One-third of Germans plan their vacations using AI

The numbers speak for themselves: The Adyen Index "Hospitality & Travel Report 2025," which is based on a survey of 40,000 consumers and over 8,000 hoteliers worldwide conducted by the fintech platform Adyen, shows a sharp increase in the use of AI in German travel planning. Nearly one-third of German respondents (32 percent) now rely on AI-powered tools when planning vacations. Compared to 2023, this represents a 72 percent increase in just twelve months.

This trend's breadth is particularly noteworthy. Although Generation Z (62%) and Millennials (46%) lead the usage statistics, the strongest growth is being seen among older generations. According to an Adyen study, baby boomers increased their use of AI for travel bookings by 106 percent and Generation X by 95 percent compared to the previous year.

The question of "why" is complex. Ultimately, however, it always boils down to the need for guidance amid an overwhelming abundance of information. According to an Adyen study, 70 percent of AI users find social media frustrating because they are inundated with ads, influencer content, and sponsored posts. In this context, AI tools offer a welcome shortcut. Additionally, more and more providers are integrating AI directly into their platforms to ensure a seamless experience from inspiration to booking.

Booking Trends in 2026: more spontaneous, last-minute, and direct

In addition to the AI trend, another closely related development has emerged. Booking behavior is becoming more spontaneous. Travelers are making last-minute decisions more often and responding more strongly to current factors, such as weather and availability. They are also comparing offers in real time. The search for travel experiences increasingly starts through digital channels, such as search engines, booking platforms, social media, and AI chatbots. Someone who discovers a place on TikTok today may book accommodations there just hours later. Inspiration, comparison, and booking can be just minutes apart.

In this environment, tourism businesses are faced with the urgent question of how to keep their websites discoverable, as travelers are increasingly using AI tools to plan their trips that no longer provide traditional search results, but rather direct (and often untraceable) recommendations. The first AI agents can already create complete travel itineraries. Those who aren’t visible in these systems simply don’t exist for a growing proportion of potential guests. Many hoteliers have already recognized this new reality. According to the Adyen report, 55 percent of German accommodation providers believe that AI search tools will transform the industry.

However, there is often a discrepancy between the broad findings of large-scale studies and the front desk's actual experiences. Therefore, Green Pearls® asked its partner hotels about changes in booking behavior and the use of AI in their day-to-day operations, and how they are responding to these changes.

The return of ‘non-commitment’

Since the pandemic, the two sister hotels in South Tyrol Paradiso Pure.Living and LA VIMEA have experienced a significant shift, one that has gained even more momentum due to economic uncertainty in Europe over the past two years. Both hotels' teams report that the proportion of last-minute bookings has risen significantly. Guests are planning less far in advance, opting for flexibility and basing their decisions on location, weather, and personal preference. At the same time, the average length of stay has shortened. Both hotels do not view this as a passing trend but rather as a reaction to real-world conditions, such as economic uncertainty, changing work situations, and a growing need to commit as little as possible. For the hotels, this means offering even greater freedom of choice in their communication and the design of their offerings.

The Naturresort Gerbehof on Lake Constance is having a similar experience. Since the pandemic began, booking habits have fundamentally changed. Guests are booking with less advance planning and prefer a cancellation guarantee until their arrival, a request that many smaller businesses cannot fulfill without endangering their financial stability. According to owner Ursula Wagner, everything is done digitally now, and personal phone calls have become the exception. Inquiries are sent simultaneously to dozens of hotels, with no personal connection to a specific property. This is the downside of the new booking culture: it offers comparability and efficiency from the guest’s perspective but also depersonalizes the experience, which runs counter to the spirit of genuine hospitality.

At the ADLER Ritten in South Tyrol, two seemingly contradictory trends have emerged simultaneously. On the one hand, guests want to extend their stays to fully immerse themselves in a place's culture, history, and energy. This trend toward mindful travel is evident at the ADLER Ritten: guests arrive, sit down, and enjoy the view and silence. On the other hand, last-minute bookings, particularly for shorter stays, are on the rise, especially during the shoulder seasons. Many travelers today make decisions at the last minute. Those who don't want to commit early book spontaneously, provided inspiration strikes at the right moment.

The tree hotel My Arbor in South Tyrol is experiencing shorter decision-making cycles, more thorough price comparisons, and an increase in demand for personalized offers. In this context, digital assistance systems, including AI tools, are playing an increasingly important role. Therefore, the hotel is committed to responding to guest requests with greater individualization and creating experiences that no algorithm can replicate. Those who book a stay at My Arbor are not looking for a standardized hotel experience. They’re looking for something that defies categorization. That is this unique wellness hotel’s strongest selling point compared to AI-powered booking channels.

What no algorithm can replace

The SCHWARZWALD PANORAMA in Bad Herrenalb is also seeing changes that align with the experiences of the other hoteliers. Guests are conducting more in-depth research, comparing options more closely, and using digital, AI-powered research tools more frequently. However, there is also a growing desire for transparency, meaningfulness, and credible sustainability. More personality, not more digitalization, is the motto, which is why the hotel is focusing on personalized advice, authentic communication, and clear values. Because, especially in the age of AI, many guests are looking for more than just information; they are looking for guidance, trust, and genuine recommendations.

The Hotel Das Rübezahl, located in the Allgäu region, has also noticed the trend toward last-minute bookings and growing price sensitivity. Both are signs of a shift in decision-making behavior that also reflects the use of AI during the research phase. In response, the hotel offers personalized service, focusing on fostering a sense of connection, providing personalized advice, heartfelt recommendations, and individualized attention. That is something no algorithm can replace, and the hotel sees it as a clear competitive advantage. The team is convinced that the things people value about this place cannot be automated.

In contrast, the long-established Tyrolean Hotel Klosterbräu in Seefeld has not seen any significant changes in booking behavior that can be attributed to AI. Guests continue to seek information through traditional channels and personal recommendations. Nevertheless, the hotel believes that AI-powered inspiration, automated price comparisons, and personalized travel suggestions will grow in importance. Therefore, the hotel continues to invest in clear, authentic content; transparent offers; and a strong direct-booking strategy. Personal contact remains a key factor for success. While technology will make processes more efficient, trust, emotion, and genuine hospitality ultimately determine whether a guest returns.

