Vegan chef Aggeliki Charami

Aggeliki is also known as "Agge" or "Angel" on social media, which is also the meaning of her Greek name. On her Instagram account, she shows her 11,500 followers new vegan creations and shares tips and recipes (e.g. for making sushi rice perfectly). In the captions she describes creating something new as "a unique way to get closer to the dream" and a mixture of "strong emotions" and the desire of "freezing in time".

Vegan-vegetarian hotel on the Seiser Alm

The GreenPearlsⓇ Hotel Paradiso.Pure.Living is sustainably oriented and is the first hotel on the Alpe di Siusi to offer purely vegetarian-vegan cuisine. The menu concept has been revised with the new head chef. Guests can look forward to new dishes with a Mediterranean and Japanese touch. The fusion with local foods, such as South Tyrolean apples, which previously played a major role in the hotel's Alpine cuisine, will also be exciting.

Paradiso.Pure.Living is avant-garde with ongoing art exhibitions and a focus on a sustainable and healthy lifestyle - the new head chef is a step towards taking your stay to a new level.

You can find more information on the linked microsite and the hotel website. If you have any questions, please contact press@greenpearls.com

EU Ecolabel for accommodation providers

The European Ecolabel is one of the best-known environmental labels and has been recognizing environmentally friendly products and services since 1992. It has recently expanded its focus to include tourism. “It is time to promote tourism differently,” says the website. The label recognizes the "best on the market" in terms of environmental performance among accommodation providers.

The Hotel Luise in Erlangen has earned this award. It is involved in all areas. Guests can stay in the "renewable hotel room" in fully recyclable rooms, shower in "astronaut showers" with minimal water consumption, and enjoy organic cuisine. The hotel is also committed to urban greening and biodiversity with its "Mirco Forest" and is active in adult and environmental education.

To learn more about Hotel Luise and its green initiatives, visit the Green PearlsⓇ microsite and the hotel's Wall of Change. For images and inquiries, please contact press@greenpearls.com.

Paris - French metropolis with all of the options

The former convent turned boutique Hôtel Le Pavillon, with its garden and terrace, is a real insider tip for those who come to Paris to discover the sights, shops and parks of the French capital. After a day well spent in the hustle and bustle of the city, guest return to a quiet, stylish oasis where they can relax and recharge their batteries. Le Pavillon is close to the Eiffel Tower and easily accessible by public transport from all major train stations and the airport. It has central access to many of the city's attractions. The Musée d'Orsay, Montmartre, the Opera, the Louve or the Boulevard Hausmann can be reached without changing trains. For a different city experience, the nearest bicycle rental station is only 200 metres away.

Zermatt - The car-free pearl in the Swiss Alps

Zermatt is a car-free town - so it's only natural to travel there by train. Along the way, guests will be able to marvel at the picturesque landscapes. The railway runs through the deeply cut Vispertal Valley - to the left and right are Switzerland's highest mountains, including the Täschhorn, Dom and Weisshorn. In Visp and Brig there is a direct connection to the modern narrow-gauge railway of the Matterhorn-Gotthard-Bahn. If you wish, you can send your luggage ahead on the SBB, which makes getting on and off the train easier.

The CERVO Mountain Resort picks up its guests from the train station in Zermatt and transfers them to the hotel with an electric taxi. The CERVO, with its 54 rooms and suites spread over several buildings, is located directly on the piste. So, guests of the 4 and 5* resort can check out the snow conditions during breakfast in the Bazaar restaurant. A large network of hiking trails can also be explored directly from the CERVO.

On a holiday at the Hotel Bella Vista Zermatt, located just outside the village centre, a car is certainly not missed. The village centre is only a 5-minute walk away if needed. Guests of the family-run wellness hotel really appreciate the peace and quiet away from the hustle and bustle. The Sunnegga/Rothorn skiing and hiking area can be easily reached by taking the lift to the valley station, which is located above the hotel. The Matterhorn Express or Gornergrat are easily reached by bus. Guests at the Bella Vista are well prepared for all kinds of activities, because every day begins with the well-known breakfast buffet full of homemade and local delicacies. Afterwards, guests can either enjoy active sports in the surrounding mountains or relax in the hotel's Alpine Spa.

Rittner Horn - Pure nature in South Tyrol

Bolzano is very well connected to the Central European train network. From the Bolzano Train Station you can reach the Rittner Cable Car in only about five minutes by foot. A ride on the modern Rittner cable car is a very special experience: during the ascent in the panoramic cabin, a magnificent view gradually reveals itself: The city of Bolzano at your feet, picturesque vineyards on the slopes and on the horizon the forest-covered Mendel Ridge on one side and the rugged Dolomite peaks on the other. The ride ends after a twelve-minute, 950 metre climb and guests arrive in Oberbozen on the Rittner High Plateau.

Those staying at the APIPURA Hotel Rinner change to the Rittner narrow-gauge railway just a few metres away. A slow train that looks back on a long history and awakens nostalgic feelings. The locals affectionately call it the "Rittner Bahnl". It passes manicured meadows, dark forests and the stunning panorama of South Tyrol's iconic mountain Schlern. The Rinner is only a few steps away from the stop. Here, guests experience a relaxing time-out that is all about being outdoors and experiencing nature. And all in the spirit of the bee, because the Rinner family is passionate about beekeeping. Sustainable beekeeping, a nature trail and the Api Wellness Beehive Air Treatment are the cornerstones of guest’s experiences at the hotel.

Another place for relaxing and unwinding on the Ritten High Plateau is the ADLER Lodge Ritten. The resort's modern wooden chalets and suites are arranged around a natural pond and offer a beautiful view of the Dolomites. The adventure park Bergwelt with its cycling and hiking trails is right on the doorstep. Guests of the ADLER Lodge are picked up by the hotel at the Rittner train station.

