideas behind them. The experience is all about the atmosphere and making new connections.

• Web link: Secret Forest Fine Dining Experience
  

From farm to table: Stanglwirt in Tyrol

Luxury, organic farm, and celebrity chefs.

Did you know that the Stanglwirt Organic and Wellness Resort considers itself an organic farm before anything else? “Our farming has shaped the resort for generations and is central to who we are,” they explain. They source meat and dairy products directly from their own production.

Guests can experience this in a variety of ways, such as by taking the Kaiserschmarrn class offered as part of the weekly program. There are also culinary experiences featuring well-known personalities (past guests have included Sally from Sally’s Bakery and Sarah Wiener, for example).

• The next highlight, for which you can already sign up, is the “Kitchen Party — Spoon and Glass” with Tim Mälzer and other renowned chefs. Date: November 12, 2026

Culinary Night Ride: Experience the Rittner Bahn in South Tyrol

Four stops, four courses, an evening aboard a historic train.

At 7 p.m., board the historic Rittner Bahn at the Oberbozen train station. Take in the scenery as you travel to four stops, each with a different restaurant serving a course. One of these establishments is the Apipura hotel rinner, a Green PearlsⓇ hotel with its own organic apiary and a member of “Bio Fair Südtirol.” The culinary journey is accompanied by wine, juices, and music. The journey ends around midnight.

• Here you will find the upcoming dates for the Culinary Night Ride
  

Cheese Fondue with a View of the Matterhorn: Bella Vista, Zermatt

Fondue is as much a part of Switzerland as its mountains. Here, however, it’s presented in a particularly special way.

At the Bella Vista Zermatt hotel, you can enjoy fondue served from a wooden barrel on the terrace. As you let the regional cheese, such as that from local producer Walker, melt in your mouth, your gaze can wander directly to the Matterhorn.

Two barrels are enough for eight people, and a “nightcap” is served at the end.

• Web link: Fondue with a View of the Matterhorn
  

Alpine apas-Show-Cooking: OLM Nature Escape

Tapas in South Tyrol? Here, dining is a social experience.

OLM Nature Escape offers tapas-style dining with show cooking. Hot and cold dishes are prepared right before your eyes and served family-style. Everyone gets to try everything, and everyone is guaranteed to leave satisfied.

At the Apéro Dinner, the tapas are inspired by cuisines from around the world, while at Olm Local, only regional products and dishes are used.

• The APÈRO Dinner is served every Thursday, and OLM Local is available every Wednesday and Saturday for €35.00 per person; these options are offered exclusively to guests of the aparthotel.

Slow Food Workshop at Schloss Lerchenhof, Carinthia

How is bacon actually made?

That’s exactly what you can learn at Schloss Lerchenhof. During the “Fascination with Speck” workshop, you’ll experience the entire production process of speck, from the raw ingredients to the finished product, over the course of a two-day program.

You’ll gain hands-on experience, learn traditional techniques, and develop an appreciation for the time and expertise that goes into making these products. It’s a true “nose-to-tail” experience. After the curing period, you’ll receive 500 grams of bacon shipped right to your home.

• Here are the dates for the bacon workshop
  

Farm-to-Table & Insights: ADLER Lodge RITTEN in South Tyrol

A look behind the scenes at a farm-to-table resort.

The ADLER Lodge RITTEN is known for its farm-to-table concept. Here, you won’t just get fresh produce on your plate; you can also take guided tours from the kitchen garden to the kitchen. There, you’ll see how the kitchen staff prepares meals for around 90 guests each day, including the planning, processes, and teamwork involved. Additionally, you can visit local producers, such as the “Rittner Milchbuam,” who supply milk and yogurt.

A little piece of Liguria for you to create: Relais del Maro

Bella Italia. In Liguria, you’ll get hands-on and learn how to make authentic pasta and pesto.

The Relais del Maro is an Albergo Diffuso in the small village of Borgomaro (in the Imperia hinterland), and it is deeply rooted in the region. The hotel recommends the following culinary experience:

• Pesto Workshop at Petricor: Learn to make pesto the traditional way using a mortar and freshly harvested basil.
• Cooking Class at Tenuta della Prea: Make pasta, eat together, and listen to stories.

The small classes combine cooking with conversation and culture. They’re perfect if you want to eat and learn something new.

Game cuisine with a twist at Naturresort Gerbehof on Lake Constance

Enjoying meat mindfully—but how?

At Naturresort Gerbehof, the game served comes from the surrounding area. Host Bruno Wagner and his son are hunters and are familiar with the local wildlife.

The resort’s approach involves short supply chains, transparent sourcing, and respectful treatment of the animals. Game meat differs from conventionally produced meat due to the animals’ free-range lifestyle and natural diet. Among the culinary highlights is venison during hunting season (closed season is February through April); a recipe is available here.

Conclusion: Food as a gateway to the world

Food experiences, such as plant-based fine dining, traditional culinary arts, or cooking together, can make travel more meaningful. You take home not only impressions, but also knowledge, conversations, and memories. The key is to appreciate and respect food.

Save this article for your next culinary journey. 

Der Beitrag 10 culinary experiences that combine enjoyment with responsibility while on vacation erschien zuerst auf GREEN TRAVEL BLOG.

Straight from the region

The venison comes directly from the area surrounding the resort: in addition to their roles as hosts and organic farmers, hotel co-owners Bruno Wagner and his son Ralph are hunters. Short supply chains and direct connections to the origin of products play a central role at the hotel. This applies not only to the meat but also to all other products used in the kitchen. Organic quality and close partnerships are extremely important to the Wagners. Their advice: Do the same at home. Buy the ingredients you need for your recipe at the weekly market, from a local hunter, or at a regional farm stand.

Is game meat better?

Game meat differs from conventionally produced livestock meat in several ways. The animals live in the wild, move about freely, and feed on the resources of their natural habitat. This eliminates factors such as confinement in barns, feed production, and medications, all of which contribute to environmental impacts in the meat industry.

However, the specific context is always crucial, including regional populations, adherence to closed seasons, proper hunting practices, and complete processing. When these aspects are taken into account, as they are at the Naturresort Gerbehof, game meat is the (slightly) better choice for the environment and animal welfare.

Spices typically used in venison stew

The classic spices that European cuisine has used for centuries define this ragout’s flavor profile. Juniper and bay leaves—also grown in Germany—play a particularly prominent role and enhance the robust flavor of the game meat.

Allspice and cloves complement the blend with warm, slightly sweet notes. These spices originate from tropical regions and must be imported, so look for organic spices with the Fairtrade seal.

Tip: The hotel recommends adding a spoonful of lingonberry jelly for a fruity touch. The combination of hearty game and sweetness has a long tradition in German cuisine.

