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

Hazelnuts, wine, good food, and an invitation to travel at a leisurely pace: It’s no wonder that the Italian region of Piedmont is a popular destination for travelers seeking culinary delights. That’s why we’re thrilled to welcome the four Rocche di Montexelo vacation apartments in Monticello d’Alba as a new Green Pearls® partner.

A family-run retreat in the heart of the Roero

Along with Langhe and Monferrato, the Roero is one of Piedmont’s UNESCO-protected wine-growing regions. Vineyards, hazelnut groves, truffle forests, and characteristic rock formations shape the landscape. The four lovingly furnished Rocche di Montexelo vacation apartments, located at the foot of the Castello dei Conti Roero, serve as a starting point for adventures and a place of relaxation.

 After a long day with a truffle tour, wine tasting, or the "Hazelnut Experience," guests can look forward to another highlight: the small spa area with a sauna, hot tub, and relaxation area. Guests also have access to the solar-heated outdoor pool. Exclusively reserved for guests of each apartment, it is a place where they can unwind in peace and complete privacy.

The hosts, Irene and Roberto Biancotti, value genuine hospitality and are happy to assist their guests with advice and support. They know the best restaurants and will gladly recommend the perfect wine to pair with dinner cooked in the apartments' small kitchens. They ensure that their guests feel right at home.

Gorgeous, gentle, Green Key-certified

But it is not just their guests’ satisfaction that is close to Irene and Roberto’s hearts. From the beginning, they designed Rocche di Montexelo to be a sustainable vacation rental. When constructing the new building, they took the opportunity to install a rainwater cistern and underground storage for hazelnut shells (the former estate, unfortunately, could not be saved). The cistern is used to fill the pool, and the storage facilities are used to heat the apartments. Their commitment to sustainability is verified regularly through Green Key certification. Rocche di Montexelo has just been recertified.

• You can find more information about the property's sustainable measures on its Green Pearls® page.

The combination of commitment, family-style hospitality, location, and a private wellness area sets these vacation apartments apart, ensuring a special vacation experience in Piedmont. We are delighted to welcome Rocche di Montexelo to our network and highlight its stories and initiatives.

Today, it is clear what has been lost in the process, as well as the price we’ve paid for this shift. Synthetic insulation materials are produced from fossil fuels at a high energy cost. Furthermore, most of these materials cannot be cleanly separated from other building materials at the end of their life cycle because they are bonded or compressed with them. Consequently, they end up as hazardous waste. But there is another way.

A rediscovery of natural building materials

Plant-based building materials, such as hay, are catching the attention of architects and environmentally conscious hoteliers—not out of nostalgia, but because of their concrete advantages. Hay regrows within a single season, sequesters CO₂ while growing, and can be composted or used to generate energy once its useful life is over. The Netherlands is regarded throughout Europe as a pioneer of Biobased Bouwen, an approach that treats agricultural residues as legitimate building materials.

What was once primarily pragmatic now also has an aesthetic dimension. The Tyrolean label Almut von Wildheim, for example, crafts lighting fixtures from pure alpine hay; the company Organoid presses hand-harvested hay onto decorative panels that serve as natural wall coverings in interior design; the acoustics specialist Noiseflex Nature, in turn, uses hay-based surfaces as sound-absorbing cladding, as the open-cell structure of the grasses also has sound-insulating properties. Thus, hay is no longer merely an agricultural byproduct, but rather a resource-conserving material.

For hotels with a clearly defined sustainability concept, this raw material has strong communicative power because it tells a concrete story. Guests can feel, touch, and smell their connection to the surrounding landscape. No certificate on a website conveys regional roots as directly as a hay-made wall from the hotel’s own meadows or a lamp scenting the air with alpine flower fragrance. In the following paragraphs, Green Pearls® partner hotels demonstrate just how unique and diverse this approach can be.

Where hay becomes a (co-)host

At the Green Spa Resort Stanglwirt, visitors do not just experience the surrounding landscape through a window. As soon as they enter the lobby, they are greeted by a large-scale artwork made of pressed alpine hay. The hay comes from the resort’s own meadows around the Wilder Kaiser, eliminating the need for long transport routes or middlemen. Farming has been closely linked to the resort for generations, shaping both the property and the region. The hay used exemplifies these roots. In addition to its origin, the hay's effect also plays a role. Its characteristic scent and moisture-regulating properties create a special atmosphere. Simultaneously, it establishes a direct connection to the alpine cultural landscape, which differs significantly from industrially manufactured surfaces. Thus, the hay becomes not only a design element, but also an expression of the philosophy linking agriculture and luxury hospitality.

In 2019, the Paradiso Pure.Living Vegan Hotel was renovated according to the principles of building biology. At the heart of the project was a wall construction based on the concept of a “breathing space.” Underneath the surfaces finished with natural lime plaster are materials that naturally regulate humidity and temperature. This approach is scientifically proven in building biology and results in an improved indoor climate for guests. The use of natural raw materials is also evident in the guest rooms themselves. Some doors are lined with hay from Alpine meadows. As the doors are opened and closed, the scent of alpine flowers is released, creating an immediate sensory connection to the surrounding Seiser Alm landscape. In the wellness area, a hay sauna complements the natural theme. Filled with dried grass from the immediate area, the sauna releases essential oils from meadow herbs, providing a wellness experience free of chemical additives.

Sometimes, even the smallest detail can make a big difference. At the SCHWARZWALD PANORAMA wellness hotel, this is evident in the hangers used in the “Circular Living” rooms. These rooms feature Tutaka hangers, which are made of 30 percent local meadow grass and 70 percent recycled plastic. No new petroleum is used in their production, which takes place in energy-efficient facilities in Germany, shortening transportation distances. The concept of the "Circular Living" rooms is to conserve resources while promoting a healthy indoor climate. In the process of material and furniture selection, particular emphasis was placed on elements of healthy living and solutions that promote recyclability. Other elements of the room’s furnishings follow this approach as well. The lampshades, for instance, are made of meadow grass as well. Take-back agreements with the manufacturers ensure these materials are returned to the cycle after use.

At the Hotel Klosterbräu, Tyrolean meadows literally illuminate the interior. The handmade hayflower lamps in the hotel’s 28 Nature Rooms have become an unmistakable trademark. Dried flowers and grasses filter the light, creating a warm, soft glow. No industrially manufactured lampshade can imitate this texture because it is made of a natural material with a unique structure. The Klosterbräu now designs all new rooms based on the model of the nature-themed rooms. In doing so, the hayflower lamps remain an integral part of the interior design concept—not out of nostalgia, but because they are effective and well-received by guests. The lamps combine artisanal craftsmanship with a regional raw material while also symbolizing durability.

Incidentally, the distinction between hay (dried grass) and straw (dried cereal stalks) plays only a minor role in green building. At the Hotel Luise in Erlangen, the ceilings of the "Circular Hotel Rooms" are made of straw. Structurally, this material is closely related to hay and has similar properties. This includes the ability to regulate moisture. The straw ceilings also contribute to the rooms' aesthetic appeal. They give the rooms a visible texture and warmth that can be experienced both visually and tactilely. However, the hotel’s concept goes beyond individual materials. The “Circular Hotel Rooms®” at the Hotel Luise are designed according to the cradle-to-cradle principle. The goal is to use only materials that are biodegradable or fully recyclable, so they can be managed within closed-loop systems.

The three vacation homes at Ebner 1822 were also partly built from straw. Owners Barbara and Mario Sonnleitner drew on traditional regional construction techniques, deliberately choosing local, time-tested materials such as clay, wood, and straw. These materials create a healthy indoor climate in the two-story homes. Additionally, a natural scent permeates the accommodations, allowing guests to take a deep breath the moment they step inside. Incidentally, the houses were built by hand.

At the APIPURA hotel rinner in South Tyrol, hay is an integral part of the décor. The material is incorporated directly into the furniture, becoming a physical part of the interior. Local carpenters craft the furniture on site. This largely eliminates the need for transportation, packaging, and external supply chains. When it comes to decorations, the team has taken a straightforward approach: they collect hay flowers, dried flowers, and other natural materials in the area surrounding the hotel. Thus, the floral arrangements in the rooms' vases literally come from the same meadows that guests see from their windows.

At the Hotel Weihrerhof in Ritten, hay is displayed behind glass. In the stairwell, it is incorporated into the railing as "hay glass." In some rooms, hay serves as an illuminated wall feature surrounding the beds' headboards. This design approach allows guests to experience the landscape not only through the window but also within the interior. Ritten is a plateau whose character is shaped by meadows and small-scale farming. Therefore, hay is an important and visible part of this region. In addition to its aesthetic value, the hay behind glass serves a functional purpose. Untreated hay deteriorates over time, losing its structure and stability. Enclosing the hay retains its shape without the need for preservation or chemical treatment. Currently, the hotel’s bar is being redesigned, and elements featuring hay-filled glass will be incorporated there, too. What began in the stairwell is gradually extending throughout the entire building.

One raw material, one common logic

What these buildings have in common is more than just a material; it is the decision to use regional raw materials that are eco-friendly (fast-growing and CO2-sequestering) and to communicate this clearly. Hay and meadow grass symbolize a return to tradition while looking to the future. They combine regional identity with ecological responsibility and artisanal tradition with modern design standards. These materials are biodegradable, offer proven benefits, and come from the immediate surroundings of the hotels. As the construction industry faces mounting pressure to measure and reduce its CO₂ emissions, these hotels show that solutions can be found in their own backyards. One only has to harvest them and use them consistently.

Our sources

• European Environment Agency: Material Footprints in European Policy Making

• Almut von Wildheim

• Bosig: Noiseflex Nature

• Biobased Bouwen

• Organoids

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

Redefining luxury. This is precisely the goal of two Vietnamese resorts. For The Anam Cam Ranh and The Anam Mui Ne, luxury means, above all, authenticity over artifice. They invite their guests to experience Vietnam through genuine hospitality, local craftsmanship, architecture, and fine dining.  Green Pearls® is delighted to support the resorts in this mission moving forward.

The new luxury is authentic and unpretentious

During construction, great care was taken to blend both resorts into the landscape and region. Traditional Indochinese architecture and characteristic forms define the scenery, with buildings that harmonize with nature rather than tower over it. For instance, The Anam Mui Ne cascades down toward the beach, and The Anam Cam Ranh blends into a 12-hectare natural garden with over 3,000 palm trees. The villas and suites have large windows creating a close connection to the outdoors. Furniture, interior design, and artwork crafted by traditional artists and artisans from across the country allow guests to experience authentic Vietnam the moment they step into their temporary home.

The Anam Cam Ranh: Beach vibes under the palms

Located on the northern part of the Cam Ranh Peninsula and directly on Long Beach, The Anam Cam Ranh offers luxurious relaxation with a barefoot feel. In addition to direct beach access, this five-star, colonial-style resort offers numerous secluded retreats, private pool villas, the Anam Spa, and several restaurants with different culinary specialties. Of particular note is the resort’s own organic farm, which supplies the restaurants with fresh fruit, vegetables, and herbs. Guests can visit the farm at any time and take guided tours to learn how it operates.

The Anam Mui Ne: Authentic Luxury in Southern Vietnam

Like its sister resort in Cam Ranh, The Anam Mui Ne, located on Vietnam’s southern coast, shows that luxury does not require a lot of fanfare or exotic flair. Villas and suites in the region’s traditional style, locally sourced food, and art by Vietnamese artists ensure that the connection to the destination is not lost despite the five-star luxury. The Anam Mui Ne is an ideal base for exploring the coastal region, the famous red and white dunes, and the culture of the historic seafaring kingdom of Champa.

Community engagement by The Anam Foundation

For owner Pham Van Hien, it is important that the region benefits from the resort's success. A portion of the profits goes to The Anam Foundation, which initiates social and economic projects in the region. The foundation initiates social and economic projects in the region, such as constructing safe homes for underprivileged families. Environmental projects are also in the planning stages. For instance, tree-planting campaigns are planned for the future in collaboration with regional authorities to improve quality of life and actively contribute to environmental protection. At The Anam, luxury also means taking responsibility in all areas.

The key factor: Proper disposal of used cooking oil from hotel kitchens

According to the Bundesverband Altöl (BVA, Federal Association for Waste Oil), based on figures from the Bundesamt für Wirtschaft und Ausfuhrkontrolle (Bafa, Federal Office for Economic Affairs and Export Control) and the Umweltbundesamt (UBA, Federal Environment Agency), approximately 80% of waste oil in Germany is sent for high-quality recycling. At the same time, however, approximately 100,000 tons of waste oil are not recycled in a traceable, high-quality manner each year (Source: BVA, 2024).

Proper disposal is essential for potential recycling. Under no circumstances should waste oil be disposed of down the drain, as it clogs pipes, overburdens wastewater treatment plants, and can contaminate soil and groundwater. The EU Waste Framework Directive therefore mandates separate collection and proper treatment. In practice, this means that hotel and restaurant kitchens collect used cooking oil in suitable, usually sealable containers, which specialized waste management companies regularly pick up. This step is crucial because only cleanly separated used cooking oil can be processed to a high standard.

From waste to raw material

This is where the real opportunity lies, as clean used cooking oil has long been a highly sought-after raw material. Its high-energy composition makes it valuable for various industrial applications. One classic method of recycling it is to produce biodiesel. In this process, the oils are chemically processed and converted into a fuel that can replace fossil fuels. The Green Spa Resort Stanglwirt is a concrete example of this in practice. There, all 9,720 kg of waste oil generated is processed into biodiesel, resulting in nearly 27,000 kg of CO₂ savings last year.

The use of waste oil in the aviation sector is experiencing even more dynamic growth. So-called sustainable aviation fuel (SAF) is now largely based on used cooking oils and animal fats. According to the International Energy Agency, approximately 340 million gallons of SAF were used in 2023, which resulted in the potential reduction of up to 80% of CO₂ emissions compared to fossil kerosene. And although this share is still small compared to total kerosene consumption, SAF is considered one of the most important tools for reducing aviation emissions.

Reduction starts in the kitchen

How sustainable management of used oil looks in practice is demonstrated by the curated hotel partners from the Green Pearls® network throughout the entire value chain. Starting with targeted procurement and mindful use, and continuing through disposal and recycling.

Schloss Lerchenhof shows how an adapted kitchen philosophy can reduce the amount of cooking oil used to about 100 liters per year:

The kitchen primarily uses animal fats, such as lard and beef tallow, sourced from its own farm, as well as sunflower oil and high-quality salad oils. Deep-frying is not part of the kitchen’s approach. Used cooking oil is properly disposed of by a certified recycling company.

Smaller businesses, such as the Hotel Bella Vista Zermatt, for example, have opted for a scaled-back food service offering that generates very little used cooking oil. This, too, is an effective way to conserve resources.

At the OCÉANO Health Spa Hotel, deep-frying is also kept to a minimum, as the focus is on health-conscious cuisine. At the same time, the hotel accommodates guests’ requests for fried foods, albeit in a particularly resource-efficient way: The oils used are not overheated but applied sparingly and precisely, for example by lightly spraying them onto the ingredients and then gently cooking them in the oven. This significantly extends the oils’ lifespan and reduces overall consumption. Once the oil is no longer suitable for use in the kitchen, it is handed over to a local company that processes it further and converts it into other products.

The Italian Relais del Maro takes it a step further by completely avoiding fried foods. The Naturresort Gerbehof also operates without a deep fryer, instead offering alternatives like oven-baked dishes. These examples demonstrate that a large amount of used cooking oil does not have to be an inherent part of the restaurant industry. Conscious decisions and alternative preparation methods reduce waste without leaving guests feeling deprived.

After reduction comes collection and recycling

Additionally, organizing the collection process is crucial for ensuring a smooth cycle. At the Hotel Korinjak, used oil is stored safely in designated containers and picked up by authorized disposal companies, ensuring proper processing. The APIPURA hotel rinner relies on shared collection systems with partners such as Ecosole, pooling resources through this collaboration.

Other Green Pearls® partners also rely on proper used oil collection and work with certified recycling partners. At My Arbor, specialized companies regularly pick up the used oil to process it into new end products. The Lower Saxony Hotel Okelmann's collaborates with regional partners to ensure short transport routes and transparent processes, while the Hotel Weihrerhof organizes disposal through municipal structures. At Hotel Das Rübezahl, used oil is not considered waste but rather a recyclable material; it is carefully collected and disposed of properly through certified partners. In addition, fats and oils are purchased in high quality and used sparingly and purposefully to conserve resources and minimize the generation of used oil.

Opportunities and limitations

The purity of collected used cooking oil is crucial to its subsequent processing quality. Contaminants, such as water, food scraps, and spices, complicate the treatment process and reduce the yield. Therefore, the circular economy begins not only in industry but also with trained kitchen staff, proper separation, and appropriate storage.

Even under the best conditions, however, used cooking oil recycling remains challenging. The available quantities are limited while the demand, particularly from the energy and aviation sectors, continues to rise. Furthermore, processing methods are energy-intensive and not entirely emission-free. Nevertheless, used oil offers significant potential for reducing reliance on fossil resources and lowering greenhouse gas emissions.

Ultimately, it becomes clear that used oil is not waste in the traditional sense but rather a valuable raw material. The Green Pearls® Community sets an example by demonstrating responsible management through reduction, efficient use, and consistent recycling.

Sources:

• BVA-Altölrecycling: European Recycling Rates

• Euwid Recycling: Waste oil recycling rate in Germany

• Washington Post: Climate Solutions

• Drumtisch: Wie Altöl plötzlich Zukunft kann

The intimate Inkaterra Cabo Blanco beach resort on Peru’s northern coast is the fifth property of the owner-managed Peruvian hotel group, Inkaterra, to join the Green Pearls® network. This architectural gem is not only engaged in marine conservation but also offers guests access to the culture and (eventful) history of the fishing village.

For over 50 years, Inkaterra has been dedicated to promoting a more gentle and sustainable tourism in Peru. The company initiates and supports nature conservation projects in various regions of the country and ensures a close connection to the local area in the design of its hotels. Inkaterra Cabo Blanco blends seamlessly into the coastal landscape. Natural and local materials were prioritized during construction. The design features natural stone, wood, and glass to connect the interior and exterior.

Between relaxation and commitment

The Inkaterra Cabo Blanco focuses on tranquility and a mindful experience of nature. In its current pre-opening phase, the resort has 13 spacious suites with private terraces, plunge pools, and direct ocean views.

Protecting marine ecosystems is also central to the Cabo Blanco concept: a private marine reserve is located directly off the coast. Through the Inkaterra Asociación, Inkaterra supports the “Ocean Forest” project, which includes research and conservation measures for sea turtles, as well as the promotion of sustainable fishing methods. Inkaterra also collaborates with a local women’s initiative that produces jewelry from mother-of-pearl.

About Green Pearls®

Green Pearls® is an international network and communication platform for responsible and committed hotels, vacation rentals, and other tourism stakeholders. The company helps its partners showcase their commitment to sustainability in an authentic, transparent, and secure manner, free from greenwashing. Through professional content marketing, public relations, search engine optimization (SEO), optimization for AI modules, international media contacts, and a strong travel community, Green Pearls® creates reach and visibility for hosts. The company's goal is to connect travelers with accommodations that implement and live by ecological and social responsibility.

At its core, it is a matter of striking a balance that is more difficult to maintain in practice than in theory. Tourism is supposed to be economically viable, creating jobs, strengthening regions, and generating value. At the same time, it is also meant to protect nature, conserve resources, and respect local communities. However, as demand grows, so do energy consumption, land use, and the complexity of supply chains. Thus, transparency, clear communication, and a shared approach become the true litmus test—not only toward guests, but throughout the entire chain of stakeholders.

Three dimensions, one conflict of interest

When it comes to sustainability, tourism operates at the intersection of three key dimensions: economic success, environmental responsibility, and social justice. In practice, balancing these dimensions is often more challenging than it appears in theory. Rapid economic growth can place excessive strain on resources, environmental measures require long-term investment, and social responsibility demands sustained commitment. Additionally, value creation must be distributed fairly, and regional identity must be preserved. The central challenge is actively managing these conflicting goals and integrating the three dimensions rather than treating them as separate entities.

Cooperation as a dynamic process

That's precisely the focus of the hotels in the Green Pearls® community. They are using the steadily growing demand for sustainable tourism as an opportunity to rethink key questions and take a closer look. How can growth be managed to preserve authenticity, quality, and credibility? It's a process that isn't limited to individual hotels but extends to all partners and suppliers.

As a result, the role of hotels is changing in some respects. They increasingly see themselves as partners sharing responsibility within a larger network, not merely as consumers of services. "Staying in touch, asking questions, observing, and taking action if necessary—that’s all part of what we do," says Ursula Wagner, owner and managing director of Naturresort Gerbehof, describing their approach. Rather than being established once and continued unchanged, partnerships are actively nurtured and regularly reviewed.

The fact that this commitment is not merely theoretical becomes particularly evident when working with rapidly growing startups and specialized partners. They bring innovation to the industry, yet they are often under intense pressure to scale up quickly. "In our experience, above-average growth often comes at the expense of authenticity and quality," says Marion Müller, whose family owns SANDcollection. This makes regular reviews, open dialogue, and a willingness to collaborate on solutions all the more important. This includes clearly identifying weaknesses, refining processes, and having the courage to part ways with partners when necessary.

Johannes Steinwender of Schloss Lerchenhof emphasizes that growth requires clear guidelines: "Sustainable businesses remain authentic when growth is not an end in itself but rather aligns with their values. Even as the business grows, quality, regional value creation, and responsible decision-making must be consistently maintained.“

Growth as a shared responsibility

The typical challenges of (rapid) growth tend to manifest themselves in similar ways time and again. When demand rises quickly, quality standards are put under pressure, processes become more complex relatively suddenly, and supply chains become harder to track. Communication with partners may also deteriorate if structures do not grow at the same pace.

Therefore, partnerships in sustainable tourism are not static constructs, but rather dynamic relationships. They are based on shared values that may evolve—or drift apart—over time. Within the Green Pearls® Community, hotels and accommodations actively support this process. "For us, collaboration means responsibility. We select partners based not only on performance but also on their values. Growth must never come at the expense of sustainability, quality, or credibility," says Stephan Bode, the managing owner of Hotel SCHWARZWALD PANORAMA. At the same time, growth is not viewed critically by default. On the contrary, when managed properly, growth can accelerate sustainable development and amplify positive effects.

However, the key takeaway remains: the growth of sustainable tourism is not guaranteed. It requires constant reflection, difficult decisions, and a willingness to take responsibility—even, or especially, when it becomes uncomfortable. Growth itself is not the problem here; rather, it is the way it is managed and communicated. Only when economic success remains in harmony with ecological and social goals—including those of suppliers and partners—can the sustainable hospitality industry live up to its long-term aspirations.

Our Sources:

• Greeney: 3 pillars of sustainability

• KPMG: Viewing sustainability as a driver of growth

• Bundesumweltministerium: Sustainability as a Call to Action

This presents a challenge to the industry because wellness facilities are among the most energy- and water-intensive in the tourism sector. Heated pools, saunas, and elaborate treatments consume significant resources, conflicting with the growing desire for sustainability.

Which leads to the crucial question: How can one relax without leaving a massive ecological footprint? The hotels in the Green Pearls® network are seeking answers to this question, developing concepts that combine relaxation with environmental awareness. Examining real-world examples reveals how these sustainable approaches are being implemented.

 Technology meets sustainability

The hotel SCHWARZWALD PANORAMA in Bad Herrenalb, a health resort and spa town in southern Germany, combines the natural powers of nature with state-of-the-art facilities. The hotel relies on 100% green electricity, a combined heat and power plant, water-saving systems, and intelligent sensor and heating controls. Additionally, the spa area's treatments use only organic, natural cosmetic products. The hotel takes a holistic approach that goes beyond the traditional oasis of relaxation. "Selfness is mindful self-care and actively pursuing a healthy lifestyle. It is the philosophy that drives us. We place the needs and well-being of every single guest at the heart of our hospitality," explains Managing Director and owner Stefan Bode. For this reason, the spa offerings are complemented by yoga, fasting, and individually tailored wellness programs.

Thanks to its use of geothermal energy, the OLM Nature Escape is energy self-sufficient and has been GSTC-certified since its inception. “We wanted to create an ecologically, socially, and economically sustainable hotel with a spa,” says owner Christian Lechner. It’s no surprise that the OLM was named “Hotel of the Year” in 2024. The 500-square-meter Eco SPA combines warm wood tones with large panoramic windows. It features a natural swimming pond, an indoor pool, a heated outdoor lap pool, and an adults-only sauna area. Energy is supplied by photovoltaics, hydropower, and, above all, geothermal energy. Equipped with 3,000 m² of solar panels on the roof, a geothermal system with 126 probes, and its own heating plant, the hotel generates all the electricity and heat it needs. In total, that amounts to 870 kW for direct consumption. "We place great importance on ensuring that our equipment operates efficiently and that resources are conserved," says Lechner.

The Naturhotel Outside in Matrei, East Tyrol, has implemented sustainable solutions in its 2,000-square-meter Natur Spa, where modern systems and regional resources work in harmony. "Our goal is to use energy where it's really needed," explains Managing Director Daniel Ganzer. For instance, the outdoor pool, which is heated to 35 °C, uses water-saving technology. Outside operating hours, the warm water is stored in an underground tank and reused during the “Green Hours.” This reduces heat loss without compromising guest comfort. A special regional connection is evident in the Deferegger healing water brine bath, which is fed by mineral-rich, 600,000-year-old healing water from the surrounding area. The spa area was designed with natural materials such as East Tyrolean serpentinite, creating a connection to the alpine landscape of the East Tyrolean Alps.

The Hotel Das Rübezahl in Schwangau uses energy- and water-saving systems to conserve resources. Its 2,500-square-meter wellness area features a natural pond, a reflexology stream bed, and a panoramic deck offering space for exercise and relaxation. Indoor and outdoor pools, including the year-round heated outdoor pool, utilize energy and water-saving systems that, for example, reuse waste heat from the cooling system. The Beauty-Alm and the indoor spa area offer natural products. Treatments such as the Alpine herbal massage and the Kundalini back massage use high-quality, regional, natural products.

The Hotel Weiherhof has also adopted a minimalist, eco-friendly approach to wellness. “For us, sustainability means consistently using environmental technology and actively managing resources,” explains General Manager Klaus Pichler. For example, the pool water comes from the hotel’s own spring and therefore does not impact the drinking water supply. Furthermore, it is treated without the traditional addition of chlorine. Instead, the hotel operates a modern ozone system. Energy usage is also closely monitored: The saunas are controlled by automatic timers and are only in operation at specific times. Another sauna is activated exclusively upon request to ensure energy is used only as needed. Throughout the hotel, water-saving systems in showers, faucets, and toilet flushes ensure reduced consumption of approximately 130 to 140 liters per guest per night. The concept is complemented by the hotel’s own certified organic care products from South Tyrol, which also underscore the hotel’s regional commitment in the spa area.

Targeted use of resources

The adults-only Tree Hotel My Arbor in South Tyrol uniquely combines nature experiences with a pampering program. One example is the essential oils used for sauna infusions. These oils are produced by a small local company that uses woodworking byproducts, such as Swiss stone pine needles, for distillation. "This is a wonderful example of sustainable business practices that we are happy to support," says Alexandra Huber, who runs the Tree Hotel with her family. "We select our partners very carefully," Huber emphasizes. When it comes to beauty and skincare products, My Arbor adheres to the highest ecological standards. The Team Dr. Joseph and Pharmos lines used are additionally certified organic. A mindful approach to nature also plays a central role in the rest of the leisure offerings. One particularly popular offering is forest bathing, a meditative practice in which guests experience the forest with all their senses. Spending time in the forest reduces stress, lowers the heart rate, and recharges the body—and raises awareness about protecting the environment.

At the APIPURA hotel rinner in South Tyrol, the Rinner family combines renewable and energy-efficient systems with unique spa treatments. "We've chosen a wellness concept that conserves resources," explains hotel manager Manfred Rinner. For this reason, the sauna is only heated upon advance reservation so that no energy is wasted when it’s not in use. Guests are asked to sign up about 20 minutes in advance. Similarly, the whirlpool is not heated at night. Instead, the water is collected in tanks to prevent heat loss. Treatments such as honey massages using the hotel’s own organic honey complement the offerings, blending relaxation with regional culture. “Our guests greatly appreciate the combination of modern amenities and authentic treatments,” says the hotel manager.

Exclusivity for the environment and guests

The relaxation area at Hotel Okelmann’s in Warpe is a small, charming "private spa" offering tranquility instead of hustle and bustle that can be booked exclusively for about two hours per room per stay. It features a tiny sauna housed in a quaint shepherd's wagon, as well as a wood-fired hot tub. The experience is complemented by sound massages, yoga sessions, and a quiet room available for free use. The hotel's commitment to sustainability is evident in the way the sauna and hot tub are operated: they are only heated after a reservation is made and then turned off afterward, ensuring energy is used efficiently. "This is a minor inconvenience for spontaneous visitors, but definitely a win for the environment," explains Managing Director Kristin Okelmann. Guests should check in 20 minutes before use to allow time for the sauna to heat up and operate optimally.

The Hotel Korinjak, located on the Croatian Adriatic coast, takes a different approach: rather than offering energy-intensive spa facilities, it focuses on nature, the sea, tranquility, and physical activity. "Our concept is based on the principle of 'low impact, high value,'" says Ana Grzincic. "We want to offer our guests relaxation without unnecessarily consuming resources." The wellness offerings, therefore, rely primarily on manual treatments and the expertise of experienced therapists, as well as gong sessions and yoga classes led by certified instructors. "We deliberately avoid energy-intensive equipment and instead use natural products that are locally sourced whenever possible and have minimal packaging," says Grzincic. "Our guests greatly appreciate this simple yet effective form of relaxation," she adds.

At the Naturresort Gerbehof on Lake Constance, sustainability means intentional simplicity and authentic handiwork. "We avoid using technical equipment as much as possible and focus on personalized treatments instead," explains hotel manager and owner Ursula Wagner. The sauna is only turned on when needed to conserve energy, and treatments use certified organic oils and natural cosmetic products. This approach is reflected in the spa area itself: the indoor and outdoor log-cabin-style saunas are made of wood, and the floor is made of silver quartzite, a healing stone from South Tyrol. The focus is on slowing down and regeneration. Treatments, such as stress-relief massages based on Viktor Philippi’s methods and meditations at the hotel’s stone circle, promote well-being in line with a holistic longevity concept. “Our goal is to create a place where guests can find peace and recharge amidst nature,” says Wagner.

Relaxation with a clear conscience

Today, a sustainable spa vacation combines relaxation with a commitment to the environment, its resources, and its people. Green Pearls® partners demonstrate that comfort and mindfulness are not mutually exclusive in this context, but rather, they can complement each other in meaningful ways.

They rely on smart, resource-efficient solutions, such as using renewable energy and green electricity; interior architecture featuring natural raw materials; using regional and certified organic products; and taking targeted measures to manage resource consumption. At the same time, natural materials, warm lighting, and nature-inspired design elements create an atmosphere of calm and mindfulness.

This holistic approach results in a wellness experience that makes guests feel good and protects the environment.

Is it possible to measure sustainability?

Values cannot be measured solely by meter readings and carbon footprints. However, a recent study by the Institute of Tourism at the University of Applied Sciences of Western Switzerland in Valais, in collaboration with the German Hotel Association and the employer review platform Kununu, found a clear link between employee satisfaction and the guest experience. The study analyzed data from over 400 selected hotels and compared their reviews on Kununu, Booking.com, and TripAdvisor. The results revealed that hotels with highly motivated employees received significantly higher guest ratings, especially in cleanliness, service quality, and overall satisfaction.

Therefore, the most sustainable hotels consider more than just their resource consumption. In addition to energy and water usage, waste production, and CO₂ emissions, they also look at social metrics such as employee satisfaction, turnover rates, and survey results. This raises the question of which specific key parameters sustainable accommodations track and the insights that can be drawn from them. Examining the practices of Green Pearls® partners reveals that their approaches range from precise data analysis to creative engagement formats that involve the entire team in the transformation process.