Matrei in East Tyrol - Holiday in the middle of the outdoors

For the Outside, the topic of mobility is a particularly important component of sustainable travel. Therefore, the hotel in Matrei, East Tyrol, supports its guests in making their holiday eco-friendly and in harmony with nature. For example, comprehensive information on how to reach the hotel with public transport, to local offers or tips for the most beautiful hiking and cycling routes that start right at their doorstep. The regional mobility information page of the East Tyrol Tourism Association is linked directly on the hotel website. Coming from the north, the Outside is easy to reach via Kitzbühel main station. From there, guests can make their way to the hotel either by direct bus or shuttle service. With their guest card, tourists can use most public transport in the district free of charge and thus explore the side valleys of the Hohe Tauern National Park in an easy and environmentally friendly way. In winter, the ski bus stops regularly in front of the Outside and takes all piste and cross-country skiing fans to the ski area in 3 minutes. Guests' e-bikes are charged with electricity at the hotel free of charge.

Cormons - Hiking and indulgence in Friuli

La Subida is located on the border of Italy and Slovenia, about 25 km from Monfalcone and the Gulf of Trieste. The property with pool and its famous trattoria was built with great attention to detail in the style of a rustic estate. The nearest train station is in the small town of Cormons. The team at La Subida will happily pick up guests directly from the station. Cormons is the main town of the Collio wine-growing area. From the highest hilltops of the charming landscape, you can see the peaks of the nearby Julian Alps and, further in the distance, the Dolomites, a mountain range of the southern Kalkapen. The nature reserve "Laghetti rossi" is home to a colourful world of water birds. The hilly landscape is best discovered on foot or by e-bike. On the tours, the doors of wineries, cheese dairies and other producers are open, warmly welcoming passing guests and serving homemade and regional food and drinks.

Korçula - Swimming, hiking and cycling on the Croatian Adriatic Sea

The Dreamers' Club Aparthotel is located on the island of Korçula off the coast of southern Dalmatia. Many travellers choose to fly to Split or Dubrovnic, but both cities can also be reached by train and by Flixbus. The crossing by catamaran from Dubrovnik or Split directly to Korçula Town is an exceptional start to your holiday. From here, the six studios of the Eco Aparthotel in Lumbarda are only a 10-minute bus ride away.

Alternatively, there is also a public bus that goes from Dubrovnik to the island. Once guests have arrived on site, it is very easy to get around car-free. Either with the bicycles that can be rented directly at the hotel, by boat, taxi, bus or on foot. From the Dreamers Club, there are many beautiful cycle paths to follow along the coast or through the surrounding vineyards. But there are also plenty of reasons to simply stay at the property: the beach and the turquoise blue sea of the Adriatic are only 50 metres away and the garden is a great place to relax on the sun loungers or with a drink and tapas.

Discovering Europe by train or by bike offers exciting travel options that are an experience in themselves. It's also stress-free, environmentally friendly and often cheaper than travelling by car. The Interrail Ticket is a travel deal that offers many options for multiple stops and transnational sections in one ticket. For more information on the Green Pearls® partners, click here.

Sustainability is a heart affair for the Bio Seehotel Zeulenroda. The Green Brand certified hotel attracts its guests with its warm and pleasant atmosphere, its natural materials. The many spa facilities, including a 1,600-square-foot spa area with an infinity pool and a gym, a nearby beach, and the Panorama on the sixth floor of the hotel, ensure the utmost personal relaxation. 

The Biohotel's cuisine is regionally and seasonally oriented. All dishes are, where possible, prepared with organically certified ingredients and sourced from suppliers in the region or the hotel's own organic bakery and organic butchery. All the information about the other green initiatives, like biodegradable cleaning and washing detergents, use of climate neutral printing equipment or water saving measures can be found by clicking here or on the hotel's website.

In addition to an organic swimming pond with a wooden sun deck and lovingly designed yoga classes, there are areas throughout the hotel inviting for reading or relaxing.

For more information on the Naturhotel Aufatmen visit Green Pearls®, the worldwide network for sustainable hotels, vacation rentals and destinations, and on the Naturhotel Aufatmen website.

The article is only available in German.

Benjamin Dietsche, Executive Manager of the hotel, is delighted about the award together with the entire team: "It's great that the expert jury of the ICONIC AWARDS recognizes the visionary and sustainable design of the CERVO and honors the holistic staging of the CERVO-feeling in this way."

The article is only available in German.

Price for an overnight stay: starting from 170 €
Additional services from the hotel can be added.

All information about the Sleeperoo Box of the sustainable hotel is available here.

The following rules apply to the accommodation of guests: 

• FFP2 masks are mandatory in all areas and a minimum distance of two meters applies
• When entering an event location, a test must be taken or a valid negative test result, vaccination certificate, or confirmation of previous illness must be presented.
• When using other services or gastronomy in the hotel, self-tests under supervision on-site are required every two days for a stay beyond the validity of the entry test.
• Gastronomy areas closing hour at 10 p.m.

Opening dates of the Green Pearls® Hotels in Tyrol and special offers for summer

Naturhotel Outside

The Naturhotel Outside in Matrei is open once again from the 21^st of May and is perfect for a relaxing break after the restrictions of the last year. The sustainable hotel is surrounded by nature and delights its guests with a natural bathing pond, nature spa, and regional cuisine.

7=6 early summer in East Tyrol

• 7 nights - 1 night free of charge
• Organic breakfast
• Afternoon buffet
• 5-course evening menu
• Access to the Natur SPA
• 1 half-massage of your choice (25 min.)
• Period: 21.05.2021 - 18.06.2021
• from 770 € per person

Biohotel Grafenast

The Biohotel Grafenast in Pill is also nestled among tranquil greenery. From the 19^th of May it is open for courses and further education and from the 24^th of May for holiday guests. The green hotel is ideal for recharging your batteries. On the beautiful sun terrace, you can enjoy a spectacular view over the Tyrolean Inn valley.