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Venison ragout and steak from the Gerbehof Nature Resort (German organic cuisine)

The eco-hotel shared one of its favorite recipes with us, featuring venison straight from the forest and prepared in the traditional style of the Lake Constance region.

Course Main Course

Cuisine german

Keyword game meat

Ingredients

• 500 g Venison
• 4 pieces Venison steak
• 1 l Game stock
• 100 g Carrots
• 100 g Celery
• 100 g Onions
• 100 g Leek
• 200 ml Red wine
• 1 tbsp Tomato paste
• Wild spices (or allspice, bay leaves, juniper berries, cloves)
• Cranberry jelly

Instructions

• Cut the meat into 1-cm cubes.
• Wash, trim, and cube the vegetables.
• Season the meat with salt and pepper, then sear it in hot oil, and finally add the vegetables and cook them together.
• When everything is browned, add the tomato paste, stir briefly, and let it simmer for a moment.
• Deglaze with red wine, scraping the mixture off the bottom. Repeat this process two or three times.
• We only add the game seasoning and all the other spices now.
• Add the game stock and let it simmer over medium heat.
• After about 20–30 minutes, the meat should be cooked through; season to taste if necessary.
• Ten minutes before the ragout is ready, season the steaks with salt and pepper, sear them in a hot pan. (Depending on their thickness, cook them for two minutes on each side, then let them rest, wrapped in foil, to retain the juices.)

Der Beitrag Recipe: “Venison served two ways” from Naturresort Gerbehof on Lake Constance erschien zuerst auf GREEN TRAVEL BLOG.

Wild garlic—the wild herb right outside your door

Wild garlic is one of the first wild herbs to sprout each year, and for many, its appearance is a true highlight of spring. It grows mainly in shady deciduous forests, often forming entire carpets. What about its flavor? Intensely garlicky, yet fresher and greener. The best way to identify it is to rub a leaf between your fingers. The intense garlic scent is unmistakable.

If you’re unsure how to identify wild garlic reliably (and avoid mistaking it for poisonous look-alikes), check out our Insight article via the link. There, we’ll show you what to look for and provide ideas for recipes using wild garlic.

Baked falafel instead of fried

At Klosterhof – Alpine Hideaway & Spa, the connection between nature and mindful eating is paramount. As a wellness hotel, the staff focuses on using fresh, regional, organic ingredients to create light, easy-to-digest cuisine. For example, the falafel here is baked in the oven instead of being deep-fried in oil. This reduces fat without sacrificing flavor.

To achieve the ideal texture, it is best to prepare the chickpeas yourself. Soak them in water overnight and then cook them in a pressure cooker for about 25 minutes, depending on the appliance, until they are soft and can easily be mashed but still retain their shape.

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Falafel with wild garlic

Springtime falafel with fresh wild garlic. Recipe from the Klosterhof - Alpine Hideaway & Spa. It grows right in the woods surrounding this sustainable hotel.

Course Appetizer

Cuisine European

Keyword Falafel, Spring

Servings 15

Ingredients

• 300 g Chickpeas Cooked and well drained
• 50 g Orange carrots Organic
• 50 g Yellow carrots Organic
• 25 g Parsley
• 20 g Fresh wild garlic
• 60 g Chopped onion
• 70 g Chickpea flour (if you don't have any, regular flour will work too)
• 40 g Tahini
• 20 g Lemon juice
• 20 g Sunflower oil Organic
• 8 g Salt (1 to 1.5 heaped teaspoons)
• 2 g Ras el Hanout (1 heaped teaspoon)
• 2 g Garam Masala (1 heaped teaspoon)
• 1 g Cayenne pepper (1 level teaspoon)

Instructions

• Preheat the oven to 160 °C (convection).
• Finely grate the carrots.
• Finely chop the parsley, wild garlic, and onion.
• Place the chickpeas in a large bowl and roughly mash them with a fork or potato masher. A slightly chunky texture is ideal, so do not puree them completely.
• Stir in the onion, carrots, parsley, and wild garlic.
• Add the tahini, lemon juice, and sunflower oil.
• Season with salt, ras el hanout, garam masala, and cayenne pepper.
• Finally, fold in the chickpea flour until the mixture is easy to shape. If the mixture is too wet, add a little more chickpea flour.
• Using damp hands, shape the falafel mixture into about 15 small balls, flattening them slightly.
• Arrange the falafel on a baking sheet lined with parchment paper. Bake at 160 °C for about 5 minutes.
• Then, either bake at 180°C for another 5–10 minutes or fry in a pan with a little oil until golden brown.
Serve with a yoghurt and lemon dip, a little extra tahini or a fresh spring salad.

Der Beitrag Wild Garlic Falafel from the Klosterhof: A Vegan Spring Recipe erschien zuerst auf GREEN TRAVEL BLOG.

Schlutzkrapfen with spinach, grey cheese, and apple chip butter

Schlutzkrapfen, or “Schlutzer” in the local dialect, are crescent-shaped dumplings made with a mixture of rye and wheat flour. The high rye content of the dough is characteristic of South Tyrol. It gives the dumplings their robust flavor and slightly dark color. Traditionally, you fill them with spinach and curd cheese and often supplement with potatoes, onions, and spicy cheese. In the Ahrntal Valley, however, they usually use gray cheese—a regional sour milk cheese with an intense aroma and long tradition— instead.

Seasonal cooking in South Tyrol in the spring

The best time for fresh spinach is in the spring and fall. Outside of those seasons, you can use frozen spinach, but its carbon footprint is naturally worse than that of fresh spinach from the weekly market.

To cook completely sustainably, use organic spinach grown locally, organic eggs from farms in your area that practice humane husbandry, and flour from the nearest mill (it doesn’t have to be from South Tyrol). 🙂

Special features and refinements of OLM Schlutzkrapfen

In his version of Schlutzkrapfen, Berni Aichner combines tradition with contemporary lightness. Brown butter adds a nutty depth, and apple chips contribute a slightly sweet, fruity note. The Schlutzkrapfen with apple chips are among the guests’ favorites at PRENN°, especially after a day spent outdoors. They simply taste like a vacation in South Tyrol.

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Ahrntal Schlutzkrapfen with gray cheese and apple chip butter

This classic recipe has a long tradition in South Tyrol, and Benie Aichner prepares it at OLM Nature Escape according to the highest standards of fine dining using sustainable, organic ingredients.