Hard Data, soft factors: A look at the key figures

Hotel Luise in Erlangen has established a wide range of key parameters. The “Wall of Change” is the hotel's visible centerpiece of its holistic sustainability approach. This wall, located in the lobby, is also accessible digitally and documents the hundreds of initiatives through which the hotel is making its operations more environmentally and socially responsible. The spectrum ranges from structural measures and purchasing guidelines to small, everyday behavioral changes. Each measure tells a story, demonstrating that change often happens in small steps. Hidden behind the small wooden leaves on the wall lies a highly precise monitoring system. To calculate the carbon footprint, for example, detailed data is collected, including electricity and water consumption, weighed waste volumes, use of food and cleaning supplies, number of laundry loads, and employees’ commutes. The “Wall of Change” translates these figures into a vivid picture of progress.

At the OCÉANO Health Spa Hotel in Tenerife, careful water usage is essential because water is a precious and limited resource on the island. The hotel continuously monitors energy and water consumption, as well as waste generation, to immediately detect leaks, track progress, and ensure ongoing improvement. To this end, the hotel relies on technical solutions, such as shower flow restrictors, which reduce consumption without compromising the quality of the guest experience. Meanwhile, the use of solar energy is expanding to increase the share of renewable energy and reduce the hotel’s CO₂ emissions.

While the OCÉANO relies on day-to-day operations for management, the Naturhotel Outside in Tyrol uses centrally tracked metrics and publishes a regular sustainability report. In it, the hotel documents trends in energy and water consumption, CO₂ emissions, and waste volumes, as well as its goals for the coming years. Among other things, the report emphasizes the importance of renewable energy and illustrates the extent to which the regional economy is supported through procurement and partnerships. The environmental report serves as a compass and a calling card: internally, it helps set priorities and ensures that everyone on the team is on the same page, and externally, it builds trust with guests and partners who want to understand how sustainability is implemented locally.

The APIPURA hotel rinner on the Ritten is another example of structured, externally audited sustainability management. This family-run business is evaluated through certification by the GreenSign Institute, which awarded it the highest level. The underlying set of criteria covers over a hundred aspects related to the environment, social responsibility, and economic development. This includes traditional environmental indicators, such as energy and water consumption, as well as waste management, and also ecological responsibility, regional value creation, and innovative approaches to forward-looking tourism. Sustainability is deeply rooted in the identity of this family-run business and has been developed continuously over three generations. Additionally, the hotel was the first to receive the Bio-Fair-Südtirol label. 

Measuring, analyzing, and reducing emissions

The family-run Hotel Weihrerhof is also located on the Ritten and operates according to a nature-oriented concept. The hotel carefully tracks its energy consumption, water usage per guest per night, and waste volumes and uses this data to calculate its carbon footprint. The hotel's approach follows the internationally recognized classification of direct emissions, emissions from purchased energy, and other upstream and downstream emissions along the value chain. This analysis reveals which areas account for the largest share of the overall balance and where specific measures can most effectively reduce greenhouse gas emissions. In recent years, the hotel has successfully reduced its emissions by 30%. Notably, the hotel has set a goal to reduce CO₂ emissions by 4–5% per guest night each year.

With a similarly rigorous approach, the SCHWARZWALD PANORAMA examines its key performance indicators and documents its carbon footprint in a climate report. The report focuses primarily on classic environmental parameters, such as operational CO₂ emissions, energy and resource consumption, and CO₂ emissions from transportation and procurement. This data is allocated to individual sectors and regularly evaluated to identify developments and trends. However, amid all these "dry" figures, the role of people and employees is deliberately emphasized at SCHWARZWALD PANORAMA. The company understands sustainability as a cultural process that begins with the selection and onboarding of employees and is strengthened through opportunities for participation and transparent communication. In such an environment, strong team cohesion and pride in one’s work emerge. These factors directly translate into the guest experience, reflected in high guest satisfaction and growing loyalty among regular guests.

The Green Spa Resort Stanglwirt, located in the Wilder Kaiser region, is another example of the close intertwining of environmental metrics and social responsibility. For years, this family-run resort has calculated its carbon footprint and systematically measured electricity and water consumption, using a digital facility management system to identify excess usage early on. Through certifications such as the Austrian Ecolabel and the EU Ecolabel, this data is analyzed further in relation to overnight stays and guest numbers. At the same time, the Stanglwirt relies on a comprehensive human resources (HR) strategy featuring professional recruitment, mental health programs, and large-scale employee surveys. In order to support the targeted development of its employees, the Stanglwirt launched the “Stanglwirt Talent Incubator,” which offers tailored workshops for employees, managers, future leaders, interns, and apprentices, helping them reach their full potential. This approach strengthens long-term commitment and motivation among staff, fostering a personal foundation of trust similar to that with guests.

Sustainability can only be achieved as a team

The SANDcollection, comprised of SANDglow (Husum) and SANDnature (Timmendorfer Strand), also exemplifies the close link between team culture and sustainability. The group created the SANDbook, an internal tool that structures and explains its understanding of sustainability, making it accessible to all employees. At its core is a color-coded traffic light system that evaluates performance in various areas and links it to a bonus system. Three colors and multiple criteria form a playful matrix that shows employees and teams where they stand and what steps are needed to reach the next level. The goal is to contribute to both personal development and a continuous improvement process within the company. In parallel, the SANDcollection is conducting wet waste measurements again this year to raise awareness among the new kitchen team and derive effective reduction measures.

For the Allgäu-based Hotel Das Rübezahl, corporate sustainability is an ongoing process of development, not an abstract goal. Accordingly, key performance indicators are systematically tracked and analyzed. These include energy and water consumption, which are monitored and managed using meters installed at all sources. The hotel also regularly documents waste volumes and recycling rates and reviews its use of regional products. Furthermore, qualitative factors play a decisive role. Employee satisfaction is ensured through open communication within the team, which is reflected in long-term collaboration. Stable partnerships with regional businesses and direct guest feedback are incorporated into the overall assessment as well. These "soft factors" provide valuable insights into the effectiveness and lasting impact of the measures taken.

What sustainable hotels have in common

These examples all have one thing in common: sustainability is not a random assortment of individual measures, but rather a process and an overarching concept. In this context, measurement plays a dual role. On the one hand, metrics on energy, water, waste, emissions, and regional value creation provide an objective basis for documenting progress and making decisions. On the other hand, they create transparency. Employees, guests, and the region can see what lies behind an organization’s commitment. When metrics are made visible, such as in sustainability reports, installations, employee training, or traffic-light systems, they have an impact of their own. They demonstrate that individual actions yield measurable results and make developments tangible.

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Our Sources:

• Study of the Institute of Tourism at the University of Applied Sciences of Western Switzerland in Valais, in collaboration with the German Hotel Association and the employer review platform Kununu
• GreenSign Certification Catalog
• Measuring Sustainability in the Hotel Industry (Prodinger Tourism Consulting)

Cuisine influences travel decisions

According to a recent study^1,2 around 45 percent of Germans consider the local cuisine when choosing a travel destination. For some travelers, local cuisine is a decisive factor in choosing a place to stay or a travel region. At the same time, the role of hotel restaurants is changing; what was once considered a basic service is evolving into destinations that people specifically book. Thus, a hotel’s culinary offerings become an important element of travel planning and an experience that guests consciously choose.

Concepts that highlight the origin and quality of ingredients and are closely tied to the destination are particularly in demand. Regional ingredients, short supply chains, and an authentic culinary identity are key factors that influence travel decisions.

Chefs as catalysts for sustainability in the hospitality industry

The new expectations that guests have of hotel kitchens often align with the framework within which sustainable chefs already operate. This growing focus on regional culinary experiences is shifting the chefs' significance. After all, for a long time, the conventional wisdom was that the restaurant kitchen was the main stage, while the hotel kitchen was merely a supporting role. Now, however, a different picture is emerging. 

In particular, sustainable boutique hotels, resorts, and hideaways give their chefs room for their own ideas, access to high-quality regional products, and encouragement to actively help shape the culinary concept. Sustainability is not merely an abstract ideal here. It is evident in daily operations, seasonal ingredients, close collaboration with local farmers, and mindful use of resources. Unlike in other areas, a property’s sustainable approach becomes tangible to guests through its cuisine, thus becoming a defining characteristic of the accommodation.

Leading figures in sustainable hotel cuisine

The extent to which chefs influence a hotel’s identity is evident in properties within the Green Pearls® network. Their unique approaches transform dining into a distinctive experience, giving each hotel a clear point of differentiation.

Aggeliki Charami – Vegan Fine Dining as a destination

Head Chef and Executive Chef at Paradiso Pure.Living Vegan Hotel, LA VIMEA Vegan Hotel, and OMNIA plant-based restaurant 

Aggeliki Charami showcases the potential of plant-based cuisine. She has quickly made a name for herself in South Tyrol and has already received several awards for her work at Paradiso Pure.Living. Her cuisine attracts guests and offers a fine dining experience that is entirely free of animal products.

• In this interview with Green Pearls®, Aggeliki Charami explains her philosophy and approach in more detail.

She helped shape the evolution of the Paradiso Pure.Living Vegan Hotel on the Seiser Alm. What began as a vegetarian-vegan concept evolved into a fully vegan hotel. They also created the OMNIA restaurant, which, thanks to its unique fine-dining concept, appeals to guests regardless of whether they are staying at the hotel.

Charami’s dishes capture the essence of the landscape and local ingredients. She works with a variety of textures, emphasizes fermentation, and thoughtfully incorporates influences from her Greek heritage. In addition to her work at Seiser Alm, she oversees the kitchen at the LA VIMEA Vegan Hotel in Naturns, where she pursues a lighter style.

However, her approach represents more than just a culinary concept that attracts guests from all over the world. She is setting a trend in hotel kitchens and restaurants, proving that vegan dishes can be a distinct culinary concept in their own right, not just an alternative.

Giuseppe Schimmenti – Zero-mile cuisine & culinary storytelling

Head Chef at ADLER Spa Resort SICILIA

Giuseppe Schimmenti brings the flavors of Sicily straight to his guests' plates. As the executive chef at the ADLER Spa Resort SICILIA, he prefers to work with ingredients sourced directly from the resort’s immediate surroundings. For example, fish, herbs, olive oil, and citrus fruits come from local fishermen and producers or are grown on-site and form the foundation of his cuisine.

Schimmenti’s dishes are closely linked to personal memories. Having grown up in a Sicilian family for whom shared meals were central to life, he still draws on this influence today. His menus feature traditional recipes, techniques, and products from the island, placed in a contemporary context. His cuisine tells the story of a heritage deeply rooted in the region’s daily life, craftsmanship, and food culture. Guests immediately sense this connection, which is precisely what makes the culinary experience a central part of traveling.

• On the GREEN TRAVEL BLOG, Giuseppe Schimmenti takes readers on a (virtual) culinary journey through Sicily and shares the must-try dishes of this Mediterranean island.

Berni Aichner – Cuisine as a defining feature of a hotel

PRENN° Culinary Director at OLM Nature Escape

As the culinary director at OLM Nature Escape, Berni Aichner is responsible for the concept of the PRENN° restaurant, which gives the aparthotel its distinctive culinary signature. In 2026, Gault&Millau recognized the harmonious blend of architecture, sustainability, and cuisine with the “Hotel of the Year in South Tyrol” award.

The South Tyrolean chef gained experience working with three-star chef Norbert Niederkofler, among others, before assuming full culinary responsibility at the OLM. There, he implemented a culinary philosophy based on Slow Food principles and a focus on regional ingredients. His approach deliberately breaks away from traditional hotel concepts. Rather than fixed menu sequences, the focus is on a flexible approach tailored to the individual needs of the eco-aparthotel’s guests. The offerings are complemented by themed evenings and special events (e.g., Cooking with Reinhold Messner), during which the restaurant opens to an external audience.

Aichner closely aligns the culinary concept with the aparthotel's individualized focus. This way, the cuisine reinforces the brand identity and helps to clearly position the property.

Sascha Förster – Culinary Experiences

Executive Chef at Klosterhof – Alpine Hideaway & Spa in Bayrisch Gmain

At Klosterhof – Alpine Hideaway & Spa, Executive Chef Sascha Förster offers dining experiences that transcend the traditional hotel restaurant. The highlight is the "Secret Forest" dinner, an intentionally intimate fine-dining event. These events take place at select locations, some of which are hidden, and combine the menu, food, and surroundings to create a unique culinary experience.

The locally sourced ingredients reflect the current season. The menu is created, using whatever is currently available. With a limited number of 12 guests, every dinner becomes a one-of-a-kind experience in a personal atmosphere. Even during regular hotel operations, Förster emphasizes a personalized culinary approach. His "GenussArt" menu allows guests to choose from different culinary styles, ranging from regionally inspired dishes to plant-based options.

His approach demonstrates that special culinary experiences can appeal to guests and that events like "Secret Forest" can be the reason for a trip, especially for foodies.

When cooking becomes a signature style

Although they are all different, these examples illustrate a trend that is becoming more common in many sustainable hotels: chefs shape a property’s culinary identity, set the tone, and use their dishes to convey a sense of origin, craftsmanship, and philosophy. 

As cuisine becomes a central focus of travel planning for many travelers, the importance of a unique culinary identity grows for hotels and accommodations. Unique dining concepts and a commitment to authentic, regional cuisine are specifically sought out. Cuisine is becoming, as the examples from the Green Pearls® network also demonstrate, an essential part of a hotel's identity and reputation.

A growing and influential factor in tourism

The importance of culinary offerings in tourism will continue to grow. For hotels, this will make their cuisine and culinary concept an integral part of their positioning, if they aren’t already. Even today, a hotel’s culinary concept partly determines how it is perceived, offering an opportunity for differentiation.

For the industry, this means shifting priorities: culinary concepts must be more deeply integrated into strategic planning. Topics such as regionality, resource use, and value chains are no longer relevant only to sustainable accommodations. They are part of the expectations of a traveler who makes more conscious choices and seeks authentic experiences.

Chefs are central figures in this development. Their concepts and ideas will influence how the sustainable hospitality industry evolves. After all, culinary enjoyment will continue to play a significant role in the travel experience.

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Our sourced

1. A Culinary Revolution in Tourism
2. Study: The Role of Cuisine in Travel Decisions

Generational change – more than self-fulfillment

Family businesses thrive on long-term perspectives and close personal connections to their companies. Therefore, decisions such as handing over the business to the next generation are rarely made under short-term pressure to generate returns. Rather, they are made out of a desire to ensure stability and continuity. This is precisely why responsible management in family-run hotels often stems from a deep-seated commitment to employees, guests, and the region. Therefore, regulating succession is always an emotional process. It requires clarity, preparation, and mutual respect. Existing values should be preserved, but the next generation simultaneously wants to establish its own identity. Both elements must complement each other.

Sustainability as a “hereditary” value

Sustainability encompasses more than just a certificate or a list of measures. It reflects a company's identity and the values firmly rooted in its philosophy. Often, both of these arise not from guidelines but from setting an example. When children see their parents working with regional partners, building in a resource-efficient manner, or prioritizing long-term employee retention from an early age, responsible behavior becomes second nature to them as well.

Sustainability connects generations – best practice examples from the Green Pearls® network

Summit Lodges Pfunds: Teaching values from an early age

The Summit Lodges Pfunds were built in 2018 on land owned by the Spiss family. The property has been in the family for generations and was previously used as a pasture. The family carefully developed their heritage in harmony with nature and the region by constructing two North American-style log cabins. From the beginning, the lodges were designed to be built in a resource-efficient manner, offering guests an authentic, natural, and cultural experience. The impressive landscape surrounding Pfunds is more than just a backdrop for the family; it is the foundation of their long-term success. Here, sustainability is also considered in terms of generations. The next generation is growing up with the company's values as a matter of course. Responsibility, entrepreneurial thinking, and sustainable action are taught from an early age, not just when the business is handed over.

Naturhotel Outside: Sustainability as a lived corporate culture

The family-run Naturhotel Outside is located in the heart of the Hohe Tauern National Park and has already undergone a successful generational transition. For Daniel Ganzer, who took over the business from his parents in 2023, sustainable management has always been a priority. He does not see himself as an activist but rather as a practitioner, further developing what already exists, using energy more efficiently, and treating resources with care. Strong teamwork, appreciation, and regional roots are important to him. His vision is to have an economically healthy establishment that brings joy to guests and employees while ensuring a future worth living for future generations.

Hotel Schloss Lerchenhof: a professional transition that maintains the same philosophy

In July 2025, Johann Steinwender and his wife, Karin, officially took over the Slow Food Hotel Schloss Lerchenhof. The couple had leased the business from May 2023 to June 2025. They chose the two-year transition phase deliberately in order to structure the handover process professionally and make it transparent. This process was supported by the Steinwenders' respectful relationship with their parents, Hans and Gerhild. For Johann Steinwender, the Lerchenhof is more than just a workplace. He grew up there, helped out as a child, and developed an early attachment to the property. After gaining more than ten years of experience in international tourism, he returned. This decision was also personally motivated by the birth of his first son. Steinwender manages the Biedermeier castle in Carinthia, Austria, to run it in a long-term, sustainable manner.

Hotel Luise: Sustainability as a family legacy

Ben Förtsch is the third generation to run the Hotel Luise. Rather than a radical new beginning, there was a conscious and careful further development of the established foundation of values. In addition to technology and design, sustainability is evident in the stories, symbols, and attitudes here. The moon tree trunks at the entrance are a tribute to his father, and the personal anecdotes on the menu recount the family's history. These visible signs establish the hotel's identity, both internally and externally. A photo from 1931 shows Luise Gumbmann, after whom the hotel is named. Her daughter, Marga, founded the business in 1956. This awareness of heritage continues to inform business decisions to this day. A green philosophy has been part of the business since at least the time of Ben Förtsch's parents and continues to shape the hotel today. Förtsch himself combines the circular economy, climate-friendly concepts, and innovative design with this history.

Relais del Maro: Hospitality across generations

The Relais del Maro is a charming, family-run Albergo Diffuso in Borgomaro, Liguria, run by Elena Scalambrin and her mother, Piera. The family's roots run deep in the history of this small village in the Imperia countryside. For generations, their ancestors were known as cobblers, innkeepers, and butchers. Driven by a desire to preserve the family's historic property and revitalize the village, the family carefully renovated several houses and transformed them into a hotel in 2012. In this way, the Relais del Maro revitalizes Borgomaro, combining tradition with modern comfort. Personal memories and anecdotes characterize the hotel, making it a very authentic place. Just as their ancestors once welcomed travelers, the family now welcomes guests from around the globe with the same values.

SANDcollection: Structurally securing sustainability

Through the creation of the SANDcollection, Managing Director Marion Müller has established a clear vision for the lifestyle hotels, SANDnature and SANDglow. The "SANDspirit" should transcend the individual hotels and represent a comprehensive understanding of sustainable living. This attitude is conveyed through a set of values and criteria that define ecological, economic, and social sustainability and are written down. The participatory, bottom-up approach is notable: management does not specify the criteria alone but develops them together with the team and continuously reviews them. For Marion Muller, ensuring the continuity of a family business means considering the needs of future generations. A sustainable vision must be ideologically clear, economically viable, and organizationally secure. This includes early, long-term planning for the transition, ideally with the involvement of external experts and, of course, one's family.

Hotel Korinjak: A vision that endures

Hotel Korinjak is the only hotel on the Croatian island of Iž. This unique setting shapes the hotel’s approach to sustainability and every decision made. For this family-run business, the focus of succession planning is therefore not on the hotel itself, but on its philosophy. In the sensitive island setting, especially, sustainable management must be part of daily practice: in water and energy use, food selection, and respectful coexistence.

These values are consciously passed on from an early age. The next generation is not only involved in operational processes but also grows into the underlying mindset. This fosters an understanding of why certain measures are taken, how processes unfold, and why specific choices are made. At the same time, the new generation brings different, forward-looking perspectives and carefully builds upon the existing concept. For Hotel Korinjak, generational change means sharing responsibility and establishing an enduring ethos, regardless of individual personalities.

My Arbor: Between tradition and the next generation

At the tree hotel My Arbor in Brixen, Alexandra Huber believes that sustainable management must be continued and actively shaped for the future. She and her family are currently in the midst of a generational transition. The transition is happening gradually, with close collaboration between parents and children. Traditions provide guidance, but openness to new ideas and developments is also necessary, says Huber. Responsibility always extends to future generations as well. Sustainability is a long-term perspective that grows and evolves. The fact that Huber herself has just become a mother makes this process even more tangible.

Hotel Das Rübezahl: Sustainability is in their DNA

The generational change at Hotel Das Rübezahl is taking place quietly and smoothly. Alexander Thurm, representing the third generation, has been involved in management for some time. Previously, Hildegard and Herbert Thurm handed over the business to their children, Erhard and Giselle, who developed Das Rübezahl into a well-known romantic hideaway. The success of the second generation is now shaping the third. Conflicts over values? Not at all. "Sustainability, environmental awareness, and a love of nature are in our DNA," says Alexander Thurm. These values have always been part of their daily activities and long-term decisions, not just a strategic label. The third generation has increased visibility above all else. Alexander has made what was self-evident to insiders apparent to outsiders. His goal is not a radical change of direction, but rather continuous improvement and communication of core values.

Paradiso Pure.Living: Shared values as a solid foundation

Clear, shared values can sustain a business across generations. The Paradiso Pure.Living vegan hotel on the Seiser Alm is a clear example of this. In 1994, Valeria Caldarelli and her husband bought the historic hotel, rebuilt it, and spent many years shaping it. Today, her sons, Alexander and Maximilian Spögler, continue to run the family business with the same pioneering spirit and courage.

A shared understanding of sustainability made the transition easier. All generations of the family now live vegan lifestyles and share a clear philosophy that continues to shape the Paradiso and its sister hotels. This continuity fosters trust and provides direction for the future. While the next generation is growing up at the Paradiso, the foundation for the next succession has already been laid—a philosophy that is lived out in daily life and passed on quite naturally, without needing to be explained.

The “endless game” of generations

A well-planned succession strategy is essential to securing the long-term success and values of a family business across generations. Succession is not a one-time event, but rather an ongoing process characterized by trust and strategic foresight. Family businesses form the backbone of the German-speaking hotel industry. When sustainability is established and passed on as both a strategy and an attitude, the result is an "endless game" based on consistency, innovation, and responsibility. Green Pearls® partners exemplify that business succession is primarily a deliberate choice to transmit values and assume responsibility for future generations. In this way, sustainability becomes a legacy, not just a trend.

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Our Sources

• Familienbetriebe im Gastgewerbe

An empty shell

Green Pearls®: Ben, you're being awarded the German Sustainability Award, yet you say you can't stand hearing the word “sustainability” anymore. What's going on?

Benjamin: The word has become an empty shell. Within the bubble, it can mean a thousand different things. Outside the bubble, it's annoying and has negative connotations. I would prefer to delete it completely.

Green Pearls®: But without the term, isn't there a lack of common ground? How can we talk about our responsibility toward future generations and the health of the planet then?

Benjamin: Perhaps by no longer talking about “sustainability,” but rather about resilience, economic efficiency, and future viability. Try replacing “sustainable hospitality” with “economical hospitality.” Every functioning business already fulfills one of these pillars. Those who work in an ecologically smart way reduce costs. Those who work in a socially fair manner solve the shortage of skilled workers. This is not a niche – it is business logic.

Is the hotel industry even relevant when it comes to climate change?

Green Pearls®: Nevertheless, the accusation remains: Hotels consume more energy and water and produce more waste than private households. Consider the buffets, wellness facilities, and lighting. Is sustainable hospitality a contradiction in terms?

Benjamin: That's like comparing apples to oranges. Do you have a buffet and a wellness area at home? A hotel can actually be more efficient because its processes are streamlined. Furthermore, hotels are test labs and showrooms. The question is: How are you going to use it? I am convinced that guests at our Hotel Luise have a positive impact.

Green Pearls®: However, a trip's greatest effect on the climate does not come from the hotel itself, but from the journey to and from the destination. What do you think? Isn't a hotel's impact limited in this respect?

Benjamin: Of course, it is limited. As a hotelier, however, you can also consider which target group you want to appeal to. Do my guests add value to the region? Do they interact with the value chain? Hotels have a responsibility to establish these connections. I once attended a presentation by a steel mill. They said that by optimizing their trace heating for just a few hours, they could save more electricity than we consume in an entire year. Does that mean everything we do is pointless? No, because there are significantly more hotels than steel mills!

Green Pearls®: Every little helps. You often emphasise that we are not doing enough. Are organic soaps and towel signs not enough?

Benjamin: Surprisingly, many hotels do more than they communicate, not the other way around.

Green Pearls®: We frequently encounter this phenomenon as well! When we compile a list of the 'green initiatives' of hotels for our Green Pearls website, we often discover a level of commitment that guests were completely unaware of.

Benjamin: Yes, that's often the case. Nevertheless, it's not enough.

Green Pearls®: You no longer want to summarize these measures under the heading of “sustainability.” But without this term, many movements, networks, and certifications would not even exist. Don't we need common standards after all?

Benjamin Förtsch: Standards, yes. Empty words, no. If sustainable hospitality means making the industry more resilient, independent, and future-proof, then I'm on board. However, anyone who thinks this is just a niche model has missed the point.

Green Pearls®: Where does this disillusionment originate?

Benjamin Förtsch: My parents began promoting sustainable tourism 45 years ago. Thirty years ago, the certification criteria were already the same as they are today. Fifteen years ago, we began measuring our carbon footprint and transitioning to climate neutrality. Five years ago, we built the "Nachwachsende Hotelzimmer®" (Renewable Hotel Room). And at some point, I became frustrated. I thought: Nothing seems to be moving forward.

Green Pearls®: But you're still fighting?

Benjamin Förtsch: Yes, of course. My parents were labeled "green nutcases," and I might embarrass myself as a speaker today. But the truth is, we can't save the world alone. I tried for a while - but it didn't work. That's why we developed the Wall of Change. There are over 270 measures posted there, ranging from small to large. Each one is an invitation to be inspired, and knowing that there is always more that can be done also motivates me!

Green Pearls®: Final question: If the term "sustainability" has had its day. What remains?

Benjamin Förtsch: Responsibility. Entrepreneurship. And the realization that we are all part of both the problem and the solution.

About the Hotel Luise

Benjamin Förtsch is the third generation of his family to run the Hotel Luise in Erlangen, one of the pioneers of sustainable hospitality in Germany. This family-owned city hotel has been a partner of Green Pearls® for a long time and won the German Sustainability Award in the Accommodation Industry category in 2025. It is one of the first city hotels in Germany to focus on comprehensive circular thinking: materials and resources are used in such a way that they remain in the cycle of use for as long as possible. Washable and durable materials replace disposable products, natural cosmetics come from refillable dispensers, and a microforest is being created in the garden to provide a habitat for plants and animals.

With the addition of the Green Spa Resort Stanglwirt in Tyrol, Green Pearls® expands its network to include one of the most renowned hotels in the Alps. This family-run business has been committed to quality and consistently implemented sustainability strategies for generations.

This hotel, often perceived as a "celebrity hotel," is founded on a concept that integrates a dedication to nature and people into its daily operations, setting new standards in the international vacation hotel industry.

Sustainable Luxury, Wellness & Sports

The Hauser family, the resort’s host family, likes to describe the Stanglwirt as “an organic farm with an attached luxury hotel.” The resort in Going am Wilden Kaiser is one of the most renowned wellness resorts in the DACH region and features one of Europe's largest hotel wellness areas, complete with a rock pool, an extensive sauna area, and several sports and adventure zones. Other amenities include the hotel’s own Lipizzaner stud farm.

Organic farming and a farm-to-table approach form the cornerstone

However, the foundation of the Stanglwirt’s philosophy centers on organic farming. For decades, it has been an integral part of the business, supplying the kitchen with fresh organic produce. It also shapes the Stanglwirt’s distinctive approach to quality, regionality, sustainability, and responsibility. As early as the 1980s, the hotel set an example for alternative energy supplies by installing its own biomass heating system. To this day, a large portion of its energy supply comes from its own systems and renewable materials.

A beacon in the network

The partnership between Green Pearls® and the Stanglwirt highlights the increasing significance of sustainable practices within the luxury hospitality sector and emphasizes the market's evolution in this area. Businesses that integrate responsibility into their operations are gaining prominence, extending beyond the industry itself. Green Pearls® supports this trend, raising the international profile of these hotels and accommodations.

In recent years, many hotels have invested heavily in improving working conditions. They pay above the standard rate, offer comprehensive benefits, and foster a culture of appreciation. The good news? This change is real and measurable. The challenge? Even the most committed companies are reaching structural limits they cannot overcome alone. Without a political framework that enables modern employment practices, changing the industry will be an impossible task.

Green Pearls® sustainable hotels show what can be achieved operationally. However, their experiences also reveal systemic barriers blocking widespread change. A look at key areas of tension and how to resolve them.

The cost trap: When fairness becomes an economic risk

The Hotel Klosterbräu in Seefeld offers a 16-page list of benefits, including individually tailored work schedules, accommodations, meals, discounted leisure activities, and comprehensive training opportunities. Assistant manager and head of human resources, Coleen Aigner, is convinced that no other industry offers as many additional benefits on top of salary as the hotel industry does.

However, hotels that pay above the standard rate and offer additional benefits face economic burdens due to high non-wage labor costs. The total cost of gross wages and employer contributions makes fairness a luxury that smaller businesses can often afford only by drastically raising their prices, which puts them at a competitive disadvantage. While committed employers bear disproportionate costs, businesses with minimum standards benefit economically.

What is needed: A reform of non-wage labor costs in the hospitality industry could reduce employer contributions for companies that prove they pay above the standard rate or offer respectful, certified working conditions. Tax incentives for occupational healthcare, further training, and benefits that exceed legal standards would provide additional flexibility. Reducing VAT for sustainable and socially certified businesses could encourage competition based on fairness.

The image dilemma: When success stories go under

Meanwhile, noticeable changes to working conditions in the hotel industry have been observed by the Green City Hotel Vauban. Most companies have long recognised that their employees are their most valuable asset. However, negative portrayals of hotel industry employees in the media are still commonplace, despite being outdated in many respects. This is particularly noticeable when it comes to filling vacancies. Who wants to work three different shifts, with lots of overtime, for a temporary salary — even on weekends and public holidays? This often-portrayed image, however, no longer corresponds to reality in modern businesses.

The adults-only wellness hotel My Arbor in South Tyrol, the Naturresort Gerbehof in Germany, and other Green Pearls® hotels confirm: The criticism of working conditions reflects an outdated image. In particular, sustainable hotels pay close attention to the well-being of their employees; sometimes, this commitment is even written into the statutes of the individual establishments. Christian Schmidt, the managing director of SANDcollection, also believes that the industry is better than its reputation suggests. However, it still needs to communicate this more effectively. SANDcollection is actively involved in DEHOGA committees and the Chamber of Industry and Commerce's tourism committee. The company organizes industry events and conducts intensive public relations work. Nevertheless, positive examples are overlooked while negative headlines dominate public perception. Consequently, young people are deciding against training in the hotel industry, and even career changers are hesitant.

What is needed: An industry-wide employer branding campaign led by key stakeholders in the hotel industry that goes beyond image advertising and provides concrete examples of modern employers. A publicly accessible, search engine-optimized database of exemplary companies could increase visibility. Lastly, a seal of quality for appreciative working conditions that is prominently displayed on review portals would provide transparent guidance.

Outdated structures: Curricula that lag behind reality

The image of the hotel industry also influences how people perceive training. Christian Schmidt from SANDcollection makes this clear: The modernization of teaching and training plans is long overdue. Current IHK curricula barely cover digitalization, sustainable business management, or mental health. Rigid training structures that require full-time attendance do not align with the realities of life for many young people or career changers, nor are they helpful in hotel practice.

What is needed: Integrating current topics, such as digital tools, sustainability, guest communication on social media, mental health, and work-life balance, into IHK curricula would modernize training. Modularization could open up new target groups by allowing career changers with professional experience to participate. Recognizing part-time training for individuals with caregiving responsibilities would provide flexibility. An internship initiative with quality standards could provide a realistic view of the modern hotel industry.