Family Summer Promotion

• 50% discount on children's overnight stay in the parents' room
• Discount also applies to single-parent guests
• Period: 29.05.2021 - 03.07.2021 and 22.08.2021 - 05.09.2021
• from 5 nights

Summit Lodges

On the 19^th of May, the Summit Lodges open their doors to guests again. The two luxurious holiday homes in Pfunds offer plenty of privacy. There is room for up to six people in the charming log cabins with modern furnishings.

Re-opening discount

• 2 persons 189 € per day
• From 3 persons 299 € per day
• Prices are valid up to and including mid-June.

Naturhotel Waldklause

The Naturhotel Waldklause in the Ötztal can be visited from the 20^th of May. The extensive spa facilities of the sustainable hotel also reopen under strict safety measures. The hotel's Trust Package allows for special arrangements regarding short-term changes due to possible Corona restrictions.

Cuddle Days

• Naturhotel Pampering Board
• 1 bottle of Naturhotel Sparkling Sekt and chocolates for some special time
• 1 Partner Duo relaxation massage for two (25 min.) followed by a couple of times on our infrared recliners with warm herbal cushions and a glass of sparkling wine (total 80 min.)
• Free admission to the Aqua Dome thermal baths in Längenfeld
• 3 nights
• Period: 20.05.2021 - 30.09.2021
• from 598 € per person

During the mid-season there are three special offers:

• Midweek Special - because Zermatt is even more beautiful and relaxing during the week.
• Mountain Ashram Detox Stay - do something good for your body and soul.
• Lady Matterhorn - 150 years ago, a woman stood on the Matterhorn for the first time: 3 days for more leisurely excursions with a climbing/hiking connection, 9 days with the goal of climbing the Matterhorn.

The sustainable resort is located above the village center of Zermatt with views of the Matterhorn and over the village. The 4* and 5* lodges are spread across the generous hotel grounds on the hillside. There are also five 4* serviced apartments in the Overlook Lodge. All rooms and apartments offer an incomparable view of the surrounding mountains. The modern alpine design of the rooms is inspired by the colors and elements of Zermatt's nature.

Marion Muller and her husband Lambertus have been running the Lifestylehotel SAND at Timmendorfer Beach on the Baltic Sea since 1995. We spoke with Marion Muller about the current pandemic situation. The hostess sees the crisis as an exciting challenge and looks positively into the future.

How do you stay positive despite the crisis? What gives you inspiration and motivation at the moment? How do you motivate your team?

As an independent entrepreneur, I am used to reacting quickly to changes and developing and implementing new ideas. The pandemic means an exciting challenge for us and our SANDteam, it has forced us to rethink processes in the hotel and turn them upside down. This is in line with our concept of progress instead of standstill.

In the current situation, I increasingly realize that our concept and the hotel, located close to the beach and nature on the Baltic Sea, are fit for the future. Moreover, we can react flexibly and quickly to changes. This motivates me, in particular, to continue on the path we have chosen.

The future viability of the hotel and the opportunity to develop and contribute through our team workshops are currently motivating our employees as well.

We have positioned ourselves positively both mentally and verbally in this situation and transformed the feeling of crisis into a feeling of togetherness.

What does your daily work routine currently look like / What kind of (daily) work is involved in a closed hotel?

Personally, I am currently spending the majority of time in my home office and am devoting more time to making us marketable as a hotel in the future (beyond the virus). This includes, for example, developing our image in the areas of lifestyle and sustainability as well as the optimization of our sales and communication channels.

Currently, our management, Yvonne Bork and Sarah Speckels, as well as six employees are on-site at SAND and working on optimizing sales for 2021 and 2022, advancing digitalization, guest communication, and repairing and refreshing the rooms. In addition, our CI and sustainability goals are discussed in workshops, as well as in staff interviews, and team building activities.

What innovations can the guests look forward to? What other projects are you planning for this year?

Guests can look forward to the most carefree time possible and of course, a motivated team. We are using the time to advance staff development and promote individual talents.

In these times, service, and contact with our guests are particularly important to us. We digitize where possible while still remaining there personally for the guests: contactless yes - heartless no.

We are also working on new projects in the culinary field. For example, we are in the process of setting up a herb garden. For our bistro, we are working on new homemade specialties. We are also planning monthly changing cocktails with our own recipes. Our choice of suppliers is becoming even more regional; we attach great importance to organic products and short transport routes. The kitchen acts according to the motto consume, recycle and only then throw away. For our breakfast, we combine the advantages of a buffet with the zero-waste idea. Portions are replenished according to need and prepared according to taste in our Front Cooking Station for each guest. 

What do you miss most in this "compulsory break"?

As an independent entrepreneur, it is a completely new experience for me to be "forbidden" from earning money. We want to make our SANDwelt accessible again. Up till now, we have gladly taken on responsibility for society and used the enforced break to optimize our hygiene concept even further. But now we are more than ready and are excited to host again. I miss the inspiring, personal exchange with guests, suppliers, bloggers, and colleagues, and the resulting ideas.

What sustainable goals do you have for your hotel?

In 2016, we announced sustainability as a guiding principle in the Declaration of Conformity within the framework of the Sustainability Code and are currently in the process of updating it with our consultant Dr. Meves and developing the implementation levels, and making them measurable. We integrate the three dimensions of sustainability environment/ocean, economy/corporate action, and society/social responsibility through a holistic management approach.

Do you think Corona leads to a rethinking of people's (travel) behavior?

I believe that the Corona era will take us away from over-tourism. It will be more about quality rather than quantity. Destinations will have the chance to regain their authenticity and tourists will learn to appreciate finding offers that are typical for the region instead of the one-size-fits-all mass tourism that copies the comforts of home. I think that travel will be planned more consciously again and turn away from the trend of "higher, bigger, further".