Course Dinner

Cuisine European

Keyword hearty, Schlutzer, Schlutzkrapfen, South Tyrol, Tradition

Servings 4 people

Ingredients

For the Schultz dough

• 150 g Rye flour Organic
• 150 g Wheat flour Organic
• 50 ml Water
• a little Oil
• 1 pinch Salt

Filling

• 100 g Spinach cooked and finely chopped
• 1/2 Onion finely chopped and sautéed
• 20 g Butter
• 100 g Cooked mashed potatoes
• 100 g Curd cheese dry (drain water through a sieve)
• 2 tbsp Chives chopped
• 2 tbsp Parmesan cheese grated
• Salt
• Pepper
• Nutmeg

For melting

• Brown butter
• Chives
• Ahrntal gray cheese
• Apple chips

Instructions

• Knead all the ingredients for the dough into a firm, smooth dough and let it rest for a while.
• For the filling, mix all ingredients well and season to taste.
• Roll out the dough thinly with a pasta machine (or rolling pin) and cut out round pieces of dough.
• Place some filling in the center of the dough sheet and fold into a Schlutzkrapfen.
• Seal the edges of the dough well with your hands (press down).
• Then cook the Schlutzkrapfen in salted water for approx. 3 minutes and serve.
• Melt in a pan with brown butter, Ahrntal gray cheese, and apple chips, and serve with chopped chives.

Der Beitrag Ahrntal Schlutzkrapfen recipe from Prenn° Restaurant in South Tyrol erschien zuerst auf GREEN TRAVEL BLOG.

At our Green Pearls® accommodations, several chefs have a significant impact on their establishments through their culinary expertise. In fact, some guests travel specifically to experience their cuisine.

Vegan fine dining on the Seiser Alm: a journey to the restaurant and its awards

Aggeliki Charami, Paradiso Pure.Living · LA VIMEA · OMNIA plant-based restaurant

A perfect example of this new breed of sustainable chefs is Aggeliki Charami. She is considered one of the most innovative vegan chefs in the Alps. In just two years in South Tyrol, the Greek-born chef has built a remarkable career and won a number of awards (including from Gault&Millau).

Ageliki Charami arrived in South Tyrol as an outsider, but her vision for vegan fine dining was immediately recognised. And not only that. The hosts at the Paradiso Pure.Living Vegan Hotel gave her a lot of creative freedom. Together, they decided to take the long-awaited next step with Paradiso Pure.Living, evolving from a vegetarian-vegan concept to a fully vegan hotel. They have also created the OMNIA plant-based restaurant, where guests can experience Charami’s plant-based cuisine and special approach at a fine dining level, even independently of a hotel stay.

What sets her cuisine apart is her storytelling, which combines the dark, mystical mountain world with the Mediterranean joie de vivre of her Greek heritage. As a chef, she loves to experiment with fermentation, textures, and lesser-known regional produce. For her, sustainability and respect for ingredients form the basis of her work.

She also oversees the culinary concept at LA VIMEA, the adults-only vegan hotel in Naturns, working with her dedicated team, where the cuisine reflects a garden-inspired approach, complementing the more alpine and bold character of the dishes at Paradiso on the Alpe di Siusi.

Find out more about Aggeliki Charami in this interview.

South Tyrolean haute cuisine and celebrity chefs

Berni Aichner, PRENN° culinary director at OLM Nature Escape

Berni Aichner is another prime example of the impact a chef can have when a hotel grants him true freedom. As the culinary director of PRENN° at the young OLM Nature Escape, Aichner has had a decisive influence on the aparthotel’s culinary identity. He played a key role in Gault&Millau naming OLM Nature Escape the 2026 South Tyrolean Hotel of the Year.

Berni Aichner gained experience at the highest level, including working as a sous chef for Norbert Niederkofler, one of Italy’s most renowned three-star chefs. Today, he oversees the overall culinary concept, implementing his vision of contemporary slow food cuisine in South Tyrol’s Ahrntal Valley: regionally rooted, precisely crafted, and full of flavor.

The PRENN° is exclusively for hotel guests. However, Berni Aichner opens his kitchen to outside guests for select events. Whether it’s a four-handed dinner with Michelin-starred chef Theodor Falser or special cooking events with Reinhold Messner, Aichner’s cuisine is made accessible to a wider audience.

The following menu is a good example of what that tastes like: red tuna tartare with wild garlic and chanterelles; char with buckwheat miso, kohlrabi, and chive oil; an intense beetroot risotto; braised veal cheeks with potato and wasabi cream, watercress, burrata, and fried lemon powder; and, for dessert, marinated strawberries with balsamic ice cream, yogurt foam, and oatmeal crumble.

Allgäu cuisine reinterpreted

Erik Wendt, Hotel Das Rübezahl

Erik Wendt, the chef at Hotel Das Rübezahl, defines his cuisine succinctly as modern with great attention to detail. How does he combine cosmopolitanism and a love of home in a new culinary way? His answer: a great team, the finest ingredients, and a great deal of love for his job. He learned his trade at the Mercure Hotel in Leipzig and was discovered and promoted by Michael Lacher of the Alte Sonne in Ludwigsburg. After working at some of Germany’s best restaurants, he and his family moved to Schwangau in 2011 and joined the Hotel Das Rübezahl.

He recorded the knowledge and experience he gained over the years in his “white book,” which he gives to each of his trainees. The book provides the trainees with a basis for developing new recipes by listing all the basic recipes inside. But when Erik cooks, he doesn’t just prepare food; he creates happiness in a spoonful. It’s evident in every bite. Using the principle of the aroma circle, Erik creates dishes that appeal to all the senses with different flavors and textures.

One of his most famous creations is his vegetarian version of “Krautkrapfen,” an Allgäu specialty consisting of dough rolls with sauerkraut, onions, and apples. Read more about this dish and other must-try Allgäu cuisine in Erik Wendt’s blog post.

“Secret Forest” dinner events as a highlight and “special cuts” from dry-aged beef at the hotel

Sascha Förster, Klosterhof Alpine Hideaway & Spa

© Klosterhof Alpine Hideaway & SpaWhen you place yourself in the culinary hands of Sascha Förster and his team, you will experience gourmet moments at their finest. With enthusiasm and passion, he creates extraordinary menus for the guests of his regular fine dining experience, “Secret Forest”, among other things. You book a place at a secret location, a table with 12 seats, and a special fine dining menu from the chef. The ingredients for it come directly from the region and are seasonal.

Sascha Förster has designed the daily evening menu for guests at the Klosterhof – Alpine Hideaway & Spa as a “GenussArt Menu.” You can choose between “Chef’s Choice” (featuring whatever is currently available from the fields and forests), “Bergwiese” (traditional Alpine cuisine and modern variations thereof), and “Kraut & Rüben” (vegetarian and/or vegan creations). However, his latest passion is “Special Cuts” from dry aged beef. The in-house dry-ager (a special refrigerator for dry-aging beef) gives the meat “an intense aroma, incomparable tenderness, and depth of flavor.”

Enjoy sustainably sourced seafood and beloved family recipes

Giuseppe Schimmenti, ADLER Spa Resort SICILIA

For Giuseppe Schimmenti, Sicilian cuisine is more than just a culinary tradition; it’s a way of life. As the head chef at the ADLER Spa Resort SICILIA, he takes his guests on a culinary journey through the flavors, stories, and memories of his home island. Sicily, the largest island in the Mediterranean, influences his cuisine with its abundance of fish, seafood, Mediterranean herbs, olive oil, and citrus fruits, all of which are sourced locally from the immediate vicinity of the resort.