Training opportunities in urban and rural areas

From an international perspective, the Canvas & Orchids Retreat in Cambodia illustrates what needs to change urgently in the rural hospitality sector: transparent overtime regulations, reliable access to training opportunities outside larger cities, and recognizing local employees as qualified professionals instead of seasonal workers. The retreat aims to set an example by demonstrating that a sustainable hotel must also be a fair place to work, upholding high internal standards. This challenge is not unique to Cambodia. Tourist regions away from urban centers often lack the infrastructure necessary for professional development.

What is needed: Mobile training opportunities in rural tourism regions through regional Chamber of Commerce and Industry branches or digital learning platforms with face-to-face components would provide easier access to qualifications. Allowing easier labor migration for skilled hospitality workers from third countries and accelerating the recognition of foreign qualifications could alleviate the labor shortage in peripheral regions.

The planning paradox: When flexibility meets bureaucracy

The requirement to record working hours, which took effect in 2023, caught many businesses by surprise. Fortunately, many Green Pearls® hotels were able to respond in time. Hotel STURM uses modern time recording and digital tools. Gut Sonnenhausen has implemented a fully digital time recording system. However, the majority of the hotel industry lacked clear implementation guidelines, practical guidance, and affordable standard tools. Small businesses in particular faced the challenge of implementing GDPR-compliant digital solutions without the ability to hire IT experts. The result: uncertainty, expensive individual solutions, and a patchwork of different systems.

What is needed: Practical guidelines for legally compliant work time recording, especially for shift work in the hotel and restaurant industries, would provide valuable guidance. Support programs for digitizing HR processes in small and medium-sized enterprises could reduce the financial burden. Legally compliant standard tools, ideally open-source software or subsidized industry solutions, would establish uniform standards and shorten training periods.

From exception to norm: A question of perspective

Several hotels have identified the core of the problem: the hotel industry needs more planning security, a better work-life balance, and genuine recognition of its employees' daily achievements. The Hotel Das Rübezahl, OLM Nature Escape, ADLER Spa Resort SICILIA, and ADLER Lodge RITTEN all agree that appreciative working conditions and an employee-centered corporate culture should be the norm, not the exception, across the industry. Only when the people who sustain the industry are heard, supported, and respected can the hotel industry's future be shaped successfully and responsibly.

For this conviction to become a reality for the entire industry, political conditions must be established that promote fairness. Associations must be vocal and uncompromising, acting as the industry's authentic voice. And society must be prepared to reevaluate hospitality professions.

The pioneers have set the example. Now, it is up to the industry as a whole—together with politicians, associations, and society—to follow suit. As Alexander Thurm, the managing director of Hotel Das Rübezahl, promises: "With us, you are not a cog in the system, but part of a vision." This vision needs support to become a reality.

While many hotels struggle with high staff turnover and constant recruitment, hotels in the Green Pearls® international sustainability network are taking a different approach: retaining team members instead of replacing them. What may seem idealistic at first turns out to be a clear economic advantage. The costs of recruiting, training, and the quality losses due to staff turnover far exceed the investment in positive working conditions.

Retention instead of recruitment: The figures speak for themselves

Examining real-life examples reveals that retention is not a matter of chance, but rather the result of deliberate decisions. For example, the same team has been returning seasonally to the Hotel Korinjak on the Croatian island of Iž for years — some for ten years, and some for as long as twenty years. This is not due to a lack of alternatives, but rather because the work rhythm, respectful cooperation, and shared values are just right.

At Hotel Luise in Erlangen, most of the staff have also worked there for many years, earning above the standard rate with virtually no overtime. At the Hotel Klosterbräu in Seefeld, Tyrol, employee anniversaries are not celebrated with standard gifts, but with guests in the historic wine cellar. The Hotel Weihrerhof in South Tyrol has cultivated a collaborative working relationship for decades, where low staff turnover is the norm. The Klosterhof — Alpine Hideaway & Spa — also focuses on long-term employment rather than seasonal work. The hotel has a comprehensive personnel concept and only employs permanent staff, many of whom have worked there for over three years.

Loyalty pays off

Employees who have internalized an establishment's philosophy, know regular guests personally, and intuitively master procedures are irreplaceable. The two purely vegan hotels, LA VIMEA and Paradiso Pure.Living Vegan Hotel, demonstrate effective retention strategies: seasonal contracts are supplemented with on-site accommodations and wholesome vegan meals for the staff. As value-based businesses, both hotels carefully select their staff, and many employees strongly identify with the vegan philosophy, further strengthening their loyalty over the years.

Studies estimate that the cost of replacing an employee is 50 to 150 percent of their annual salary. Added to this are the nearly immeasurable losses resulting from a decline in quality, loss of knowledge, and an increased workload for remaining team members. Retaining employees not only saves money but also preserves trust, expertise, and authenticity.

The people at the center

Many Green Pearls® partner hotels invest specifically in the health of their employees, yielding a measurable return on investment. For example, at OLM Nature Escape in South Tyrol, employees receive a free health checkup starting in their third year of employment, as well as two osteopathic or physiotherapy treatments per year.

At SCHWARZWALD PANORAMA in Bad Herrenalb, free massages are available every quarter, along with access to the spa, sauna, and swimming pool. The bio-oriented Gut Sonnenhausen near Munich takes it a step further with a corporate health management system supported by the Ludwig Maximilian University of Munich. The university's working group studies various aspects of health promotion. Studies on health insurance prove that every euro invested in health promotion yields a return of 2.5 to 4.8 euros through reduced sick leave.

Predictability and fairness

Another factor for success is predictability. However, digitizing internal processes is also an often underestimated lever. Automated shift planning, digital time recording, and self-service portals reduce administrative effort and enable data-based personnel management, which is especially beneficial for seasonal businesses. At the same time, these tools strengthen employees' sense of personal responsibility and trust in fair processes.

Flexible, digital, transparent

Gut Sonnenhausen creates its duty rosters up to four weeks in advance and uses a digital time-recording system. Overtime is transparently recorded and compensated. At Hotel STURM in the Rhön, clear working time models and digital tools for vacation planning and duty scheduling ensure reliability. The inclusive Green City Hotel Vauban in Freiburg has fixed work schedules that enable a high degree of planning security and virtually eliminate overtime. Since the Federal Labor Court ruled on mandatory time recording, such systems have gone from useful to essential. They create transparency for everyone and increase legal certainty for companies and employees alike.

However, predictability does not mean rigidity. At the family-run Hotel Okelmann's in Lower Saxony, for example, working hours are flexible and arranged individually with team members so that they can easily balance their professional lives with family and leisure time. The My Arbor tree hotel in South Tyrol takes a similar approach: employees can choose part-time or full-time positions with 5-, 5.5-, or 6-day workweeks depending on their personal circumstances and needs. The Naturhotel Outside in East Tyrol also tailors working hours to individual life situations, offering part-time, full-time, and hourly positions. Many perceive this freedom of choice as a decisive competitive advantage that contributes significantly to team satisfaction and long-term loyalty.

Fair working conditions as an opportunity for growth and development

Fair working conditions are a development issue. The Canvas & Orchids Retreat in Cambodia is a perfect example of this. Sokchea started as a boat driver and, after receiving continuous training, now leads English-speaking excursions. In South Tyrol and Sicily, the ADLER Lodge RITTEN and the ADLER Spa Resort SICILIA offer individualized training programs for their employees and replace seasonal employment with year-round contracts. The SANDcollection, with its two hotels on the Baltic and North Seas, also sees itself as an explicit "platform for growth." Here, staff are encouraged to take on responsibility and develop professionally.

Qualified teams relieve managers and enable premium service, creating the basis for economically viable prices. Active training, hiring trainees, further training, and clear career opportunities are all part of the Green City Hotel Vauban's concept. These elements ensure that employees are continuously supported and feel comfortable. After one year of service, Vauban employees also receive capital-forming benefits.

Inner values and outer image

This internal culture has an external impact. In an increasingly competitive job market, employer branding has become a decisive factor for success. With flexible work schedules and free housing, My Arbor confidently positions itself as a modern employer. Marketing its location as a lifestyle — working with a view of Neuschwanstein Castle — also works for the Hotel Das Rübezahl in Schwangau, located in the Allgäu region. The SCHWARZWALD PANORAMA recently attracted trainees from Nepal, proving that location appeal and appropriate marketing enable diversity.

A question of attitude

However, positive working conditions always start with the right attitude. At the Hotel Bella Vista in Switzerland, every employee is as important as every guest. This belief is reflected in the hotel's flat hierarchy, reliable work schedules, and a bonus system that recognizes performance. At Hotel Okelmann's, this fairness stems from the owners' personal experience with poor working conditions and their conscious decision to implement a different model.

The Naturresort Gerbehof, located near Friedrichshafen on Lake Constance, takes it a step further by balancing its accounts according to the principles of the Economy for the Common Good. Here, success is measured not only in euros but also in social justice and human dignity.

Conclusion

Fair working conditions are not a costly trap; they are an investment with a measurable return. High staff turnover, on the other hand, is costly in financial, organizational, social, and cultural terms. Green Pearls® hotels demonstrate that economic success and social responsibility are not mutually exclusive. They are pioneers of a new employer culture in the hotel industry that emphasizes one key point: the best way to find good employees is to keep them from leaving in the first place.

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Our Sources

• Fluktuationskosten im HR-Lexikon
• Dehoga-Bundesverband
• Betriebliche Gesundheit (AOK)

Darmstadt, March 3, 2026 | The Green Pearls® Unique Places communications agency is expanding its international network of sustainable accommodations with three exceptional properties: the Ebner 1822 vacation homes, the Slow Food Hotel Schloss Lerchenhof in Carinthia, Austria, and the GSTC-certified Megasaray Club Belek all-inclusive resort in Turkey. These new additions exemplify the diversity of sustainable tourism concepts — from ecological construction and regional culinary culture to certified sustainability in the resort segment.

Ebner 1822 vacation homes – Building naturally, living consciously

The detached vacation homes of Ebner 1822 in Carinthia, Austria, were built in harmony with nature: regional wood, clay, and organic straw characterize the traditional farmhouse construction, ensuring a healthy indoor climate. Sustainability is an integral part of all areas, reflected in the natural surroundings, including a natural swimming pond, as well as in the products in the organic breakfast basket and the organic, seasonal cuisine served at the village tavern. Hosts Barbara and Mario Sonnleitner love sharing their love for their region with their guests. The vacation homes accommodate up to four people and offer space for families, as well as a cozy retreat for couples.

Learn more about sustainable vacation homes on the Green Pearls® microsite.

Slow Food Hotel Schloss Lerchenhof – Enjoyment with responsibility

Located in the border triangle between Austria, Italy, and Slovenia, the Slow Food Hotel Schloss Lerchenhof is a pioneer of slow travel and culinary sustainability in Carinthia. As a certified Slow Food leader and holder of national eco-labels, the hotel prioritizes regional and seasonal products. Many of these products come from the hotel's own farm, which operates according to ecological principles. During workshops, guided tours, or while exploring the "power place" around the Biedermeier castle, guests can experience firsthand where the products come from and learn about ecological cycles, local craftsmanship, and conscious nutrition. Guests can also learn about the hotel's energy generation system, which makes it virtually energy self-sufficient: a small hydroelectric power plant and a biomass plant provide electricity and heat.

Find out more about the Slow Food Hotel Schloss Lerchenhof on the Green Pearls® microsite.

Megasaray Club Belek – Sustainability in the All-Inclusive Segment

The Green Pearls® network has gained an all-inclusive resort partner in Megasaray Club Belek, which has been certified according to the Global Sustainable Tourism Council's (GSTC) criteria. Located directly on the beach in Belek on the Turkish Riviera, the resort takes a holistic approach to sustainability, including measures for waste and water efficiency, recycling, energy and resource management, and social responsibility. With GSTC recognition, the resort meets and, in some cases, exceeds binding environmental and social standards. For instance, the Megasaray Group has constructed a solar park that currently supplies 50% of the Megasaray Club Belek's electricity. Furthermore, the resort is committed to transparent communication with guests and partners, as well as ongoing employee training on sustainability issues. Guests are involved and encouraged to act more sustainably through campaigns such as promoting vegetarian dishes and encouraging exploration of the coast by bicycle.

Learn more about the GSTC-certified Megasaray Club Belek resort on the Green Pearls® microsite.

Greater Visibility for Sustainability

Green Pearls® is increasing the visibility of credible and verified sustainability concepts in various market segments with its new partners. Transparent criteria, traceable measures, and clear communication are becoming increasingly important in light of growing guest awareness, increasing regulatory requirements, and greenwashing debates. This applies to both owner-managed retreats and large resort operations.

"The new partners demonstrate how sustainable tourism is conceived and implemented today," says Stefany Seipp, founder and managing director of Green Pearls® Unique Places. "Our goal is to showcase these types of establishments with strong values and share their stories in a meaningful way. Regardless of their size.”

About Green Pearls® Unique Places

Green Pearls® Unique Places is a global network and communications agency specializing in sustainable accommodations, destinations, and companies. Its selection criteria are based on the United Nations' Sustainable Development Goals (SDGs) and include ecological, social, economic, and cultural performance. Green Pearls® provides travelers and the media with verified information, inspiration, and connections to hospitality industry leaders who take genuine responsibility.

Figures, trends, and potentials

For most dog owners, their four-legged friends are an integral part of the family—even on vacation. According to a 2024 report by TUI¹ based on statistical surveys, around 12.47 million people in Germany live with a dog, and 89.5 percent regularly take their pet with them on vacation. Two-thirds of them cannot imagine traveling without their dog. Additionally, a Booking.com survey² shows that 43% of German dog owners specifically choose destinations considered particularly dog-friendly, and nearly one-third only book accommodations that allow dogs. Booking.com search queries underscore this popularity: Around 7.74 million searches for pet-friendly accommodations were made on the platform worldwide in 2024.

These figures illustrate the strong influence of animal friendliness and love for one's own dog on travel behavior: from destination and accommodation choice to trip length and budget. (Nearly one-third of those surveyed said they would spend over EUR 1,000 on a long weekend abroad if they could bring their dog.) Additionally, many travelers with dogs prefer regions close to nature and shorter travel distances, so they tend to stay within Europe. 

This creates multiple opportunities for sustainable hotels: They can fulfill the desire for animal-friendly, nature-oriented offerings while minimizing the trip's ecological footprint.

Dog-friendly and sustainable hotels in Europe

Mountain air and pure nature at the Hotel Klosterbräu (Seefeld, Austria)

At Hotel Klosterbräu, warm Tyrolean hospitality, a sustainable concept, and a genuine love for dogs come together. The host family, who are dog owners themselves, have created numerous offerings for our four-legged friends: cozy dog beds and bowls in the room, access to a private terrace and garden (subject to availability), an extra dog menu, and spacious outdoor areas. Just behind the hotel is a 150,000-square-meter private natural area where dogs can run freely. A dog-sitting service (for an additional fee) allows guests to relax and enjoy wellness treatments or a nice dinner.

A vacation at the foot of the Matterhorn at the Hotel Bella Vista (Zermatt, Switzerland)

The family-run Hotel Bella Vista welcomes dogs and provides them with a bed and a bowl in their room. Due to its proximity to hiking trails and the forest, the hotel offers varied routes for short walks as well as longer tours. Particularly convenient: in car-free Zermatt, dogs can ride the mountain railways free of charge, providing flexibility for alpine excursions. For their owners, the Bella Vista offers homemade regional delicacies, a wellness area, and yoga classes with a view of the Matterhorn.

A green city break with a dog at Hotel Luise (Franconian Switzerland, Germany)

The Hotel Luise in Erlangen is ideal for dog owners looking to combine a city break with an outdoor adventure. After enjoying a zero-waste breakfast, guests can easily reach the hiking region of Franconian Switzerland, the old town, and the castle park. Pets are more than welcome at the hotel. However, out of consideration for other guests, certain areas such as the spa or breakfast room are off-limits to pets. Incidentally, the Hotel Luise is a pioneer in sustainable hospitality, impressing guests with its "renewable hotel rooms" based on the Cradle to Cradle® principle, well-thought-out energy concepts, and numerous other sustainable measures.

Between meadows and forests at Hotel Okelmann's (Warpe, Germany)

At the Eco Hotel Okelmann's, both people and dogs feel equally welcome and comfortable. Whenever possible, guests with dogs are given a room with direct access to the garden, which has an outdoor shower for washing off muddy paws. Towels are also made available at reception for this purpose. Bowls, a blanket, and a welcome treat are all part of the service, as is a concept store in the dog-friendly Café Heimatliebe with handmade items for two- and four-legged friends. The hotel also offers yoga and singing bowl massages with dogs.

A mountain vacation at Klosterhof – Alpine Hideaway & Spa (Berchtesgadener Land, Germany)

Guests are welcome to bring their dogs to the four-star superior wellness hotel Klosterhof – Alpine Hideaway & Spa. Special rooms are available upon reservation for this purpose. Each room is equipped with a bowl and blanket for your four-legged friend. A dog shower in the parking lot makes it easy to clean your dog after excursions. To maintain a balance between relaxation for other guests and animal friendliness, dogs are not allowed in the spa, restaurant, or sunbathing lawn. However, upon request, guests with dogs are welcome to have dinner in the bar – accompanied by their four-legged friends.

Experiencing the Black Forest at SCHWARZWALD PANORAMA (Bad Herrenalb, Germany)

This wellness and health hotel in the spa town of Bad Herrenalb offers "dog friend" rooms equipped with bowls, blankets, and welcome treats. The focus here is clear: experiencing nature together with your pet. There are hiking trails in the immediate vicinity, and the area's many streams, as well as a nearby quarry pond with a dog beach, make it a worthwhile destination even in summer. The SCHWARZWALD PANORAMA is a Bioland Gold-certified hotel actively committed to greater sustainability in tourism. This commitment includes developing a Cradle-to-Cradle® room concept and engaging with the local community.

Italian flair at Relais del Maro (Borgomaro, Italy)

At Relais del Maro, dogs receive a welcome kit containing treats, a mat, and a bowl; a cooling mat is also available to borrow on hot days. Dogs are allowed to accompany their owners almost everywhere in the hotel except the pool area. The surrounding area has numerous hiking trails through Liguria's mountainous hinterland. During the off-season, the nearby beaches are ideal for long walks.

A vacation by the sea at Hotel Korinjak (Island of Iž, Croatia)

The vegetarian-vegan Hotel Korinjak is located in pristine nature on a small Croatian island near Zadar and welcomes dogs with open arms. Here, the focus is on consciously experiencing nature through activities like hiking along the coast and through the Mediterranean landscape, swimming in the sea, and taking quiet breaks in the shade of pine trees. The on-site team ensures that dogs and their owners feel completely at home.

A vacation that makes people, dogs, and the environment happy

Sustainable vacations with dogs are straightforward and enriching. The Green Pearls® network demonstrates how hotels can be pet-friendly, offer nature experiences, and promote environmental awareness to meet the needs of travelers with dogs.

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Our Sources:

1 Urlaub mit Hund Report von Tui

2 Booking.com-Studie zum Reisen mit Hund

Early booking figures confirm this trend impressively: vacation trips for the coming months are being booked even earlier than last year.

When popularity becomes a strain

The way travel destinations are discovered has fundamentally changed. Today, many travelers no longer rely solely on traditional travel guides for inspiration; instead, they combine AI tools with social networks, video platforms, and online forums. This travel mixology accelerates trend dynamics: places can become global hotspots within months, often without necessary infrastructure or protection plans. This is particularly evident when TV series, films, or influencers put little-known destinations in the spotlight.

Technological advancements in air travel are further reinforcing this trend. New long-haul, narrow-body aircraft allow for nonstop flights to cities that were previously difficult to reach. While this opens up new markets, it also puts pressure on regions unprepared for a sudden influx of visitors.

The consequences are particularly evident at popular nature destinations. A striking example is Berchtesgaden National Park: the “Infinity Pool,” a rock pool above Lake Königssee, has become a magnet for visitors from around the world thanks to social media posts. On peak days, over 350 people set out on the dangerous trail. This has resulted in a network of footpaths spanning several kilometers, significant encroachment on sensitive habitats, and a substantial threat to strictly protected animal species. By 2021, only one course of action remained: closing the area for at least five years to prevent further destruction.

Green Pearls: Three approaches to more sustainable tourism in popular destinations

The partner hotels of Green Pearls®, a global association of sustainable hotels, have different yet equally thoughtful strategies for addressing mass tourism. Three basic approaches can be distinguished: hotels in regions that actively manage tourist flows; hotels in remote areas far from tourist hot spots; and hotels in regions that promote sustainable tourism.

Active visitor management and protective measures

The Hotel Klosterbräu & Spa in the Seefeld region of Tyrol is a prime example of a well-thought-out approach to tourism in an area that has already been developed for it. Seefeld deliberately focuses on sustainable tourism rather than mass tourism. With activities available year-round, ranging from cross-country skiing in the winter to golfing in the summer, visitor numbers are evenly distributed across all seasons. Clearly marked trails in the Wildmoos landscape conservation area and the Karwendel nature park regions ensure that sensitive areas are not overburdened. Access restrictions for vehicles are particularly effective, such as limited access to the Gaistal Valley. Digital visitor guidance via apps complements the traditional infrastructure and directs guests to less-frequented routes.

The Seiser Alm nature reserve, home to the Paradiso Pure.Living vegan hotel, takes an even stricter approach. The hotel sits at an elevation of over 2,000 meters within the UNESCO-protected Schlern-Rosengarten Nature Park. To protect the area from CO₂ emissions, guests are only permitted to drive their private cars to the Seiser Alm at certain times and with permission. Additionally, vehicles may only be driven into the region on the day of arrival and departure. For the remainder of the vacation, they must remain in the designated parking area. To this end, Paradiso issues a special transit permit for each guest, validated by the local nature park rangers. Furthermore, the construction of new hotels and the expansion of existing accommodations are strictly limited in this protected area.

In contrast, the Hotel Klosterhof – Alpine Hideaway & Spa, located in the Berchtesgaden region, has direct experience with the effects of influencer tourism thanks to its famous "Infinity Pool" at Königssee. After closing the popular spot, the strategy changed fundamentally: rather than hoping visitors would use common sense, the focus is now on transparent information and active alternative offers. The Klosterhof openly informs guests about the reasons for the closure and recommends less popular destinations, of which there are many in the region. This approach has proven successful; those who understand why a place needs protection are much more likely to respect the rules.

Neuschwanstein Castle, one of Germany's most famous landmarks and recently designated a UNESCO World Heritage Site, is also facing new tourism challenges. The designation comes with stricter requirements for protecting the castle and its sensitive surroundings. Meanwhile, visitor numbers continue to rise. The nearby Hotel Das Rübezahl supports regional efforts to improve visitor management by recommending off-peak times, alternative routes, and less-frequented viewpoints. The goal is to manage the growing number of visitors in a way that reduces environmental impact and preserves the exceptional cultural value of the World Heritage Site and the entire region in the long term.

The Croatian island of Iž is an example of how regional protection regulations and a hotel's individual philosophy can intertwine. The Hotel Korinjak is the only hotel on the island, which automatically limits tourism. It does not accept large groups and only operates seasonally, from spring to early autumn. These self-imposed restrictions are part of the hotel's philosophy and help retain the island's original character. Other protective measures include an obligation to stay on marked paths and trails, limited access to sensitive areas such as nesting sites or reefs, ticket-based entry systems with possible restrictions during peak times, and bans on swimming and diving in certain zones to protect sensitive underwater formations.

Seclusion as a concept: Natural protection through location

Far from mass tourism routes, on the banks of Cambodia's Tatai River, lies the Canvas & Orchids Retreat, a place where seclusion is the order of the day. Even just getting there, which can only be done by boat, naturally limits the number of visitors. Excursions into unspoiled nature, such as to the Tatai Waterfall or the mangrove forests, are planned on a rotating basis to keep groups small. Close cooperation with local communities is also crucial: visits are spread across different locations and seasons, ensuring that tourism generates a steady income without overburdening individual communities.

The OLM Nature Escape, located in the Tauferer Ahrntal Valley, is deliberately positioned away from the crowded hotspots of the Dolomites. Guests who check in here are encouraged to venture off the beaten path. Tour tips are highly individualized and tailored to the time of day, weather, ability level, and personal interests. The goal is to facilitate encounters with nature rather than crowds of people. The eco-aparthotel's personalized approach combines current travel trends, such as individualization and tailor-made experiences, with effective nature conservation.

Located in the northern part of Tenerife, at the foot of the Anaga Mountains Biosphere Reserve, the OCÉANO Health Spa Hotel has developed a keen understanding of visitor traffic and mass tourism over the years. The north is less tourist-heavy to begin with, and this tranquility should be preserved. The location also attracts a certain type of guest: many arrive with the explicit desire for peace and relaxation rather than to check off as many items as possible on their itinerary. They spend most of their time at the hotel enjoying the wellness and spa treatments and carefully selecting activities outside the complex. For excursions, such as to the UNESCO World Heritage city of La Laguna, they prefer to take public transportation. This is an example of how a hotel's location and its guests' behavior can work together to enable gentle, responsible tourism.

The Naturhotel Outside is located in the Hohe Tauern National Park, the largest protected area in Central Europe. Its unique location naturally limits tourist numbers, a fact that the hotel views as a responsibility rather than a given. According to the hotel staff, there is no overtourism here yet, and they want to keep it that way. Therefore, the Naturhotel Outside specifically targets guests looking for peace and quiet, who want to be surrounded by nature, and are willing to abide by the rules of a protected area. Activities are planned in an environmentally friendly manner, sensitive areas are respected, and the overall experience is designed to be relaxing.

The Ritten region of South Tyrol also adheres to a philosophy of conscious restraint. There are no major events. Instead, the Hotel Weihrerhof encourages guests to extend their stays outside of the holiday season with offers like the “Midweek Lake Time” package. Guests should slow down and enjoy the experience rather than consume. This attitude is complemented by clear regional rules for protecting hiking trails and forest areas. Together, self-restraint and local nature conservation create a space where people can truly relax.

The other side: regions that need more tourism

Overtourism is not an issue everywhere. At Lake Constance, for instance, visitor numbers have decreased since the start of the pandemic. Measures are still being developed to spread guests across the entire season and strengthen the off-season. The Naturresort Gerbehof is familiar with this challenge, as it pertains to regions with seasonal fluctuations that would like to see more consistent occupancy throughout the year. Is this a luxury problem? Not at all. For the local economy, which depends heavily on tourism, a balanced visitor structure would be a real benefit.

A similar situation exists in the Rhön region: while popular destinations are overwhelmed by mass tourism, other attractive areas remain largely undiscovered. The Rhön offers spectacular nature, tranquility, and authenticity, but it is off the beaten tourist track. For hotels like the STURM, an increase in guests, even if only moderate, is often expressly desirable and economically important.

Conclusion: Quality over quantity as a guiding principle

The current booking figures for 2026 demonstrate an unbroken desire to travel. This makes responsibly channeling this demand all the more important. While popular destinations are resorting to drastic measures, Green Pearls® partner hotels are showing that preventive strategies, careful location selection, and active guest communication are effective ways to avoid negative impacts. The motto is clear: it's better to have fewer guests who stay longer, treat nature with respect, and experience the region authentically than to have hordes of people who come just for a fleeting social media moment and then leave.

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Our Sources

• FVW Travel Talk: DRV geht von steigenden Umsätzen aus
• FVW Travel Talk: Ägypten bis Kuba: TUI-Prognosen für 2026
• Amadeus in Collaboration with Globaltrender: Travel Trends 2026

What exactly does a sustainability manager do?

Examining the core tasks reveals that their role extends well beyond managing environmental measures. From collecting and managing energy and water consumption to developing waste and procurement strategies, providing employee training, working on certification projects, and creating external reports, their daily work encompasses a wide range of tasks. Experts like Henner Zaborowski describe the role as "developing strategies and processes that make a business ecologically, economically, and socially sustainable." The position increasingly acts as an interface between management, operational departments, and external stakeholders, such as auditors, guests, and investors.

When responsibility becomes formal — the opportunities and limitations of the position

The introduction of formal responsibility for environmental protection can be viewed from two perspectives. On one hand, a sustainability manager can professionalize processes, consolidate responsibility, and accelerate projects that would otherwise easily deteriorate into isolated actions. A reliable contact person ensures clear communication, especially when it comes to CO₂ accounting, certifications, and group-wide standards.

On the other hand, this contrasts with the experience of many family-run businesses, where sustainability is a top priority. Small businesses often lack the resources for an additional position, and in teams that already collaborate in a forward-thinking manner, a single "exotic title" can undermine collective responsibility. A person who is officially responsible can reduce the initiative and commitment of others.

The implementation of sustainability in hotels and the individuals responsible for it varies greatly from one establishment to the next. Some hotels rely on dedicated positions, while others integrate responsibility into the entire workforce. Still others combine technical measures with cultural traditions. Examining different models reveals how strategic concepts and practical implementation intertwine.

Formal roles: Sustainability coordinators

Some companies have a dedicated specialist responsible for environmental, resource, and social management.

The Canvas & Orchids Retreat, located on the Tatai River in Cambodia, firmly anchors its corporate philosophy in ecologically responsible travel and cooperation with the local population. Anna Pawlik-Szocs, the Sustainability Coordinator, oversees this. She monitors energy and water consumption, initiates waste prevention and recycling programs, oversees procurement according to ecological criteria, promotes cooperation with local suppliers, and ensures that employees and guests participate in eco-friendly practices. Under her leadership, the resort commissioned a large-scale photovoltaic system in 2024, banned single-use plastics from daily operations, and significantly improved the waste separation system.

Since 2018, the SCHWARZWALD PANORAMA in Bad Herrenalb has been addressing its environmental responsibility through a CSR department. Darlene Schwabroch has held this position since January 2024. Under her leadership, the hotel has implemented comprehensive measures, including paperless communication, plastic-free room furnishings, vegan brunches, regular employee training, sensitive waste management, and recycling concepts for renovations. The success of these efforts is reflected in the hotel's GreenSign certification with a score of 93%. This makes the SCHWARZWALD PANORAMA one of the world's most highly certified, sustainable hotels.

The ADLER Spa Resorts & Lodges group provides a third model. Through the group-wide ADLER for Planet initiative, central sustainability managers oversee the implementation of ecological and social guidelines in all resorts: from the construction of new buildings using ecological methods to the use of renewable energies, certified energy efficiency, resource-saving procurement, and waste prevention. Caroline Pescoll joined the team as Sustainability Manager in April 2025. She supports businesses in the EarthCheck certification process, promotes new responsible projects at the resort and group levels, and develops a shared vision aligned with the Sanoner family's values.

Holistic team responsibility without a dedicated role

Other hotels view sustainability as a shared responsibility, not one delegated to a single person. Instead, they distribute responsibility across the entire team.

At OLM Nature Escape in South Tyrol, sustainability is an integral and conscious part of the corporate culture. All employees actively participate by contributing ideas and helping to develop and refine processes. Here, energy savings, resource-saving processes, and ecological initiatives are not the responsibility of one person, but rather the collective practice of the entire team.

Similarly, both Naturhotel Outside and Naturresort Gerbehof emphasize collective responsibility. At Gerbehof, there are no environmental or climate officers — each employee is responsible. Since 2015, the hotel has been a member of BIO-Hotels, a pioneer in green tourism. All products are 100% organic and locally sourced, and the hotel uses environmentally friendly energy and waste cycles. Mandatory standards include cosmetics, green electricity, and paper from sustainable forestry. All furniture is handmade and designed directly on the farm, with some pieces made from wood sourced from the hotel's own forest.

The Naturhotel Outside also operates without a dedicated sustainability manager: responsible behavior and business practices are part of the culture throughout the entire team. Regionality, resource conservation, and a respectful approach to nature and the environment characterize all processes. During the recruitment process, care is taken to ensure that applicants share these values, and the principles are communicated practically during onboarding.

At the Hotel Weihrerhof in Ritten, the Pichler family, who runs the hotel, deliberately avoids using titles. Each team member plays a role in forward-looking initiatives related to energy use, cuisine, purchasing, and construction projects. Decisions are made collectively, always considering the environment, the region, and the people. A few years ago, for instance, they collectively decided to introduce dry steam cleaners in housekeeping. Klaus and Manuela Pichler aim to leverage their employees' skills and talents, from ensuring guest satisfaction to selecting resource-saving technologies. Regular training courses, digital learning opportunities, and webinars ensure everyone is informed about current standards and developments. Local team members' contributions are particularly valued because their knowledge of the landscape and culture enriches the guest experience and informs long-term decisions.