What do you hope for this (travel) year?

I hope that the current "little- to no-tourism" will stop by Easter and that in the long run, we will be able to find a balance to allow mindful and responsible holidays to take place. The trend towards individual small events will allow us and nature to relax, which has been needed for a long time. Access to nature will become a precious commodity. I see the conscious use of nature and our resources as an opportunity for sustainable tourism in our region.

Tongsai Bay has a large organic garden that supplies the kitchen with the majority of the food and herbs used in their delicious meals.

A young and talented chef

Chef Thanawut Chaiwanwut - or simply Chef Eak, as he is usually called, comes from Phuket and developed his culinary skills at the Professional Training School in Songkhla. He began his culinary career 12 years ago as a simple kitchen hand and has worked his way up thanks to his talent, ambition, and passion for cooking and has worked in a number of 5-star resorts in Phuket and Krabi. His start in 2015 as the Executive Chef of Tongsai Bay, fell in the middle of the busy high season, and he brought lots of ideas with him in his luggage! He began with the menu of the Po-Lad Beach Bistro & Bar, which is located directly on the beach. The menu was enhanced with an Asian influence and includes a large selection of seafood along with classics such as juicy steak and hamburgers.

Chef Eak at the Black Swan in Oldstead

In 2017 there was a wonderful opportunity for Chef Eak to further his culinary knowledge in a well-known Michelin star restaurant in the UK.

Mr. and Mrs. Deans, guests who married in Tongsai Bay in 2000 and have returned twelve times ever since live in the region around the Black Swan. Mrs. Deans worked there on a part-time basis and was also the nanny of the current chef, Tommy Banks, and his brother. While they were having dinner one evening at the Black Swan, the idea was conceived that the Executive Chef of Tongsai Bay could continue his training and develop his culinary skills at the Black Swan. The chef of the Black Swan, Tommy Banks, very much liked the proposal.

"What I experienced at the Black Swan was a high level of professionalism. They are very focused. Everyone has their own individual orders, and when the service starts, everyone has their own place. The pressure is very high, and it's a long, hard, and stressful job, but at the end of each day you feel an amazing sense of achievement and your colleagues become good friends."

Thanawut Chaiwanwut – Chef Eak

Chef Tommy Banks' menu consists largely of ingredients grown by the Banks family themselves. Chef Banks loves the freshness of local produce, and his menu features innovative and delicious combinations. The standards for freshness and quality are non-negotiable for him. This approach to ingredients has helped shape Chef Eak and he uses the knowledge he has gained to create new exciting recipes. The two-week internship in the Black Swan showed him a new world of eating. He developed his palate and learned how to balance the taste of a dish. He learned to cook more creatively and how important time management and discipline are. The time spent in the Black Swan has most certainly taken him to the next level.

In 1975 the current owner of Inkaterra, José Koechlin von Stein, bought land in Puerto Maldonado and built his first hotel, the Reserva Amazónica Lodge. He founded Inkaterra as a company with the goal of adding value to rural areas without harming nature. Inkaterra is considered a pioneer of ecotourism in Peru and is recognized worldwide for its efforts to preserve Peru's nature and culture and enabling local communities to participate in tourism. Today, seven lodges belong to the Inkaterra group and are located in the Amazon Rainforest, the Machu Picchu Cloud Forest, the Sacred Valley of the Incas, and in the city of Cusco.

The Inkaterra hotels also set new standards in culinary delights. Guests can book special tours in the area to learn about growing conditions and local products.

Earth to Table

The "Earth to Table" concept of the Inkaterra Hacienda Urubamba invites its guests to participate in the harvest on the 10-acre organic farm - using traditional tools and oxen. After the physical exertion in the field, guests will certainly appreciate the potato differently at their next meal! And this is exactly the philosophy of the renowned hotel chain. The guests are given the opportunity not only to get to know regional products but also to make a direct connection.

Chef Rafael Casin

Peruvian chef Rafael Casin began his career in London and Italy, where he worked at Alla Colombo, a charming restaurant in Treviso. After his return to Peru, his path led him to the Inkaterra Machu Picchu Pueblo Hotel, where he deepened his understanding of Andean cuisine as Executive Chef. Additional stops included the Palacio del Inka in Cusco and the Tambo del Inka (Urubamba). Always ready to learn new things, he continued to develop skills and his culinary expertise in the best Mexican restaurants and completed an internship at El Celler de Can Roca (Girona, Spain) in 2013, which was awarded three Michelin stars in 2013 and 2015 as the best restaurant in the world. Rafael is currently Corporate F&B Manager in the Inkaterra hotel family. He is responsible for the kitchens of all Inkaterra hotels. His tasks include making sure that the food offered is seasonal and regional, if possible, and creating new exciting dishes. On special occasions, he cooks for himself and also to show the local chefs and team how to master the latest recipes.

His cuisine combines luxury and Peruvian tradition with a sustainable approach, inspired by the best products of each region.

As part of the "Earth to Table" concept at Inkaterra La Casona in Cusco, Rafael has succeeded in creating a unique fusion of a rustic yet refined style. His goal is to introduce the world to the variety of local products of Cusco, to strengthen the local culinary tradition and to provide a unique culinary experience through his dishes.