The Croatian Hotel Korinjak exemplifies an experience likely common to many smaller, boutique establishments. Most guests find the hotel through word of mouth or personal experience. The hotel attributes the lack of noticeable AI-driven booking trends to the unique nature of its offerings. Businesses with unique, hard-to-categorize products often don’t appear in popular search engine results or AI tool suggestions and must rely on personal recommendations and strong networks.

When AI brings in the guests

The Carinthian Hotel Schloss Lerchenhof is a particularly concrete data point. Several guests of the hotel's restaurant have reported that they came to dine there based on an AI recommendation. This is the first measurable evidence showing how AI is helping people make decisions, including when choosing a restaurant, and not just when searching for hotels. In terms of bookings, Schloss Lerchenhof is also seeing a clear trend toward last-minute reservations. Long-term bookings of more than one week are becoming less common, and the average stay is now four nights. Since switching to a new booking system in 2024, the Lerchenhof has also recorded around 80 percent of bookings as direct, up from around 50 percent previously. A development that shows digital infrastructure and direct sales go hand in hand.

The Hotel Okelmann's in Lower Saxony has noticed an increase in guests discovering the hotel through AI-powered searches, whether for personal stays, business trips, or events. The hotel views this development very positively. At the same time, the number of direct bookings through the hotel’s website has risen significantly. To encourage this trend further, Okelmann’s will introduce a correspondence manager this spring to simplify and speed up communication with guests. This underscores the significance of capitalizing on successful AI discoveries through a captivating website and an intuitive booking process.

Clarity as a strategy

The Hotel Weihrerhof, located on Lake Wolfsgruben in South Tyrol, has noticed an increase in specific and personalized search queries. Rather than searching for "hotel South Tyrol," guests now search for properties that align with their specific values and needs, such as sustainability, tranquility, a lakeside location, or family-run management. AI-powered searches differ from traditional keyword searches in that they process meaning, including context, rather than merely matching terms. Consequently, they deliver more precise results. In response to this trend, the Weihrerhof has developed a clear content strategy: content is formulated in a transparent, specific, and structured manner so that both human guests and AI systems receive a realistic and coherent picture of the hotel and its values, such as a connection to nature, time by the lake, and family.

The SANDcollection lifestyle hotel group in northern Germany describes an experience shared by many Green Pearls® partners. AI and social media help guests find their way around and provide travel suggestions, price estimates, and alternative dates in seconds. Digitalization has simplified the booking process and greatly accelerated decision-making, says owner Marion Muller. Nevertheless, guests still prefer to clarify details in person, for example, via phone, email, or live chat on the website. The FAQ section on digital booking platforms often fails to provide thorough or personalized answers. Against this backdrop, SANDnature (Baltic Sea) and SANDglow (North Sea) are pursuing a strategy based on clear positioning, including a strong corporate identity, an optimized online presence with concrete content, images, and video material, flexible cancellation options, and personalized offers instead of standard packages. Added to this is the targeted use of proprietary digital tools for data analysis and guest communication, combined with a commitment to providing personal service.

The Klosterhof - Alpine Hideaway & Spa in Bavaria is approaching the issue from a technical perspective. Internal analyses show that the hotel has a growing proportion of its website traffic coming from AI assistants. These queries are increasingly brief and keyword-based, pointing to the influence of voice-based AI searches. Therefore, the website is designed so that artificial intelligence can extract detailed, structured information from it. Anyone who wants to be visible in the age of intelligent search systems must present their content in a way that algorithms can read, understand, and recommend.

The Naturhotel Outside has observed that guests now expect shorter planning lead times and greater freedom of choice. Decisions are made more spontaneously, comparisons are made more frequently, and more thorough research is conducted. AI serves as a tool specifically for inspiration and research. Those who want to book in seconds need clear answers immediately. In response, the hotel provides easy-to-understand website content, authentic images, and straightforward communication. At the same time, the need for personalized advice is growing. While AI provides guidance, it’s often people who provide the final push.

Visibility, clarity, and the irreplaceable human factor

Those who want to stand out in an AI-driven booking landscape need structured, honest, and above all human content. Distinctive positioning is also essential in the competition for attention. However, those who truly want to retain guests need to provide something that no algorithm can: genuine hospitality, personalized advice, and a personal connection. AI is changing how travelers search, compare, and make decisions. But it will not change what people are really looking for at the end of a long day of travel: a welcoming place.

Our Sources:

• Adyen Index: Hospitality & Travel Report 2025, Adyen N.V. (Amsterdam)
• OECD/G7-Grundsatzpapier: Artificial Intelligence in Tourism, Organisation for Economic Co-operation and Development
• Crosseye Marketing/diegutenachricht.at: Buchungsverhalten 2026

Hotels as a gateway and link to the region

When choosing a hotel or vacation rental, travelers now look for more than just comfort and a place to sleep; they also want a sense of place and authenticity. The desire to fully immerse oneself in a destination is increasingly influencing travel decisions. Architecture deeply rooted in local conditions and respectful of the landscape lays the foundation for such an experience.

However, a regional architectural style has more than just atmospheric implications; it also results in measurable ecological benefits. Using local materials, such as natural stone or wood, shortens transportation distances and reduces emissions from logistics. Involving local craft businesses provides site-specific knowledge and strengthens local economic cycles. And architects who incorporate a site’s topography, climate, and vegetation into their designs create buildings that require fewer technical compensations, such as cooling, heating, or maintenance:

• Natural shading instead of permanent cooling

• Wall thicknesses that store heat rather than heating systems that have to compensate 

• Traditional roof structures that have been optimized over centuries to suit the local climate conditions

This technical intelligence embedded in the design is becoming increasingly relevant in today's context of decarbonization and resource conservation.