The Klosterhof – Alpine Hideaway & Spa in Bayerisch Gmain is another example of shared responsibility. This four-star superior wellness hotel has a holistic concept that considers ecological, economic, and social aspects equally. Environmental compatibility is an integral part of its daily operations, and employees, guests, and suppliers are actively involved, trained, and supported in environmentally conscious behavior. Ecological criteria also played a key role in the construction of the building. Due to this consistent approach, the Klosterhof became the first German hotel to receive the EU Ecolabel in 2022.

Sustainability as a top priority — implemented with teamwork

In many family-run hotels, sustainability is firmly embedded in the owners' or managers' responsibilities. Often, the families themselves are the visionaries behind the business, making decisions that combine ecological, social, and economic goals.

This principle is evident at Hotel Das Rübezahl in the Allgäu region. The Thurm family, the owners and managers, traditionally originates sustainable initiatives and ideas, regardless of whether they concern structural adjustments, the design of guest services, or operational processes. To support these efforts, the family enlists external experts who provide regular advice and new ideas. This allows the hotel to implement innovative ecological measures while making its operational processes efficient and practical.

Sustainability is also closely linked to the philosophy of eco-pioneer and chef Georg Schweisfurth at Gut Sonnenhausen near Munich. The hotel features organic cuisine, permaculture, and historic architecture. Energy savings, eco-friendly event hosting, and the use of regional foods are standard practices here. Notably, all employees are actively involved in implementation, and ideas, suggestions for improvement, and personal initiative are encouraged.

Fabienne Anthamatten has been managing the Hotel Bella Vista in Zermatt since 2017, making her the third generation of her family to do so. Every day, she puts her guiding principle of "actions speak louder than words" into practice, whether it's using hydroelectric power, regional products, herbs and fruits from her own garden, or consistently avoiding plastic and unnecessary packaging. Since November 2025, the hotel manager has been responsible for the operational implementation of sustainable measures while Fabienne continues to set the strategic direction.

In all of the aforementioned companies, it is evident that the implementation of a forward-thinking business concept is not solely the responsibility of management. Rather, the entire team is involved, and this concept is embedded as a living practice throughout the company.

Innovative approaches and bottom-up models

At the Lifestylehotel SANDnature on the Baltic Sea, sustainability is integrated into every aspect of the hotel. Two employees, Karla and Niels, have undergone training to become SDG Scouts. Offered by the German Sustainability Award Foundation in cooperation with B.A.U.M. e.V. and the German Global Compact Network, the program aims to integrate the 17 Sustainable Development Goals (SDGs) into everyday work life.

Adopting a new perspective, the scouts examined existing processes and implemented measures that are ecologically and socially significant. For instance, they replaced conventional toilet paper with an eco-friendly alternative. They plan to establish a monthly "Sustainable Lifestyle" meeting circle in the medium term, where employees from all departments will collect, discuss, and present ideas to management. This demonstrates how bottom-up approaches motivate employees to take responsibility, initiate innovations, and implement sustainable changes in everyday hotel life. Similar measures are planned at the sister hotel, SANDglow, in Husum on the North Sea. The SAND owner family's sustainable philosophy is already being incorporated into the team's onboarding and training.

Whether it involves dedicated sustainability officers, team responsibility, or senior management, one thing is clear: hotels can only achieve sustainability if they practice it honestly and actively. The important thing is not where this responsibility comes from, whether from a single specialist or the entire team, but rather commitment, clear processes, and a culture that shares responsibility. Ultimately, the title is irrelevant; what matters is the impact on the environment, guests, and the future of the industry.

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Green Pearls®: First of all – congratulations! You were recently named one of the Top 50 Chefs of South Tyrol 2025 by the Schlemmer Atlas and, on top, received an outstanding review of 17 out of 20 points from Gault&Millau and were included in the Restaurant Guide Identità Golose 2026. Were you actively working towards such recognition, or did these awards come as a surprise?

Aggeliki Charami: Honestly, I never worked with an award as a goal. I worked with the intention of being truthful in what I do: to create food with soul, respect, and a clear identity. These awards came as a result of my work, not as its purpose. So yes, they were a beautiful surprise, and also a confirmation that plant-based gastronomy can stand proudly at the highest level.

A Michelin star would send a strong message.

Green Pearls®: Are there other awards you dream of achieving?

Aggeliki Charami: Of course, there is the dream of a Michelin star for a plant-based restaurant in the Dolomites. Not so much for the title but for the message behind it: that plant-based cuisine can stand equally — and inspire internationally. My dream is to open paths and to be “the example.” I want our cuisine to spark conversation, drive change, and earn recognition through its substance.

Green Pearls®: Were you involved in the decision to turn Paradiso into a 100% vegan hotel and restaurant?

Aggeliki Charami: Yes, I was actively involved. Paradiso already had a strong plant-based philosophy, being a vegetarian-vegan hotel. Becoming fully plant-based was a natural step. I simply helped and showed that this transition could happen without losses but with growth, identity, and quality.

Green Pearls®: How long have you been vegan, and what led you to this decision?

Aggeliki Charami: I’ve been vegan for several years, but the decision grew inside me slowly and deeply. It began with empathy for animals and completed itself in my cooking, when I realized that creativity in the kitchen expands when you stop treating traditional ingredients as your default. It made me free. I became more creative, more sincere, more conscious.

Green Pearls®: Tofu, tempeh, seitan… which one is your favorite?

Aggeliki Charami: Koji. (Editor's note: Japanese mold used to ferment grains, rice, or soybeans) Even though it isn’t a “protein” in the classic sense. For me, it’s the most alive and expressive ingredient. Koji gives me flavour, technique, fermentation, umami, depth. It can transform any ingredient — and I’m drawn to anything that is alive, dynamic, and evolves with you.

Storytelling on the plate

Green Pearls®: What defines an “Aggeliki Charami” dish?

Aggeliki Charami: Storytelling. A certain dark subtlety. Emotion — the kind that makes you remember the dish itself and not just its taste. I work with textures, with elements of nature, with contrasts. For me, cuisine is not only flavour — it’s experience. I want each dish to tell a story without words.

Green Pearls®: “Rock star of vegan cuisine” or “mystical storyteller”?

Aggeliki Charami: If I have to choose, definitely the second. I’m not interested in the “noise.” I’m interested in the silence that happens when a dish truly moves someone.

Green Pearls®: Has South Tyrol influenced your cooking? How do you combine the Dolomites with your Greek roots?

Aggeliki Charami: The Dolomites changed me. They brought me closer to the earth, to the forest, to the cold, to wilderness and silence. But Greece lives inside me — in the memories, the herbs, the childhood summers, and the light.

Green Pearls®: How did the idea for OMNIA come about?

Aggeliki Charami: OMNIA was born from a desire to create something more: a space that wouldn’t just be a “restaurant”, but a ritual — an immersive sensory narrative. I didn’t want to simply cook well. I wanted to create something that doesn’t exist anywhere else. Something that touches the soul, not only the plate. That’s how OMNIA came to life.

Green Pearls®: Do guests always know what they are eating at OMNIA?

Aggeliki Charami: Not always — and that’s part of the experience. At OMNIA, I want people to let go, to trust, and to travel. Food becomes play, mystery, and discovery.

Green Pearls®: So, OMNIA is mystical, Paradiso vibrant and artsy. What concept did you bring to LA VIMEA?

Aggeliki Charami: At LA VIMEA I brought something more grounded, more Zen, more clean. A plant-based retreat expressed through food. Pure ingredients, meaningful depth, refined aesthetics — but in a lighter form than OMNIA.

Green Pearls®: How important is sustainability in your cooking?

Aggeliki Charami: It is fundamental. My cuisine cannot exist without respect for the earth. It’s ethics. For me, sustainability means respecting the ingredients, wasting nothing, choosing consciously, cooking with empathy — and reminding the guest that the planet is not a given.

Green Pearls®: That's a nice closing note. Thank you very much for taking the time to do this interview.

Über das OMNIA Plant-Based Restaurant and the Green Pearls® partner hotels

OMNIA Plant-Based Restaurant

Alpe di Siusi, South Tyrol, Italy

OMNIA Plant-Based Restaurant is a very small fine-dining restaurant with a maximum of ten guests and an intimate, emotional atmosphere. The nine-course menu takes around three hours, tells the personal story of Executive Chef Aggeliki Charami, and offers a unique, story-driven, and immersive plant-based fine dining experience.

Paradiso Pure.Living Vegan Hotel

Alpe di Siusi, South Tyrol, Italy

Paradiso Pure.Living is the first fully vegan hotel in the Dolomites, combining sustainable design with contemporary plant-based cuisine. Located directly on the ski slope, it features bright rooms, a cozy wellness area with an outdoor whirlpool, and an inspiring and holistic program. It also provides the perfect background for winter and summer mountain sports. The hotel also focuses on supporting regional and international contemporary artists with exhibitions and residences.

LA VIMEA Vegan Hotel

Naturno, South Tyrol, Italy

LA VIMEA in Naturno was Italy’s first 100% vegan hotel. It is a tranquil adults-only retreat for mindful travelers with a beautiful garden, natural swimming pond, daily yoga sessions, and a holistic wellness program.

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Darmstadt, December 2025 – 2025 was an eventful year for Green Pearls® and its international community of sustainable accommodations. Concurrently, it signifies the dawn of a novel digital era: AI-based searches are changing how travelers research, and consequently, where and how accommodations and businesses need to be visible. As a platform and communications agency for responsible tourism, Green Pearls® implemented numerous projects, welcomed new partners, and expanded the digital visibility of its members, both on traditional search engines and with regard to the growing influence of generative AI.

More important than ever: visibility and community

2025 turned out to be a difficult year for sustainable tourism. The political and economic situation caused many people and companies to lose sight of the importance of sustainability. For this reason, it is all the more important to have beacons and pioneers who are actively and wholeheartedly working towards more sustainable tourism. Providing a platform for these pioneers to share their stories and initiatives has always been at the heart of Green Pearls®, and this has become even more relevant this year.

Industry trend: Google AI Mode and the New Search Reality

The increasing use of AI and large language models, such as ChatGPT and Google AI Mode, is significantly changing users' search behavior—even when it comes to travel planning. Longer, more specific search queries are becoming more prevalent. Since answers are provided directly in the search engine or chat, users no longer necessarily click on traditional search results.

For sustainable hotels and companies, the quality and relevance of content will be even more crucial. As in classic search engine optimization, clear, understandable information about sustainable measures, compelling texts, and good user guidance will remain essential. However, the focus is shifting from click numbers to targeted visibility in AI responses. This requires authority and credibility. With its more than ten years of history, carefully researched and written content pieces, and clear optimization for users, search engines, and AI, Green Pearls® delivers both.

Network expansion: Sustainability across industries

Sustainability does not end at the hotel entrance, and achieving sustainable tourism requires strong partners from throughout the industry. That is why, as of December 2025, Green Pearls® has expanded its network to include select companies and brands from the travel and lifestyle sector. "Sustainability is no longer a single segment, but a joint task across industries," emphasizes Stefany Seipp, founder and managing director of Green Pearls®, in the press release announcing Curated by Green Pearls®. She adds: "By opening up our network, we are creating new synergies and demonstrating the diversity of sustainable travel today — from hotel rooms to the furnishings within them."

Outlook for 2026: visibility, synergies, and innovation

In the coming year, Green Pearls® plans to expand its network further, strengthen the digital presence of all its members, and improve the optimization of its content. The goal is to better position sustainable partner accommodations and companies internationally, increase their visibility in the right places, and, at the same time, raise awareness of holistic sustainable travel.

Finally, we would like to thank you for your dedicated cooperation over the past year and look forward to a sustainable and exciting travel year with you in 2026. We will be available again starting January 5, 2026, for editorial topics or discussions on joint projects.

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Our press service for 2026:

• Are you interested in sustainable press trips? We would love to collaborate with you to create a tailored research opportunity at one of our partner accommodations.
• Are you looking for experts for interviews, podcasts, or panels? We can connect you with suitable discussion partners from the hospitality and tourism industries.
• Do you need images, examples of best practices, or background information on individual partners? We can support you with curated information.
• Are you planning publications on topics such as green hospitality, sustainable tourism, sustainable innovations, the circular economy, or visibility in the hospitality industry? We can provide relevant insights and practical examples from our network.

Leaving the right marks

Studies by the German Economic Institute for Leisure and Tourism (dwif) show that travelers not only want to travel in an environmentally conscious manner, away from the crowds, but also want to have a positive impact on their destination. Thus, guests become active participants in regenerative change, whether it be planting a tree, caring for biotopes, or revitalizing historical structures.

For companies in the tourism industry, this means combining sustainable offerings with high-quality, authentic, meaningful experiences. Responsible business practices must be strategically implemented, operational processes must be reviewed, and environmentally friendly measures must be adopted. Authentic initiatives that involve both guests and employees and are communicated transparently are crucial.

The (re)vitalization of rural areas

The Albergo Diffuso Relais del Maro in Liguria demonstrates how regenerative tourism can strengthen the cultural identity of small villages. The Albergo Diffuso concept integrates hotels into existing town centers, preserving historic buildings. Guests experience local architecture, traditions, and regional cuisine while supporting the village's revitalization. Central components of this approach include the restoration of vacant houses using local materials, close community cooperation, and the promotion of craft businesses. In this way, regenerative concepts strengthen not only nature but also social and cultural structures.

On the Croatian island of Iž, preserving the region's original character is closely linked to limiting visitor numbers. The Hotel Korinjak, the only hotel on the island, operates exclusively from spring to early autumn. Its 76 rooms will not be expanded, deliberately excluding the accommodation of large groups. There are strict access regulations in the neighboring Kornati, Paklenica, and Telašćica national parks: visitors must follow marked trails, may only enter sensitive areas to a limited extent, and may only anchor boats in certain zones. Guests must pay an entrance fee or obtain permits, which control usage and protect the environment.

Regenerative tourism as an experience

Ecotourism involves protecting the environment; regenerative tourism takes it a step further by actively restoring it and preparing local ecosystems for long-term resilience.

Regeneration as part of the philosophy of Inkaterra hotels

For more than 50 years, the Inkaterra hotel group in Peru has been actively committed to protecting the country's unique ecosystems. From the beginning, "giving back" has been central to Inkaterra's philosophy, close to the heart of the owner family, led by eco-pioneer José Koechlin von Stein. Whether it is re-naturing former agricultural land in Machu Picchu Pueblo with native cloud forest, cooperating closely with local authorities to minimize waste (also in Machu Picchu Pueblo), establishing a private marine reserve in northern Peru, or actively protecting and researching the rainforest on the edge of Tambopata National Park on the Madre de Dios River. Guests can experience these projects and research firsthand on guided tours, nature excursions, and other activities, and their stay supports the hotel group's commitment.

Nature conservation and restoration in the Alps

The OLM Nature Escape also considers itself part of the regenerative approach. The hotel focuses on measures that benefit nature, the region, and the community, such as a wild garden with biotope plants, a kitchen that supports regional cycles, sustainable mobility, and promoting local social projects, like the Sägemüllerhof in Gais. Guests are encouraged to actively participate in this approach by spending their vacation in a resource-friendly way. For example, they can choose to forgo daily room cleaning, opt for gentle, nature-oriented activities such as hiking, forest bathing, or ice bathing, and use regional products. The result is a vacation experience that gives back more than it takes, making guests part of the cycle.

At Naturhotel Outside in Austria's Hohe Tauern National Park, travelers can experience regenerative tourism principles in one of Central Europe's largest protected areas. Here, the landscape is perceived not just as a backdrop, but as a living system that must be cared for and protected. Guests can observe the local flora and fauna, go on hikes and ranger tours, and contribute to preserving and restoring the sensitive alpine ecosystem by participating in hotel and national park projects.

Holistic regenerative concepts in South Tyrol and Sicily

The ADLER Spa Resorts & Lodges, with locations throughout Italy, involve guests directly in regenerative processes. For example, guests at the ADLER Lodge RITTEN can participate in communal gardening. The large, ecologically and species-rich farm garden is managed together with neighboring young farmers without monoculture or pesticides. The surrounding meadows require minimal irrigation and are grazed by alpacas. This preserves the soil structure and promotes biodiversity. The resort's gentle architecture blends harmoniously into the landscape, and barefoot paths through the forest encourage guests to immerse themselves in nature and experience it with all their senses — thus motivating them to work to preserve it.

Natural design and guest involvement

The ADLER Spa Resort SICILIA regularly organizes beach cleanups along the coast between Torre Salsa and Dama Bianca, with the participation of guests, employees, locals, and NGOs. Additionally, the resort's organic and sensory gardens offer guests a chance to experience southern Sicily's unique nature.

Sustainability tours are held twice a week throughout the resort. During which guests can learn how water treatment, heat pumps, and drip irrigation systems work. They can also explore the Mediterranean evergreen scrub vegetation of the Torre Salsa Reserve. Participating in these ecological projects allows vacationers to experience the positive environmental impact firsthand.

Protecting nature is often at the heart of a renewable approach. At the Hotel Weihrerhof in South Tyrol, for example, much effort is devoted to restoring the shoreline and maintaining the adjacent biotope of Lake Wolfsgruben. The lake, known for its high water quality, is a popular swimming destination and is often referred to as one of the cleanest freshwater lakes in Italy. Visitors experience the area through gentle tourism activities such as walking, sunbathing, swimming, and touring the lake. Information and reminders along the way encourage guests to be mindful of their surroundings and emphasize the importance of respectful behavior for the regeneration of the ecosystem.

Active promotion of biodiversity in southern Germany

At the Naturresort Gerbehof on Lake Constance, every square meter is dedicated to biodiversity. Flower strips are created for bees on the certified organic farmland, healthy tree populations are maintained in the forest, beetle-infested wood is removed, and young trees are continuously replanted. In the spring, the hotel garden is left unmowed so guests can experience the variety of flowers and insects. Robotic lawnmowers are not used here. Additionally, the resort is connected to the educational project Überlinger Weltacker. On one hectare of land, it illustrates how much land is available to each person for food, the plants grown worldwide, and how sustainable agriculture works.

Biodiversity also plays a central role at Hotel Das Rübezahl in the Allgäu region. To encourage guests to forgo room service, the hotel plants a tree in the region for each guest who does so. Six bee colonies, home to around 300,000 bees, live on the property and pollinate rare wild herbs, orchids, and other protected plants. Guided tours with the beekeeper regularly take place, bringing their work and its importance for the ecosystem to life. Additionally, the natural wellness garden provides habitats for dragonflies, birds, and cold-blooded animals. The hotel is a founding member of the Rothwiesenprojekt (Rothwiesen Project) together with the Bund Naturschutz (Nature Conservation Union). The project renaturalizes farmland and pastures below Neuschwanstein Castle, creating new biodiversity hotspots.

Economics in the cycle of nature

The circular economy is one component of the regenerative approach. In this model, materials are kept in the recycling cycle, energy is used efficiently, biodiversity is promoted, and emissions are reduced or overcompensated. Hotels that adhere to this principle provide guests with an opportunity to experience sustainable practices firsthand.

The Hotel Luise in Erlangen takes a holistic approach to the circular economy: unsealed surfaces, a specially created microforest, and a variety of species protection measures ensure that natural spaces are not only preserved but also actively created in the heart of the city. The hotel also pursues a consistent policy of resource conservation, including recycling concepts and CO₂ offsetting through tree planting.

The SCHWARZWALD PANORAMA Hotel also sets standards in circular living. Its Cradle-to-Cradle®-inspired rooms are made of healthy, recyclable materials that can be fully returned to biological or technical cycles. The wellness hotel has also been awarded the Bioland Gold Certificate: nearly all of the kitchen's ingredients come from certified organic cultivation, often directly from the region. A snack garden with beehives, birdhouses, and hedgehog houses demonstrates biodiversity on site. Additionally, the hotel has an excellent GreenSign certification (93%) and implements consistent climate-friendly management practices.

Give back more than we take

Green Pearls® hotels are impressive examples that demonstrate how travel can be more than just consuming landscapes and leisure activities. Regenerative tourism allows guests to become active participants instead of mere spectators.

From the revitalization of historic villages in Liguria to sustainable projects in Croatia and Peru to the careful management of mountain and coastal landscapes in Germany, Austria, and Italy, one thing is clear: the new approach emphasizes ecological responsibility while considering social and cultural issues. As a result, every trip becomes an opportunity for travelers to contribute actively and consciously to preserving their vacation region.

Our Sources:

• Deutsches Wirtschaftsinstitut für Freizeit und Tourismus: https://www.dwif.de/news/item/dwif-impuls-regenerativer-tourismus-rueckblick.html

Darmstadt, 4 December 2025 | Green Pearls®, an international platform and communications agency, is expanding its network of sustainable accommodations to include like-minded brands from the travel and lifestyle sector. For over 13 years, the platform has served as a voice for sustainable tourism, and it is now opening up to companies whose products and solutions promote environmentally friendly comfort — from materials and care to energy efficiency.

In recent years, it has become clear that the "green will" of hoteliers is not enough on its own. A holistic, sustainable travel experience requires sustainable partners. Keeping this in mind, the idea emerged to create a platform that brings hoteliers, travelers, and companies interested in and committed to sustainability together. Thus, Curated by Green Pearls® was born.

In collaboration with its new partners, Green Pearls® seeks to raise awareness of sustainable, holistic travel and demonstrate the meaningful combination of sustainability, quality, and design.

Hand-picked, Special, and Sustainable

Starting December 1, 2025, the network will welcome a selection of sustainable companies and products, including Medeco Cleantec, SWISSFEEL, PHARMOS Natur, memo AG, Ecowaterjet by rabmer®, and Segmüller Werkstätten. All of which share our values and promote eco-friendly comfort through their innovations.

Ecowaterjet by rabmer® – Water-saving showers without compromise

Austrian company Rabmer demonstrates how modern technology can save water with its Ecowaterjet by rabmer®. This innovative shower insert mixes air into the water jet, reducing water consumption by up to 50 percent while providing stronger, more even water flow. It also reduces deposits in the showerhead, saving energy and maintenance costs. With an average water consumption of around 300 liters per hotel guest per night (even sustainable hotels use about 168 liters), the enormous potential for savings offered by sustainable bathroom design and mindful resource use is clear.

Medeco Cleantec – Hygienically clean without chemicals

The German company Medeco Cleantec invented the micro-dry steam cleaning solution — a hotel cleaning method that uses no chemicals and saves over 90 percent of the water typically used in conventional cleaning methods. Micro-dry steam contains only about 5 percent water (compared to up to 35 percent in conventional steam cleaners) and operates at higher temperatures and pressures. These features make the process suitable for upholstered furniture and sensitive surfaces. The result? A hygienic, clean, and healthy environment.

In October 2025, Medeco Cleantec won the German Sustainability Award in the “Resources” category — some Green Pearls® accommodations are already among its satisfied customers.

memo AG – Sustainable mail order business from Germany

memo AG, a German online mail order company, is considered a "more sustainable alternative to Amazon." For 35 years, it has exclusively offered environmentally friendly products from the office, living, food, outdoor, and other sectors. Products are packaged in the reusable memo box at no extra charge, saving several thousand tons of cardboard annually. For this system, memo AG was honored with the German Sustainability Award in 2025. One of memo AG's first customers was the Hotel Luise in Erlangen, which is run by the third generation of the Förtsch family, and also won the German Sustainability Award in the lodging industry category in 2025. An example of the genuine sustainability partnerships within the Green Pearls® network.

SWISSFEEL – Recyclable mattresses from Switzerland

SWISSFEEL, a Swiss manufacturer, is the first company in the world to offer recyclable mattresses. Thanks to its innovative “2-Cycle” concept, both the cover and the core are fully washable and completely recyclable at the end of their life cycle. This extends the service life to up to 20 years, reducing CO₂ emissions by up to 80% compared to conventional mattresses. SWISSFEEL does not use harmful additives, avoids waste, and benefits from short transport routes thanks to production in Switzerland.

SWISSFEEL mattresses are used in the award-winning Circular Living Rooms at the SCHWARZWALD PANORAMA in Bad Herrenalb, a hotel room concept based on the principles of the circular economy and zero waste.

PHARMOS NATUR – Holistic and natural skin care

PHARMOS NATUR produces certified organic natural cosmetics made from ecologically grown, fairly traded raw materials. The focus is on pure aloe vera fresh plant juice, which (instead of water) forms the basis of all cosmetic products. Packaging is made from recyclable materials, and critical ingredients are consistently avoided. The company also supports environmental and social projects, as well as the protection of indigenous communities and the rainforest. The products are bottled and produced in Germany – without animal testing, of course. Many Green Pearls® partners have been relying on this brand for years.

Segmüller Werkstätten – where Responsibility meets Style

The long-standing, family-owned company Segmüller showcases with its sustainable collection—crafted in its own production facilities and under the sub-brand Segmüller Werkstätten—that responsible practices and modern furniture design can truly go hand in hand. With LA SILVA, a product developed specifically for eco-conscious hospitality, Segmüller introduces a sustainable bed system made from certified solid wood, natural latex, linen, and coconut fibers.

Proudly crafted in Bavaria, LA SILVA stands for durability, regional craftsmanship, and resource-efficient production—an ideal fit for environmentally minded hotels and vacation rentals, as well as private customers who value conscious, sustainable living.

„Sustainability Does not Stop at the Hotel Entrance.“

“Sustainability does not stop at the hotel room door,” emphasises Stefany Seipp, founder and managing director of Green Pearls®. "We want to connect people and brands that share the same values, and demonstrate together that responsible travel is inspiring and beautiful."

By adding sustainable companies, Green Pearls® once again highlights its role as a driving force for responsible tourism, combining environmental awareness, comfort, and innovation.

In the heart of this historic Huguenot city lies the Hotel Luise, one of Germany's most innovative and sustainable city hotels. From the beginning, the hotel has been committed to environmental protection and demonstrates that sustainability enriches experiences and redefines comfort.

Hotel Luise: The (Future) Circular Hotel

Since 1956, Hotel Luise has combined tradition and family history with innovative sustainability concepts. Today, Ben Förtsch, the third-generation owner, is setting new standards in the hotel industry. The goal of Förtsch and the entire Luise team is clear: to create a hotel functioning like a closed-loop system. They use and recycle resources, avoid waste, and support natural material cycles. Every stay is an experience where guests can enjoy ecologically designed rooms, sustainable materials, and food from environmentally friendly agriculture—a small yet valuable contribution to a regenerative future.

Förtsch believes the traditional linear economic system—buy, use, and throw away—is reaching its limits. Accordingly, Hotel Luise adheres to the Cradle-to-Cradle® principle, ensuring that all materials are either fully biodegradable or continuously recyclable. Examples at the hotel include carpets made from old fishing nets, tables made from terrazzo plastic produced from old refrigerators, and a lot of furniture made from 100% recyclable materials, as well as some hotel rooms whose components are entirely recyclable or biodegradable. Another central component of this approach is social responsibility: employees, guests, and the neighborhood are actively involved, and their well-being is the focus.

Spend the Night in a Renewable Environment — a Unique Room Experience

The Circular Hotel Rooms, which have been part of the Luise concept since 2016, are particularly impressive. Unique at the time, this type of room design and furnishing has now found imitators. “Fortunately,” says the Luise team, welcoming every concept of this kind. The rooms in this category are made from 100% biodegradable materials:

• Ceilings and walls made of compressed straw

• Bed frames made of cork

• Carpets made from recycled fishing nets

• Plug connections and eco-friendly adhesive instead of metal connections

The so-called astronaut shower in the bathroom saves up to 80% of water and 90% of energy thanks to an innovative recycling technology. But sustainability and comfort are also priorities in the other rooms of the hotel: mineral wall paints, solid wood furniture, and real indoor plants promote a healthy indoor climate. Guests in the small single rooms can even enjoy climate-positive stays. Every square meter of the hotel reflects this philosophy: cycles, resource conservation, and the conscious use of energy are made visible and tangible.

Wall of Change – Making Sustainability Tangible and Visible

Another centerpiece of the hotel is the Wall of Change, an interactive display of sustainable practices. It showcases the hotel's more than 270 sustainable practices, from organic jam and eco-friendly straws to renewable hotel rooms and furniture made from discarded refrigerators and clothing donations.

Guests can experience the Wall of Change both digitally and in person in the hotel foyer. The physical version, in particular, clearly conveys that many small steps add up to a big whole. Guests can see how small changes reduce the hotel's ecological footprint while providing an inspiring experience. For those in the tourism industry, the Wall vividly demonstrates that sustainability does not have to remain abstract for guests and employees; it can be practical, creative, and achievable.

Microforests: Small Forests with a Big Impact

One particular eye-catcher is the microforest, which grows directly in the hotel garden, connecting nature and the city. Microforests are densely planted, small in area, and they achieve the biodiversity of a 100-year-old forest in just 10 years. Developed by Japanese botanist Dr. Akira Miyawaki, these forests impress with their ability to absorb up to 30 times more CO₂, provide 100 times more biodiversity, reduce noise and air pollution, and create a significantly improved microclimate.

To prepare the garden at Hotel Luise, 30 cm of topsoil was removed, trenches for rainwater were dug, and a pressure-free irrigation system was installed. From 2021 to 2022, 200 tree seedlings were planted in a very small space. The species of trees are native and climate-adapted, including red oak, English oak, wild cherry, sycamore maple, sweet chestnut, rowan, Swiss stone pine, black pine, and fluttering elm. While the dense planting poses a challenge, it creates a unique ecosystem that provides a habitat for insects, birds, and small mammals, supports the mental health of guests, and positively influences the urban climate. Over the next two to three years, the microforest will be actively maintained and then left to develop into an independent living forest.

Sustainable Accommodation and Support for Bike Travelers

For guests arriving by bike or planning a cycling vacation in Erlangen, Hotel Luise offers more than just a place to stay: a generous zero-waste breakfast with regional, organic, and fair-trade products, a small but exquisite fitness area, e-charging stations for cars and bikes, and bike rental including maps, tools, secure storage, and drying facilities for wet clothes make your stay comfortable and eco-friendly.

A toolbox is available for minor repairs, and packed lunches can be prepared for cycling trips. As an ADFC partner hotel in the Bett&Bike program, Hotel Luise is the ideal starting point for exploring Erlangen and the surrounding area in an eco-friendly way, whether on the many well-developed bike paths through picturesque half-timbered towns in Franconia or on leisurely tours through forests and parks. The "Drahtesel-Gehege" ensures that e-bikes and classic bicycles are stored safely and dry while guests explore the city on foot.

Regeneration the Franconian way: The Gud ruh’n Spa

Hotel Luise's overall concept also includes a sustainably designed wellness area: the Gud ruh'n Spa. In a room designed according to feng shui, there are saunas, steam baths, ice grottos, and bucket showers. A special highlight is the beer massage, developed in collaboration with the Steinbach Brewery in Erlangen, which is unique worldwide. This massage combines relaxation with regional brewing artistry, transporting the senses directly into the world of the brewery. Those who have difficulty relaxing during traditional massages will enjoy this multi-sensory experience that appeals to both body and mind. Spa offerings include aquapuncture in an aromatic bath and customizable herbal baths with ingredients from the hotel garden and regional suppliers.

Relaxation, Comfort, and Sustainability—Hotel Luise sets Standards

This theme runs like a common thread through the entire Hotel Luise. With its unique blend of sustainability, design, comfort, and experience, the hotel is an inspiring model for climate-friendly city tourism and a sustainable hotel industry. Guests become part of a vibrant cycle that has an impact far beyond the hotel's four walls. It is a stay that inspires, touches, and motivates guests to actively embrace sustainability — just as Ben Förtsch and his team intended with their vision.