Let Rafael's recommendation inspire you:

Causa from the Inkaterra Urubamba

Ingredients (for one serving)

• 250g Yellow potato
• 120g Chicken Breast
• 3g Yellow Chili Pepper
• 7g Fresh Shrimp
• 2g Mayonnaise
• 8g Avocado
• 0,1g Red Caviar
• 2 g Black Olives
• Green Lime
• Chili Pepper - Ají Limo (1 g)
• 1 tomato cherry
• 1 quail egg
• Vegetable oil

Preparation

1. Prepare a cream with the yellow chili pepper (previously boiled 4 times without its pips, take the skin off and process).
2. Separately cook the chicken breast and once ready reserve it for the filling.
3. Dry the black olive and cut it in small cubes (brunoise); fry the fresh shrimp for the filling & cut it in small cubes (brunoise), mix it with the mayonnaise, the chili pepper, the coriander, reserve.
4. Dry the black olive and cut it in small cubes (brunoise); fry the fresh shrimp for the filling & cut it in small cubes (brunoise), mix it with the mayonnaise, the chili pepper, the coriander, reserve.
5. Prepare an avocado puree and mix it with a few drops of green lime, reserve: boil the quail egg and reserve.
6. Prepare an avocado puree and mix it with a few drops of green lime, reserve: boil the quail egg and reserve.
7. Once everything ready, place a circle or a round mold at the center of the plate, fill the base with the potato mix "causa", add the filling, then on the top another layer of potato mix, add half quail egg, half tomato cherry, the whole shrimp. Decorate with 3 drops of avocado purée, the dry black olive, and the red caviar.

• Ecological sustainability focuses on the conscious and resource-efficient management of the natural environment.
• Economic sustainability means doing business in such a way that future generations will not be disadvantaged.
• Social sustainability aims to establish a society where the community’s overall wellbeing is considered and labour and human rights are respected.

Tourism and Sustainability

Tourism has a special role to play in the issue of sustainability as it also contributes to changes in the climate, along with the use and exploitation of resources and people. Travelers want to enjoy nature and local, authentic experiences and sustainable tourism is becoming increasingly important all over the world in times of rapidly advancing climate change, over-tourism and unequal social factors.

Governments around the world have recognized the importance of sustainability and sustainable tourism. They make rules and laws, but it is the people who have to change their mindset and implement them in their day-to-day lives to make a difference.

At Green Pearls^®, we are very fortunate to work with pioneering people every day. Our hoteliers deal with environmental protection and social sustainability on a daily basis and inspire their employees and guests with their ideas. Managing employees, working conditions, training, safeguarding staff and safeguarding the interests of local communities are key issues.

Today we would like to introduce 5 hoteliers and their social concepts. Especially in times of crisis caused by COVID-19, hotels worldwide have a unique responsibility.

Creativhotel Luise – knight in shining armour

During the Corona crisis, the Creativhotel was deeply committed to supporting the local community. Right at the beginning of the crisis, a neighborhood aid scheme was set up with its main purpose being to protect the risk groups and help those who were alone. Neighbors were able to contact the hotel at any time and employees went shopping for them and ran errands or similar.

Another project was the Erlanger Carepaket - an aid package from the city of Erlangen for its residents.

This package contained numerous products from Erlangen retailers and the surrounding region and could be sent to people who one would like to thank or send well wishes to. Packages could not only be sent to specific people, but senders could also choose a "for strangers" option. The hotel chose fitting locations and people who deserved a special thank you during the Corona period, some of these included the local hospital and laboratory staff, nursing staff in the senior care home, postmen and many more. A total of 423 packages were purchased within 2 weeks. "We were very happy about the enthusiastic response to this project, which enabled us to support not only many retailers, but also many 'crisis helpers' a little bit," the hotel said.

In joint cooperation with the city of Erlangen, the Creativhotel also took in Corona patients who only had mild cases, but no suitable accommodation (for example a refugee home, hostel, etc.) to quarantine themselves in. Therefore, some families and individuals spent their quarantine period in a secured area of the Creativhotel.

Bio Children's and Family Hotel Gut Nisdorf

Sabine Stange and Jürg Gloor from the Bio Children's and Family Hotel Gut Nisdorf are part of the Common Good Economy movement, which was founded in 2010 by Austrian journalist Christian Felber and now has members all over the world. Its aim is to create an alternative to the capitalist market economy: Money and markets should serve the people and not vice versa. Instead of just economic growth, the aim is to constantly increase the common good. The well-being of the people is beginning to move more into the center of economic activity.

For the owner couple Jürg Gloor and Sabine Stange, the main focus is on working sustainably and for the benefit of all.

Children and Nutrition: The Bio Breadbox Initiative

In numerous cities and regions in Germany, local organic breadbox initiatives are working as a network to ensure children have access to healthy, nutritional food. Gut Nisdorf has also been involved for three years now, packing a reusable breakfast basket with ingredients from organic farming for first graders from the area to help them the best start to their school day. The aim of this initiative is to convey to children how important and valuable a healthy breakfast is as well as where it comes from.

Zeavola's contribution to mitigating the effects of COVID -19 for employees

The COVID-19 pandemic has hit the hospitality industry in Thailand, where tourism is an important economic factor, particularly hard.

For the eco-boutique hotel on Phi Phi Island, sustainability also means protecting the workforce and the local community. The management of the resort decided to close the hotel on March 26, 2020, to allow employees to travel home before a lockdown. Due to Florian Hallerman's quick action, it was possible to send all employees home except for the emergency team before Thailand stopped all travel. This was good for both the employees and the hotel.

As a result, expenses for meals, electricity, water, sewage and even TV channels and WIFI were reduced significantly.

With the help of the Thai government, hotels were able to send their employees on vacation and pay them up to 62% of their regular salary with additional loans bridged the time until the first social security payment. All employees were therefore still able to provide for their families. In a joint staff vote, it was decided to dissolve the existing pension fund and pay it out to the employees so that another 3 months of payments could be secured. The small team that had stayed in the hotel took care of the hotel, the equipment and the jungle garden. Unfortunately, even the Zeavola could not avoid dismissals, 21 employees were dismissed in accordance with the applicable labor laws. Some of them took early retirement and received the full compensation package according to their years of service. Through the Thai social security system, many of them received compensation for 6 months, which gave them the opportunity to find alternative work during the upcoming travel season. The Sea Gypsy community was also affected by the lockdown. As the school was closed, Zeavola stopped the weekly meal for school children and teachers. However, the community was still supported by monthly rice contributions.