Food played an important role in Giuseppe’s childhood. His grandfather was a fisherman who brought home fresh fish daily, and his grandmother lovingly prepared pasta dishes, often incorporating squid ink. These memories of flavors, aromas, and family meals continue to influence his cuisine to this day. “When you stroll through the streets of Palermo, you quickly realize how central food is,” he says.

At the ADLER Spa Resort SICILIA, he translates this food culture into contemporary, sustainable hotel cuisine. Giuseppe places particular importance on high-quality ingredients and traditional production methods. For his homemade pasta, for example, he uses a Sicilian variety of ancient wheat native to the region that is ground in a traditional mill. Dishes such as maltagliati and tortellini stuffed with squid are among his and his guests’ favorites.

Giuseppe Schimmenti took us on a virtual culinary journey through Sicily for our blog, introducing us to the island’s must-try dishes.

25 years as a hotel chef in the heart of the Alpine National Park

Radenko Jovicic, Naturhotel Outside

The chef of Naturhotel Outside, Radenko Jovicic, has a moving story. He came to Matrei, Austria during the Yugoslavian War. The talented, self-taught chef has worked in the Naturhotel Outside’s family businesses for almost 25 years. In that time, he has literally worked his way up from janitor to head chef. Together with his team, he has set the goal of offering a “sustainable surprise of the senses” through his cuisine.

Guests can enjoy a freshly prepared snack every afternoon and a six-course gourmet menu every evening. Vegan and vegetarian options are always available. The menu also features homemade products, such as brown bread made from East Tyrolean original wheat, homemade jams, and syrups. Food from the nature hotel’s garden or the region finds its way into the kitchen. Radenko’s simple formula is, “The shorter the distance, the fresher the food. The closer the farm, the better the taste.”

Healthy & light cuisine for guests on the Atlantic coast

Fernando Hernández Izquierdo, OCÉANO Health Spa Hotel

Fernando Hernández Izquierdo has established a unique culinary experience at the OCÉANO Health Spa Hotel, blending traditional Canarian cuisine with the resort’s holistic approach to health.

His dishes feature classics like mojo, a spicy cold sauce, and fresh Atlantic fish. Rather than using complex techniques, he focuses on high-quality basic ingredients, gentle preparation, and clear flavors. Many of his dishes feature cumin, garlic, paprika, and fresh coriander, complemented by an abundance of vegetables, legumes, and regional crops. His goal? Healthy food that nourishes without weighing you down.

“Our goal is for guests to feel energized after eating, not tired or overwhelmed,” says Fernando Hernández Izquierdo. In the linked article, he reveals which dishes accomplish this and shares his recommendations for the must-try foods in Tenerife.

Head chef and “flavor gardener” in the Maldives

Hari Govindaraj, Gili Lankanfushi Malediven

Hari Govindaraj has led the kitchen team at Hotel Gili Lankanfushi with great talent and skill for over 13 years. Born in southern India, Govindaraj discovered his passion for cooking at a young age. He has a unique culinary style and a special interest in vegan cuisine.

Govindaraj gained valuable inspiration from renowned Michelin-starred chefs, such as Raymond Blanc of Le Manoir aux Quat’ Saisons (two Michelin stars) and Pierre Gagnaire, one of the most influential three-star chefs in international haute cuisine. These experiences continue to influence his finely balanced, aromatic cuisine.

Some of the herbs, vegetables, and fruits used by Hari and his team come from the lush garden, which he is also responsible for. Here, he finds the ingredients for his special creations, such as aloe vera ceviche, avocado and garden leaf gazpacho, and citrus fruit salad.

If you’re interested in delving deeper into Hari Govindaraj’s philosophy, you can find a detailed portrait of him at Lightfoot Travel. He also shares some of his vegan recipes there.

Sustainable hotels offer chefs a new role

The chefs featured here redefine hotel cuisine as a creative force and an expression of a hotel’s philosophy. They are also a reason for guests to visit. Their menus are as unique as their life stories, yet they share a common philosophy: offering high-quality cuisine made with regional and seasonal ingredients, a preference for organic products, and a commitment to respecting nature and the origin of ingredients.

Many Green Pearls® hotels provide their chefs with the necessary space to achieve this goal, offering them their own gardens, short supply chains, an open ear, and a clear commitment to sustainability.

We are excited to see where these chefs’ culinary paths will lead. We are convinced that their influence on sustainable hospitality will continue to grow. As so often happens, we see our partners as pioneers in this area.

This is an update from November 29, 2022.

And save one of the two pins below for your next vacation.

Der Beitrag Responsible Hotel Dining: Chefs You Should Know erschien zuerst auf GREEN TRAVEL BLOG.

What exactly is a snack garden?

Unlike traditional ornamental gardens, which are designed primarily for beauty, and Zen gardens, which focus on tranquility and minimalism, snack gardens focus on the experience. They combine enjoyment with a sense of closeness to nature. Rather than “Please do not enter,” the motto here is “Feel free to try.” For many people, especially those on vacation, this is a surprisingly intense moment of freedom and connection.

Some Green Pearls® hotels have snack gardens at the heart of their design. They provide easy access, make the origin of food tangible, and create a playful connection between guests, cuisine, and landscape. If not in the mouths of guests, the harvest ends up in the hotel kitchen and, equally importantly, with bees, butterflies, and other insects, which are just as welcome here.

The concept of a snack garden is a statement of trust and sharing, encouraging relaxed coexistence between humans and nature.

The STURM snack garden lies at the heart of the hotel’s sustainable concept

At the Wellnesshotel STURM in Mellrichstadt in the Rhön (Bavaria), you can experience a particularly large and impressive snack garden. On around 3,500 square meters, you will find everything you could possibly want to eat: vegetables, salads, fruit, herbs, and honey from the hotel’s own bees. Deliberately designed to offer space for everyone, the garden provides room for plants, birds, insects, and, of course, guests.

One particularly appealing aspect is that not only are the fruits and herbs in the snack garden edible, but so are many of the flowers. For example, cosmos bloom colorfully between the beds in the summer, attracting bees, bumblebees, and butterflies—and ending up as edible flowers on the plates at the hotel’s organic restaurant, Otto’s. The hotel recommends two special herbs: French tarragon and chervil. Tarragon aids digestion when consumed as a tea, and chervil traditionally supports kidney, bladder, and digestive health.

For 30 years, Christa and Matthias Schulze Dieckhoff have been gradually transforming the former inner-German border hotel into a design hideaway shaped by responsible practices – with a natural swimming pond instead of a pool and a garden designed to create experiences rather than merely serve as scenery.