Architecture forms the foundation of a responsible hospitality industry

In this sense, the Green Pearls® partners do not view architecture (merely) as a matter of style, but rather as the structural foundation of responsible business practices. The following examples, from the South Tyrolean Alps to the southern coast of Sicily, the Black Forest, and a Croatian island, illustrate what this means in concrete, individual terms.

At the heart of brand identity

Since 1810, the Sanoner family has run the ADLER Spa Resorts & Lodges in accordance with this philosophy, now in its sixth and seventh generations. What began as an inn in St. Ulrich, South Tyrol, has grown to include seven properties stretching from the Dolomite high plateau to the southern coast of Sicily, all of which feature landscape-inspired architecture and a deep connection to nature, among other things.

A particularly striking example of this approach is the ADLER Ritten. Located in a forest clearing on the South Tyrolean high plateau, the complex comprises a main building, outbuildings, and freestanding chalets that blend almost effortlessly into their surroundings. Rather than imposing itself on the landscape, the lodge emphasizes subtle integration, making use of the site's natural layout. Dark wooden facades and regional materials define its appearance. Untreated spruce and larch wood were used for the facades, and oak floors inside convey warmth and quality. Artfully designed wooden panels in the lobby add distinctive accents. This was achieved by planing individual boards against the grain to create a relief-like, almost sculptural surface.

The black wooden cladding of the buildings ensures that the architecture blends seamlessly with the forest landscape. Rather than following an international design concept or imported aesthetic, the design speaks the language of the place. Its proportions, materials, and scale draw inspiration from a cultural landscape shaped by centuries of South Tyrol’s rural building traditions. Owners Andreas and Klaus Sanoner designed the ADLER Ritten in collaboration with South Tyrolean architect Hugo Demetz. Their concept shows how contemporary architecture can have a strong impact through restraint and connection to the local context.

In July 2022, the ADLER Sicilia opened on the southern coast of Sicily. It is the Collection’s first Mediterranean property and its first seaside resort. The complex sits on a kilometer-long pristine beach near the Valley of the Temples in Agrigento, right next to the WWF nature reserve Riserva Torre Salsa. The cedar wood and glass architecture is built on a hill and seamlessly integrated into the landscape. In total, the resort has 90 guest rooms with green roofs. Its interior design primarily features regional materials, such as tuff. The walls are plastered with "Terracruda," a red clay from Mount Etna that helps maintain a stable indoor climate thanks to its moisture-regulating properties.

Restraint as a guiding principle

The Hotel Weihrerhof, located directly on Lake Wolfsgruben in Ritten, blends deliberately into its surroundings. Among other features, the building boasts the traditional Ritten roof shape, a design that has been characteristic of the high plateau and its landscape for generations. "We build with great restraint: as much as necessary, but as little as possible," says host Klaus Pichler, describing this approach. The seven-hectare property encompasses three hectares of meadows that have not been fertilized or cultivated for over twenty years.

Built on stilts above Brixen, the Hotel My Arbor evokes the tall trees in the surrounding forest while preserving a large portion of the existing tree population. Wooden facades and natural materials reflect South Tyrol’s mountain forest landscape, creating an authentic atmosphere inside and out.

The Naturresort Gerbehof, located on Lake Constance, also connects with its surroundings through its choice of materials. The stones in the spa area come from the spot where the Rhine flows into Lake Constance. The wood used for the furniture and furnishings comes from the resort’s own forest and was handcrafted on site. No cross-continental transport; no anonymous supply chains.

In turn, the Summit Lodges in Tyrol carefully integrate their natural log cabins into the hillside by building stone walls directly from the excavated material. What was dug up was reused. The APIPURA hotel rinner in South Tyrol takes it a step further. During the renovation, clay soil was excavated and reused to create earthen pyramids in the hotel hallways. The hotel also features local Swiss stone pine and larch wood, regional Plima stone in the stairwell, and hay bales as decorative elements. Walking through the hotel is like walking through the region itself.

Integration, not staging

Some buildings showcase nature, while others allow it to set the tone. The key question is how architecture can take a back seat, incorporate regional materials and traditional building methods, and become part of its surroundings instead of overpowering them.

"Authenticity" is an overused buzzword in most cases. However, for the two luxury resorts operated by the independent Vietnamese hotel group The Anam, there is hardly a more fitting description. The architecture of the two five-star resorts, one on the Cam Ranh Peninsula and the other in Mui Ne in southern Vietnam, deliberately and consistently draws on regional building traditions. Guests will find traditional roof shapes and patterned tiles crafted by artisans from across the country, as well as artwork and décor reflecting a close connection to the resorts' respective regions. During construction, care was also taken to ensure the hotels would not tower over the surrounding natural landscape. The villas and buildings of The Anam Cam Ranh are nestled in a garden with over 3,000 palm trees, and The Anam Mui Ne clings to the hills that slope down toward the beach like a cascade.

The LA VIMEA Vegan Hotel is nestled in a park-like garden in the heart of an Alpine valley in South Tyrol. The natural garden and pond are more than just decorative features; they are part of the hotel’s living environment. Guests can swim in the natural pond among water lilies. The terrace roof is completely covered with greenery, transforming it into a garden in its own right. At the Green Spa Resort Stanglwirt in the Lower Inn Valley, the surrounding Alpine landscape of the Wilder Kaiser sets the standard. The organic building philosophy combines traditional Tyrolean architecture with the latest insights into resource-efficient construction: the hotel bar features ancient hewn timber, wooden truss ceilings replace steel structures, the interiors are made of local Swiss stone pine, and wooden bricks are bound with lime mortar instead of cement. What feels like natural Tyrolean hospitality is the result of consistent decisions regarding construction, materials, and operations.