Tongsai Bay focuses on local engagement

Tongsai Bay on Koh Samui has followed a sustainable philosophy ever since it first opened its doors in 1987 and is one of the pioneers of sustainability in Thailand. Long before people around the world began to think about the impact of tourism on the environment and local communities, Tongsai Bay's founder, Khun Akorn Hoontrakul, had realized his vision of a sustainable hotel. Many employees have been with the resort for over 30 years and see themselves as a family. 95% of the team are from Thailand and 25 of the 200 employees are from the island of Koh Samui. It is important to the hotel to regularly provide training opportunities to their employees and foster an awareness of the environment through these training, only then can change be achieved. In order to support their employees during the closure of the hotel in the lockdown, free meals were offered and salaries were partly paid with the help of the Thai social security system. The employees are now receiving further training with a special focus on the new situation through Corona. The Eco Hotel also continued to support social projects such as the animal shelter, schools, temple projects and "Sisters of Samui", a project that feeds more than 1000 homeless people every day.

Gili Lankanfushi : GILIS SEAS – social & environmental awareness and sustainability

The 6-star hotel in the Maldives follows strict rules both in terms of the environment and social responsibility with its GILIS SEAS Program - Social & Environmental Awareness and Sustainability. Almost all employees are locals who receive intensive training and support. Whenever possible, the resort tries to purchase local and fair-trade products to keep transport distances as short as possible and to support regional producers. The suppliers are also selected according to criteria such as fair payment, good working conditions, and local employees. The hotel regularly provides a free ferry to Male and Himmafushi for the staff so that they can see their families, visit friends, or go shopping. The residents of Himmafushi can also use it and the hotel also supports the school there and pays the salary of a full-time English teacher there.

Inkaterra: Pioneer in sustainability in Peru

Since 1978, Inkaterra performs scientific research and invests in the development and education of local communities. The small hotel chain thus takes a pioneering position in terms of sustainability. More than 4,000 locals have already been trained since the foundation. Inkaterra offers career opportunities on hospitality, field guidance, and agroforestry projects on cacao and Brazil nut.  Regular workshops and conferences are organized for local communities to raise awareness of environmental protection.

Today our journey takes us to the far north, more precisely to the Bodden Coast and then to the Black Forest, to Bad Herrenalb.

A paradise for families by the Baltic Sea

How about a holiday with the children which combines space and flexibility with the amenities of a hotel? This is how Sabine Stange and Jürg Gloor imagined the perfect family hotel. Their first holidays together with their daughter in the early 90s did not fulfill these wishes. Either they had to decide to stay in an apartment and thus forego the luxury of a pre-prepared breakfast table in the morning, or compromise with a hotel room so small that a day of bad weather presented them with serious problems.

So, the desire arose to create a special refuge for families, which would provide both parents and children with all they could want. The vision was to offer parents and grandparents with small children a relaxing holiday, in spacious apartments, surrounded by nature, peace and quiet along with enough free space without having to give up the luxury of a hotel. They thought of a landscape at the Baltic Sea far away from mass tourism. The Berliner and the Swiss went on a hunt and found what they were looking for at Grabower Bodden not far from the World Heritage city of Stralsund. Here stood the old and dilapidated Nisdorf Estate.

The first documented mention of the former estate dates from 1302 when it belonged to Johannes de Ost de Neslestorp. After him, it changed hands several times.

After the fall of the Wall, the estate stood empty and slowly decayed until Sabine Stange and Jürg Gloor discovered it and bought it in 1998. The extensive renovation included all buildings, but the historic structure was preserved wherever possible and environmentally-friendly materials were used.

A vision comes true 

In July 2003 the time had finally come and the Organic Children and Family Hotel with 12 spacious holiday apartments opened its doors and welcomed the first happy families. Sabine Stange and Jürg Gloor had succeeded in creating a haven where parents and children could spend carefree days enjoying their vacation time with each other. The hotel is surrounded by a 25,000m² garden, where young and old feel right at home. Next to the sun terrace, a large playground, a natural swimming pond, and a sunbathing and playing area entice the younger guests.

Dream for kids and adults   

Children can enjoy the ponies, sheep, cats and many other friendly animals which call Gut Nisdorf home. The surrounding area also offers everything that an active family could need! Only 200 meters away is the Nisdorf fishing port and a small swimming area. The Ostseeradfernweg (Baltic Sea Cycle Route) D2 from Flensburg to Ahlbeck on Usedom passes right by the hotel. If you follow it for about 500 meters along the water, you will find another small swimming area.

The kitchen offers a rich breakfast buffet and, in the evening, delicious warm meals made exclusively from high-quality organic food which has been mainly sourced from the region and then freshly prepared by experienced hands.

In the nursery, the little ones are well looked after. While pony rides, a fleet of bicycles, scooters and Kettcars, a wellness area with sauna, whirlpool and massages complete the wide range of activities on offer.

Sabine Stange and Jürg Gloor do not necessarily want to convert their guests, but rather be a shining example and inspiration for more sustainability when traveling along with a mindset that can also accompany families on their way home.

"We felt very comfortable at Gut Nisdorf. We particularly liked the combination of a relaxed family holiday in combination with sustainability. We were very impressed by your consistency and attention to detail in the implementation of sustainable hotel operations and we are pleased that we were able to take one or two ideas with us for our everyday lives." Guests July 2020

SCHWARZWALD PANORAMA: "The mission is not to missionize."