The snack garden is a species garden in the SCHWARZWALD PANORAMA

The snack garden at SCHWARZWALD PANORAMA is bursting with life. The lovingly designed “species garden” spans around 100 square meters, offering a delightful blend of snacking, biodiversity, and culinary delights. Guests are invited to help themselves to raspberries, strawberries, and currants growing along a 25-meter berry path with around 15 varieties. Other offerings include vegetables such as peppers, tomatoes, and zucchini, as well as aromatic herbs that go straight to the kitchen.

Stephan Bode’s hotel garden is based on the principles of regenerative agriculture. Synthetic pesticides are consistently avoided. Instead, the hotel focuses on diverse plant communities and insect-friendly planting. With raised beds, fruit trees, and wildflower meadows, a lively space is created that appeals to the senses of sight, smell, touch, and taste, not to mention the sound of busy bees buzzing around.

The snack garden is also a refuge for animals. Lizards find shelter in stone piles, honeybees and wild bees are permanent guests, and birds, hedgehogs, and earwigs take advantage of the many nesting sites and watering holes. Guests can enjoy a real nature experience by strolling through the garden, which also establishes a connection to the origin of the ingredients on their plates.

• For more information about the snack garden, visit the hotel’s website.
  

What if a snack garden isn’t possible? Kitchen gardens are an alternative

You like the idea of a snack garden, but let’s be honest, it’s not that easy in real life. Where do people who are allowed to snack come from? Maybe you could take down the fence and put up a sign that says: “Snack Garden — Visitors Expressly Welcome.” It’s a nice idea, especially if you live in a lively neighborhood or on a play street.

However, if that’s not realistic, there’s an equally appealing alternative: a kitchen garden. Here, you can grow herbs, vegetables, and fruits specifically for your kitchen. It’s less open, but you’re more aware of what you’re growing. Kitchen gardens create a connection to nature, enhance the flavor of your food, and demonstrate the impact that even small spaces can have. Ultimately, it’s also a kind of snack garden—just for you.

Mocktails from the kitchen garden at LA VIMEA

At the adults-only vegan retreat LA VIMEA, the kitchen garden is part of the holistic wellness concept. Organically grown medicinal herbs are cultivated here and used in both the kitchen and the bar. Among other things, the herbs are used to make homemade infusions for cocktails and mocktails that are fresh, aromatic, and perfectly tailored to the hotel’s wellness concept.

Hotel Bella Vista, Zermatt: “Our garden on the garage roof is quite impressive.”

The kitchen garden at the small, family-run Bella Vista hotel in Zermatt is located where you might not expect: on the garage roof. Despite the limited space, the garden produces an impressive variety of crops, including herbs for teas, such as peppermint, lemon balm, verbena, chamomile, and nettle, as well as berries, like raspberries, strawberries, and currants, which are used to make jams.

The selection is rounded out with rhubarb, lettuce, zucchini, and cauliflower. This rooftop garden demonstrates that a functioning kitchen garden can be established even in alpine regions with limited space. It is directly connected to the kitchen and tea room, firmly anchoring the hotel’s commitment to sustainability.

Do you dream of having your own Mediterranean herb garden? Hotel Korinjak has one

The Hotel Korinjak, located on the Croatian island of Iz, is surrounded by an abundance of natural food sources, including olive trees, figs, and wild herbs. A small, traditionally laid out Dalmatian herb garden complements the landscape. Rosemary, sage, mint, lemon balm, wild fennel, and lavender are cultivated here using minimal intervention and a great deal of trust in the soil and climate, without the use of chemicals.

The garden is an intentional connection to the island. The herbs end up in the kitchen, at the tea station, or in workshops in which guests can participate. Anyone can pick, smell, and learn—and understand how much flavor is connected to place and rhythm.

Conclusion: Kitchen garden — but alive

Whether it’s a snack garden or a kitchen garden, there’s always something going on in these gardens. They are functional, but not strictly controlled production areas. With berry bushes, herbs, and raised beds, there’s always a buzzing, fluttering, and crawling. Here, insects are allowed to snack, pollinators can do their work, and plants are allowed to simply grow instead of looking perfect.

Edible gardens encourage sharing, and kitchen gardens encourage mindful processing. Both types of gardens reconnect people with what they eat and with the nature from which it comes.

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The Hotel SCHWARZWALD PANORAMA has shared its recipe with us. It’s everything you’d expect from this classic dish. And exactly how it has been baked for generations. However, the hotel wouldn’t be one of the pioneers of sustainable hospitality in Germany if it didn’t address issues of responsibility and sustainability in relation to this classic dish.

Germany’s most famous cake: classification and context

With its generous helping of cream and eggs, the classic Black Forest cake is certainly not the most sustainable option. However, enjoyment, tradition, and responsibility don’t have to be mutually exclusive. The quality of the ingredients and how they are used are the decisive factors. And, ultimately, this cake is not an everyday treat, but rather a special occasion dessert.

At the SCHWARZWALD PANORAMA in Bad Herrenalb, for instance, Black Forest cake is baked using only organic ingredients. The hotel has received Bioland GOLD certification, the association’s highest honor. Whenever possible, the ingredients are sourced directly from the region. Otherwise, they are organic and fair trade, as is the case with chocolate.

Here, tourist expectations such as cuckoo clocks and Black Forest cake are not rejected, but rather embraced and elevated. The hotel uses good ingredients and focuses on regional products. The same applies to the rest of the hotel, which features recyclable rooms, a holistic wellness concept, and modern ways of experiencing the Black Forest, such as forest bathing. A piece of cake is the perfect addition to your Black Forest vacation.

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Black Forest Cake - original recipe

The Hotel SCHWARZWALD PANORAMA in Bad Herrenalb, located in the Black Forest, bakes traditional Black Forest cakes using 100% organic ingredients.

Course dessert, cake

Cuisine black forest, german

Keyword cake

Ingredients

For the sponge cake

• 6 Eggs Organic
• 200 g Sugar Organic
• 200 g Flour Organic
• 50 g Cornstarch Organic
• 50 g Cocoa powder Organic and Fair Trade
• 2  tsp Baking powder
• 3 tbsp Hot water

Filling

• 1 glass Morello cherries Organic
• 2 tbsp Corn starch Organic
• 1 l Cream Organic
• 5 packs Cream stabilizer
• 1 tbsp Sugar Organic
• 9 tbsp Cherry brandy (From the Black Forest)
• 100 g Chocolate shavings Organic and Fair Trade

Instructions

Sponge cake

• Place the eggs, sugar, and water in a bowl and beat for 5 minutes (preferably in a figure-eight motion—the sugar should be completely dissolved by the end)
• Mix the flour, cornstarch, cocoa powder, and baking powder in a bowl
• Add to the egg mixture using a sieve
• Preheat the oven to 180 degrees Celsius
• Grease and flour the bottom of the springform pan
• Pour in the sponge mixture and smooth it out
• Bake for 20 minutes, then let cool