The Relais del Maro on the Ligurian Riviera, the Naturhotel Outside in East Tyrol, and the Hotel Das Rübezahl in the Allgäu all share a similar philosophy: architecture is seen as an extension of the landscape. The Relais del Maro uses organic, natural building materials and traditional and, in some cases, even ancient techniques. The other two properties rely on regional materials, such as wood, stone, and natural fabrics, that define their architectural traditions. A defining feature of all three is their rejection of spectacular, signature architecture in favor of a restrained, site-specific design language. The interiors also remain true to this philosophy. Natural colors, materials, and regional references create seamless transitions between the indoors and outdoors, ensuring that nature becomes an integral part of the guest experience rather than a mere backdrop.

The location determines the form

The OLM Nature Escape in Tauferer Ahrntal, which opened in 2023, shows that tradition and modernity are not mutually exclusive. The modern building's circular shape is unusual, yet its name, Alm, comes from the South Tyrolean dialect. The building's circular shape alludes to the endless cycle of time but also to the millstones of the mills that once operated there. Constructed using regional materials, the building features larch wood, ample glass, and natural materials. All of its energy comes from its own photovoltaic systems and geothermal probes, supplemented by hydropower. Since its opening, the building has been certified to the GSTC standard.

The SCHWARZWALD PANORAMA in Bad Herrenalb is taking a related yet distinct approach. The Circular Living concept, which will be implemented throughout the entire building step by step, draws on the region’s existing resources and the principles of circular construction and interior design. The Black Forest is integrated into the project through the choice of materials and craftsmanship. Each design detail was evaluated based on recyclability, durability, and health and safety criteria. The materials used can be integrated into existing material cycles, and their origin and environmental impact are traceable. However, the connection to the local area is reflected not only in the choice of materials, but also in the design implementation. The Circular Living rooms were designed in collaboration with Black Forest hotel interior designer FRITZ SCHLECHT | SHL.

The Hotel Korinjak on the Croatian island of Iž was built in the 1960s when energy efficiency and sustainable construction were not integral to architectural planning. Nevertheless, the building blends seamlessly into the landscape today. With just two stories, an unobtrusive main building, and a clear, functional structure, the hotel does not overwhelm its surroundings. It neither towers over the coastline nor dominates the island’s characteristic landscape of pine trees, natural stone, and sea. Instead blending into the topography and scale of the site.

What architecture achieves when it takes a back seat

Why is all of this relevant? It is not because regional architectural traditions are more beautiful; it is because they have consequences that extend far beyond aesthetics. Using local materials means shorter transport distances and lower emissions. Local craftsmen ensure the transfer of knowledge. Traditional roof shapes and wall constructions have been tested by the climate and optimized over centuries for the specific conditions in which a building will stand.

And architecture creates a true sense of identity. When you arrive at a house that could be built anywhere, you don't know where you are. A building that reflects its location conveys a feeling that no marketing concept can replace: the sense of having truly arrived.

The hotels in the Green Pearls® Collection are as diverse as the regions in which they are located. However, they share a common philosophy: they view architecture not as a means of self-promotion, but as a responsibility. They do not build in opposition to their location; they build in harmony with it. Because responsible architecture does not arise from trends. It arises from listening.

Sources:

• Architekturfotoblog: Architecture and Identity – Regional Influences in Contemporary Design

• Plarchitekten: How Hotel Planning Presents Challenges for Architects

• Hotel News: Local Flavor – How Regional Identity Enhances Hotel Design

• htr: The Building as a Reflection of Its Surroundings

• Selecting an Architect: How Do Regional Influences Shape the Diversity of Architectural Styles?

Cooling comes at a price

Cold storage and deep-freeze facilities operate continuously, 365 days a year. Due to their constant cold chains, complex storage technology, and energy-intensive defrost cycles, these facilities generate an enormous baseline energy load, resulting in high electricity costs and a significant environmental impact. Moreover, stockpiling as part of conventional bulk purchasing often results in unclear, "hidden inventory," thereby increasing the risk of food waste.

However, some hoteliers are showing that strategically reorganizing their procurement processes addresses this energy demand at its core. By shifting to regional, fresh, demand-driven procurement, they are reducing energy consumption right from the start. Rather than relying on global supply chains and frozen, prepackaged products, these early adopters are implementing just-in-time delivery based on demand. Short transport routes from producers to processing facilities minimize the need for on-site refrigeration, enabling large cold storage facilities to be replaced by modern refrigeration units designed to meet daily needs.

This new approach to kitchen organization reduces electricity consumption and offers qualitative benefits. Using fresh ingredients, a high proportion of homegrown produce, and traditional preservation methods such as fermentation, canning, or drying enables sustainable food storage without the need for continuous refrigeration. An added benefit: Packaging waste is reduced through the use of reusable systems and direct supply chains.

This results in an approach that combines environmental responsibility with economic resilience, demonstrating that the kitchen, one of the most energy-intensive areas of a hotel, can also be a key driver of efficiency. How differently these strategies are implemented in practice and what concrete results they yield are illustrated by the following examples from Green Pearls® partner hotels.

Regional strategies for daily kitchen operations

At the Green Spa Resort Stanglwirt in Tyrol, tightly scheduled deliveries, sometimes several times a day, have replaced the traditional bulk purchasing model. Close collaboration with regional partners minimizes intermediate storage times—and thus the need for refrigeration. The resort's model is complemented by a high proportion of in-house production and a kitchen that operates based on availability rather than a rigid standard menu.

At the Relais del Maro in Liguria, the restaurant is committed to preparing everything in-house, replacing energy-intensive, industrially processed products. Cakes and tomato sauces are baked and cooked on-site. The freshly prepared breakfast items are all “zero-kilometer” products that come directly from local producers in the surrounding valleys. The bread baked daily, the croissants, and the traditional focaccia go straight from the village baker's oven to your table. Due to these short supply chains and smaller, more flexible purchasing cycles, extensive stockpiling in large refrigeration facilities is unnecessary.

The ADLER Ritten also relies on a network of regional partners. The kitchen uses fresh produce from the immediate area and maintains close, reliable relationships with local producers. These short supply chains ensure high quality and freshness while reducing the need for energy-intensive refrigeration. The hotel's 4,000-square-meter farm garden complements this strategy by yielding summer wheat, potatoes, beets, leeks, strawberries, and many other varieties.