This is what Stephan Bode, sustainability pioneer, owner and managing director of SCHWARZWALD PANORAMA in Bad Herrenalb and his CSR officer Stephanie Schießl say. Stephan Bode, who has also been awarded the B.A.U.M. Environmental Prize and Spirit-at-Work Awards, is committed to change with a great deal of enthusiasm, creativity, and passion together with his dedicated team. For years he has been one of the pioneers of sustainability in the hotel industry, he is committed to introducing more and more sustainability measures and in doing so realizes his dream of a holistically sustainable hotel.

A  -  Z like zero waste 

Due to its secluded location in the middle of the pristine nature of the Black Forest Nature Park, the hotel sees itself as having a special responsibility for the region. "Sustainable action is a principle and a self-obligation for us. We have anchored sustainability in all aspects of our value-added chain. Firstly, a healthy natural environment is the foundation of a healthy economy and secondly, we are all guests on our host: EARTH. Just as we hoteliers and hosts expect our guests not to leave any lasting damage in our hotel, this should also be the standard for our environment," explains Stephan Bode, who created and filled the position of CSR officer to further develop the sustainability awareness in the company. Stephanie Schießl has been working towards this vision on a daily basis for over 2 years. Internal processes are optimized and all stakeholders of the company are made aware of, trained for, and inspired by their commitment to sustainability. This includes aspects such as A for Abfallreduzierung (waste reduction), B for Blue Angel eco-label, and Z for Zero Waste Breakfast Buffet. Stephanie Schießl's task is complex, cross-departmental and time-consuming. She has learned to distinguish greenwashing from authenticity and to implement everything step by step, since, as with all new approaches, products and information in the area of sustainability can quickly feel overwhelming. More than 100 measures are listed in the environmental diary of the SCHWARZWALD PANORAMA in order to offer as many alternatives as possible in all areas and to help inform everyone around them.

Stephanie Schießl, CSR Manager 

"The mission is not to missionize. But it’s still to get the message through to people's minds and hearts and to help everyone see that they must strive to become part of the solution. And to do as much as they can with no excuses for doing nothing because otherwise we will become stuck in the Attitude-Behaviour-Gap and then no one will take any initiative. Hotels should also benefit from effective, proven solutions, and in general, I would like to see less public discussion about who should take responsibility (politicians or consumers) and more of an environment in which everyone starts themselves through intrinsic motivation - as a person, as a company, as a guest. A lot would have happened once people realize this."

This ties in with the guiding principle of the owner Stephan Bode, which is slowly implanting itself in the DNA of his employees and is bearing more and more fruit as a response: Be the change you wish to see in the world - Mahathma Gandhi.

What are climate-neutral, climate-positive and emission-free hotels and what are the differences?

How is "climate neutral" defined?

Climate neutral means that the operation of the hotel does not increase the amount of greenhouse gases in the atmosphere. However, there are differences in how CO2 can be avoided.

A hotel can either reduce the emissions on site itself by adapting its processes or by participating in certified projects to compensate for CO2 production, i.e. the hotel pays fees to an organisation that finances projects to reduce the amount of greenhouse gases in emerging and developing countries.

Both options contribute to reducing CO2 emissions into the atmosphere.

Climate-positive goes even further; more CO2 is compensated for through climate protection projects or own process optimisations than is actually produced, thus making a positive contribution to the environment.

Zero emissions are defined by the fact that neither the construction nor the operation of the hotel produces environmentally harmful emissions

SCHWARZWALD PANORAMA

For the hotel in Bad Herrenalb, the highest priority is to avoid before compensating. The SCHWARZWALD PANORAMA is climate-neutral which is documented annually by calculating their CO2 footprint. Some measures include the compensation of all emissions from the conference area, the participating companies also receive a certificate for their own climate balance. The entire dining area is compensated and guests can choose to donate 1€ per night to the Klimasau. The hotel supports three climate protection projects, offers the possibility to have a sustainable wedding and guests can make their journey climate-neutral with the help of the journey calculator on the homepage. In addition to this, the SCHWARZWALD PANORAMA takes part in various action days such as Einheitsbuddeln (tree planting on the Day of German Unity) and offers emission-free social programs at conferences. The hotel was recently awarded GreenSign Level 5, the leading European-wide sustainability certificate in the hotel industry. With the highest level of Level 5, the hotel is one of the sustainability champions and outstanding examples.

Owner Stephan Bode feels particularly committed to environmental protection due to the hotel's location surrounded by pristine nature in the spa town of Bad Herrenalb.

Creativhotel Luise

The Green Pearls^® Hotel Creativhotel Luise in Erlangen has been classified as a climate-positive hotel. This means that more CO2 is offset than the hotel actually produces. The compensation is realized through the planting of trees in a "climate forest" in Panama. Solar power systems and district heating are used for the hot water system while the air conditioning is operated using 100% green electricity from hydroelectric power and is controlled by a central system, reducing its operation during the night. At the Creativhotel Luise, regionality plays a major role in the supply chain. Electric and solar mobility, as well as car-sharing, are further measures taken by the hotel to benefit the climate. With the Cradle to Cradle^® certified renewable hotel room, the climate-positive concept can be seen and felt throughout: all materials used are 100% reusable or 100% biodegradable. Ben Förtsch, the young, innovative and multiple award-winning owner of the Creativhotel Luise is passionate about making the world a little bit better. The climate forest, which was founded together with Klimahotels, not only helps to compensate CO2 but also helps protect the biodiversity in the region while creating jobs for the local community.

Climate Protection on the Ziegelsee: Hotel Speicher

In 2010, through their ongoing initiatives, the Hotel Speicher am Ziegelsee became the first climate-neutral hotel in Mecklenburg-Vorpommern and has been climate-positive since 2017. Thanks to 100% green electricity, 100% bio-district heating, promotion of e-mobility and heat recovery systems throughout all washing technology, guests can enjoy a climate-neutral stay. With these measures, the Hotel Speicher am Ziegelsee was able to save 72.1% more CO2 per guest and overnight stay in 2017 and consumed 59.1% less final energy than hotels in the same star category over the same period. In order to avoid long delivery routes, the hotel sources regional products as much as possible regularly trains its employees on energy efficiency and encourages them to come to work by bicycle. Unavoidable residual emissions are offset by a reforestation project in Panama as part of the "Klima-Hotels Deutschland" initiative. Since 2012, the Hotel Speicher has also been supporting the Moor Futures Project in the region, which enriches drained moors with water to naturally sequester CO2.