Cherries

• Drain the morello cherries through a sieve, collecting the juice
• Mix the starch with 2 tablespoons of the juice
• Bring the cherry juice to a boil and stir in the cornstarch-cherry juice mixture
• Stir it in and bring it to a boil once
• Set aside 8 to 12 morello cherries for decoration
• Fold the remaining Morello cherries into the mixture of cornstarch and cherry brandy

Preparing the cake

• Cut the cake base twice to make three layers
• Drizzle the first three tablespoons of cherry brandy over the first
• Spread the cherry mixture evenly over the top and smooth it out
• Let cool
• Beat the cream with the cream stiffener and sugar until stiff peaks form
• Spread about three tablespoons of cream thinly over the cherry mixture using a spoon
• Place 4 tablespoons of cream in a piping bag
• Place the second base on top and press down lightly
• Drizzle another 3 tablespoons of cherry brandy onto the bottom
• Spread cream on the base
• Place the final sponge base on top and soak it with the remaining cherry brandy
• Use the remaining cream to cover the cake
• Use the piping bag to pipe the cream filling onto the cake
• Put the cherries on top
• Sprinkle the grated chocolate over the surface and edges
• Put it in the fridge

P.S. I recently tried out the recipe myself. My minor changes: I didn’t use cherry brandy; instead, I added almond flavoring to the egg mixture. I also added a few fresh strawberries to the cherries and used raspberries because they are in season. It was delicious, looked beautiful, and everyone loved it!

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Is herbal tea even tea?

Strictly speaking, tea is an infusion of boiling water and leaves of the tea plant. In English, however, you can brew something other than “tea”; if you want to be more specific, you can call it herbal tea, fruit tea, flower tea, or spice tea.

Study: British tea culture is reinventing itself

Great Britain has long been considered a bastion of classic black tea. However, recent consumer studies show that British tea culture is changing. According to a 2025 Mintel analysis, younger generations in particular are open to new types of tea, from herbal and fruit teas (“infusions”) to matcha, which has become a daily staple for those under 35. Tea is increasingly seen as part of self-care routines, conscious nutrition, and emotional well-being rather than as a traditional hot beverage.

Arabic Chai must contain tea

People in Arabic countries are even stricter about their “chai.” In Arabic, only black or green tea can be called “tea.” Moroccan mint tea is green tea with mint and lots of sugar. Tea brewed only with dried peppermint leaves, which is called “peppermint tea” or “spearmint tea” in English, is called “mint” in Arabic. Quite logical — it’s a peppermint tea without tea. I hope you can still follow!

Tea is more complex than you think! As someone from a tea-drinking family, I can tell you a thing or two. Speaking of Arabic tea, chai in Morocco and Libya should always have a nice layer of foam, but the surface of tea in Palestine must be as smooth as glass. If bubbles form when it’s poured, they must be skimmed off with a spoon before serving to guests..

Back to herbal tea: origins in healing medicine

First, let’s get back to herbal tea. It originated in medicine. Hundreds of years ago, Hildegard of Bingen (1098–1179) brewed teas from herbs in her garden to treat ailments. The German abbess, for example, recommended fennel for hoarseness and chest pain and to “strengthen the heart and mind.” This is why many fennel tea blends bear her name today.

Healing Tea Blends from Gut Sonnenhausen

Naturopath Kirsten Walter has her practice on the grounds of Gut Sonnenhausen, south of Munich, where vacation-guests are also welcome to visit. The sustainable hotel, which was created from a former stud farm, also includes a permaculture farm and medicinal herb garden. Kirsten regularly collects fresh herbs from the garden, dries them, and makes her own tea blends. Her “Sonnenhausen Blend” is available as a welcome tea in the farmhouse lounge.

Younique herbal tea blend from the Hotel Klosterbräu

The Hotel Klosterbräu in Seefeld also has its own unique blend. Here is the recipe:

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DIY Herbal tea blend "Younique"

Organic herbal tea blended by Johanna Krug from the Hotel Klosterbräu in Tyrol, Austria. The herbs for this are grown by the hotel itself on the Seefeld high plateau.

Course Tea

Cuisine alps, austrian

Keyword herbal tea, tea blend

Ingredients

• Lemon mint
• Peppermint
• Blackberry leaves
• Lemon balm
• Stinging nettle
• Mallow
• Mullein
• Marigold

Instructions

Herbal Tea Blend

• Dry the herbs mentioned above (e.g. spread out on a kitchen towel, as a hanging bundle or at low temperatures in the oven).
• Then remove the stems and place the dried leaves in a large bowl.
• Crush the leaves with a pestle or by hand
• Pour the herbal mixture into a tea caddy

Preparation of the herbal tea

• Pour one teaspoon of the herbal tea mixture per cup into a large glass jug and pour boiling water over it.
• Leave to infuse for 6 to 10 minutes
• Pour through a sieve into the cups.

Fasting teas in the OCÉANO Health Spa Hotel

Many health-conscious people come to the OCÉANO Health Spa Hotel in Tenerife for a yoga retreat or a fasting cure to take a break from everyday life. “For fasting guests, there is an exclusive selection of natural herbal teas tailored for fasting, with appropriate recommendations,” the team reports, revealing the composition of these teas.

Tea, culture and travel

“Tea is drunk to forget the noise of the world,” according to an old Chinese proverb. But tea drinking is not only associated with leisure and contemplation in China. Maybe you do, too. If so, you may have felt the need to turn drinking tea into a little ceremony. You may even have your own tea-making rituals. This is true in all countries and cultures around the world. When you travel, you can learn a lot about a country’s culture and people by drinking tea.

Experience culture up close – through tea

A travel expert specializing in Asia and the Orient recommended that vacationers have tea at a bazaar during an appearance on the radio station WDR5. “But wouldn’t I have to buy something from the shop?” the radio host asked. “Oh, nonsense!” the expert replied. “You don’t have to buy a carpet just to get a few cents’ worth of tea!” In fact, having a glass of tea is a great way to soak up the atmosphere.

Only if you are in a very poor area where people now have to collect extra-rare firewood just to make tea should you decline. According to the travel expert, it’s best to say something like, “Oh, I’ve already had so much tea today. I’m afraid my stomach can’t take any more!”

Tea drinking in Japan

The Japanese are said to have the most complicated tea culture. To learn the (hour-long) tea ceremony, you need to be trained in a tea school. In addition to stirring the matcha tea with a bamboo whisk, you have to observe various gestures and postures. But don’t worry, I’ve heard that the rules are different for tourists – if you’re ever invited. All you have to do is learn the absolute basics, such as using two hands to take the bowl from the other person.