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We will gladly provide you with further information and high-quality image material, arrange interview requests, and handle inquiries for press trips. Please contact press@greenpearls.com

Scarce Commodity, Vital Resource

More than 40 % of the world's population is affected by water scarcity, and this figure is expected to increase. Recognized as one of the top five global risks, water scarcity affects a quarter of the world's population who live in regions with high water stress. This makes them particularly vulnerable to droughts and increased water consumption.¹

The Role of Hotels and Tourism‘

On average, hotels consume up to 1,500 liters of water per room per day, far exceeding the water consumption of the local population in water-scarce regions. In some destinations, the tourism sector uses up to eight times more water per person than the local population does. Even hotels in regions with sufficient water can indirectly cause water stress if they source products or services from water-scarce regions. The water crisis in Cape Town in 2018, for example, led to a shortfall of up to $65 million in the regional hospitality industry and demonstrates how water scarcity directly affects the economy and the hotel industry.¹ 

According to the Made Blue Foundation, the average European hotel guest consumes 300 liters of water per night. Even in hotels that implement sustainable measures, this figure still hovers around 168 liters per guest per night. For comparison, the average European household uses 144 liters of water per day.² These figures highlight the enormous potential for savings through sustainable bathroom design and mindful water usage.

In light of these challenges, one thing is clear: Every liter of water saved matters. Hotels can significantly reduce their water consumption by installing water-saving fixtures, optimizing shower technology, utilizing gray water, and encouraging guests to be mindful of their towel usage. These measures not only reduce environmental impact but also secure the future of businesses and protect local communities.

Green Pearls® partner hotels demonstrate how these concepts translate into practice. They use intelligent technology, natural wastewater systems, durable materials, and targeted guest information to create bathrooms that combine comfort with resource conservation and sustainability.

Saving Water with Smart Technology

Thanks to modern technology, hotels can now use water efficiently without compromising guest comfort. At the Hotel Bella Vista in Zermatt, for example, guests shower under showerheads that use only six liters of water per minute. Signs in the shower raise awareness: "Shower for just one minute less and you'll save as much water as you drink in a week!"

The combination of efficient technology and thoughtful reminders encourages guests to be mindful of their behavior, showing how easy it is to save water. Rimless toilets, cisterns with limited flush volumes, and optimized "sandwich" showerheads ensure low water consumption and maximum comfort at OLM Nature Escape. Flow regulators and aerators on all fittings provide additional savings. The hot water circuit is designed as a complete ring without sections with standing water. Thanks to "entry and exit" technology at each water connection, hot water is available immediately without the need for unnecessary drainage.

At the ADLER Spa Resort SICILIA and the ADLER Lodge RITTEN, dual-flush toilets and faucet flow restrictors significantly reduce water consumption. An integrated wastewater management system ensures that wastewater is used efficiently and treated in an eco-friendly manner.

The Hotel Weihrerhof combines water-saving fixtures with durable materials and eco-friendly cleaning products. Hot water is efficiently generated from solar energy and waste heat from cooling systems, saving additional energy.

Technological Innovations for Conserving Water

Hotel Luise in Erlangen uses innovative technology: so-called "astronaut showers" significantly reduce water consumption. The hotel already uses rainwater to flush toilets and plans to use gray water in the future.

The Paradiso Pure.Living Vegan Hotel in Italy is another example of an establishment with innovative water solutions. It was the first hotel in Italy to install TOTO Washlets, which replace toilet paper with an effective, water-based cleaning system. This saves water and protects sewage systems by eliminating the need for wet toilet wipes, which can cause blockages. During the renovation, conditions were created for a future gray water system.

The Ecowaterjet by rabmer®, produced by the Austrian company Rabmer, showcases the potential of modern technology. The shower insert mixes air into the water jet, reducing water consumption by up to 50% while strengthening and evening out the stream. It also minimizes deposits in the showerhead, saving energy and maintenance costs.

Greywater & Wastewater Management: Closing Cycles

Efficient water use and environmental protection can be achieved through intelligent recycling systems. At Canvas & Orchids Retreats, an eco-glamping resort in Cambodia, a multi-stage filtration system made of stones, sand, and charcoal safeguards the river ecosystem. Low-flow fittings ensure water is used sparingly. This combination of technical and natural solutions safeguards the ecology of the Tatai River.

Outside the bathrooms, water also plays a central role: the Naturresort Gerbehof and the Naturhotel Outside collect rainwater for garden irrigation, directly showing guests how water can be sensibly reused. Similarly, the Summit Lodges Pfunds use a communal irrigation system to supply their gardens with water from the local stream. Both methods ensure the plants are watered while keeping water in circulation and not drawing from the drinking water supply.

At ADLER Spa Resorts & Lodges, gray water is recycled and wastewater is ecologically treated, saving resources and protecting the environment. The family-run Hotel Okelmann's uses reed beds as natural purification systems, employing plants and microorganisms to clean the water biologically before it returns to the natural cycle.

Guest Awareness is Key

Technology alone is not enough. To conserve water sustainably, guests must also play their part. At Canvas & Orchids Retreats and Bella Vista, beautifully designed notices promote this idea: even small actions, such as showering for one minute less, can significantly reduce water consumption.

Other hotels, including LA VIMEA, Paradiso Pure.Living Vegan Hotel, STURM, and Hotel Weihrerhof encourage guests to voluntarily change their towels less frequently. This simple measure saves large amounts of water and energy every day and is very well received by guests. This makes sustainability a tangible part of the hotel experience.

The Importance of Sustainable Bathrooms in Tourism

Water consumption in hotels is not only an operating cost issue, but also a global sustainability concern. Every liter of water saved protects the local population, particularly in regions where water is scarce, and secures the economic future of the hotel industry.

Sustainable bathrooms minimize water consumption and energy requirements by combining technology, material selection, and guest awareness. These bathrooms contribute to environmental protection, strengthen hotels' image, and demonstrate that comfort and sustainability can coexist.

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We will gladly provide you with further information and high-quality image material, arrange interview requests, and respond to inquiries about press trips. Please contact press@greenpearls.com

Our Sources: 

1. Sustainable Hospitality Alliance: https://sustainablehospitalityalliance.org/our-work/water-stewardship/
2. Made Blue: https://madeblue.org/en/hotel-water-use-data-2024/

The OCÉANO Health Spa Hotel in Tenerife is introducing “Mental Balance”, a program focused on mental health, as part of its holistic F. X. Mayr offerings. In addition to the medically supervised therapeutic fasting, thalassotherapy, and wellness treatments, the program includes "Walk & Talk" coaching sessions, a form of guided conversation that takes place outdoors. The innovative approach to mental health helps guests foster mental strength and inner calm through mindful movement, deep relaxation, and self-reflection.

Tenerife, 16 October 2025. The OCÉANO Health Spa Hotel in Tenerife is expanding its holistic health concept with the new F. X. Mayr program, “Mental Balance,” which focuses on mental strength and inner stability. The program integrates evidence-based medical methods with mindfulness-oriented practices. Among these are “Walk & Talk” coaching sessions – a conversational format that combines gentle exercise and reflective dialogue in nature under professional medical guidance.

Walk & Talk – Mindful Movement and Deep Conversations

The “Walk & Talk” method is based on a psychotherapy concept: movement during conversation helps many people open up, organize their thoughts, and address emotional issues. At OCÉANO, however, this format is used as a preventive health measure within modern F. X. Mayr medicine, not for therapy.

“At our seaside retreat and medical center, we aim to create an environment that restores balance not only to the body, but to the mind as well,” explains the OCÉANO F. X. Mayr Center.

Holistic Program for Inner Stability

The “Mental Balance” program is designed for people who want to reduce stress, strengthen resilience, and and rejuvenate both body and mind. It incorporates the four key principles of F. X. Mayr medicine—rest, cleansing, training, and substitution—along with supplementary treatments such as massages, yoga, personal training, and thalassotherapy. The experience is further enhanced by the "Ocean Healing Sound" concept in the thalassotherapy pool, which has a targeted effect on the autonomic nervous system. Depending on the program duration, the new coaching element is offered two to four times and is exclusively included in the "Mental Balance" package.

Program Details „Mental Balance“

10 / 14 / 21 days

• Initial and final medical examination

• Laboratory screening

• Medical abdominal treatments

• Colon hydrotherapy

• Walk & Talk coaching

• Relaxation massages

• Ocean Healing Sound

• Seawater bath with hydromassage

• HRV (heart rate variability) measurement

• Personal training

• Participation in the yoga and relaxation program

Prices (excluding accommodation):

• 10 days: EUR 1,480.00 / 14 days: EUR 2,240.00 / 21 days: EUR 3,040.00

Health with a View at the OCÉANO Health Spa Hotel

The privately run OCÉANO Health Spa Hotel is nestled in the heart of Tenerife's rugged coastal landscape, right on the shores of the Atlantic Ocean. Here, modern medicine, naturopathy, and deep relaxation converge. The hotel offers spacious rooms, a peaceful atmosphere, and a variety of spa and therapy services developed over the course of more than two decades.

Founded in 1999 by Dr. Alfred Milz and Dr. K. Matthias Rolle, the F. X. Mayr Center is at the heart of the offered medical services. Today, it is recognized as one of Europe’s leading institutions for modern Mayr medicine. Its comprehensive programs for prevention, regeneration, and detoxification are complemented by a wealth of additional treatments, including physiotherapy, thalassotherapy, shiatsu, osteopathy, Ayurveda, aesthetic cosmetics, and a diverse selection of exercise and relaxation techniques.

OCÉANO Health Spa Hotel at a Glance

The OCÉANO Health Spa Hotel in Tenerife is one of the leading hotels for holistic regeneration by the sea. Located right on the Atlantic Ocean, it offers stylish rooms furnished with sustainability in mind. All rooms have a balcony with sea views.

Guests can enjoy amenities and facilities such as the HEALTH SPA with a sauna area and thalassotherapy pool, the Center of Healthy Motion with a modern fitness area and yoga studio, a seawater infinity pool with views of the Atlantic Ocean and sun loungers in the garden, and cozy relaxation areas inside the hotel and on the roof with panoramic views. The hotel’s cuisine focuses on fresh, locally sourced ingredients, many from nearby producers. Dishes are prepared in the Canarian tradition with an emphasis on health and lightness. Fasting guests dine in their own restaurant with a view of the garden and the ocean.

For more information, please visit: https://oceano.de/en/ and https://fxmayr.oceano.de/en/

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Disclaimer: “Walk & Talk” coaching as part of the “Mental Balance” program is intended as a supportive and preventive service to enhance guests' mental well-being. It is not a substitute for psychotherapy.

Darmstadt, 15 October 2025 | Green Pearls® is pleased to announce a new addition to its network of sustainable hotels. The recently relaunched SANDglow in Husum, located on the North Sea coast, is now the second hotel in the North German SANDcollection to become a Green Pearls® partner. At the same time, the communications agency for sustainable accommodation worldwide can look back on ten years of successful cooperation with its sister hotel, SANDnature, in Timmendorfer Strand on the Baltic Sea.

SANDglow: Stylish Boutique Hotel on the North Sea Coast has joined the Green Pearls® Network

With SANDglow in Husum, the small North German hotel group SANDcollection is opening a boutique hotel on the North Sea coast that combines sustainability, design, and lifestyle. The former THOMAS Hotel, now SANDglow, is bringing fresh impetus to Husum, while the owner family continues to uphold regional ties. As the newest partner in the Green Pearls® network, the hotel is sending a clear message about conscious, sustainable hospitality on the North Sea coast.

Highlights at Boutique Hotel SANDglow:

• Sustainable design and operational concepts
• Adults-only hotel (ages 16 and up) for complete relaxation during North Sea vacation
• 56 individually designed rooms, regional breakfast, bar, and SANDglow Feel Well SPA

SANDnature: Lifestyle Hotel with Natural Scandinavian design and a Green Pearls® Partner for Ten Years

SANDnature in Timmendorfer Strand on the German Baltic Sea coast has been part of the Green Pearls® Eco Network since 2015. With a focus on natural materials, renewable energies, and regional partnerships, SANDnature is one of the pioneers of sustainable travel on the Baltic Sea. Through its ten-year membership in the Green Pearls® network, the adults-only hotel further emphasizes its role as a sustainable leader and promoter of a modern, mindful lifestyle.

Highlights at Lifestyle Hotel SANDnature:

• Honest and sustainable philosophy from the beginning
• 75 rooms and suites designed with natural and recycled materials
• Strong connection to the region and community

A Sustainable Lifestyle is the Connecting Element of the SANDcollection

Both the SANDglow and the SANDnature are part of the SANDcollection, a small group of lifestyle hotels in northern Germany that promotes mindful treatment of nature, regional ties, and contemporary design. The SANDcollection is run by the Müller family: Marion and Lambertus Müller, along with their children, Juliette and Tim. The family shapes the hotels' philosophy through clear and personal commitments to sustainability, warm hospitality, and regional responsibility. Through the SANDcollection, the family has set an exceptional example of how sustainability, design, and lifestyle can coexist without compromising guest comfort.

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About Green Pearls®

Green Pearls® connects and positions sustainable accommodations, destinations, and companies worldwide—as an information platform, specialized communications agency, and network. Each partner is committed to transparent and verifiable environmental, social, and economic practices. The goal is to show travelers authentic, credible, and genuine sustainable alternatives.

Individual Business Trip Planning

According to the German Travel Association (DRV), around two-thirds of business travellers now tailor their business trips to their individual needs, for example, by extending their stays or incorporating leisure activities. Those who can take advantage of bleisure travel generally do so; last year, 83 % of respondents took up such offers. Furthermore, 58 % would like to combine work and leisure on business trips in the future.

The motivation for bleisure travel varies depending on the traveller's age and circumstances. For 44 % of people who have previously combined business and leisure, the deciding factor is an attractive destination. Beaches, sights, and cultural offerings are the main drivers. Other reasons include having time to spare (40 %), i.e., not having any urgent work tasks to complete after the business trip, and the need for relaxation (34 %).

Why Bleisure Travel is Growing in Popularity

The introduction of flexible working, home offices, and remote working has demonstrated that productivity is not dependent on a fixed workplace. In fact, such models can increase productivity. The boundaries between work and leisure are becoming more permeable, and demand for balanced travel options is growing. Bleisure allows employees to enjoy short breaks without incurring extra travel costs. Companies are increasingly promoting such offers to be considered attractive employers.

The terms bleisure and workation are often used interchangeably, but they refer to different concepts: A workation involves a longer stay during which one works, whereas bleisure combines classic business trips with leisure activities.

Increased Demand in Hotels and Accommodation

In response to this development, many hotels and accommodation providers are offering special bleisure and workation concepts. According to Bleisure Traveller magazine, two-thirds of the accommodation providers surveyed who already have experience with workations expect demand to increase. 37 % of these already report a slight to significant increase in corresponding bookings, and 66 % expect workations to become even more popular in the coming years (sources: Meetingspotlight, Bleisure Traveller 2024).

Key requirements for accommodating and appealing to business travellers include stable internet connections, quiet workspaces, modern conference technology, and flexible stay extensions. Additional leisure activities, such as nature or wellness offerings, complete the experience. There is also a growing demand for environmentally friendly mobility options (such as e-charging stations and rail connections), regional cuisine, and other sustainable offerings — especially in light of the EU's Corporate Sustainability Reporting Directive, which requires companies above a certain size to report on their sustainability performance.

How Green Pearls® Hotels are Approaching the Concept of Green Bleisure Travel

The growing demand for bleisure offerings is also evident within the Green Pearls® network. Whether it is peace and quiet, modern workspaces, or tailor-made workation packages, each hotel offers its own interpretation of combining business travel and leisure. The following hotels exemplify how productivity, relaxation, and experiences can be seamlessly integrated.

The Klosterhof – Alpine Hideaway & Spa in Bayerisch Gmain, near Bad Reichenhall, has seen a significant increase in demand for its bleisure packages. Seminar and conference packages that combine work with health and wellness services are proving particularly popular. Business travellers are seizing the opportunity to combine professional appointments with individually bookable health checks, therapeutic treatments, or spa programmes.

Located between Hanover and Bremen, the Hotel Okermann's in Warpe focuses on tranquillity, nature, and mindfulness as the basis for successful meetings. Business guests can combine conferences with yoga, sound relaxation, and regional organic cuisine. As part of special workation packages, guests staying for an extended period can combine focused work with mindful deceleration.

The STURM in the Rhön region is responding to the growing demand from business travelers who want to combine work with leisure time with a specially developed bleisure package. Quiet work areas, fast Wi-Fi, and organic catering provide the ideal setting for productive meetings. Afterwards, the surrounding nature invites guests to take a deep breath, whether through forest bathing, relaxing in the spacious hotel garden, or taking a break in the Rhön Spa.

Business travelers will find ideal conditions for combining work and leisure at SANDglow in Husum. The adults-only hotel is located just a few steps from the harbour and offers quiet rooms with balconies, perfect for getting work done and taking a break to relax. After meetings or digital appointments, the small spa area with saunas and a steam bath is the perfect place to unwind. Walks along the North Sea coast or bike rides on the hotel's own bikes provide balance. A regional breakfast offering vegan and gluten-free options rounds off the experience – perfect for those looking to combine business and leisure sustainably.

In the Allgäu region, the Hotel Das Rübezahl offers a fresh perspective on conferences. With its 'Summit Meeting' programme, meetings are relocated to the Edelsberghütte, which stimulates creativity and strengthens team spirit. The package is rounded off with shared activities such as hikes, cooking classes, and evenings in the mountain huts. Yoga and meditation sessions promote balance between work and conscious relaxation. For those who wish to extend their stay, Das Rübezahl also offers workation packages.

Located just a short drive from Munich, the Hotel Gut Sonnenhausen is breaking new ground by combining business and family life. With its Family Workation program, the hotel is responding to the growing demand to include partners and children. While one parent can focus on work or attend meetings in a quiet room, the hotel offers plenty of space and activities for families, including spacious grounds and outdoor experiences. The concept is still in its infancy: further offers combining work, relaxation, and family time are already in the planning stage.

At SCHWARZWALD PANORAMA, guests can effortlessly combine work and leisure. The hotel offers plenty of space for longer stays, quiet rooms and suites with workspaces, as well as fast internet. Outdoor activities and workshops in the countryside encourage creativity and team spirit between work sessions. Individual wellness offerings, such as yoga, meditation, spa treatments, and forest walks, provide balance and relaxation.

OLM Nature Escape has also seen an increase in 'bleisure' stays. Here, guests combine business trips with downtime and nature experiences. The Eco ApartSuites offer partially separable studios with optimised work areas, comfortable seating, and an abundance of natural light. All suites feature fully equipped kitchens, and some have private saunas for relaxation after work. This is further ensured by the option to dim or switch off the WiFi in the room. The Eco Spa, with its panoramic sauna, steam bath, and indoor and outdoor pools, completes the offering.

Bleisure travel certainly includes international destinations. At the Canvas & Orchids Retreat in Cambodia, floating tents provide quiet workspaces with reliable Wi-Fi, and additional lounge areas offer space for focused work. Many guests extend their business trips by a few days to relax by the river, balancing online meetings with boat trips and walks in the rainforest. Flexible schedules and retreat areas support productivity and relaxation in equal measure.

It does not have to be a Special Offer

Many Green Pearls® establishments meet the requirements for combining work and leisure, even without special bleisure travel packages. At the Naturhotel Outside, travelers can find places to retreat. Quiet corners in the lobby and garden invite guests to take breaks from work. Good internet ensures that work can be done without any problems. My Arbor in South Tyrol impresses with its tranquil location on the edge of the forest, bright and spacious rooms, and well-designed work areas. After work, guests can recharge their batteries and gain creative inspiration through wellness, nature experiences, and regional cuisine. 

The Naturresort Gerbehof, nestled among forests, meadows, and orchards in the hinterland of Lake Constance, is also ideal for bleisure stays. This organic hotel has a spacious spa area with a log cabin sauna, a brine grotto made of Himalayan salt stones, and a relaxing stream with natural stones, offering a wide range of opportunities for regeneration after business. If you prefer modern, urban flair, the Green City Hotel Vauban in Freiburg is the place for you. This sustainable, inclusive city hotel is only a few minutes by tram from the Freiburg Exhibition Center and the old town, allowing guests to seamlessly combine business with a city break. 

Work, Life & Green: The New Dimension of Business Travel

Sustainability is also becoming increasingly important in business travel: 27 % of German business travelers would decline a trip due to a lack of sustainable options (SAP Concur study). Bleisure travel presents a solution: employees extend existing business trips with personal stays, avoiding additional travel to and from their destination, thereby improving their work-life balance and environmental footprint.

Green Pearls® accommodations support this approach by offering e-charging stations, bicycle rentals, convenient public transportation, regional organic cuisine, energy-efficient architecture, fair working conditions, and programs that promote ecological responsibility. At the same time, they offer intelligently equipped meeting rooms, flexible workspaces, and individual offers that promote productivity, creativity, and relaxation in equal measure.

Bleisure travel reflects a changing perception of work, mobility, and recreation. Above all, it demonstrates that the future of business travel is hybrid, experience-oriented, and sustainable.

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We are glad to provide you with further information and high-quality image material, arrange interview requests, and respond to inquiries about press trips. Please contact press@greenpearls.com

Our Sources

• DRV Studie

  • Pressemitteilung zur Studie

• Meetingspotlight Studie 2023

• Bleisure Traveller 2024

• SAP-Concur-Studie 2024

An Antithesis to Mass Tourism

While the Slow Food movement revolutionized the way we think about food more than thirty years ago, the principle of conscious slowness is now spreading to another industry: tourism. "Slow travel" offers an alternative to quickly checking off sights, rushing through package tours, and vacations that are so tightly scheduled that you feel even more exhausted afterwards.

Slow travel is a return to the essentials. It's about moments of silence, genuine connections, and meaningful experiences with nature that leave a lasting impression. Rather than action and adrenaline, clarity, mindfulness, and focus form the core of the slow travel philosophy. In essence, slow travel is about relearning the art of wasting time and finding inspiration, inner peace, and new motivation in it. Slow travel is a travel trend that contrasts with, and is fitting for, a time characterized by complexity, speed, and constant availability.

A Place in Tune with the Rhythm of the Trees

My Arbor, located near Brixen in South Tyrol, is a sustainable hotel that consistently embodies the philosophy of serenity and slowness. The building itself is a testament to this philosophy: built on stilts and nestled among the treetops, it appears to float above the valley. The architecture and nature engage in a dialogue that signals a shift in time. My Arbor is a place where time moves at a different pace. Or rather, it seems to stand still. Breakfast is served until late afternoon. The infinity pool beckons you to swim even after sunset. And from the privacy of your own terrace, the view extends deep into the Dolomites.

The hotel's commitment to individual rhythms is evident in its self-image. "Our goal is for our guests to discover a new perspective on slowness here, whether through a walk in the forest, mindful eating, a conscious wellness ritual, or simply by doing nothing while gazing at the mountains," says Alexandra Huber, who manages the hotel with her family. She sums up the experience guests should have here:

Given this, the decision to position the hotel as adults-only seems only logical. Guests who come here are looking for peace, relaxation, and leisure. Without distractions or family programs, there is room for undisturbed conversations, deep relaxation, and an environment in which guests can embrace a slower pace of life.

Cuisine in Tune with the Seasons

At My Arbor, the enjoyment starts at the breakfast table. Whether it is fresh bread, homemade jams, regional cheese and bacon, or light seasonal dishes, the buffet is a pleading invitation for unhurried enjoyment.

In the evening, the restaurant becomes a stage for the Slow Food philosophy. Regional products, short transport routes, and careful processing form the basis of a multi-course dinner. Diners will experience South Tyrol through their food, from aromatic herbs to wines. Here, cuisine is an integral part of the travel experience, not an accessory.

Spa Arboris: Rituals of the Forest

Another one of the hotel's centerpieces is the 2,500-square-meter Arboris Spa. In the "Spa of the Tree," you can put down roots, find stability, and draw strength as you leave the fast pace of life behind and rediscover your own rhythm. The philosophy behind it sounds grounded: like a tree, you grow with every experience, gather new energy for your body and mind, and experience deceleration on all levels.

Every plant and tree opens up its own field of action:

• Aloe vera supports cell regeneration, moisturizes the skin, and has a detoxifying effect
• Larch clears the body, mind, and soul, helping you to let go
• Swiss stone pine lowers your pulse and breathing rates, providing deep peace and relaxation
• Mountain pine awakens energy, vitality, and joie de vivre
• Spruce promotes rootedness, stability, and the joy of movement.

Massages, aromatic essences, and treatments tailored to guests' needs make the power of the forest tangible right away.

In addition, guests will find five different saunas, an indoor pool measuring 18 by 6 meters, an outdoor pool, relaxation areas overlooking nature, and numerous retreats at the Arboris Spa. A wide range of yoga, Pilates, breathing meditation, and progressive muscle relaxation classes complement the offerings. Those who want a holistic mindfulness experience can participate in forest bathing, where trees are therapeutic companions, not just a backdrop.

The signature treatment, "My Time," offers an especially intense experience. Outdoors in nature, the ritual begins with a 50-minute rejuvenating massage that gently relaxes and activates the body. Next, you are invited to rest in a cozy nest, enveloped in warmth with a view of the landscape, while enjoying a homemade sorbet.

Nature as a Travel Companion

Slow travel always involves a deliberate encounter with nature. At My Arbor on the Plose, a unique landscape awaits, offering a different kind of fascination in every season. In the summer, guides accompany guests on sunrise tours, during which the first light colors the Dolomites pink. Herb walks allow you to experience the alpine flora with all your senses. Adventure seekers can try mountain carts on the descents or explore the valley by bike. In winter, the surroundings are cloaked in silent snow. There are ski and toboggan runs right outside, but strolling through snow-covered forests or going on a guided snowshoe hike is just as delightful. The My Arbor team offers suggestions but sets no rules — anything goes, and nothing is mandatory.

Time for Yourself – Time for Each Other

Special packages address the desire to slow down. "Time for Us," for example, invites couples to leave everyday life behind and rediscover moments of togetherness with activities like dinner for two, a couples massage, or a walk through the woods.

More information on the "Time for Us" offer

"My Tree Therapy" was developed for those seeking an even deeper connection with themselves. It combines Spa Arboris rituals, meditative forest experiences, and personalized treatments. The goal is to promote relaxation and lasting clarity that extends well beyond the stay.

Learn more about the "My Tree Therapy" offer

My Arbor is an Attitude

Ultimately, My Arbor is more than just a hotel. It embodies a philosophy of travel that prioritizes quality over quantity. A place that does not offer distractions, but rather focuses on the essentials, on nature and the moment. By inviting guests to slow down, My Arbor provides a conscious counterbalance to tight schedules and hectic daily routines. It gives guests the freedom to live more slowly – and perhaps discover the greatest luxury of our time.

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We will be happy to provide you with further information and high-quality image material. Please contact press@greenpearls.com

Changing Travel Habits – from FOMO to JOMO

Just a few years ago, vacations were more like races against time for many people: they tried to see as many sights as possible, collect experiences, fill their schedules with activities, and kept their smartphones handy to capture every moment, preferably in selfie form. This pace was often fueled by FOMO (the "fear of missing out").

Travel culture has changed noticeably today. People no longer only seek out faraway places; now, above all, they seek closeness to themselves, to nature, and to inner peace. FOMO is gradually being replaced by JOMO (the "joy of missing out"). This concept involves finding pleasure in not being everywhere and intentionally forgoing constant presence to live in the moment. Rather than making to-do lists, people schedule breaks. Rather than being constantly online, they prefer digital detoxes.

This trend is confirmed by numerous studies. The 2024 travel analysis by Forschungsgemeinschaft Urlaub und Reisen (FUR) shows: this interest in mindful, sustainable, and slower travel has grown over the years and has been reinforced by pandemic experiences. The top motivations cited were tranquility, experiences in nature, time for oneself, reduced consumption, and less pressure to do things. Booking.com's Sustainable Travel Report 2023 confirms this as well: 44% of respondents specifically seek offers that reduce stress and promote conscious travel.

In short, guests no longer want constant entertainment. They want to reconnect with themselves and enjoy the pleasure of doing nothing for a change.

From Trend to Honest Philosophy

When visitors first see Lake Wolfsgruben, they immediately understand why the Weihrerhof is located there. The sustainable family and wellness hotel is nestled between forests, meadows, and water right on the lakeshore, offering a breathtaking view. Run by Manuela and Klaus Pichler, the Weihrerhof does not see itself as a traditional hotel, but rather as a host that creates spaces — spaces for simply being, not for needing to.

The hosts' philosophy can be summed up in three guiding principles:

• Do not entertain; enable.
• Do not lecture; inspire.
• Do not stage; invite.

November by the Lake — Slow Down and Recharge

At the Weihrerhof, nothing is excessive, and no artificial theme park has been created. Instead, the focus is deliberately on minimalism. For Klaus Pichler, one thing is clear: “Less is more. It is about not being constantly entertained, but rather spending quality time with myself, my partner, or my family.” And autumn by the lake is the perfect time to slow down. In the morning, fog often lingers over the water, and in the afternoon, the autumn light bathes the forest in warm colors. The Weihrerhof takes advantage of this time to offer guests a complete package designed to help them decelerate.

The November offer includes:
Four nights for the price of three (Wednesday to Sunday)
Gourmet half-board with late breakfast until 11 a.m
Free access to the SeaSpa, including a sauna, steam bath, and indoor pool
Use of the RittenCard for free mobility
Hiking backpack, hiking poles, and a spa basket

Go directly to the Offer

Three Ideas for a New, Sustainable Understanding of Travel

This philosophy is more than just a guiding principle; it is reflected in the services offered, which help guests relax, reconnect with nature, and find their own pace. According to Klaus and Manuela Pichler, three concepts have proven particularly successful in this regard:

1. Digital Detox — with Ease, not Force

Smartphones have become an integral part of everyday life and often serve as the biggest distraction while on vacation. At the Weihrerhof, they understand that people who are constantly online rarely experience the present moment. That is why Wi-Fi is unavailable in certain areas. At the lakeshore, the connection is cut off so a different one can be made.

For guests who wish to disconnect further, a charming gesture awaits them on their first evening: a small suitcase is placed in front of their room, inviting them to put their smartphone inside. Not as a requirement or dictate —just as an offer. Many guests report feeling less pressure and being more present after just a short time, with a keener eye for details.

2. Places to Be – Discover Places of Power

There are special places around the Weihrerhof that are not spectacularly staged; they are simply a natural part of the landscape. Together with experts and a geomancer, the Pichler family has discovered and analyzed these places of power. Some provide energy, some bring peace, and others help one focus on the essentials.

Guests can explore these places on foot with the help of a small booklet containing exercises and food for thought. There is also a podcast for each location. Rather than providing traditional explanations, the podcast opens up space for one's own perceptions. Gentle voices guide guests through what can be felt but often remains unspoken. Some guests linger only briefly, while others spend hours there, free from time pressure and judgment.

3. Lakeside Views — Nature Education by the Lake

"Uferblicke" (Lakeside Views) is a collaborative project with the Seeglück Hotel Forelle on Lake Millstatt in Carinthia, Austria, that aims to vividly and playfully bring the lake habitat to life. In the Weihrerhof garden, small information boards tell visitors about the area's flora and fauna, including the water strider that walks on water, the green tree frog with suction cups, and the milfoil that purifies the water. QR codes provide guests with additional information and a short quiz. Those who answer all the questions correctly can submit their card at the front desk for a chance to win a prize.

"We don't just want to show that nature is worth protecting; we want to inspire people to marvel at what is right in front of them again," says Manuela Pichler.

The Weihrerhof as a Model of Sustainable Tourism

The Weihrerhof does not respond to short-term travel trends. Its philosophy is firmly rooted, and minimalism, mindfulness, and sustainability are not just marketing terms, but an everyday reality.

The three initiatives — Digital Detox, Places to Be, and Lakeside Views — demonstrate how social developments and personal convictions can be transformed into tangible offerings. They focus on slowing down, experiencing nature, and conscious living. The result is more time for oneself, authentic encounters, and lasting impressions. "Ninety-five percent of our guests quickly realize that they don't need all the luxury," says Manuela Pichler. "They don't need lobster here. We take some decisions off their hands and make their lives easier. And they appreciate that."

Conscious tourism is not about waivers. Sometimes, it is simply about finding a place where less is more.

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We gladly provide you with more information and high-quality images. Journalists are welcome to visit Weihrerhof to experience its philosophy firsthand. Additionally, we can arrange interviews with the hosts, guided tours of the energy spots, and insights into the projects.