Zero Emissions in Milan: Hotel MilanoScala

Behind a historic façade in the centre of Milan, one of the most polluted cities in Europe, lies the Hotel Milano Scala - the first emission-free hotel in Milan. Highly effective thermal insulation was integrated into the structure during renovations and heating and air conditioning is provided by an environmentally friendly water-to-water heat pump. An automated energy consumption control system checks the temperature in each room and is deactivated via an ingenious magnetic contact as soon as a window is opened. Filters on the water taps in the rooms reduce water consumption and guests are encouraged to use public transport while out and about. The hotel also saves energy in the kitchen: all ingredients are sourced as regionally as possible to minimise transport distances and exhaust fumes. Herbs and some fruits and vegetables even grow on the hotel's own roof terrace. Induction hotplates and convection ovens also contribute to maintaining the energy balance.

All Green Pearls^® Hotels are very conscious of their emissions and work daily on concepts to further reduce them or have already implemented projects to do so.

Hotel owner Stephan Bode feels a special responsibility for the region due to the location of the hotel in the middle of unspoiled nature in the health resort Bad Herrenalb.

Stephanie Schießl is responsible for the development of sustainable awareness at the SCHWARZWALD PANORAMA and trains stakeholders of the company on various topics such as waste reduction and zero waste buffets.

For many years at Green Pearls®, we have been working to travel in a more environmentally friendly, authentic and socially responsible way and to respect our hosts more. We see travel as a personal experience and not as something to simply consume. It would be desirable in terms of nature and also for the inhabitants of the destinations to rethink that a quick weekend trip to Mallorca by plane or five days on the Maldives.

Travel more consciously

It is not a matter of not traveling at all, but rather traveling more consciously. But what exactly does that mean? It implies that we put the distance we traveled to get to the destination and the length of our stay in relation to each other, think about how we live on the site, and think the means of transport and what we can do to offset CO2. We have never been more aware that we live in a global world. We have a shared responsibility to make travel more environmentally friendly and socially responsible. The environment has been recovering in times of the lockdown, but what happens afterwards? It's up to us whether we continue to be mindful or revert back to "old habits".

Green Pearls® shows that responsible travel does not mean sacrificing amenities, but rather it means creating new experiences that resonate - even when we return home.

These seven Green Pearls® hotels and holiday homes combine sustainable practices and the highest levels of guest comfort

Thailand: Zeavola

The Zeavola Resort is located on Koh Phi Phi, in an archipelago of six islands. Phi Phi Island with its hilly landscape and towering cliffs are surrounded by unique beaches and emerald green sea. The Zeavola Resort is built like a typical fishing village: "Back to simplicity and nature" is the motto of the five-star resort. Barefoot luxury directly on the beach, exceptional service and unspoiled nature will let you feel like you have discovered paradise.

Germany: Okelmann‘s

Natural holidays, allowing yourself to drift and simply enjoy, that's the best way to describe the Okelmann's in the small community of Warpe in Lower Saxony. The hotel has been family-owned for four generations and is now managed by two daughters. Humans and nature are in the foreground here. In the café Heimatliebe, the guests are spoiled with fresh ingredients, some of them from the hotel's own garden.

Lithuania: Hotel ROMANTIC

The ROMANTIC Boutique Hotel & SPA is located in a historic building with a long history. In 1841 the first mechanical mill in the country was put into operation here and today it is one of the most important monuments in Lithuania. In 2002 the 4-star ROMANTIC Hotel was opened by Dalia Remeikaitė and her daughter Dovilė Šipelienė with a focus on sustainable management. The goal of the two dedicated women is to prove that nature-oriented and environmentally friendly ideas and the corresponding sustainable lifestyle are realistic and realizable for everyone.

Maldives: Gili Lankanfushi

The Eco-Luxury Resort is only 20 minutes by speedboat from Velana International Airport in Malé - the capital of the Republic of Maldives. The resort has 45 spacious overwater villas made of wood and glass. Gili Lankanfushi is located on a private coral island in the middle of a sparkling lagoon, footbridges lead to the spacious villa accommodation. It is a place where you will arrive as a guest, leave as a friend and return as a family.

Italy: Sagna Rotonda

The breathtaking nature of Valle Maira in Piedmont is an insider tip for hikers, nature lovers and winter sports enthusiasts. The Sagna Rotonda offers furnished, self-sufficient holiday apartments in traditional houses fit for the whole family. Guests can explore the mostly untouched valley alone or together with host Giovanni.

Austria: Outside

"A special place in the middle of the outdoors, where we can feel ourselves again, switch off in peace and quiet, where regional ingredients are transformed into delicious dishes, and where we can simply enjoy while being surrounded by good company".

This is how the Hotel Outside describes itself. Nestled in the picturesque landscape of the Hohe Tauern National Park, guests have a fantastic view of the spectacular mountain scenery from their rooms. Natural materials in the rooms, an organic breakfast with regional delicacies and many activities in nature guarantee a relaxing and unforgettable holiday.

Indonesia: Puri Dajuma

The Puri Dajuma Cottages & Spa is located in the western part of Bali, which is not very well known for tourism. It consists of 18 traditional Balinese cottages, a luxury wooden villa ("Pondok Segara") with fantastic views of the beach and two suites, one for families and the other for honeymooners. Guests enjoy a perfect harmony of 4-star comfort and sustainability.