The Naturresort Gerbehof on Lake Constance operates in a similar way and takes a pragmatic approach to this issue. The resort buys eggs, cheese, and vegetables from neighboring farmers and harvests herbs, lettuce, and seasonal vegetables directly from its garden. However, the resort also emphasizes that reliable food refrigeration is indispensable in a professional kitchen, especially during the warm summer months. Nevertheless, the combination of growing produce on-site and transporting it without detours reduces the logistical energy required and the need for refrigeration beforehand.

One place that exemplifies a consistent farm-to-table approach is the APIPURA hotel rinner in South Tyrol. Fresh fruits and vegetables are delivered directly from a neighboring farm to the kitchen several times a week. Any surplus produce is preserved using traditional methods, such as fermentation, canning, or pickling. The hotel works closely with the producers, sometimes even extending their collaboration to crop planning. APIPURA Executive Chef Manfred Rinner was also part of a working group that helped develop the “Bio Fair Südtirol” culinary concept in 2022. This certification system supports local organic farming by requiring food to come from within a 200-kilometer radius.

The My Arbor wellness hotel near Brixen confirms that switching to regional, fresh, homemade products improves this South Tyrolean business's energy efficiency, primarily by drastically reducing refrigeration and freezing needs, shortening supply chains, and significantly reducing storage times. Compared to a traditional procurement model involving the long-term use of cold storage, the hotel reduces its direct on-site electricity costs and indirect energy consumption related to logistics. Moving away from continuously refrigerated inventory conserves resources and results in higher-quality products for guests because ingredients fresh from the harvest require fewer energy-intensive processing steps in the kitchen.

Another example of how a fresh, regional procurement strategy is a culinary and energy-efficient choice is the SCHWARZWALD PANORAMA Hotel in Bad Herrenalb. Traditional bulk purchasing increases energy costs due to uninterrupted cold chains and long storage times. In contrast, a focus on seasonal products shortens delivery routes and storage times. Smaller, demand-driven order quantities reduce food waste and lower the required refrigeration capacity at the wellness hotel in Bad Herrenalb, which in turn minimizes the technical base load in kitchen operations. The kitchen team prepares basic ingredients such as stocks, dressings, and baked goods in-house, achieving resource-efficient production that combines lower energy consumption during storage with higher culinary quality.

At the vegan hotels Paradiso Pure.Living and LA VIMEA, this purchasing philosophy is combined with a consistent zero-waste strategy. Under the direction of Executive Chef Aggeliki Charami, the kitchens use only fresh, organic, locally sourced ingredients. Orders are placed more frequently, but in smaller quantities. Inventory levels are carefully calculated, and regular deliveries of seasonal fruits and vegetables reduce the need for storage space even further. The goal is to utilize high-quality organic ingredients as efficiently as possible by focusing purchasing and cooking exclusively on in-house prepared dishes. Combined with the zero-waste food policy in the restaurants, product utilization efficiency is exceptionally high.

The Carinthian Slow Food Hotel Schloss Lerchenhof has dedicated its cuisine entirely to the rhythm of the seasons. Each morning, ingredients are delivered fresh from the hotel’s own farm just around the corner or from local producers. "Our cuisine is based exclusively on the season. We serve whatever is currently growing and available," explains owner Johann Steinwender. "Often, it’s not until morning—after the harvest and delivery—that we decide what will be cooked in our natural kitchen that day," he adds with a smile.

The SANDnature at the SANDcollection in Timmendorfer Strand is taking a more analytical approach. Currently, it is conducting a systematic review of its refrigeration capacity. To this end, the facility is reevaluating its purchasing and warehousing processes. The goal of this logistical restructuring is to store refrigerated products in a more concentrated manner and consolidate the technical infrastructure into a single, centralized refrigeration system. Through this space optimization, a former cold storage facility will be converted into an uncooled dry storage area. This reduction in refrigerated space is expected to lower electricity consumption in the kitchen area without compromising the freshness or quality of food served to guests.

Since completely doing without refrigeration in a professional kitchen is not realistic, the Hotel Das Rübezahl in Schwangau combines modern technology with traditional expertise. Located in the Allgäu region, the hotel relies on highly advanced, energy-efficient cooling systems and a clever recirculation system that redirects the waste heat generated by the cooling systems to heat the hotel’s outdoor pool. Additionally, the team at the award-winning Louis II restaurant focuses intensely on preservation methods. By utilizing traditional methods to preserve seasonal, regional products, the restaurant reduces transportation distances, avoids imported goods, and optimizes resource efficiency while keeping the ingredients fresh without the need for continuous electricity use.

Regional sourcing as a lever for energy efficiency in hotel kitchens

The examples demonstrate that a frequently overlooked lever lies in how food is sourced, stored, and processed. Shorter supply chains, smaller order quantities, and closer collaboration with local producers minimize the need for large-scale refrigerated and frozen storage facilities. Traditional preservation methods, a high proportion of in-house production, and precise inventory planning also minimize food loss while using resources efficiently. What becomes clear is that doing without oversized stockpiles does not in any way result in a loss of quality. Using fresh, seasonal ingredients enhances culinary quality, strengthens regional value chains, and creates an authentic guest experience. Where refrigeration remains essential, modern, energy-efficient systems and smart heat recovery systems provide additional savings. In light of the ongoing 2026 energy crisis, regional sourcing is therefore evolving from a sustainability measure into a key factor for economic success.

Sources:

• Green Habitat: How hotels benefit from local sourcing 

• IHK Schleswig-Holstein: Energy-Saving Checklist

• Smart Hotel Key: Smart purchasing in hotels

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Living and traveling in harmony—but in harmony with what?

In our daily lives, calendars, push notifications, and to-do lists set the pace. The same is true for our free time: an appointment here, a message there. In order to actually take breaks, we have to schedule them into our daily plans. And on vacation? Even then, we rush from one activity to the next, working our way through our bucket list and bowing to the rhythm of the clock.