Kettle in the hotel room

“Do you have an electric kettle in your hotel room?” That’s one of the most important questions my mother asks when she travels. If not, she sometimes packs a travel kettle in her luggage. Unfortunately, the kettle is made of plastic, and I strongly advised her not to use it.

Studies have shown that every time you boil water in a plastic kettle, millions of microplastic particles are released and end up in your teacup! If you are trying to avoid microplastics, glass and stainless steel are the only suitable materials for a kettle.

At the Hotel Bella Vista Zermatt beneath the Matterhorn, for example, every room has a stainless steel electric kettle. If you wish, you can brew herbs from the garden in addition to the (packaged) organic teas. Peppermint, lemon balm, verbena and chamomile grow there.

Tea and sustainability: Herbal tea can have a lower environmental impact than coffee, depending on cultivation and transport methods

Both tea (from the tea plant) and coffee are imported goods in Europe and the United States; most of the growing areas are in Asia. With brands like GEPA, you can rest assured that fair working conditions are maintained on the plantations.

In a sustainability comparison between tea and coffee, tea scores significantly higher. The reasons are:

• Tea plant requires less space
• Tea is more economical in preparation
• The environmental footprint (energy consumption) of tea production is lower than that of coffee. The latter also has the more complex roasting process.

Other factors include transportation, packaging waste, and the method of preparation. Add milk to the mix and the environmental impact of your favorite hot beverage is sure to worsen. Whether its tea or coffee.

But when you make herbal tea from fresh or dried herbs on your windowsill, there is no packaging, no storage, and no transportation. And herbal tea is rarely drunk with a swig of milk.

Tea with provenance: Tea grown on site at the Inkaterra Machu Picchu Pueblo Hotel

My colleague, Mara, recently had a very special tea experience at the Inkaterra Machu Picchu Pueblo Hotel. Surrounded by the Peruvian Andean cloud forest, just a few kilometers from Machu Picchu, she met employees who spoke with palpable pride about their passion project: green and black tea made from Camellia sinensis plants over 100 years old. These plants grow at an altitude of 2,050 meters in the shade of native trees, and the tea is picked and processed by hand.

In 2025, Inkaterra tea once again received international recognition at the Teas of the World Awards (AVPA, France). Their green tea was awarded a gourmet medal, and their black tea was awarded a bronze medal, bringing their total medal count to five. A tea with provenance, attitude, and history.

(Tip: Spanish speakers can also listen to a radio interview with founder José Koechlin.)

A look at Green PearlsⓇ accommodations: These are the favorite teas of sustainably managed hotels (and their guests’)

In the sustainably focused hotels and holiday accommodations of the Green PearlsⓇ partners, special care is taken to ensure that the tea is of organic quality. The absence of pesticides in organic farming promotes soil health and biodiversity.

Organic ready-to-blend and home tea brands

Sonnentor

Both the East Tyrolean Naturhotel Outside and the German SCHWARZWALD PANORAMA use Sonnentor organic tea. In our blog post about organic spices, we have already reported in more detail on the Austrian tea and spice manufacturer. At SCHWARZWALD PANORAMA you will find Sonnentor organic tea in the rooms and at the breakfast buffet. For example, the “Kaminknistern” blend – a fruit tea blend with rose hip, apple and cinnamon – is currently popular.

Link: Sonnentor

Monthea

The South Tyrolean Forest hotel My Arbor on the Plose near Brixen is an enthusiastic customer of the South Tyrolean company Monthea. They produce organic teas with herbs and fruits from South Tyrolean farmers. You can find various wild berry teas among other options.

Link: Monthea

Bioteaque

The  Hotel Das Rübezahl in Füssen, Algaü, uses teas from the tea company Bioteaque. Here you can find “delicious organic teas” with funny names like “Zapfige Zilli” or “Frostiga Fritzi”. In the suites of Das Rübezahl, you can choose from a selection of Bioteaque teas – interestingly, they even offer loose tea instead of tea bags.

Link: Bioteaque

DIY tea blends straight from your own garden

If you got a real tea craving after reading this. (I’m brewing some right now), here are a few DIY tea blends that you can easily make at home. And by the way, a homemade tea blend like this also makes a great gift! 

“Garden herb mix” from the STURM

As a guest at STURM in the Bavarian Rhön, you have access to a tea bar all day long, where you can serve yourself for free. In addition to the Sonnentor tea, there is also a “garden herb mixture”. Its “recipe” is fairly simple:

“What the garden has to offer is dried. The combination of the colorful flowers, the flavor of the ripe herbs and the green of the nettle leaves make this tea so delicious” – STURM

Alternatively, you can pick the ingredients for your tea in the snack and herb garden. This is allowed and even encouraged at STURM.

Mountain herb tea from Weihrerhof

The Hotel Weihrerhof on the Ritten in South Tyrol is located at an altitude of over 1,200 meters. A wide variety of plants grow here which the hotel uses to make pure teas. These are:

• Peppermint
• Lemon Balm
• Yarrow
• Vermont
• Elderberry
• Calendula

In addition to the single origin teas, a mountain herbal blend is available next to the kettle in the rooms.

Our tips for a more sustainable tea drinking

To be fair, your choice of drink contributes far less to your carbon footprint than your transportation or heating habits. But as so often in our blog, we believe that even small steps can make a difference. Here are a few tips to help you get started:

1. Use a glass or stainless-steel teapot
2. Brew tea in the pot and keep it warm on the stove or in a thermos (instead of boiling water for each cup)
3. Tap water is the best water for tea in the DACH region. Consumer organizations now advise against water filters, as they can create germs that can make the water quality actually worse rather than improving it.
4. When traveling abroad, check the quality of the tap water before you travel.
5. Loose tea uses less packaging. The dosage is simple – one teaspoon per cup!
6. Buy organic quality or use herbs, flowers, and fruits from your own garden.

Do you have any tips? Or your own tea blend that you would like to share with us? Let us know in the comments.

This is an update from December 19, 2023.

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Here’s another surprising fact: food waste is no longer just an issue for the wealthy. The report shows that the amount of food wasted per person is remarkably similar across all income levels. This means the problem affects everyone—regardless of income or location.

2030 is not far away, yet the goal is still a long way off

Through the Sustainable Development Goal (SDG 12.3) the international community has committed to halving food waste by 2030. Sounds like a problem for the future? 2030 is closer than it seems, and this goal will not be achievable without real change in our everyday lives.

After all, food waste is not a marginal issue. It is a major driver of the climate crisis, resource consumption, and economic losses. Every piece of food thrown away represents wasted water, energy, labor, and emissions.

How is this related to travel?

The topic of food is particularly important in the sustainable hotel industry: changing guest flows, buffets, individual dietary requirements, and seasonal fluctuations. Places that cater to large numbers of people on a daily basis are precisely where it becomes clear whether circular thinking works. And that is precisely where we are now drawing some inspiration for our own lives. 😉

Less is more: How smart shopping prevents food waste

Circular food doesn’t start with cooking; it starts with production and purchasing. Many of our Green Pearls® partners demonstrate the importance of this initial step.