Our Sources:

• FUR Reiseanalyse 2024 (fu-urlaub.de)
• Stiftung für Zukunftsfragen (zukunftsfragen.org)

The Desire for Relaxation is Reflected in New Wellness Architecture

The need for regeneration, exacerbated by the pandemic, has redefined the importance of spa architecture in recent years. According to Hotel Executive Magazine (July 2023), guests are seeking "green time" to counterbalance constant digital stress and "screen time." Additionally, studies examining concepts such as Shinrin-yoku, or forest bathing, in Japan, show that experiences in nature reduce stress hormones, stabilize blood pressure, and promote mental balance. Architecturally, this longing for nature is reflected in open floor plans, large windows, roof terraces, and treatment rooms with direct access to the outdoors.

The modern spa experience is increasingly designed as a multisensory journey. Natural materials, delicate wooden structures, and changing lighting create visual appeal. Sounds of water and birdsong, as well as sound baths with gongs and crystal singing bowls, foster deep relaxation and harmony. Aromas of cedar and pine essential oils connect you to nature, and regional herbal teas awaken your sense of taste. The textures of wood, stone, and water surfaces soothe your sense of touch. This finely tuned interplay leaves a lasting impression, deepening the experience far beyond the moment.

Sustainability as a Core Principle

The ecological footprint of hotels and spas is becoming increasingly important and is now on the radar of many guests. Responsible concepts integrate energy-efficient technology, sustainable building materials, and mindful water usage with renewable energy sources, locally sourced materials, and recycling. Lively facades and roof gardens blend the hotel into the surrounding environment, reducing its impact on the planet and its guests. Studies show that using healthy building materials can reduce the long-term risk of chronic diseases among guests and employees. Therefore, sustainability is the basis of future-proof wellness architecture, which combines aesthetic quality, well-being, and ecological and social responsibility.

From Theory to Realized Vision

Several forward-thinking hotels are demonstrating how these new principles work in practice, not only implementing sustainable architecture but also taking it a step further. They show that today's spas are much more than places to relax. These spaces are designed to merge nature, design, and responsibility into a sensual, regenerative experience.

Océano Health Spa Hotel: The Power of the Atlantic Ocean

In Tenerife, for example, the ocean itself is a central design element. At the OCÉANO Health Spa Hotel, seawater is piped directly to the hotel, forming the basis of its thalassotherapy treatments. The salty water and mild sea climate stimulate circulation and metabolism, alleviating ailments. Therapeutic exercise in the warm thalassotherapy pool strengthens muscles and joints further. The wellness area's architecture picks up on this theme, bringing the Atlantic inside with floor-to-ceiling glass fronts and open terraces that offer unobstructed sea views. Light-filled relaxation areas and wind-protected sun terraces invite guests to linger. OCÉANO's philosophy is clear: The architecture should expand horizons and make the energy of the Atlantic tangible everywhere.

Hotel Bella Vista, Zermatt: Panorama Sauna instead of a Whirlpool

One of the greatest challenges facing the modern hotel industry is operating a spa area in an environmentally friendly manner. In recent years, the Hotel Bella Vista in Zermatt has consistently geared its wellness area towards sustainability. The new Panorama Sauna, which replaced the energy-intensive whirlpool, is made from local wood and blends in perfectly with the alpine landscape. Large glass fronts offer guests unobstructed views of the Matterhorn, providing a unique place of power. The hotel focuses on gentle warmth, spacious relaxation areas—some of which are made of Swiss stone pine—and a soothing indoor climate that prioritizes relaxation.

Hotel Das Rübezahl, Allgäu: A Wellness Garden as a Refuge

Since spring 2023, the Hotel Das Rübezahl in the Allgäu region has offered its guests a new wellness garden, a green oasis promising peace and relaxation in the heart of nature. The 2,500-square-meter area blends natural design with contemporary holistic elements. From the lounge terrace, which features a fire pit and a water installation, guests can enjoy views of Neuschwanstein Castle and the Allgäu Alps. Alpine herb beds, a natural pond, and various alcoves offer spaces for guests to unwind. The garden is filled with regional plants and seeds from alpine habitats, creating new environments for insects and small animals. Moreover, the natural pond functions as a water source for dragonflies and birds. The technical implementation and the rest of the wellness area also prioritize sustainability: natural ventilation, efficient thermal insulation, and water treatment systems conserve energy and resources.

The New Relaxation House at the Sturm Wellness Hotel: Architecture meets Nature

Since May 2025, the STURM in the Rhön region has offered guests an enhanced health experience. At the heart of this innovation is the recently constructed Relaxation House, which harmoniously blends architecture and nature. Floor-to-ceiling glass walls connect the interior with the exterior, and the use of wood and natural stone ensures a healthy, soothing indoor climate. Following the principle of decentralization, the relaxation and wellness areas are spread across the grounds, providing each guest with a place to retreat and encouraging them to engage with the surrounding nature. Professor Matthias Loebermann is responsible for the architectural design once again. The award-winning architect has worked closely with STURM for many years. He received the prestigious “Best Architects Award 24” for an earlier extension to the hotel: the Gardens View Rooms.

A New Spa Experience at Klosterhof: Architecture that Breathes

After eight years, the multi-award-winning Artemacur Spa at the Klosterhof – Alpine Hideaway & Spa underwent careful yet profound renovations. The design principle focused on creating spaces that allow guests to breathe, incorporating natural materials such as local wood and jute, soft earth tones, and large panoramic windows that bring light and the landscape into the interior. The indoor area has been sensitively redesigned to include new retreats, revamped relaxation areas in the sauna, and exclusive pool cabanas with textile screens and lighting effects that provide more privacy. A highlight above the indoor pool is the "Rainbow Path" light installation by artist Wolfgang Gerner. This wave-shaped piece, made of jute, accompanies guests on a meditative journey through the colors of life. Through this transformation, the Klosterhof reinforces its philosophy of creating a health experience that transcends traditional wellness by inspiring the senses, respecting resources, and providing a holistic effect.

ADLER Lodge RITTEN: Forest Spa and Sauna

The forest sauna and adjoining terrace at the ADLER Lodge RITTEN were designed to preserve the existing trees. The architecture blends into the surrounding nature, with treetops providing shade and creating an interplay of light and tranquility. The building is made from regional materials, such as larch wood and natural stone, which provide warmth and minimize transport distances. Large windows open the space to the forest, enhancing the experience of "shinrin-yoku," or Japanese forest bathing: guests are visually and sensorially immersed in nature, which has been proven to reduce stress and promote inner balance. Additionally, the spa experience is attuned to its surroundings acoustically and olfactorily: birdsong, nature sounds, the aroma of larch wood, and the pleasant feel of natural stone make the forest sauna a place that conveys lasting tranquility.

New Outdoor Spa Area at the Naturhotel Outside: Enjoy Nature with a View

Just in time for the start of the season on May 25, 2025, the Naturhotel Outside in Matrei, East Tyrol, opened its newly designed outdoor spa area. The expanded natural swimming pond, new wooden walkways, and spacious sunbathing areas provide more places to relax amidst the alpine landscape. A biodiverse garden enhances the spa's connection to nature, providing a peaceful and sustainable experience. The spa's interior has already undergone significant renovations during the winter: a pool with Deferegger healing water, a new outdoor pool with views of the Alps, and spacious relaxation areas made from ecological materials have now been added to the existing spa facilities. Large windows bring light and mountain views deep into the interior.

Outlook: Future Trends in Sustainable Spa Design

What was once considered a luxury now increasingly defines the identity of sustainable hotels: the wellness area reflects social values. Architecture that fosters breathing and relaxation spaces is a prime example of this shift. It creates areas that not only offer comfort but also contribute to ecological responsibility, physical regeneration, and mental health.

The future of spa architecture lies in further integrating environmental awareness and digital innovation. Personalized wellness programs supported by digital health data and calming, technically discreet environments are becoming the standard. Meanwhile, energy and water efficiency are being optimized further, and materials and construction methods are being developed increasingly in harmony with regional ecosystems.

The places featured here—whether a forest sauna, saltwater pool, herb garden, or rainbow installation—not only invite you to relax, they also convey a certain attitude. An attitude that is not limited to certificates but can be experienced daily. And shows: sustainability isn't about sacrifice, but rather an increase in depth, meaning, and connection.

Our Sources:

1. https://www.cambridgeseven.com/about/news/trends-in-hotel-spa-design-to-nurture-guest-health-and-wellness/
2. https://www.cesarritzcolleges.edu/en/news/sustainable-luxury-hotels/
3. Deutsche Gesellschaft für Nachhaltiges Bauen 
   https://www.dgnb.de/de/themen/nachhaltiges-bauen/
4. Umweltbundesamt. (2021). Gesundheitliche Auswirkungen von Bauprodukten https://www.umweltbundesamt.de/publikationen

Why Sustainable Waste Management is About More than Just Separating Trash

A well-thought-out waste management system is a key component of any comprehensive sustainability strategy in the hotel and hospitality industry. Such a system includes recording and analyzing waste, consistently separating waste, using reusable products, and actively involving employees and guests. However, what are the particular advantages of this approach?

The most important advantages at a glance^2-4:

• Savings: Reducing waste means lowering disposal costs. Avoiding single-use products also reduces purchasing costs in the long run.
• Image boost: Hotel guests appreciate transparent sustainability measures. This strengthens brand loyalty and trust.
• Legal compliance: Implementing resource-saving measures early on enables you to meet current and future environmental requirements.
• Increased efficiency: Monitoring tools help identify sources of waste and take targeted steps to combat them.
• Resource conservation: Recycling and composting conserve natural resources by closing material cycles.

Many Green Pearls® partner companies are already implementing advanced waste management concepts, demonstrating the effectiveness of creative, low- and zero-waste strategies.

Best Practices against Waste

Although hotels in the Green Pearls® network have different approaches to waste prevention, they all share one common goal: to make sustainability measurable.

Digital Tracking Provides a Clearer Overview and a Consistent Strategy

At the Hotel Weihrerhof in South Tyrol, waste measurement is a core component of the hotel's sustainability strategy, not a marginal issue. "Knowing where you are is the first step to knowing where you are going," says the hotel's manager, Klaus Pichler. To measure the status quo and progress, Pichler commissioned the development of a custom app called My Monitoring, which records key figures on energy, water, and waste. This allows changes to be tracked directly. The result: since 2020, the hotel has reduced PET consumption per guest by 400 grams and water consumption per guest by 130 liters. In the spirit of collaborative transformation, Pichler makes the app available to other sustainable hotels free of charge.

The hotel SANDnature in Timmendorfer Strand uses digital tools, such as GreenGuide, to record wet waste—also known as organic or biodegradable waste—including kitchen waste, food leftovers, and garden waste. Implemented measures, such as adjusting food production based on the number of guests and optimizing order quantities through better communication with the reception desk, resulted in a 30% reduction in food waste in the last assessment. This reduction is equivalent to the CO₂ emissions from 48 car trips from Oberstdorf to Kiel. The data is being used to develop additional strategies for waste prevention, exemplifying the intersection of technology and sustainability.

Preventing Waste Before it is Produced

Small steps, such as systematically recording waste quantities, are often the first steps in sustainable waste management. At Birkenhof***** Spa & Genussresort, these quantities are regularly documented and evaluated in collaboration with a waste disposal partner. The obtained data helps reduce packaging materials and further reduce plastic usage. Particular focus is given to switching to paper packaging and other recyclable alternatives, especially in the breakfast and spa areas.

The Green City Hotel Vauban in Freiburg focuses on prevention rather than reaction. "We order goods in bulk or without packaging wherever possible," says Managing Director Johannes Staub. Waste is separated throughout the entire hotel, from the kitchen to the guest rooms. The hotel exceeds the "gold standard" of the DEHOGA environmental check, demonstrating that sustainable processes can work in urban, budget-oriented hotels.

Avoid, Separate, Recycle, and Document

At the SCHWARZWALD PANORAMA in Bad Herrenalb, waste is sorted into an impressive 15 categories. The amount of waste generated is documented annually through waste bills and internal estimates. This data is then entered directly into the CO₂ accounting tool and used to make strategic decisions aimed at continuously reducing waste.

At the Naturresort Gerbehof on Lake Constance, waste management is a closed cycle: careful waste separation and consistent composting result in minimal residual waste. Since there is no regular garbage collection service on site, the team takes all waste to the landfill themselves, which automatically ensures a high level of awareness. Kitchen waste, such as coffee grounds, eggshells, and used napkins, is placed on the resort's compost heap and later used as fertilizer on its fields.

Other Green Pearls® members are also focusing on targeted strategies for waste prevention and collection. For instance, OLM Nature Escape in South Tyrol documents its waste volumes as part of the strict GSTC certification process, which makes sustainability verifiable. The Naturhotel Outside in East Tyrol, on the other hand, estimates its waste volumes per week based on the amounts collected — a pragmatic approach that fosters transparency. In Zermatt, Switzerland, the Hotel Bella Vista regularly records when its bins are emptied and compares these figures with those from the previous year, particularly concerning organic waste. This allows them to identify developments early on and adjust their measures accordingly. The Hotel Luise in Erlangen is also moving towards “zero waste”. The team is currently working on an improved waste collection method to further optimize waste prevention.

Waste Prevention Requires Structure — and Role Models

Experience shows that those who understand their waste streams can operate more efficiently and reduce waste more effectively. Many Green Pearls® accommodations have already incorporated this into their daily operations, not as a PR measure, but as a foundation for achieving greater sustainability. Progress can be documented through systematic recording, digital tools, and adapted purchasing processes. However, it is clear that the road to virtually waste-free hotel operations is long and requires structural changes. In addition to commitment and internal training, the industry needs clear standards, functioning reusable systems, and support from politicians and supply chains. Lastly, guest behavior plays a key role because change only happens when an ecological supply meets conscious demand.

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We are happy to provide further information, high-quality images, and contact details for interview partners related to research, features, or topics concerning waste management in sustainable accommodations.

Our Sources:

1. WWF Deutschland. (2023). Geht Mehrweg auch im Hotel?  https://www.wwf.de/nachhaltiges-wirtschaften/circular-economy/verpackungen/geht-mehrweg-auch-im-hotel
2. DEHOGA Bundesverband. (2022). Leitfaden Nachhaltigkeit im Gastgewerbe. https://www.dehoga-bundesverband.de/themen/nachhaltigkeit
3. United Nations Environment Programme (UNEP). (2021). Sustainable Tourism and Waste Management [Report]. https://www.unep.org/resources/report/sustainable-tourism-and-waste-management
4. Zero Waste Europe. (2020). Zero Waste in the Hospitality Sector: Best Practices & Business Benefits.  https://zerowasteeurope.eu/library/zero-waste-in-the-hospitality-sector/

Experience Alpine Sustainability

Switzerland has set a goal to become one of the most sustainable destinations in the world. While this aligns with the global trend of more conscious, environmentally friendly travel, the country also depends on the integrity of its natural environment and sensitive alpine ecosystems. Furthermore, climate change is particularly evident in the Alpine country, where glaciers are melting, seasons are shifting, and lower altitudes are experiencing a lack of snow.

We have written a detailed blog article about the changing seasons, the resulting shifts in travel seasons, and the impact these have on tourism. In addition to the Green Pearls® sustainable hotels, the Zermatt Bergbahnen share their perspective on this development.

A Strong Framework: "Swisstainable" as a National Sustainability Strategy

Therefore, sustainability is no longer a niche topic in Swiss tourism; it is now an integral part of a national strategy. Through the Swisstainable program, Switzerland Tourism has partnered with organizations to create an initiative that promotes sustainable travel by making it easier, more visible, and more transparent. The program aims to support businesses on their path to greater sustainability while providing guests with reliable guidance.

Swisstainable is not a traditional certificate; rather, it is a three-stage program. It not only evaluates current sustainability performance, but also actively promotes further development. Participating companies commit to pursuing long-term sustainability goals and documenting their progress continuously. All three criteria — ecological, economic, and social — are considered equally important. The focus is on credible communication, genuine change, and measurable results.

Yet another label?

For guests, Swisstainable means transparency, guidance, and trust. And for hotels like the Hotel Bella Vista, the program provides a useful framework that supports their efforts without forcing them into rigid templates. All participating hotels meet the minimum requirements for comprehensive sustainability management and consistently implement sustainability principles in various areas, such as regional sourcing, renewable energy, social responsibility, and conscious guest communication.

Changes in Travel Behavior: Slow Travel as an Attitude

More and more travelers are looking for places to decelerate, seeking quality over quantity. Instead of emphasizing consumption and speed, today's focus is often on meaning, retreat, and a sense of responsibility. In Switzerland, hotels like the Waldhotel Fletschhorn and the Hotel Bella Vista Zermatt are leading this change. They prioritize regional value creation, reduce their resource consumption, and provide mindful, authentic, and personally committed hospitality. It's not about perfection, but rather, attitude, as seen in the zero-waste kitchen, regional supply chains, and conscious energy use.

Additionally, both hotels operate in car-free environments – a crucial component of climate- and environmentally-friendly Alpine tourism. Saas-Fee and Zermatt rely heavily on e-mobility and gentle forms of transportation. These factors promote tranquility, reduce CO₂ emissions, and foster harmony with nature, providing perfect conditions for slow travel.

This change in perspective in the Alpine region provides journalists with an exciting array of topics: the evolution of tourism, emerging target demographics, and shifting travel preferences. The two Green Pearls® partner hotels exemplify a future of travel that preserves Alpine identity while reimagining it in socially relevant ways, full of personal stories.

The Waldhotel Fletschhorn — a Hideaway for Connoisseurs in Saas-Fee

Founded in 1906, this boutique hotel Waldhotel Fletschhorn is nestled in the heart of dense coniferous forests above Saas-Fee. Driving up from the valley through the forest takes just under twenty minutes (or five minutes with the hotel's e-shuttle). At the summit, guests are met with one thing above all else: complete tranquility. The hotel captivates with its luxurious yet cozy charm, offering an experience unlike that of a typical cabin. The thirteen modern and stylishly furnished rooms and suites offer an incomparable view of the mountain panorama from their private balconies or terraces.

Pioneering environmental work is evident in the house's water and energy concept: it draws water from an artesian spring 2,100 meters deep, uses UV disinfection, plans to install a photovoltaic system, and obtains renewable energy from local hydropower. The combination of traditional construction methods and contemporary renovations and extensions exemplifies sustainable architecture.

Additionally, the hotel is actively involved in animal and plant conservation, and it maintains three bee colonies. Being wildlife-friendly and not using pesticides means it is not uncommon to see deer grazing in the meadows in the morning.

The heart of the Waldhotel, however, is its renowned gourmet restaurant, famous for its sophisticated, traditional cuisine. Regional, organic ingredients are the foundation of the dishes. Similarly, most of the extensive wine selection, boasting over 7,000 bottles, hails from the region, and the fish is sourced from the hotel's pond. This combination of natural elements and excellent cuisine makes the Waldhotel Fletschhorn a model of sustainable vacationing.

Hotel Bella Vista Zermatt: Family-run, Well-thought-out, and Sustainable

Established in 1962, the Hotel Bella Vista in Zermatt combines alpine comfort with genuine sustainability. The Anthamatten family and their team prioritize close, local partnerships, warm hospitality, and hydropower electricity. The cozy boutique hotel has 21 Alpine-style rooms and offers a fantastic view of the Matterhorn. Additionally, it has been awarded the second level of the Swisstainable certification and is dedicated to preserving the mountain landscape and nature.

The Bella Vista team combines economic sustainability with social responsibility: employees work under fair and stable conditions, attend workshops on environmental topics, and receive support with housing issues. Additionally, hotel manager Fabienne Anthamatten actively campaigns for sustainable tourism in the region and is a member of the Zermatt Hoteliers Association. The hotel itself implements energy and water-saving measures. A herb and vegetable garden grows on the garage roof, and the hotel produces its own bread, jams, and vegan dandelion honey.

Sustainability – Individual and Substantial

The Hotel Bella Vista and the Waldhotel Fletschhorn are two unique establishments committed to meeting the challenges of sustainable tourism in the Swiss Alps. Both hotels focus on regional cycles, gentle mobility, and genuine, warm hospitality, offering an alternative to excessive offerings and interchangeable luxury. Sustainable commitment is evident here in many ways, whether it's alpine architecture, regional gourmet cuisine, socially responsible business practices, or holistically designed retreats.

While the Bella Vista operates as part of the national sustainability program, Swisstainable, and is thus part of an overarching strategy, the Waldhotel Fletschhorn lives up to its responsibility with a different, yet equally committed, approach: independent, consistent, and close to nature and the region.

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We are happy to provide further information, high-quality images, and, if required, contact details for interview partners for research, features, or topics related to sustainable tourism in Switzerland.

Is it possible to enjoy a climate-friendly vacation at a five-star level this way? The Birkenhof***** Spa & Genussresort provides convincing answers. With an overall concept that goes far beyond isolated eco-initiatives, the resort combines regional energy production, technological innovation, and social commitment. This press newsletter provides an in-depth look at the resort's commitment to the environment. It highlights the technical developments behind the scenes, the attitude of the staff, and positive guest feedback.

EnergyCube: The Core of the Transformation

At the heart of the climate-friendly strategy sits the “EnergyCube,” an intelligently designed, self-sufficient energy solution. This in-house developed energy concept combines three key components: a wood gasifier with an attached combined heat and power (CHP) unit, two powerful wood chip boilers with a heating capacity of 600 kW each, and a 180 kWp photovoltaic system. The wood gasifier from Spanner converts wood chips into combustible wood gas, which the CHP unit uses to generate electricity and heat. The process produces 69 kW of electrical energy and 144 kW of thermal energy. Enough to cover the hotel's basic energy needs. The system is supplemented by two additional heating stoves with a total output of 1,200 kW that supply the hotel with efficient, virtually emission-free heat.

Consciously strengthening Local Value Chains

All of the wood used comes exclusively from local forestry operations. "This keeps the added value in the region, circulates money locally, and strengthens the sense of community," emphasizes Lukas Obendorfer, the hotel co-owner and driving force behind the change.

The hotel is also breaking new ground in composting: its modern facility uses bacteria, heat, and targeted mixing to transform organic kitchen waste into nutrient-rich humus in just one week. After a brief post-processing period, the compost is sieved and applied directly to the hotel garden, eliminating the need for additional transportation or disposal. In the process, valuable soil is created that supports the hotel's garden maintenance.

Sustainability in the Wellness Area — Thought out down to the Last Detail

The hotel has also implemented targeted measures in the particularly energy-intensive wellness area: The three outdoor pools are covered with roller blinds at night to prevent heat loss, reduce electricity consumption, and minimize chemical use. One of the pools also gets lowered by two centimeters. The resulting air cushion ensures significant energy savings. Additionally, the pumps run in economy mode at night to save electricity and minimize heat loss through evaporation. In the morning, the system starts automatically and circulates the water completely within five minutes.

Guest feedback is clear: many are interested in the energy concept and inquire about the technology center or lobby monitor. Trade visitors, including engineers, have come to see the system in person to help them plan their projects.

Responsibility toward People and the Community

However, the five-star hotel is setting an example not only in terms of energy efficiency but also in terms of social responsibility. Its employee development program goes far beyond traditional measures: language courses, administrative assistance, internal mobility solutions, and company-owned accommodations are all part of the standard offering. "We do not see sustainability as just a question of kilowatt hours or carbon footprints. It is an attitude toward nature and our team," says Lukas Obendorfer.

GreenSign with 95 Percent Compliance — a rare Award

In 2023, this commitment was recognized with the highest level of GreenSign certification available at the time. Level 5. Only about 20 hotels in Germany have achieved this distinction. Making the Birkenhof one of a select group of true pioneers. Recently, the hotel renewed and improved upon this achievement. In June 2025, it received a 95 percent compliance rating during its recertification—the highest rating of nearly 900 GreenSign-certified establishments.

The certificate confirms the hotel's above-average performance in areas such as environmental management, resource use, social responsibility, and economic sustainability. Particularly noted were the smart energy concept, consistent employee involvement, and conscious selection of regional suppliers.

Future Projects with Substance

The Birkenhof is pursuing ambitious new initiatives that go beyond existing solutions. These initiatives focus on expanding self-sufficiency further, including through additional photovoltaic systems that are already in the planning stage. One notable initiative is the bee project, which began with two colonies and produced the hotel's first harvest of honey. This harvest symbolizes regionality and biodiversity. In the future, the grounds are set to accommodate up to ten colonies and offer beekeeping training to guests and team members.

Sustainability as a Means, not an End

"For us, sustainability is not a trend, but a fundamental principle," says Obendorfer, summarizing the Birkenhof's aspirations. It is not a label but a continuous journey. The team continuously reviews existing processes, carefully introduces changes, and remains true to its principles. Whether through technical developments, new supply partnerships, fair working conditions, or well-thought-out waste management, the team is committed to its principles.

However, this transition is not without its challenges. "The wood gasifier was operational for a year, but feeding it into the grid was difficult. There were no clear guidelines from the operators," Obendorfer reports in an interview with Green Pearls®. Despite bureaucratic and other hurdles, Birkenhof remains on course – as a place of relaxation and a model for responsible, forward-thinking business practices in luxury tourism.

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For further information, additional images, and other inquiries, please contact us at press@greenpearls.com.

Support from the tourism industry is an often underestimated but enormously effective lever for achieving these goals. It is one of the most important economic sectors worldwide and, according to the World Tourism Organization (UNWTO), has the potential to positively influence nearly all SDGs. Tourism can promote economic growth (SDG 8), create high-quality jobs, strengthen gender equality (SDG 5), advance education (SDG 4), and preserve cultural heritage and local products (SDGs 11 and 12). At the same time, tourism enables climate and environmental protection measures (SDGs 13 and 15) when resources are used consciously and natural spaces are protected.

Sustainable Accommodations Play a Key Role

Hotels and accommodation providers play a key role in this regard. As employers, service providers, purchasers, and users of local resources, they influence the social, economic, and environmental aspects of a destination. By investing in renewable energy, creating local value, training employees, and communicating sustainably with guests, they can contribute significantly to the implementation of global goals.

Green Pearls® Unique Places hotel partners have jointly committed to sustainable responsibility and provide an example of responsibility in action. While the individual members pursue their own sustainability strategies, they are often guided by the SDGs.

Green Visions for the Hotel Industry

For Green Pearls® partners, sustainability is more than just a marketing buzzword. It is a guiding principle and design standard that is becoming a hallmark of modern hospitality culture. The hotels below exemplify how the UN's sustainability goals can be put into practice and show that, for them, these are not just abstract guidelines but tools for real change.

One notable example is the Paradiso Pure.Living Vegan Hotel on the Alpe di Siusi in South Tyrol. Since 2019, the hotel has consistently offered plant-based cuisine, and by the end of 2024, it had established itself as the first purely vegan hotel on the Seiser Alm. By doing so, the hotel specifically influences several SDGs, particularly sustainable consumption and production (Goal 12) and climate action (Goal 13). The reduced ecological footprint of plant-based cuisine is scientifically proven and can be experienced firsthand by guests.

Examining other Green Pearls® hotels reveals that many of the 17 goals are addressed individually, depending on the region, business, and philosophy. At the hotel My Arbor in South Tyrol, ecological and social sustainability are linked. The hotel's cooperation with regional producers, conscious avoidance of mass-produced goods, and use of natural building materials demonstrate a responsible approach to resources. At the same time, the hotel supports Climate Goal 13 with energy-efficient building concepts and renewable energies. Fair employment conditions, long-term prospects, and targeted further training also make sustainability a social promise here.

The Hotel Weihrerhof in Ritten is a prime example of technical innovations driving sustainable development. Its modern heating systems, water-saving measures, and solar technology protect resources and help preserve the environment. The hotel shows that even small hotels can make measurable ecological progress through strategic investments.

While some hotels focus on technical or conceptual aspects, the SCHWARZWALD PANOAMA has deeply embedded sustainability into its corporate structure. With a 90% GreenSign certification score, the hotel is a model for energy-efficient construction, climate-friendly operations, and the development of sustainable cities and communities. These efforts are further bolstered by social initiatives and transparent reporting, such as the WIN Charter Baden-Württemberg and the German Sustainability Code.

The Lifestylehotel SAND on the Baltic Sea is also taking a forward-looking approach. Through the “SDG Scouts” project, young employees are actively involved in developing new sustainability ideas. Special training courses enable these employees to independently implement projects and act as ambassadors for the 17 goals. Through this project, the hotel primarily addresses Goals 4 and 16, "Quality Education" and "Strong Institutions and Participatory Processes," respectively. These young professionals become multipliers of a new corporate culture, demonstrating that sustainable change can succeed when people have a say.

The Hotel Luise in Erlangen goes beyond traditional measures as well. Its “Wall of Change” showcases projects that are specifically linked to the 2030 Agenda. Here, SDGs 4, 13, and 17 are implemented through educational offerings, consistent climate protection in everyday operations, and cooperation with regional and international partners. Additionally, the hotel incorporates the Inner Development Goals (IDGs), which promote personal skills such as mindfulness, empathy, and responsibility. This creates a bridge between external transformation processes and the inner attitude that enables their success.

The “ADLER for Planet” sustainability program is implemented in all ADLER Spa Resorts & Lodges and covers a wide range of topics, from promoting biodiversity (Goal 15) to preventing waste and using renewable energies (Goal 7). Particular emphasis is placed on resource-efficient water management and the sustainable procurement of regional and seasonal products. Transparency is central to the program: progress is regularly published and made visible to guests and employees alike. ADLER for Planet is also committed to social responsibility through fair working conditions and environmental education.

The Naturresort Gerbehof on Lake Constance pursues a consistent sustainability policy that, while not explicitly linked to the SDGs, is consistent with many of them. Thanks to a photovoltaic system and miscanthus cultivation for hot water, the hotel is energy-self-sufficient and efficiently supplies itself with water from its own sources and cisterns. The Economy for the Common Good (ECG) balance sheet transparently documents the resort's ethical, social, and ecological commitment. Additionally, the resort's sustainable orientation emphasizes health: special offers promote the well-being and mental and physical health of guests.

The Klosterhof – Alpine Hideaway & Spa in Bavaria is a pioneer in sustainable hospitality. As the first German hotel to receive the EU Ecolabel, it meets numerous standards closely aligned with the SDGs. Long-term partnerships, ecological architecture, and forward-looking resource management exemplify the hotel's commitment to ecological, social, and economic sustainability. Energy-efficient building technology, renewable energies, and a comprehensive waste prevention strategy are just as much a part of this concept as sourcing regional food and supporting social projects, such as mountain rescue services. Thus, the Klosterhof combines environmental awareness with social commitment and economic responsibility.

Taking Responsibility – For a Better Future in Tourism

The examples demonstrate that the individual sustainability measures implemented by Green Pearls® accommodations actively promote sustainable global development. From climate protection to fair working conditions to local value creation, each hotel is doing its part to ensure a better future. The SDGs are not just a checklist; they are a guide and motivation to question existing processes, implement new ideas, and live up to our responsibilities consciously.

All properties share the understanding that sustainable development means more than just being environmentally friendly. It encompasses a mindful approach to people, resources, energy, and knowledge. It also proves that the 17 global goals are not just for discussion at the government level but can be put into practice. In the kitchen. In architecture. In the team. It is also evident in every conversation with guests who want to make a difference.

Tucked away in the Cambodian rainforest and only accessible by boat, Canvas & Orchids Retreat provides an unparalleled glamping experience. The resort's 15 floating tent villas are built directly on the Tatai River and blend seamlessly into the impressive Cardamom Mountain backdrop. Each villa has around 45 m² of living space and combines stylish comfort with the power and atmosphere of tropical nature.

Respectful and Sustainable: the Canvas & Orchids Philosophy

The resort's sustainable concept is based on a conscious approach to the environment: the floating villas are temporary structures that will not leave a permanent mark on the sensitive surroundings. The villas were built exclusively by local craftsmen using traditional tools—a clear commitment to social responsibility and community involvement.

Guests can expect a diverse nature experience, whether they are kayaking through the mangrove arms, cooling off in the river right outside the front door, or enjoying a sunset cruise with gourmet Cambodian cuisine. Every activity is designed to preserve the authenticity of the surroundings and bring guests closer to the local culture while providing a high level of comfort at the same time.