We'd like to offer you an alternative. Maybe it doesn't have to be the clock or the bucket list that sets the pace of your vacation. Why not let the tides, the season, or the time you spend together shape your day or your trip? We've gathered a few ideas from Green Pearls® partner accommodations for you here.

The River and the Sea

When nature sets the pace

In particular, places and accommodations that are closely connected to their surroundings offer a unique vacation experience. Instead of following a set itinerary, you can adapt your daily routine to the rhythm of nature.

At the Canvas & Orchids Retreat, life revolves around the Tatai River. The glamping retreat is only accessible by river, and some of the luxurious tents are even situated on floating platforms. This allows guests to immediately begin their day in tune with the river’s rhythm. Rather than offering a fixed activity schedule, this Cambodian retreat provides flexible excursions into the rainforest, mangroves, and to see waterfalls. Boat rides and kayaking trips ensure you never forget what sets the pace.

Nowhere is the rhythm of nature more evident than by the sea. The sound of the waves, the wind, and the tides—all influence your rhythm, sometimes more clearly and sometimes with more subtlety. At the OCÉANO Health Spa Hotel in northern Tenerife, the Atlantic Ocean is ever-present. Right in front of the hotel is a Piscina Natural, a seawater pool bordered by rocks where you can feel the ocean’s waves while swimming in a protected area. Inside the hotel, you can enjoy thalassotherapy treatments that use sea salt, seawater, mud, and salty sea air to promote relaxation.

On the North Sea, it’s the tides that set the pace for your day. During your stay at the lifestyle and boutique hotel SANDglow, you’ll quickly get into the habit of checking the tide tables to plan your mudflat hikes, beach walks, and afternoon swims. This habit of aligning yourself with the natural rhythm of your surroundings will give your vacation a different pace.

The Tranquility

When a place has its own rhythm

They really do exist—those places that have their own definition of time. One such place is the Croatian island of Iž. At the island's only hotel, Hotel Korinjak, you can let your mind wander. No FOMO, no stress, and no need to be constantly available. Instead, you can enjoy the scent of pine trees, a morning yoga session, and an afternoon boat tour—where, with a little luck, you might spot dolphins.

Consciously slowing down is an integral part of OLM Nature Escape's philosophy in South Tyrol. As a member of Slow Down Hotels, the hotel offers a customizable culinary concept that allows you to find your own rhythm. The Eco Spa, natural pond, and personalized hiking or e-bike tours let you experience the area without worrying about time. The Wi-Fi in your ApartSuite can be dimmed, allowing you to decide just how much digital connection your vacation requires.

The Gut Sonnenhausen, located near Munich, offers one thing above all else: the freedom and space to grow. Instead of TVs in the rooms, a lovingly curated library invites you to browse, and numerous quiet corners throughout the historic estate and park encourage you to relax and unwind. You won't find an activity program here; instead, it's all about rediscovering peace, nature, and the slow pace of life.

At the vegan hotel LA VIMEA in the Merano region, your daily vacation routine is defined by the park-like garden, yoga, and meditation. Since the hotel is adults-only, you’re surrounded by a unique sense of tranquility from morning to night—so much so that you almost forget the center of Naturns is just a few minutes’ walk away. Incidentally, the trip to the mountains is almost just as short—you can explore them on foot or by (electric) bike. At night, the Wi-Fi is turned off, which shifts your focus entirely to sleep and relaxation.

The dining table

When enjoyment is given time

Traveling also means experiencing the flavors of a region: a leisurely breakfast featuring local delicacies, traditional products, or generations-old recipes. Those who take the time to eat may discover more about a place than what's written in a travel guide.

As a member of the Slow Food movement, the STURM wellness hotel in Germany's Rhön region focuses on regional ingredients, traditional culinary arts, and mindful enjoyment. The open cooking station in the restaurant allows guests to watch the chefs work and chat with them. The ingredients used may be the same ones you saw and tasted in the snack garden that afternoon. And even the floral arrangements, made with seasonal "Slow Flowers," reflect the idea of working in harmony with nature and the seasons.

At SANDnature on the Baltic Sea, your day deliberately starts slowly. The late-riser breakfast, served until 1:00 p.m., includes sourdough bread from a nearby bakery, cheese from small producers, freshly prepared egg dishes, homemade jams, and seasonal ingredients from local farmers. A heartfelt invitation to start your day without rushing.

Regional products, high quality, and respect for food also define the cuisine at Hotel Okelmann's in Warpe, Lower Saxony. This family-run hotel focuses on authentic dishes made with local ingredients and handmade delicacies designed to pamper guests, rather than elaborate presentations. So it’s hardly surprising when a cake appears on the afternoon menu—even if it wasn't planned. Simply because Mama Okelmann felt like making it and had the necessary ingredients on hand.

At the Paradiso Pure.Living Vegan Hotel and the adjacent OMNIA plant-based restaurant in South Tyrol, Slow Food gets a modern makeover. Seasonal, locally sourced ingredients form the basis of creative vegan menus and breakfast creations. While you're there, be sure to enjoy a multi-course dinner at OMNIA. This intimate restaurant has just 10 seats and offers a unique, emotional fine dining experience led by Chef Aggeliki Charami, featuring fantastic courses woven into a cohesive narrative.

The Body

When rituals become more important than one-time treatments

Some things can't be rushed. Their effects unfold over time. This makes it all the more important for a wellness vacation to have a lasting impact; one that allows you to establish routines and rituals at home and find your rhythm in the long run.

At the Naturhotel Outside in East Tyrol, exercise and relaxation go hand in hand. After a day of hiking in the Hohe Tauern National Park or doing yoga with a mountain view, the Natur SPA beckons you to unwind. Holistic treatments with natural cosmetics and select aromatic oils offer brief moments of respite for the body and mind that have a lasting impact. And the saltwater bath with Deferegger healing water completes the experience.

The Naturresort Gerbehof on Lake Constance takes wellness a step further toward promoting health. Here, the focus is on mental well-being and stress relief. In addition to bioenergetic treatments based on Viktor Philippi’s methods, the resort offers healthy organic food and a tranquil, forest- and fruit-tree-surrounded setting to help you unwind.