At the Hotel Klosterbräu in Tyrol, at least 80% of the food is sourced locally. Moreover, much of it is produced in-house: eggs from their farm, homemade jams and compotes, herbs and honey from their garden, and hay milk from local cows. This results in short supply chains, minimal packaging, and full control over quality and quantities.

The Tree Hotel My Arbor, the energy-self-sufficient OLM Nature Escape aparthotel, and the sustainable Lifestylehotel SANDnature on the Baltic Sea all rely on targeted, demand-oriented purchasing from regional organic producers. Orders are not placed “for stock,” but rather according to capacity utilization. The result? Hardly any expired products in the pantries.

What can we learn from this?

• As we explained in our blog article on organic food, using (more expensive) organic products automatically leads to more conscious eating. Furthermore, you can eat the peel of organic products (if possible).
• Focus on seasonal products from your region (seasonal recipe calendars offer guidance).
• According to Hotel Klosterbräu, it is important to avoid prepared products because “this preserves complete ingredient cycles and enables the use of leftovers.”
• Shop with a list and plan your meals carefully. Consider meals that use “leftovers,” as well as breakfast and snacks, and plan realistic quantities. Don’t just tell yourself, “I’ll use it for something.”

Planning beats perfection—and buffets are not mandatory

Another lever against food waste: planning. And the courage to do things differently.

At the Canvas & Orchids Retreat in Cambodia, there is a set daily menu (i.e., no à la carte options). Meals are cooked using whatever is freshly available—creatively, seasonally, and with every part of the ingredients. This reduces waste and allows guests to experience sustainability through a culinary journey of discovery.

Another thing few hotels “dare” to do is offer flexible portion sizes. This means that the staff is trained to provide half portions (or second helpings) upon request. The Naturhotel Outside focuses on smaller portions. Any surplus food does not end up in the trash but rather at the afternoon buffet or with the employees. The SCHWARZWALD PANORAMA operates similarly, using intelligent menu planning and adjusted portion sizes to prevent food waste from the outset.

The Hotel Luise in Erlangen is a real best practice example:
On average, only five grams of food waste per guest per meal are left over. This is made possible by smaller buffet plates that are refilled as needed. At the end of breakfast, staff ask guests specifically what else the guests would like. They then fetch a single slice of cheese from the kitchen instead of putting out another 20 slices.

For you at home:

• It’s better to replenish than to overfill. Unlike in a hotel, you won’t have the problem of not being able to serve food that has already been on the table. However, you should also make sure the food remains appetizing. No one wants rice mixed with sauces and other foods, but you can use leftover plain rice in many ways.
• You don’t need a huge selection or a something new every day. (It’s better to finish an open container of hummus or jam before opening something new.)

Leftovers become flavor — when creativity is part of the concept

“Leftover utilization” is a part of cooking as an art form, as well as a firm part of professional gastronomy.

• At the Hotel Bella Vista Zermatt, orange peels are made into syrup, stale bread is given to the sheep, and coffee grounds are used to fertilize flowers.
• The three South Tyrolean hotels, My Arbor, Hotel Weihrerhof, and OLM Nature Escape, transform vegetable peelings into stock and use stale bread to make dumplings or croutons.
• The SCHWARZWALD PANORAMA uses leftovers to make soups, stews, and fresh salads.

The advice for you at home:

Learn how to cook creatively with leftovers. Our tips from the web:

• Zucker and Jagdwurst: This vegan food blog provides a straightforward list of recipes for everyday ingredients like rice, bread, and soft fruits.
• Familienkost also offers ideas for more unusual foods, such as asparagus and lemons, and has a search function for ingredients.
• Der Restegourmet is a sophisticated website and app for cooking with leftovers. It takes a little while to get used to, but it offers useful tips and recipes.

When food returns to the earth: Thinking circularity through to its logical conclusion

Food that can no longer be eaten does not have to be wasted. Many of our partners close the loop by composting.

• STURM composts all organic waste and uses the resulting soil in its snack garden.
• At the Naturresort Gerbehof, food waste is also converted into fertilizer through composting.
• The SCHWARZWALD PANORAMA collaborates with ReFood, which collects cooking oil and food scraps from restaurants and transforms them into biodiesel, biogas, heat, and organic fertilizer.

The Hotel Korinjak on the Croatian island of Iz stands out in this regard. Here, food scraps are processed on site using a professional composting machine. The nutrient-rich compost is used in the hotel’s garden and given to guests as a small gift. “A gift from our little island to your gardens and plants at home,” they say.

“To us, cycles are systems that nature has always operated according to. We see ourselves as part of this natural rhythm.” – Hotel Korinjak

At home:

• Reheat and enjoy leftovers from the previous day (follow hygiene rules).
• Use the organic waste bin wisely. Plastic and meat scraps do not belong in it. In many places, this also includes “plastic” made from natural materials, such as corn starch.
• Make your own compost (you can even do this in a small container, with a worm bin, or with a bokashi on your apartment balcony).

Cooking Oil: The invisible food waste with massive consequences

One often-overlooked issue is used cooking oil. Frying and cooking fats should never be poured down the drain.

Machu Picchu Pueblo, Peru, is an example of just how serious the consequences can be. There, the pollution of rivers by used cooking oil from restaurants in this popular tourist destination was so severe that it measurably deteriorated the water quality. In response, the Inkaterra Machu Picchu Pueblo Hotel partnered with the community to build a facility that collects and processes cooking oil from restaurants, households, and local businesses into biodiesel. An environmentally friendly project that involves the local community.

How to properly dispose of cooking oil:

• Old cooking oil, frying fat, and similar substances belong in the residual waste bin. Small amounts can be wiped up with kitchen paper and disposed of in the residual waste bin.
• For larger amounts, allow the oil to cool, then place it in a well-sealed container. Dispose of the container in the residual waste or take it to special collection points in your region.

Circular Food only works when we work together

Whether it’s the Hotel Klosterbräu, Naturhotel Outside, SANDnature, or Hotel Luise, one thing is clear: circular thinking only works when employees and guests are involved. This also applies at home—to you, your family, and your guests. And it’s probably much easier here. “Would you like me to pack that up for you? Would you like to finish that?” Would you like to take some radishes from our garden with you?” Nowadays, even at weddings and other large celebrations, it’s becoming common for guests to bring containers so they can take home leftovers from the buffet.

Conclusion: Circular thinking begins in the mind

Our Green Pearls® demonstrate that a circular food system can work even under complex conditions. That’s why it’s clear that if it works there, it works here, too.

Households are responsible for the largest share of food waste, so they also have the greatest leverage for change. Circular thinking starts with a mindset of responsibility.

2030 is approaching. Let’s get started.

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