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We are happy to provide additional information and images or arrange interviews. Individual press trips can also be arranged upon request. Please email press@greenpearls.com for more information.

Tourism is one of the largest and fastest-growing industries worldwide. Despite growing awareness of environmental and climate protection, however, the tourism industry often falls short of sustainability expectations. Many people claim they want to travel more sustainably, but the reality looks different: the number of air trips is increasing, CO₂ offsetting is controversial, and sustainable booking options are rarely used, even when available. But is it solely the travelers' fault? Are there too few sustainable providers and accommodations? Or is it a structural and political problem? Who is to blame for the lack of sustainability in tourism?

Desire and Reality – a Growing Discrepancy

In 2024, the number of people traveling for stays of five days or more reached an all-time high of over 56 million. Similarly, vacation travel spending rose to a record high of over €90 billion. A total of 68 million extended trips were recorded, with foreign destinations accounting for 76% of the market and remaining the most popular. Meanwhile, the 2024 FUR Travel Analysis (funded by the German Federal Ministry for the Environment) reveals a growing awareness of sustainable travel:

• Forty-eight percent of Germans want environmentally friendly offerings.
• Sixty-two percent value socially responsible experiences..

There is a significant discrepancy between these claims and actual behavior:

• Only 11% of booked trips were for offers with a sustainability label.
• CO₂ compensation was used for just 5% of trips.
• Sustainability was the decisive factor in only three percent of cases.
• Air travel reached a new high in 2023, accounting for 47% of trips.
• More environmentally friendly alternatives, such as rail and bus travel, accounted for a combined total of four billion kilometers traveled. In contrast, people traveled over 95 billion kilometers by air.

Responsibility is Multifaceted

One thing is certain: sustainable tourism will not fail because of one entity. The system is too complex, with many decision-makers and factors influencing it: tourism companies, guests, political guidelines, and industrial practices. In this newsletter, we explore the issue of responsibility from various perspectives and feature insights from the Green Pearls® accommodation network.

Providers – between Ambition and Adaptation

Although tour operators and hoteliers are aware of their responsibility, the pressure to survive economically remains high. Alexandra Huber, the owner and managing director of Hotel My Arbor in Brixen, South Tyrol, sums it up: "Tourism companies have a great responsibility. Economic pressure or the expectation of high profits often prevents the full implementation of sustainable measures.” Christian Lechner from OLM Nature Escape sees differences in hoteliers' attitudes: "Some entrepreneurs develop sustainable offerings with conviction, while others only offer what the majority demands. Unfortunately, the latter still dominates." José Koechlin, founder of Inkaterra Hotels in Peru, points to structural weaknesses.

Hotels that are sustainably managed, such as those in the Green Pearls® network, benefit from a positive perception of sustainability because they are seen as responsible, forward-thinking, and innovative. This enhances their profile and gives them a competitive advantage. However, without binding guidelines, greater demand from travelers, and targeted incentives, sustainable tourism will remain an ideal for a select few rather than a widespread reality.

Politics: Full of Potential, but Lacking Effectiveness

A study conducted by Booking.com in 2025 found that 36 percent of German travelers believe the government has the greatest potential to mitigate the negative effects of travel. Additionally, 43 percent believe that travel service providers can contribute to environmental protection through concrete measures. However, binding regulations are largely lacking. Stefan Bode, the managing director of SCHWARZWALD PANORAMA, calls for significantly more initiative: "Politicians must create a framework and promote innovation; otherwise, sustainable tourism will remain a niche topic." Alexandra Huber of My Arbor shares this view, advocating for clear legal requirements, subsidies, and targeted programs.

Although politicians can promote sustainable tourism development, there is a lack of consistent implementation. Despite growing expectations and demands, clear guidelines, financial incentives, and strategic control are still lacking.

Travelers – Well-Intentioned, but Inconsistent Actions

Many people want to travel sustainably, but still book conventional products or fail to offset their carbon emissions. There is a lack of simple, credible, and understandable offers, as well as a lack of confidence that their actions will make a difference. According to the Booking.com study, 59% of respondents said they wanted to travel sustainably. However, upon further inspection, it becomes clear that sustainability was the deciding factor for only 4% of those who booked – a significant discrepancy.

Additionally, 27% of respondents believe that climate change is irreversible and their decision will not make a difference. Another 27% consider the threat of climate change to be less serious. Rising costs further push sustainability down the agenda: 72% say price has the greatest influence on their travel plans.

Ursula Wagner from Naturresort Gerbehof points out this double standard: "Many people promote sustainability, but then fly off on vacation anyway. They put their values on hold." Alexandra Huber (My Arbor) also encourages travelers to consciously choose sustainable options, even if it means paying higher prices.

Although awareness exists, travelers are often inconsistent when making concrete decisions. Greenwashing, higher prices in some cases, and a lack of clear, straightforward options are slowing down implementation due to a lack of trust. For sustainable tourism to be more than just lip service, there need to be better offers and clear, comprehensible communication of these offers. Travelers also need to be willing to question their individual comfort zones.

Greenwashing in the Small Print

Another obstacle is the lack of transparency. There are over 200 different sustainability labels in the tourism industry worldwide that take a wide variety of criteria into account. Many providers advertise superficial "green measures" without implementing any substantial changes, a practice known as greenwashing. Stefan Bode (SCHWARZWALD PANORAMA) warns, "Progress is being hampered by greenwashing. Travelers lose trust and can no longer recognize genuine sustainability." According to Booking.com, 64% of travelers want uniform sustainability certifications across all booking portals. It must become easier to book sustainably.

Hope and Chances: Change is Possible

Despite the challenges, the latest Booking.com study shows that an increasing number of travelers are having positive experiences with sustainable offerings and discovering new perspectives. Travelers feel like the “best version of themselves” when they travel sustainably, value authentic and local activities, prefer to get around on foot, by bike, or via public transportation, and are even inspired by sustainable measures taken on vacation to improve their everyday lives. These figures are encouraging. Sustainability on vacation is not about sacrifice; it is an opportunity to travel more consciously and enrichingly.

Shared Responsibility – No One to Blame, Many Involved

Individuals cannot achieve sustainable tourism on their own. This attitude is clearly expressed by the Hotel Korinjak in Croatia.

The Spiss family, owners of Summit Lodges Pfunds, shares this sentiment: "Consumers and businesses are equally responsible." Marion Müller, owner of Lifestylehotel SAND, adds that her hotel serves as a role model: "We are creating a microcosm that aims to inspire guests, communities, and the industry. We want to educate through transparency, communication, and our standards.“

Many businesses and initiatives are already promoting a new form of travel, demonstrating that sustainable tourism is more than a passing trend—it's a shared responsibility with a future. However, a level playing field requires legal frameworks, targeted support, and mandatory labeling of sustainable offerings.

However, the industry itself can contribute greatly as well: when sustainable options are visible, tangible, and easily accessible, they provide a decisive impetus. Courageous pioneers who embrace sustainability as a way of life are setting new standards in this area. Green Pearls® supports these pioneers by providing clear sustainability criteria and working with its partners to promote greater transparency. Only through cooperation and joint commitment can change succeed. Sustainability in tourism should not be relegated to the fine print, rather, it should become a visible and tangible standard. This does not require assigning blame, but it does require actors who take responsibility.

Examples of successful and sustainable designs for hotel buildings can be found in the Green PearlsⓇ network. They show how architecture and the environment are brought into harmony – from green facades and work on and with existing buildings to the transformation and reuse of historic buildings.

The Transition from Public to Private Spaces

An exemplary project is the expansion of the STURM Hotel in Mellrichstadt. Rather than demolishing the 1970s structure and rebuilding the hotel, the owners and SLG Architekten, in collaboration with Professor Matthias Loebermann, developed a second skin: a delicate wooden screen that wraps around the existing building like a filter.

"The new shell meets technical requirements such as sun and weather protection – it also creates a gradual, secure transition from public to private space," explains SLG architect Fabian Getto. This facade solution demonstrates how a new architectural identity can be established with minimal intervention.

Sustainability as a Guiding Design Principle

Since its redesign in 2017, STURM has continued to evolve architecturally and conceptually. Instead of a traditional swimming pool, a natural pond was created around which 20 new rooms with a garden view were built in 2022, once again designed by Loebermann. These larch wood retreats were awarded the “Best Architects Award” in 2024. SLG is currently expanding the site to include the “House of Peace.” In keeping with its intended use, the architecture blends into the landscape.

Self-Built, Consciously Designed

When Henrike and Dr. Andreas Färber took over the former Augustinian monastery and inn in Bayerisch Gmain, one thing was clear: the Klosterhof's new sustainable identity should be evident not only on paper but also in its architecture. The facade became the central expression of this aspiration, featuring larch shingles from the region (Bad Reichenhall) that not only clad the exterior walls but also adorn the interior, creating a sense of continuity. Many of them were cut and fitted by the owners themselves.

They are a clear architectural statement of traditional craftsmanship, yet they gently integrate the Klosterhof – Alpine Hideaway & Spa into the landscape. The shingles and green roofs highlight the hosts' creative and social goal of blending in with the surroundings rather than imposing on them.

Planned Timber Construction

The topic of facades and material selection remains relevant for the health hotel. An extension is already in the planning stages. "I am delighted that it will most likely be a timber construction," said Dr. Andreas Färber in an interview with Green Pearls®. When designing the current monastery courtyard, the technology was not advanced enough to meet their requirements. Färber also clarified that sustainable architecture is an ongoing process, not a finished state.

A City Hotel with Shade Plants: Green City Hotel Vauban

Green City Hotel Vauban stands at the entrance to Freiburg's Vauban district, known throughout Europe for its sustainable urban planning. Designed by Berlin-based architects Barkow Leibinger and managed by Lukas Weber, the building shows how design standards and ecological thinking can work together.

Green Hotel Facade

The green rope facade on the south side acts as a living climate buffer: In summer, wisteria, roses, and knotweed provide natural shade. During winter, the leafless plants allow sunlight to pass through and help warm the facade. This creates a vegetative sunscreen that offers dual benefits.

The sustainable approach is also evident in the choice of materials: pre-greyed silver fir and window frames made from PEFC-certified pine wood establish a connection to nature. Vertically arranged wooden fins complement the ensemble, giving the facade a rhythmic quality. In addition to its impressive architecture, the hotel stands out for its commitment to inclusivity, as it employs people with disabilities. Thus, sustainability is not only built into the hotel but also practiced daily.

Merging with Nature – When Architecture Takes a Backseat

The OLM Nature Escape in South Tyrol is one of those hotels where it is sometimes hard to tell where the building ends and nature begins. Designed by Andreas Gruber Architekten based on a vision by host Christian Lechner, the new circular building is nestled in an alpine landscape in the Tauferer Ahrntal Valley. The OLM's glass and concrete facade reflects the sky and mountains, showcasing architecture that focuses on the surroundings and the view rather than pushing itself into the foreground.

Large Windows, Regional Materials – and the Landscape as the Star of the Show

Other hotels are adopting this approach as well, albeit with different architectural means, but with a common goal: to blur the boundary between indoor and outdoor spaces.

The Birkenhof Spa & Genussresort's wooden facade creates the feeling of being "a guest in nature." Large windows allow daylight and the landscape to penetrate the rooms deeply. The Naturhotel Outside has a similar design, with lots of glass and wood in the spa and lobby areas that create a sense of openness, all while maintaining the energy efficiency of a passive house.

The ADLER Group's resorts in Italy go one step further. The ADLER Lodge RITTEN consists of several detached houses and lodges spread around a natural pond and along the hillside. Built entirely from local wood, the buildings' architecture is based on traditional South Tyrolean style. The result is a cozy, natural ensemble in the forest instead of a central building.

At the ADLER Spa Resort SICILIA, wood, glass, tuff stone, and clay come together to create a resort that blends gently into the surrounding nature. Green roofs, small gardens between buildings, and a deliberate division into individual elements instead of one massive structure make the resort a statement of new restraint – architecture that takes a back seat and lets the landscape take center stage.

In South Tyrol, My Arbor makes trees its architectural leitmotif. Partially resting on stilts reminiscent of tree trunks and covered in wooden shingles that echo the surrounding forest. The building seems to disappear among the trees, almost becoming a tree itself. At the SCHWARZWALD PANORAMA, the rounded facade mirrors the gentle contours of the mountain above Bad Herrenalb. Large windows frame the panorama, offering more than just a view — they provide a space that can be experienced.

When Preservation Becomes a Way of Life

Sustainable architecture does not necessarily entail new construction. Often, its greatest potential lies in renovation, extension, or conversion. This was evident in the introductory example of STURM. This concept is also evident in the following hotels, which demonstrate how redesign, material selection, and minimalism can transform existing structures.

The OCÉANO Health Spa Hotel in Tenerife is another prime example. A typical 1970s hotel complex with a concrete facade and balconies has gradually transformed into a haven of holistic well-being. During its extensive renovation in 2019, the facade was redesigned to include wave-like elements and glass balustrades instead of solid railings. The restrained, organic design allows for an unobstructed view of the Atlantic Ocean. "We have now also implemented our modern concept in the building's architecture," says host Karl Matthias Rolle.

The Relais del Maro in Borgomaro, Liguria, has also retained its original appearance: the facades of the old family houses, which once included a village butcher shop, have simply been restored and repainted. The host family emphasizes that sustainability here means not changing what was already there, but rather preserving it for future generations. As an Albergo Diffuso, the four-star hotel is spread over several buildings in the heart of the village.

At Gut Sonnenhausen near Munich, host Georg Schweisfurth is thinking one step ahead. Together with a lighting artist, Schweisfurth is developing a dramatic outdoor lighting concept — a poetic combination of architecture, nature, and artistic interpretation — to showcase the character of the historic former stud farm, dating from 1900.

Three Tree Trunks for Three Generations — Moon Wood as a Repository of Memories

A particularly emotional form of facade design can be found at the Hotel Luise in Erlangen. Since its renovation in 2018/19, the building has been adorned with three vertical moon wood trunks — a tribute to the late senior boss and a symbol of the three generations of the Förtsch family of hosts. Along with the biophilic design of the green entrance and the roof design, as well as the many living plants, this demonstrates how nature and personal history blend.

Tradition meets Modernity

The Eco-Hotel Okelmann's in Warpe, Lower Saxony, highlights regional craftsmanship: its traditional half-timbered facade was constructed by a local carpentry firm. At the same time, the entrance door was designed to be minimalist and modern, creating an exciting interplay between heritage and the present that is evident throughout the entire building.

Wood also plays a leading role at the Naturresort Gerbehof on Lake Constance. The facades are clad in timber framing, and the furniture and interior fittings are made from wood sourced from the hotel's forest and carved onsite.

Fassaden als Übersetzerinnen der Hotelidee

Whether it is a wavy building by the ocean, a restored village butcher's shop, or wood paneling from the hotel's forest, the facade is more than just a shell or pretty decoration. It mediates between the outside world and the interior, between the landscape and the architecture. As the first thing guests notice about a hotel, consciously or unconsciously, it sets the tone for the atmosphere of their stay and the attitude of the establishment. This combination of high standards and atmosphere is evident in all the hotels presented here. Sustainable architecture does not begin with the excavation of the building site, but with the attitude and philosophy behind it.

The Issue with the Energy Usage of Digital Structures

Some time ago, we discussed the sustainability of print products. They are often demonized as wasteful of resources, and switching to digital processes is presented as the one truly climate-friendly and green solution. (You can read more about why print still has a place in the linked article above.)

However, amid the "digital hype," the enormous environmental and climate impact of the internet and its associated infrastructure, technologies, and hardware is often overlooked. Due to a lack of reliable data, it is difficult to estimate the extent of this impact. Various studies conducted in recent years estimate, however, that digital technologies account for between 2 and 4 percent of global emissions – roughly the same as air traffic. In addition to end devices, this issue is also caused by data transmission and, above all, data centers and servers. Very few of these are powered by renewable energies.

In addition to the active influences and emissions caused by digital communication, there are also indirect effects. Digital communication and online marketing thrive on user interaction, whether through websites, email, social media, search queries, and so on. Each interaction in turn produces emissions and increases data centers' energy consumption. While the total ecological footprint of data centers can only be estimated, various calculations put it between 200 and 500 billion kilowatt-hours. Worst-case scenarios predict this enormous consumption will multiply by 2030, reaching an estimated 3,000 kilowatt-hours per year. This estimate does not include the changes that will result from AI development. In Europe, this could increase digital technologies' share of total European emissions from 2% to 5% by 2030.

Digital does not Necessarily Mean Sustainable

In our view, it is virtually impossible to make a direct general comparison between print and digital media. The speed and volume of data transmission, as well as the way digital media is used today, are completely different from physical media. Furthermore, the way we communicate has changed: People did not write letters in the same way or quantities as we send emails or text messages today.

Perhaps the closest comparison would be to consider specific marketing channels that pursue the same goal. For example, indiscriminately scattering advertisements across the internet is just as harmful to the environment as distributing flyers in the real world, despite the need to put the emission figures into perspective. (Presumably, flyers are never distributed in the same quantities as online advertisements generate views and interactions.)

Digital communication does not automatically equate to sustainability or environmental friendliness. As in the real world, knowing exactly what the target group needs and when is important for the success of digital communication, particularly digital sustainability communication. We will use examples from the Green Pearls® network to demonstrate how this works in the hospitality and tourism industry. Each of these sustainable accommodations has developed its own marketing and communication strategy. They all consciously handle and disseminate their content in a targeted way, meeting their (potential) guests where they are and avoiding large scatter losses.

Sustainability Communication: Individual, Authentic, Digital

Nowadays, a barrier-free, environmentally friendly website with minimalist design and energy-efficient, eco-friendly hosting that focuses on user needs is the cornerstone of most communication strategies. Such a website informs guests and interested parties, inspires wanderlust, and raises awareness of sustainable measures.

Digression| Sustainable Website: Less Data, Fewer Emissions

A sustainable website design is based on three key principles: efficient technology, climate-friendly hosting, and thoughtful design.

Technology: Save resources through lean code, fast loading times, low data volumes, and optimized media formats. Each megabyte saved reduces power consumption in data centers and on user devices.

Hosting:  It is worth looking for providers that demonstrably use renewable energies, operate data centers with heat recovery systems, and have energy-efficient infrastructure. Other criteria, such as the location of the center, transparency, and commitment to open-source solutions, also play a role. The Green Web Foundation provides a list of sustainable and/or environmentally friendly hosting providers.

Design: Less is more. Reducing animations, creating a clear page layout, and making navigation easy (so visitors don't have to search for long) conserves resources and improves the user experience.

Tip: Even minor adjustments, such as reducing image sizes, can significantly impact your website's carbon footprint.

Digital Communication in Sustainable Hotels

Social media channels, newsletters, and digital guest folders are being used more strategically. They are no longer merely sources of information; they are also platforms for authentic storytelling and brand building. These channels offer insights into a hotel's philosophy, processes, initiatives, and values, providing information that is accessible anywhere and almost in real time.

“We use email, our website, and social media to share our messages and sustainable initiatives transparently”, explains the team at the South Tyrolean Hotel My Arbor. This allows them to communicate quickly and efficiently while significantly reducing paper consumption.

The Eco-Aparthotel OLM Nature Escape, which opened in 2023, communicates digitally only, and for the Lifestylehotel SAND on the Baltic Sea, going paperless is a natural part of sustainability. "However, since sustainability also means social sustainability to us, and we want to support the community's tourism organizations and our partners, we provide them with printed materials from time to time, if their marketing strategies require it," adds Marion Muller, owner of SAND. Otherwise, they use the Gastfreund app for targeted communication with the SAND guests and share their offers on social media. There, they reach a target group that is specifically interested in these offers.

From QR Codes to Apps – Digital Tools are a Sustainable Solution

Digital guest folders or apps are replacing traditional brochures and flyers. At the five-star wellness hotel Der Birkenhof***** Spa & Genussresort, a monitor at the reception desk informs guests about current sustainability measures. "We also share information on our website, social media, and platforms like Green Pearls® and GreenSign", the hotel team explains. "We are also committed to sustainability internally. For example, we handle most of our communication via email and use as little paper as possible."

The STURM in the Rhön offers digital vouchers. These can be sent directly to the recipient with a personal message. Printed vouchers are now only issued and shipped upon request. "We communicate almost entirely digitally," explains Julius Schulze Dieckhoff from STURM. "Both in marketing and in guest communication. We only have a few postcards and a leporello catalog.”

At the vegan hotel LA VIMEA in South Tyrol, hardly anything is printed. Almost all processes are organized via QR codes, including the menu and guest information. This means that printed materials do not need to be reprinted when information changes, as the information is available digitally.

Digital communication has another advantage that may not be immediately apparent: it takes up significantly less physical space. There is no need to store or transport informational materials or printed matter for either the venue or the guests.

Social in the Digital Space

Another advantage of digital solutions becomes apparent when considering the requirement for websites to be accessible. Accessible websites and apps with read-aloud functions and customizable user experiences, such as adjustable font sizes, dark mode, color options, and simple language, make information directly accessible to all interested parties. This is only possible to a limited extent with print products. Certain facts can be described in more detail as needed, and background information and links make content easier to understand. These features allow all travelers to participate without relying on third parties.

Conclusion: It is not an Either/Or Issue

The type of implementation, carbon footprint, target audience, usage behavior, and dwell time are all equally important in digital communication, whether on websites, apps, social media, or online advertising, as they are in print. In our opinion, rejecting one option outright in favor of another without thoughtful consideration is the wrong approach. Rather, the costs (including environmental costs) and benefits must be weighed on a case-by-case basis.

That is why sustainable hoteliers are developing flexible strategies that combine both approaches. They use digital solutions and targeted print products to create effective, sustainable, and authentic communication. The voices from the hotel industry featured in this newsletter demonstrate that, for many, it is not an either/or situation. Sustainability communication hinges on attitude, objectives, and a commitment to regularly reevaluating and improving existing processes. This mindset also gives rise to new projects, such as the Wall of Change at the Hotel Luise in Erlangen. This wall exists both digitally and in the form of tangible wooden sheets in the hotel lobby. Because sometimes the right communication isn't printed or digital; it's something unique that suits the hotel in question.

The New Trend: Solo Travel as an Expression of Mindfulness and Self-Determination

These days, more and more people are deliberately choosing to travel alone – not because they are lonely or lack travel companions, but because they seek solitude, clarity, and renewal. According to a recent analysis by Kayak and OpenTable, the proportion of solo travelers has increased by 10 percent over the past five years. Over 80 percent of those surveyed have experience with solo travel, and 62 percent of them do so several times a year. While nearly half of Gen Z (46 percent) say they want to prove something to themselves on solo trips, older generations primarily seek one thing: time away from everyday life, responsibilities, and external expectations.

Issues such as mental health, digital detox, and genuine disconnection are becoming increasingly important factors in tourism decisions. Today, traveling alone no longer means 'I do not have anyone' but rather ‘I am choosing myself.’ There is a growing demand for intentional time-outs, regardless of life situation, age, or gender. Whether they are stressed-out mothers, executives with busy schedules, or simply people seeking inner balance, travelers are making a personal statement. Self-care instead of selfies. Silence instead of socializing.

Wellness with a Sense of Perspective

In response to this trend, the Klosterhof is offering a package that gives solo travelers freedom: no single room supplement, no group tables, and no mandatory program. During four select weeks in the summer of 2025, the hotel will offer a special package for solo travelers. The focus is on making the conscious decision to treat yourself with spacious panoramic rooms, alpine views, and sustainable luxury.

The Offer at a Glance: Take a Break with Comfort and a View

Klosterhof's new summer offer allows guests to set their own pace, unplug, and recharge emotionally without compromise.

Travel Periods for 2025:

• Sunday, June 8 – Sunday, June 15
• Sunday, July 13 – Sunday, July 20
• Sunday, August 24 – Sunday, August 31

Services and Special Features included in the "Time for Me" package:

• Two nights in a panoramic room for single use
• No single room supplement — only half the price of a double room (on select dates).
• Gourmet breakfast à la Klosterhof
• Healthy lunch bowl buffet
• Gourmet evening menu by Chef Sascha Förster
• Klosterhof inclusive services, such as access to the 1,500 m² Artemacur Spa, a loaner beach bag, and free WiFi
• Fitness room equipped with high-quality Precor equipment and exclusive Peloton bikes
• Participation in the Klosterhof activity and relaxation program
• Regular piano bar and full moon concerts
• Free parking

Emotional Wellness meets Sustainable Aesthetics

The concept of the sustainable wellness hotel creates a holistic space for self-care on physical, emotional, and mental levels. Whether it's forest bathing in the adjacent woods, enjoying the soothing silence of the newly designed spa, or retreating to one's own balcony with mountain views, relaxation here is felt, not planned.

Sustainable relaxation comes when one does not have to conform to anyone else, whether sleeping, reading, practicing wellness, or hiking. This holistic relaxation is underscored by the hotel's understated and thoughtful architecture. Warm apple wood, an abundance of natural light, and cozy corners in the rooms beckon guests to retreat and relax. The spa's artwork and soft colors, together with the aforementioned view of the Alps, provide an ideal environment for self-reflection.

Possible Combination with Health Services

Guests can supplement their stay with medical services from the Artemacur Health Center, which is run by owner Dr. Andreas Färber. He supports guests with a wide range of conceptual medicine services - from stress medicine and holistic prevention to fasting programs, individual consultations, and personalized plans. This allows solo travelers to reap the benefits of their vacation long after they return home.

Sustainability made Tangible

The Klosterhof has always been a symbol of the mindful treatment of people, nature, and resources. This value system also influences the new offering:

• Regional cuisine with fresh, seasonal ingredients
• Natural cosmetics in the spa
• Resource-saving hotel operations and sustainable architecture
• A focus on mindful, conscious nature experiences

The Klostehof Offers an Alternative to the Classic Singles Vacation

There are no speed dating events, meet-and-greet programs, or group tables - the Klosterhof's new offering is a deliberate counterpoint to the typical way solo travelers are treated on singles vacations. Rather than forcing socialization, the focus shifts to individual relaxation. Thus, the hotel appeals to a growing target group: people who don't want to fulfill social obligations while traveling, but rather, want an opportunity to reconnect with themselves.

Creative Havens for Sustainable Tourism

Nowadays, more and more hotels are embracing this concept and becoming a cultural microcosm, a meeting place for exchange, creativity, and new perspectives. Artists work on site, offer insights into their creative processes, organize workshops, or create works closely related to their surroundings. It's not just about decoration but a real encounter between guests and art. This renaissance of artistic residences is not a fashionable gimmick, but an expression of a broader change in travel behavior. International hotel brands as well as small, sustainable establishments are picking up on this trend. Some focus on literature, others on digital art, music, or performance.

Within the Green Pearls® network, it is evident as well: Sustainability and cultural commitment are two sides of the same coin. In the following sections, we present inspiring projects that show how contemporary art, local ties, and responsible tourism can be mutually enriching, transforming hotels into places where art is not only viewed but experienced.

Paradiso Pure.Living – Art as a Vivid Addition in the Dolomites

Paradiso Pure.Living, the first purely vegan hotel on the Seiser Alm, is not only a place for sustainable relaxation, but also a hotspot for contemporary art. Under the umbrella of its in-house project Pure.Art Circle, the hotel offers a comprehensive cultural program with changing exhibitions, its own art shop, performances, and regular artists-in-residence.

Several times each season, artists from around the world move into temporary studios in the hotel, where they have the opportunity to create their work in an inspiring environment. Guests can experience the creative process up close, talk with the artists, and gain insight into the creation of works of art. Some of the artists who have stayed at Hotel Paradiso include Stefania Vinchi, DOES, Dorothy Bhawl, Lucrezia Testa Iannilli, Matthias Sieff, Günter Pusch, and Vincenzo Lo Sasso. The hotel is currently home to artist Stefania Vinchi. Her work explores the tension between nature and self-image. The residency is documented in photographs by Lucie Janouskova.

In the past, Dutch artist DOES was a guest at the Paradiso. His impressive murals inspired the design of the hotel's snowmobile, which has been taking guests to the slopes since last winter. Similarly, Dorothy Bhawl responded artistically to local ecological issues with her project "TOTEM", an installation dedicated to the life of wild wolves in the Dolomites.

The sculptures of the South Tyrolean sculptor Matthias Sieff, which can be admired both inside and outside the hotel, contribute significantly to the atmosphere of the hotel. Günter Pusch, on the other hand, used his residence to create a complete series of his works on canvas, acrylic and oil in front of a live audience. A creative spectacle that left a lasting impression on the guests. Vincenzo Lo Sasso, a famous Italian sculptor and painter, is a friend of the hotel and a regular guest. His masterpieces in oil on canvas and marble are a highlight and can be admired at the hotel.

The artists who reside at the hotel bring their unique perspectives and art forms. Regularly changing exhibitions and art events ensure that Hotel Paradiso always offers a new and interesting experience that inspires and enriches guests.

Gut Sonnenhausen – Art meets Community

Nestled in a rural idyll near Munich, Gut Sonnenhausen is a pioneer in ecological and cultural management. Art has always been an integral part of daily life here, whether in the architecture of the house, at musical events, as installations that stimulate discussion, or in artistic workshops on site.

In summer 2025, the estate will be transformed into a vibrant hotspot of creativity: young artists from the renowned Munich Art Academy will live here as artists-in-residence. For four to six weeks, they will be given space to create and experiment at Gut Sonnenhausen. The resulting artworks will be documented live on social media, so that even those who cannot be there in person can gain insight into the creative process.

Guests staying at the estate can enjoy a special experience during this time. During open studio hours, they can look over the artists' shoulders and see a variety of art forms take shape, from ceramic creations to innovative sound effects. The program will be complemented by interactive master classes where visitors can get hands-on and follow the artists' creative processes. 

Art as an Experience: Diverse Creative Initiatives

Other members of the Green Pearls® network also value artistic encounters: at OLM Nature Escape in South Tyrol, artist Friedrich Sebastian Feichter, also known as Fritz, presents his Homo Solaris series. His works can be seen throughout the hotel grounds. Guests wishing to meet him can visit his nearby studio for a behind-the-scenes look. The artist's website offers further insight into his diverse artistic work, which ranges from figurative painting to experimental techniques.

Another unique art project has come to life at Naturhotel Outside in East Tyrol, Austria. Local artist Othmar Trost is not a traditional artist-in-residence, but he regularly visits the hotel to work on his gold-plated artwork, "Am Teich," which is part of the new indoor pool. Trost works on the piece until he feels it is artistically complete. On quieter days, he can often be found outside refining and developing his masterpiece. The result is a living work of art, constantly changing and becoming an integral part of the hotel. In this way, Trost creates a unique experience for guests and staff who can see the artwork in all its stages of development.

Another example of the successful combination of art, wellness, and sustainable travel is the Klosterhof – Alpine Hideaway & Spa in Bayerisch Gmain. As part of the comprehensive makeover of the Artemacur Spa, not only were the design and furnishings renewed, but artistic accents were also added. The new works by artist Wolfgang Gerner adorn the spa area and create an atmosphere that invites guests to slow down and reflect. Gerner, known for his style characterized by symbolic clarity, the combination of local cultural elements with larger, universal themes, and a special aesthetic use of materials, has left his mark on the entire Klosterhof with his works. Each room features specially designed stelae that enrich the space. Here, art is not a decorative accessory, but a conscious design element that deepens the travel experience and makes the connection between body, mind, and space tangible.

Lifestylehotel SAND at the Baltic Sea coast is currently planning a special charity project: in cooperation with the Global Family initiative, socially committed artists, musicians, and performers will be given a creative break at the hotel as a token of gratitude. This project combines cultural promotion with a focus on the common good. Under the motto "Let's Charity!", the adults-only hotel wants to work specifically with Global Family and also offer overnight stays to adults and parents who are active as artists for Global Family before or after their performances.

When Hotels Become Places to Create and Meet

More and more hotels are demonstrating how vibrant and exciting the combination of art, culture, and hospitality can be. What used to be more of a coincidence, as in the case of impressionist Claude Monet or writer Rudyard Kipling, is now deliberate: artists live and work in hotels, and guests have the opportunity to observe creative processes and be inspired. Hotels such as Paradiso Pure.Living, Gut Sonnenhausen, Naturhotel Outside, Klosterhof – Alpine Hideaway & Spa, and OLM Nature Escape lead the way in turning a hotel stay into a true cultural experience.