The ADLER Ritten and the ADLER Sicilia also tailor their stays to your individual needs and rhythm. Though the two hotels are quite different—one in the mountains of South Tyrol and the other on the rugged southern coast of Sicily—they share the goal of creating spaces where you can be completely yourself. Yoga, meditation, mindfulness activities, and spacious spa areas are designed to help you find your rhythm. Rather than a set schedule, the focus is on having the freedom to shape your day however you like.

A place of relaxation and tranquility is also offered to you by the adults-only hotel My Arbor near Brixen. Whether you're interested in dining, wellness, or activities—you set your own schedule. Breakfast until noon and lunch into the early evening? My Arbor makes that possible. In between, you can participate in guided tours, yoga sessions, sauna infusions, or forest bathing. Or, you can turn it into a whole "me-time" weekend!

Taking a vacation at your own pace

Time is perceived differently in many parts of the world. Sometimes nature sets the pace, sometimes the seasons, and sometimes it's a long, shared meal. On your next trip, why not try going with the flow of your destination instead of bringing your daily routine with you?

#sharingiscaring | Who needs to read this and slow down for a bit? Forward this newsletter to them and remind them that taking time off isn't any less valuable just because they're doing "nothing."

Discover the GREEN TRAVEL BLOG editorial team's favorite articles from last month.

It’s often stories that change the way we view travel—subtle inspirations that linger long after we’ve heard them. In our editorial office, we regularly discuss what has recently moved, inspired, or made us reflect. Whether it’s a book, movie, documentary, or podcast: Here, we share our personal recommendations with you—honest, handpicked, and always with a focus on mindful travel.

Here’s what Mara has been loving lately:

“You know those books you find yourself flipping through every now and then? That’s exactly the kind of book I’d like to recommend to you today: Good Night Stories for Rebel Girls. The book tells the stories of extraordinary women, illustrated by female artists from around the world. The short biographies are lovingly written, motivating, and encouraging. These aren’t just great bedtime stories for kids!”

Take a look at the book series. (unbezahlte Werbung)

Value creation in tourism

In the tourism sector, destinations provide ideal conditions for fostering these cycles. Tourism service providers, including hotels, restaurants, and local tour operators, act as economic hubs that directly impact their regions through procurement, partnerships, and employment. The goal is to keep as many steps, from production and processing to final consumption, within a single region as possible.

Cultivating local food is an important part of this process. Instead of global supply chains, seasonal availability determines the offerings. In addition to ensuring freshness and quality, this approach fosters responsibility for the soil and the region itself. Concepts such as "farm-to-table" and "nose-to-tail" exemplify this holistic approach. Examining the establishments in the Green Pearls® Community shows how these principles can be applied in the hospitality industry and illustrates the diversity of regional value creation.

Homegrown: From the harvest to the guests' plates

At some hotels, value creation does not begin with purchasing; it begins in the fields. At Schloss Lerchenhof in Carinthia, for instance, most of the food comes from the hotel’s organic farm and is processed on site. Pork, beef, veal, lamb, game, and organic chicken are used in line with the nose-to-tail principle, and grains are processed into flour, bread, muesli, and baguettes. Seasonal vegetables, herbs, fruit, nuts, organic honey, and homemade juices and syrups complement these offerings. Additionally, over 50 local partners supply fresh products, so what ends up on guests' plates is often decided only after harvesting and the morning delivery.

At Naturresort Gerbehof, apples and pears from the private organic orchard are processed into juice or distilled on site, and game meat is utilized entirely according to the nose-to-tail concept. Products such as eggs, cheese, and bread are primarily purchased from certified organic family farms located within a few kilometers. Even beverages like wine, beer from the Härle brewery, and SeeZüngle lemonade are sourced from nearby.

The purchasing policy at My Arbor is characterized by a combination of in-house production and locally sourced ingredients. In addition to "Regiokorn" grain from South Tyrol, used for making dough and baked goods, the hotel's 20-hectare Lake Garda farm provides fruit, vegetables, herbs, and eggs. Much of the meat comes from the Wipptal cooperative, whose farmer-members adhere to strict guidelines for natural animal husbandry. The dairy products primarily come from the Brimi Mountain farmers’ cooperative, which emphasizes high-quality feed and ample outdoor access for the animals.

The boutique hotel Relais del Maro is an Albergo Diffuso in Borgomaro, a village in Liguria. The hotel's garden cultivates specialty "Zucchini Trombetta" (trumpet zucchini), which is used fresh for lunch, as well as eggplants, tomatoes for sauces, and cucumbers for salads. Cherries, blackberries, and lemons are processed into cakes and jams. This selection is complemented by products sourced from select local partners, with a central focus on cooperating with local oil mills. Olive oil and other olive-based products are defining features of Ligurian cuisine.

The cuisine at the Hotel Bella Vista Zermatt is also heavily influenced by the hotel’s own produce. The hotel makes its own tea with herbs from the garden, and the jams and baked goods, including fruit bread, popular Swiss cookies (guetzlis), and syrups, are also made on-site. Guests are offered an extensive wine list featuring wines from the Upper Valais, and the cheese used for raclette and fondue is sourced directly from Zermatt or Goms.

The ADLER Ritten consistently and transparently implements its farm-to-table concept. Right next to the main building, they have created a 4,000-square-meter farm garden featuring grain and potato crops, fruit bushes, and herb beds. Summer wheat, vegetables, berries, and herbs grow there and are processed directly in the kitchen. The garden is cultivated according to natural principles, with mixed crops and flowering plants that enrich the soil and attract pollinators, including the lodge’s own bees, which find ideal conditions here and produce the lodge’s honey.

Collaboration: Local partnerships as the foundation

In addition to in-house production, stable partnerships are key to regional value creation. Many businesses have worked closely with local producers for years. 

At the Hotel Weihrerhof, most of the food comes from nearby: bread from the Niederstätter bakery, beef from the Weissensteiner butcher shop, lamb from the Weidnerhof, chickens from the Obersthof, vegetables and salads from the Eggerhof, and cheese from the Wolfhof. Close personal relationships with suppliers and transparent supply chains (signs at the breakfast buffet clearly indicate the origin of the products) build trust and ensure quality. This network of local partners forms the foundation of a culinary concept rooted in South Tyrolean cuisine that consistently prioritizes seasonality and availability. 

The Naturhotel Outside takes a similar approach; in addition to its own herb garden, it sources cheese from the nearby Jakoberhof, trout from the Pongitzerhof, and eggs and grains from the surrounding Tyrolean region. The hotel’s culinary approach combines traditional East Tyrolean specialties with modern influences while ensuring the origin of the ingredients remains transparent to guests.

The Klosterhof – Alpine Hideaway & Spa relies on close partnerships with local producers for its day-to-day operations. A long-standing vegetable supplier provides the hotel with fresh, locally sourced ingredients; fish comes from local farms; and herbs are grown in the monastery garden. The local quality is particularly evident at breakfast: smoothies, homemade bread with jams, honey straight from the hive, and fresh fruits and vegetables. Additionally, the hotel sources milk and dairy products from the Berchtesgadener Land region and free-range eggs from an organic farm.

The energy-self-sufficient eco-aparthotel OLM Nature Escape also focuses on local value creation and partnerships. The hotel sources vegetables, berries, and herbs from the fields and from Taufrisch, a regional initiative in which 13 South Tyrolean farms collaborate. As part of the "Ferienfreiheit" concept, guests can book rooms with breakfast only, consisting of organic products that are either homemade or sourced from regional producers. Furthermore, guests can use the fully equipped kitchen in their apartment for self-catering. An on-site specialty shop offers South Tyrolean products for purchase.

The North German SANDcollection with the SANDnature at the Baltic Sea and the SANDglow at the North Sea brings this approach to the beverage sector. The hotel’s wines are sourced from its partner winery, Malente Ingenhof, which produces award-winning white and red wines despite its unusual location in Holstein Switzerland from grapes grown in its own vineyards. When it comes to beer, hops, and grains, the two lifestyle hotels in the collection collaborate closely with the Eutin Brewery and Klüvers. And a farm in Ahrensbök supplies the organic free-range eggs for the live-cooking breakfast at SANDnature, and fruit is sourced seasonally from Bargteheide and the Lüneburg Heath.

Whenever possible, Hotel Das Rübezahl sources its ingredients from neighboring producers. A large portion of the food is utilized entirely, including all parts of the animal and all parts of the vegetable. The kitchen consistently focuses on local and seasonal ingredients. Additionally, the hotel prioritizes sustainability in procurement by actively encouraging suppliers to use consolidated shipments and resource-efficient packaging.

Almost all of the fruits and vegetables at the OCÉANO Health & Spa in Tenerife come from the Canary Islands. The only exceptions are a few items, such as apples, pears, and root vegetables. The hotel sources supplies from local wholesalers, including Frutería La Limera and Frutas y Verduras Nito. About 65 percent of their produce comes from their own farms, 25 percent comes from other farmers on the island, and the remaining 10 percent comes from mainland Spain. The OCÉANO also relies on local sourcing for fish and meat; about 60 percent of the fish, as well as much of the meat, including rabbit, pork, goat, and chicken, come from regional producers and are sourced through distribution partners that guarantee traceability.

Freshness: Flexible concepts and short supply chains

Some restaurants take it a step further: rather than planning long-term, they base their menus on daily deliveries and harvest yields.

At the Green Spa Resort Stanglwirt, regional partners deliver supplies several times a day, eliminating the need for large storage areas and reducing refrigeration energy consumption. The high proportion of in-house production enhances this effect further: milk, curd cheese, yogurt, cheese, bread, and meat are largely produced on-site. The kitchen concept is complemented by the hotel’s own biomass cogeneration plant, which produces renewable energy. For this, the hotel sources materials such as bark waste from nearby sawmills. Finally, organic waste is compressed and liquefied on-site and fed into the local biogas plant for energy production.

The APIPURA hotel rinner operates similarly when it comes to food delivery. Fresh fruits and vegetables are delivered several times a week, immediately after harvest, and are processed right away. In cases of overproduction, long-lasting products such as jams, pickled vegetables, fermented specialties, chutneys, and syrups are made. The hotel coordinates closely with producers, planning cultivation and harvest with Manfred Rinner, the junior manager and head chef.

At the fully vegan Paradiso Pure.Living hotel on the Seiser Alm, Aggeliki Charami combines seasonal and organic ingredients with innovative techniques to create a menu of creative plant-based cuisine. The hotel's own SCOBY and koji fermentation cultures, for example, add depth and open up new flavor possibilities. The experience is further enhanced by the adjacent OMNIA restaurant, which offers a sophisticated fine-dining experience with a plant-based menu.

Between expectation and reality

Although many concepts are consistent, some examples demonstrate that regionality must always be considered in the context of geographical conditions. At the Hotel Korinjak, the only hotel on the Croatian island of Iž, fresh, local products and Mediterranean flavors define the vegetarian-vegan cuisine. Meat, fish, and eggs are deliberately avoided. The Korinjak grows medicinal herbs for teas and primarily uses regional spices. However, since very little grows on the island, especially during the summer months, production reaches its natural limit during the high season. Seasonal vegetables are therefore sourced from the mainland when local production is insufficient to supply both locals and vacationers.

Regional value creation is particularly evident in tourism, where hotels, producers, and service providers collaborate closely and short supply chains and transparency become the norm. This is most clearly and easily seen in the culinary sector. Furthermore, examples from the Green Pearls® Community demonstrate that sustainable destination development creates ecological, economic, and social momentum locally. Crucially, this fosters genuine cycles that strengthen the guest experience and local development equally.

Our sources:

• Deutsche Gesellschaft für Internationale Zusammenarbeit: The Tourism Value Chain
• BMWET: Study on the Economic Impact of Tourism