Today, people want more than just relaxation. They are looking for meaning, real encounters, and inspiration. The Green Pearls® community brings all of this together: sustainable tourism, creative projects, and a strong connection to the region. This creates places that are not only beautiful but also moving and thought-provoking. Hotels become creative retreats for artists and travelers, where art and everyday life merge. And it is these experiences that make travel so special.

Tourism is more than an economic factor: if properly organized, it can promote understanding between cultures, break down prejudices, and facilitate peaceful encounters across national, religious, and social boundaries. In times of increasing geopolitical uncertainty and social division, travel in its best sense also contributes to international understanding. It is therefore all the more important to ensure these exchanges are fair, respectful, and sustainable.

So, What Can Be Done to Involve Local People, Avoid Conflict, and Promote More Sustainable Tourism?

Industry experts Günter Ihlau and Wolfgang Isenberg published their program “Tourism Criticism as an Opportunity: 10 Points to Promote the Acceptance of Tourism” in July 2024. It responds to the growing criticism of mass tourism with concrete proposals. These include the involvement of local stakeholders in planning processes, more equitable economic distribution, the strengthening of regional culture, and investment in sustainable infrastructure. Rather than focusing on short-term profit, the report emphasizes long-term social and environmental sustainability. Among other things, respectful, equal dialogue plays a central role, combined with clear actions that serve the common good.

Tourism as an Opportunity: New Approaches Instead of Total Renunciation

As one of the main players in the tourism industry, hotels hold a key position in a sustainable tourism strategy. They can be part of the problem or part of the solution. Green Pearls® accommodations, a network of sustainable pioneers around the world, show how responsible tourism can be put into practice: with a holistic, sustainable approach that accounts for the environment, local communities, and guests. The goal is not just to be a host, but to be seen as an active part of the region.

South Tyrol: A Model Region for Sustainability and a Tourist Magnet

In South Tyrol, where overcrowding is a problem, several Green Pearls® hotels are positioning themselves as a conscious alternative to mass tourism. My Arbor in Brixen sees itself as a refuge in the midst of nature. Hotel manager Alexandra Huber explains: "We believe hotels have a great responsibility to counteract the negative consequences of tourism through energy-efficient construction, regional sourcing, and waste avoidance, but also through social commitment." The hotel works with local partners, supports local initiatives, and raises guest awareness of environmental and cultural issues. For Huber, one thing is certain: "Sustainable solutions can only be found through close cooperation with the South Tyrolean region as a whole."

Another example is the OLM Nature Escape eco-aparthotel, which focuses on renewable energy and quality tourism. It aims to encourage longer stays and spread out travel periods. "In a few years, you'll have to book twelve months in advance," envisions owner Christian Lechner with a wink. Sustainability does not mean sacrifice here, but exclusive quality. The architecturally visionary building is energy self-sufficient, uses natural materials and circular processes, and offers a conscious experience of nature in harmony with the environment and the region.

A more sensitive issue recently affected the vegan sister hotels LA VIMEA in Naturns and Paradiso Pure.Living on the Seiser Alm. Both are known for their consistently sustainable approach. After a tragic incident in which a bear fatally injured a jogger in Trentino-Alto Adige and was subsequently killed, animal welfare organizations called for a boycott of the region. The two hotels were also contacted and criticized by guests. "We understand our guests and share their concerns about the treatment of wild animals," said Marketing Manager Anna Chuvina. "Our response is to make our operations even more sustainable and animal-friendly, and to actively involve our guests in this approach." Both LA VIMEA and Paradiso Pure.Living are completely free of animal products and committed to a plant-based, conscious lifestyle.

Close Cooperation in the Black Forest

The SCHWARZWALD PANORAMA in Bad Herrenalb, a relatively quiet region, is currently working on its first Common Good Balance Sheet. Manager Stephan Bode emphasizes: "We see it as our responsibility to make our activities not only ecologically sustainable, but also socially sustainable." The report is being prepared in collaboration with the University of Heilbronn. It aims to create an ethical balance between economic success and benefits for the community. Although Bad Herrenalb is currently rather affected by "undertourism", the focus is on exchange with local authorities, associations, and the regional economy. Here, sustainability also means transparency, for example, by regularly informing guests about current offers and measures from the hotel itself and local companies.

Overtourism in Austria

Hotels in the Tyrolean Alps are also confronted with the effects of mass tourism, such as increased traffic and air pollution. The Biohotel Grafenast offers a conscious alternative. "Gentle tourism is a matter of course here," is Peter Unterlechner's succinct but firm statement. Sustainability is not just a concept but part of everyday life: 100% green electricity, conscious use of resources, and no plastic in favor of environmentally friendly alternatives. The kitchen uses only certified organic food from the region. In addition, the hotel is actively involved in nature conservation and socially just development.

The Summit Lodges in Pfunds are also calling for a radical rethink. "We have to see tourism as an individual experience again and not as mass processing," demands host Marco Spiss. Dumping prices and cheap offers harm nature and the local population. Sustainability also means fair prices and treating people and the environment with respect. Spiss emphasizes that tourism is essential for the Tyrolean economy, but short-term special offers and corporate interests lead in the wrong direction. The negative consequences are mainly felt by the locals and nature. The Summit Lodges, therefore, focus on nature-oriented design and authentic experiences.

More Tourists than Locals at the Baltic Sea

A change of scene to the coast: The Lifestylehotel SAND in Timmendorfer Strand, Germany, has to contend with heavy daytime tourism, especially during the summer months. Manager and owner Marion Muller wants to actively contribute to finding solutions: "Sustainable tourism can only succeed through cooperation, especially in places with high visitor numbers." The town depends on tourism, and with it comes responsibility: tailor-made offers, fair local taxes, and conscious cooperation between all parties involved. The hotel is involved in environmental projects, cooperates with local partners, and takes joint responsibility for cleanliness and quality of life. With regional cuisine, resource-efficient management, and architecture made from natural materials, the hotel demonstrates how mindful tourism can succeed even in high-traffic locations.

Social and Forward-Thinking

At The Pavilions Himalayas – The Farm in Nepal, tourism is only considered sustainable if it respects the local way of life. The hotel works closely with the community, promoting traditional crafts and investing in education and health. Keemala in Phuket, Thailand, demonstrates a similar understanding with its environmentally friendly operations, active community involvement, and efforts to educate guests. The goal is a harmonious coexistence of tourism and culture as complementary rather than competing forces.

Sustainability as a Model for the Future of Tourism

Tourism is here to stay – as an expression of our longing for other cultures, an economic factor, and a source of personal enrichment. However, new approaches are needed to remain welcome in the future: quality over quantity, and a greater responsibility and respect. Green Pearls® accommodations show that this is not a contradiction to economic success, but rather a model for the future. They demonstrate that sustainability begins with listening and does not end with organic coffee and solar power. It encompasses social justice, a commitment to regionalism, and a sincere effort to be good hosts to travelers and the people who live there.

Minibar Trends: The Decline of a Classic

The minibar was initially invented in Germany in the 1950s and became popular in hotels worldwide in the following years. As an integral part of the hotel experience since the 1970s, it was seen not only as a practical convenience, but also as a sign of prestige. Today, however, fewer guests value a minibar, so it is no surprise that hotels are gradually removing them from their rooms and focusing on more personalized concepts instead. However, the decision to remove minibars is not only based on guest demand, but also on practical and environmental considerations:

• Sustainability aspects: Minibars consume a lot of energy, especially in hotels with many rooms. In addition, packaging waste and unused products create unnecessary waste.
• Low demand: Many guests rarely or never use the minibar. Drinks and snacks are often more expensive than at the hotel bar or nearby shops.
• Hygiene issues: Minibars are a challenge to maintain and clean, creating extra work for the housekeeping team.
• Noise reduction: Refrigerators often make annoying noises that can disturb guests' sleep quality.

Sustainable Alternatives to the Minibar

Sustainability-oriented hotels, such as the partners in the Green Pearls® network, are already focusing on innovative alternatives that emphasize the idea of sustainability. While some hotels are eliminating minibars for good, others are offering sustainable and local solutions to ensure that guests still have a comfortable experience.

Minibar? No Thanks!

The Green City Hotel Vauban in Freiburg, the STURM in the German Rhön, the Austrian Biohotel Grafenast, and Hotel Weihrerhof in South Tyrol have decided to completely remove minibars from their rooms. Not only to save energy, but also to improve the acoustics, as the small fridges are a (disturbing) source of noise. The Green City Hotel Vauban has a consistent sustainable approach that avoids single-use packaging, which makes it difficult to have a minibar in the room.

The Green Spirit hotels in Paris have repurposed their minibars due to low usage and the resulting regular expiration of food: the small fridges are not filled as standard, but remain in the rooms, also due to the star classification. Guests can use them for their products.

Alternatively, some hotels, such as Gut Sonnenhausen near Munich, have central "honesty bars" where guests can help themselves to homemade and regional products around the clock.

Stocked on Request Only

Most Green Pearls partners focus on flexibility, to the benefit of both guests and the hotel. Naturhotel Outside, for example, offers minibars in the suites that are filled only when needed. The APIPURA hotel rinner also offers minibars in some rooms that can be filled with organic products on request.

The Hotel Bella Vista Zermatt has a similar concept and fills the minibars in the suites with local beer and Swiss specialties. The Naturresort Gerbehof fills the small in-room fridges with fresh organic products upon request. All apartment suites at OLM Nature Escape have a kitchen with a refrigerator that can be stocked upon arrival. The share of organic products is particularly high.

Sustainable Minibar: Featuring Organic Products and Regional Specialties

Hotel My Arbor and Keemala Resort offer an alternative to the classic minibar containing soft drinks and the like. They focus on sustainable offerings. This approach provides the usual convenience while reducing the environmental footprint by selecting sustainable products. In the past, My Arbor did not have a stocked minibar for a time, but found that this decision was not well received by their guests. They decided to compromise by stocking the minibar with water and local juices from South Tyrol. Keemala Resort has adopted a similar strategy by stocking its minibar with only sustainably sourced and organic products. This combines the convenience of a classic minibar with environmentally friendly principles.

At the Ligurian Relais del Maro, Klosterhof – Alpine Hideaway & Spa in Baxrisch Gmain, and Hotel Klosterbräu in Seefeld, the team also ensures that the offerings are sustainable and local. The Relais del Maro minibar is stocked with organic products and beverages in glass bottles. In the Klosterhof, the minibar is filled free of charge upon arrival with water and organic soft drinks. Hotel Klosterbräu has decided to fill the minibar only with its own apple juice and water.

The SCHWARZWALD PANORAMA no longer offers minibars in the new Panorama Deluxe Forest Sound Rooms and Suites, but has found that guests often ask for them. Minibars are still available in the other rooms as part of the star rating in certain categories. The SCHWARZWALD PANORAMA stocks them exclusively with regional and organic products.

The Lifestyle Hotel SAND deliberately chose a digital solution. Guests can order their drinks and snacks individually via an app. This approach makes it possible to flexibly adapt the selection to the guests' wishes while avoiding unnecessary energy consumption, costs, and waste. SAND's hotel philosophy thus focuses on sustainable consumption and individual guest choices, rather than pre-packaged minibar offerings.

Classic Minibar at Guest's Request or due to Star Classification

The Pavilions Himalayas – The Farm and FARMHOUSE Resort Smiling Gecko are among the hotels in the Green Pearls® network that have opted for the classic minibar concept. They see this as an important service for their guests, who are accommodated in their villas or bungalows and can enjoy drinks and snacks in the privacy of their rooms. The Birkenhof***** Spa & Genussresort also continues to offer in-room minibars, which are required for classification as a 5-star hotel. Removing the minibar can, in some cases, affect a hotel's official star rating. This is why the SCHWARZWALD PANORAMA, for example, maintains the minibar in many of its rooms, and why the Green Spirit hotels in Paris cannot do without them, even though they are not used.

Minibar: Essential or Unnecessary?

Guest reactions to the new minibar concepts are mixed. While some welcome the sustainability and flexibility, others miss the classic minibar. "Some guests would like to have a minibar, but that's rare," says Klaus Pichler of Hotel Weihrerhof in South Tyrol. "Our guests can still cool important things with us," he continues. This is a little difficult with the star classification, but in the end, it was not a problem, he concludes.

Some guests appreciate the ability to order drinks and snacks individually or use the minibar as a personal refrigerator. Others feel restricted by the lack of a minibar and miss the convenience of having a selection of drinks and snacks at their fingertips. However, hotels like Gut Sonnenhausen, which never had a minibar in the room and focused on other services from the beginning, often report positive feedback from their guests. They appreciate the central "honesty bar" or other common areas as a pleasant alternative. In these cases, the lack of a minibar is not an issue because guests have been exposed to alternative concepts from the beginning.

Whether or not to Offer Minibars Remains a Matter of Hotel Philosophy

Overall, it is clear that the acceptance of new minibar concepts depends heavily on guest expectations and preferences. Hotels that actively involve their guests in the decision-making process and are transparent about the reasons for their decisions often receive better feedback. Digital ordering via apps or the option to use the minibar individually is perceived by many guests as a practical and modern solution.

Alternatives such as honesty bars or on-demand replenishment also work well and ensure greater sustainability in the hotel's day-to-day operations. Nevertheless, the minibar remains an important element for many hotels, as it is one of the criteria for star classification. This classification requires either a minibar or 24-hour in-room food and beverage service. For luxury hotels in particular, the minibar is therefore not only a matter of guest and staff convenience, but also critical to meeting star rating requirements.

Whether they have a minibar or not, hotels are increasingly looking for sustainable, flexible solutions that meet the individual needs of their guests. A minibar is no longer a necessity in all hotel categories, but in many places it is a question of hotel philosophy and guest expectations. In any case, it remains an exciting topic that will continue to generate discussion in the hotel industry. 

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Find Peace in the Rhythm of the Waves

Just stand by the sea, take a deep breath, and suddenly, it's back – the lightness of summer. This is especially true in a place where nature is almost untouched. On a wild and romantic coast, where the waves lap gently against the rocks, the wind blows on your skin, and you can taste the salt on your lips.

This invigorating and balancing effect is the result of several factors working together: the salty sea air clears your airways, and swimming in mineral-rich water boosts circulation and strengthens your immune system. In addition, algae and sea salt have a detoxifying effect on the skin, leaving you looking radiant. So, a break by the sea will help you balance your mind, do something good for your body, and recharge your batteries.

Relaxation at the OCÉANO Health Spa Hotel

The regenerating power of the sea is at the heart of the OCÉANO Health Spa Hotel in the north of Tenerife. Start your day with a refreshing dip in the natural seawater pool “Piscina Natural” just outside the door. Your first coffee or tea on the balcony will taste all the better for it. Or join the daily "Awakening by the Sea," a gentle fitness session on the roof terrace overlooking the Atlantic Ocean.

Speaking of ocean views: No matter what room you book at OCÉANO, you'll always have an ocean-view balcony. This means you can wake up to the fresh sea air and enjoy one last glimpse of the ocean before drifting to sleep.

The Atlantic Ocean, with its salt water, seaweed, salt, and silt, is also used in Thalasso treatments such as ocean balancing, seaweed wraps, and salt scrubs. The treatments have a soothing effect on the body and mind.

Speaking of which, OCÉANO Relax is one of the most popular summer programs. It includes an introductory consultation with a doctor, various massages and thalasso treatments (such as a salt oil peeling or algae wrap in a floating bed), as well as five sessions of yoga and relaxation.

Your stay will be rounded off with delicious, light island cuisine. Focusing on regional ingredients from local producers, it brings the flavors of the Canary Islands to your plate while revitalizing your body at the same time. This way, a stay at OCÉANO is not only about relaxation but also about holistic renewal.

Book your Refreshing Summer Vacation in Tenerife

Experience summer at the OCÉANO Health Spa Hotel, enjoy the cooling Atlantic breeze, and rediscover your balance. Book now for August and receive a 10% early bird discount.

Valid for bookings made up to 60 days before arrival | e.g. 1 week in a Superior Double Room including half board Balance from $1,095 per person. | Go to the booking page.

Can't wait until August? Then take advantage of the Sunny Days in May and June and get one night free for every week you stay!

Valid for bookings made between May 17 and June 26, 2025 | e.g. 7 nights for the price of 6 in a Superior Double Room including half-board Balance from $1,060 per person. | Go to the booking page.

Inspiration for Everyday Life

It's not always possible to get your dose of “Vitamin Sea” for inner balance and lightness if you don't live by the ocean. However, small rituals in your daily life can help you feel the relaxing effects of the sea at home. A warm salt bath in the evening relaxes sun-irritated skin and tense muscles. Breathing exercises or meditation accompanied by the sound of the ocean help oxygenate the body and calm the nervous system – even if the sound comes from an audio recording. You can also easily make your own sea salt scrub using coarse sea salt, olive oil, and, if you like, essential oils. 

Taking a little "sea break" like this regularly will improve your well-being and give you more energy. So, take the time to stop and breathe – or use your summer vacation for a complete regeneration on the Atlantic coast of Tenerife.

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TRAVEL: Sustainable Microcation – 6 Ideas for your Next Getaway

Short trips are easier to integrate into everyday life than a long vacation - and they are usually cheaper too. Microcations often focus on extraordinary experiences such as a weekend in a special hotel, a city trip or a short outdoor adventure.

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WELLNESS: A Balanced Soul – Retreats for Healing, Mindfulness, and Stress Management

Sometimes it's not enough to simply “take time out” on vacation. Especially not if the stressful everyday life simply continues straight afterwards. True relaxation begins when body and soul find balance and you learn how to take this into your everyday life.

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CULINARY: A Culinary Journey through Bavaria with Chef Manuel Madei

“The Bavarian cuisine is characterized by hearty and hearty dishes that should be enjoyed without counting calories,” says Manuel Madei. The chef of the Feuerküche at Gut Sonnenhausen introduces us to the “must-eats” in Bavaria and how sustainable nutrition can go with them.

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When the Print Itself Becomes the Message

The fourth (printed) edition of the guest magazine BergGeist of the Hotel Das Rübezahl in Schwangau was published in early April. This begs the question: Why do they still rely on a printed product in times of energy efficiency and digital change? "We want our guests to take the time to sit down, flip through the pages, and feel the stories. This is more likely to happen with a print magazine than with a quick scan of an online text," explains Laurena Hollweck, Marketing Manager and Assistant to the Management at Hotel Rübezahl. The articles are not just advertising copy, but stories and insights into the thoughts and creations of personalities that make it worthwhile to take a moment to relax and immerse yourself in the magazine, she continues.

High-quality design, feel, durability - the new edition of the BerGeist magazine is designed to be read more than once, thus communicating the hotel's messages and information over a long time. The content and concept also follow the hotel's sustainable philosophy, as does every step of its development and implementation regarding efficiency and environmental friendliness.

Sustainability in Print Production – Three Lessons from Hotel Das Rübezahl

Printed communications do not have to contradict a sustainability philosophy. When products such as magazines, menus, postcards, and flyers are well designed, reduced to the essentials, and produced in a high-quality, environmentally friendly way, they can be an effective way to retain customers.

Laurena Hollweck summarizes the lessons she learned from producing the magazine as follows:

• Less is more – also when it comes to printing. [...] We have been careful not to produce too many magazines that might end up being thrown away or not reaching the right reader because of useless mailings. In this case, the lower price of mass printing does not outweigh the higher standards of meaningfulness and quality. Instead, we asked ourselves, "Who should read this magazine? And how can we get it to the right places where it will be appreciated? Be it directly at our hotel, partner companies, or selected regular guests. In this way, a printed magazine does not become a disposable product, but a consciously chosen, long-lasting companion that conveys our values.
   
• Sustainability starts with content. Ecological and social responsibility is reflected not only in the materials we use, but also in the stories we tell. Stories about regional producers, seasonal cuisine, or conscious time-outs inspire our readers - and show that sustainability also plays a role in lifestyle. That is why we have given our regional partners the opportunity to present themselves in our magazine. This way, our guests get to know the variety of local producers and see the importance of networks for the entire region. 
   
• Collaboration instead of compromise. Producing in an economically sustainable way also means finding trustworthy partners who share our values. Whether it is a photographer, copywriter, or printer, a shared understanding of quality and responsibility leads to better results and makes the collaboration more valuable on a human level.

Sustainable Printing: What are the Challenges?

While the design is often already geared to longevity from a purely economic point of view, it is the production, i.e., the printing itself, that is most often criticized. This critique includes paper consumption and the associated deforestation for pulp production, environmentally harmful inks, and high-energy and water-intensive printing processes.

Challenge 1: Paper

In 2021, 19 million tons of paper and board were consumed in Germany. About 5.9 million tons of this was graphic paper, i.e., newspapers, writing paper, and the like. Most of this paper ends up in the trash after a single use. This is even though paper production is a process that requires large amounts of water, chemicals, and pulp. The pulp comes from forests and plantations worldwide, mostly from monoculture plantations in South America and Indonesia. Therefore, the production of so-called primary or virgin fiber paper contributes significantly to the deforestation of rainforests and primeval forests.

For this reason, sustainable hotels like Das Rübezahl ask themselves how they can make their new print products particularly durable before they are produced. "In general, we try to provide all our previous printed brochures and information in digital form, for example, through our new guest app with all the information about the hotel, including a guest activities calendar, spa brochure, menu, etc. There are no A-Z lists or binders in the rooms," says Laurena Hollbeck, describing the hotel's approach to printed materials. "Occasional products, such as our spa brochure, are available for guests to browse in the Beauty Alm, but we avoid actively distributing them, such as upon arrival," she adds. When products are printed, they are printed on recycled paper or more sustainable natural or uncoated paper. 

Digression: Natural Paper

The term natural paper itself does not necessarily indicate a more sustainable type of paper but often refers to a natural look and feel, regardless of whether it is made from recycled or virgin fibers. Natural papers can be recycled or made from alternative raw materials such as grass, hemp, or limestone. FSC® or PEFC® certified papers are also often referred to as natural papers because they are sourced from sustainably managed forests. However, they can also be virgin fiber papers, which have a significantly worse environmental record than recycled papers.

Almost all hoteliers in the Green Pearls® network choose recycled or alternative paper types when printing cannot be avoided or replaced by other measures. The Hotel Luise in Erlangen, Germany, uses recycled paper or paper made from sugar production waste for the few printed items, such as the hotel calendar or brochure. The APIPURA hotel rinner in South Tyrol is increasingly using apple paper made from apple juice production waste. Other popular alternatives include paper made from grass or hemp, or newer varieties made from cup plant, sugar beet, or bamboo.

Challenge 2: Colors

Whether in a print shop or hotel: Printing anything requires ink. Conventional inks often use mineral oils as binders and contain plasticizers and heavy metals. Not good for the environment or your health. Fortunately, with the growing demand for environmentally friendly production, more and more inks are non-toxic, some even food safe, biodegradable or compostable, and contain no hazardous ingredients. For example, mineral oils are being replaced by vegetable oils such as linseed or soybean oil. Another important aspect of the environmental friendliness and sustainability of inks is good deinkability, which allows them to be easily and completely removed from the paper during recycling. 

You can also look for mineral oil-free and non-toxic inks in hotels. The LA VIMEA Vegan Hotel in Naturno, South Tyrol, is a prime example of a well-thought-out in-hotel printing solution. Instead of traditional ink cartridges, which create additional waste, the hotel uses a printer that the team can refill from ink bottles. Although printing with this type of printer takes a little longer, the LA VIMEA team points out: “We believe we can dedicate that time to nature.” In general, however, very little is printed and almost all processes are organized via QR codes – from the menu to guest information. As a result, printed materials do not need to be reprinted when information changes.

Challenge 3: Procedure

Paper and inks ultimately determine the environmental impact of the printing process. Uncoated natural papers, for example, absorb more ink than coated varieties. To avoid unnecessary misprints (and the associated waste of paper), printing companies must be familiar with printing on such papers, assess the effects of colors and images, and advise their customers accordingly. Meanwhile, more and more sustainable printing companies are optimizing their energy and water consumption, using green electricity, having efficient logistics, and offsetting unavoidable emissions at the end of production.

Print is not Dead – But it is Being Used More Consciously.

Sustainable hotels tend to do most of their communication digitally (more on this in the next part of this series, to be published on 18.06.2025). Still, for many, print has a place in their communication strategy. "We rely on digital communication and reduce printed materials, but we use sustainable paper options for important information," says Klaus Pichler of Hotel Weihrerhof in South Tyrol, summarizing his approach and that of many of his colleagues.

Conscious use is crucial: printed materials are reduced to the essentials, carefully produced and used in a targeted manner. High-quality menus, postcards, or magazines, like those of the Hotel Das Rübezahl, stay in circulation, build trust, and create a physical connection to the hotel. The conscious choice of sustainable paper, inks, and printers is not just a means to an end, but a clear part of sustainability communication. In this way, the print itself becomes a sustainable message.

Vegan Pioneers on the Alpe di Siusi

It is no surprise that we met Alexander and Maximilian Spögler at the hotel. "We are both here almost every day - for the team, for the guests," explains Alexander Spögler. The brothers run the Paradiso Pure.Living Vegan Hotel together. Located on the Alpe di Siusi, Europe's largest high plateau in the middle of the Dolomites, the hotel has been completely vegan since 2024. However, getting there was anything but easy.

Veganism Runs in the Family

Green Pearls®: Hi and nice to meet you both. We're going to start with a question that I think everyone asks when they hear that you run a vegan hotel. Are you vegan yourself?

Maximilian Spögler: Yes, almost our entire family is vegan. Our youngest sister has been the longest, then our mother went completely vegan, then Alex, and then me.

Alexander Spögler: Except for one brother who is not quite there yet. *laughs* I became a vegetarian in 2017, mainly for ethical reasons, and then over the years I completely gave up animal products because they were no longer justifiable for me.

Green Pearls®: Was there a defining moment that made you make the shift?

Maximilian: On a personal level, it was when my mother was diagnosed with an auto-immune disease. She then decided to change her diet and became vegan overnight. And I think she's now fitter than any of us! When you see the effect of diet on health firsthand, there must be something to it.

Alexander: It was the same for me. Our mother solved almost all her problems with this shift. For me, the ethical aspect also came into play. I think for most vegans, ethics, health, and the environment are the three pillars. For the two of us, and for most of our staff, it is all three.

Green Pearls®: What vegan dish or product surprised you the most recently?

Maximilian: I was surprised by the "Chicken of the Woods". It is a mushroom that grows on the bark of trees. In Italy, it is only found in Sicily and our chef imports it through her connections. The mushroom tastes similar to chicken and it is simply brilliant. 

Alexander: My favorite dish is also "Chicken of the Woods" - it was a real surprise. Great texture and taste. I'm a big mushroom fan anyway, always have been – and even more so as a vegan.

Green Pearls®: How did the two of you get involved in the hotel business?

Maximilian: We were born into it. *laughs* Well, we've always lived in hotels. It's in our blood.

Green Pearls®: So, it was clear from the beginning that you were going to continue and take it over?

Alexander: Yes, I guess so. Although our parents always gave us the freedom to do what we wanted. I think when you grow up in a hotel, you make up your mind pretty quickly. Either you quit right away or you stick with it.

Our drive is our philosophy. If we still had meat on the table at Paradiso, I would be doing something else. Our clear vision is the reason we can pull this off.

Maximilian: It's not a nine-to-five job. But we know that and we are used to it. And I prefer it to sitting in an office from 9 to 5. I couldn't do that.

From Classic to Vegan Hotel

Green Pearls®: Could you give us a brief history of how the current Paradiso Pure.Living Vegan Hotel came to be?

Maximilian: The Paradiso has existed as such since 1962/63. Our parents took it over in 1994. The first major renovation took place in 2005. Since then, we have expanded quantitatively with a large extension to the left and right, an additional floor, and a wellness area. At that time, however, it was still a traditional mountain hotel with pork knuckles and Kaiserschmarrn, which you can find everywhere up here. The turning point came in 2019.

Alexander: We started planning the whole thing in 2018, and by the 2018-19 season, we already had a vegan chef who was also the executive chef at our mother's LA VIMEA. [Editor's note: LA VIMEA was the first 100% vegan hotel in Italy.] She developed a vegetarian/vegan menu for us. We also started informing our regular guests that as of next year - in the course of a major renovation - the hotel will be completely vegetarian. With this first menu, we gave a taste, but at that time guests could still order fish and meat.

In 2019, we refined the whole concept with the renovation, paying attention to sustainable materials in the design and a certain energy consumption in the background, and generally adapting the modus operandi. And then in 2019, we went completely vegetarian.

Actually, we wanted to go vegan right away, since our mother's LA VIMEA and our sister's Agrivilla I Pini are completely vegan. But the Alpe di Siusi is a bit more difficult. Even going vegetarian was a very drastic step. We marketed it as vegetarian, but it was always 80 percent vegan. From then on, every year we made it more and more vegan and less and less vegetarian. Last year (2024) we went completely vegan, as we originally intended.

Green Pearls®: Has sustainability in general been part of your philosophy from the start, or has it been a development over time?

Alexander: It was already there, but we did something new here. We did not have a benchmark except for the LA VIMEA and the Agrivilla I Pini. We had to reinvent a lot of things, and of course, we made mistakes. It's a learning process.

In terms of sustainability, we have implemented everything we aimed for. But we want to do more. For example, we are working on a 100 % zero waste policy. It is a challenge in such a large hotel and at this height. But we are on the right track and trying to improve in all aspects every day.

Green Pearls®: What makes Paradiso Pure.Living unique to you?

Maximilian: First, the location. It is surrounded by the Dolomites, the most beautiful mountain range in the world. Then the sustainability and all the art we exhibit here. It is part of Paradiso. And, of course, it’s also our guests and staff that make the hotel unique. The overall concept of Paradiso attracts a clientele that thinks a little differently.

Green Pearls®: What do you mean when you say that Paradiso attracts guests who think differently? 

Alexander: Naturally, we have a lot of vegans and vegetarians. I would say about 50 percent. But in winter, we also get a lot of meat eaters and flexitarians - they are extremely curious. And they have to be when they come up here at 2000 meters and only get plant-based food for breakfast, lunch, and dinner for a week. One has to be very open-minded.

I like to divide our guests into two groups. On the one hand, we have the "like-minded" who are vegetarian or vegan. And on the other hand, we have the "curious". With them, we need a different approach. The main thing is to show them what we do here and how we do it. This is new territory for most of them.

Green Pearls®: What's the reaction?

Alexander: Most of them think it's pretty cool. But a few also say: "Okay, that was interesting, but I'm not going to do that again." It's a learning process. This daily exchange and learning are the beauty of Paradiso - for the guests and for us.

Green Pearls®: Have any of your meat-eating guests returned as vegetarians or vegans?

Maximilian: Absolutely! Since 2019 it has happened a few times that we received an email a few weeks after the stay. Maybe the woman was already a vegetarian or vegan and she writes: "The stay with you has motivated my husband to give up meat and fish as well.”

Alexander: What's very important to us is: We don't want to preach or force anything on people. We want to be a healthy and interesting alternative. And that's what we do 360 degrees. A lot of hotels have vegan options on the menu. But for some vegans, that's not ideal. For example, the pan that my vegan dish is cooked in now used to contain a 300-gram steak. These are little things that are important to some of our guests. With us, they can just eat without worrying.

Maximilian: Most of our employees are vegan, too. But we also have some who have been with us for a very long time and who are anything but vegetarian or vegan. And then things like the day before yesterday happen. Our janitor told us that he is now a vegetarian. He was a hardcore meat eater, but he feels better now, has lost weight, and is generally doing well with it.

80% of Regular Guests Stayed away after the Switch

Green Pearls®: What was the biggest challenge during and after the transition to vegetarian and then vegan?

Maximilian: The biggest challenge was communication. When it comes to veganism, there's a lot in people's minds: the classic stigma of "If I'm vegan, I’ll only get a salad. It's hard to explain to guests that they're not missing out. On the contrary. Vegan cooking is much more complex and perhaps more complicated than traditional cooking. You have to be much more inventive and creative, and there is a lot of know-how behind it. So yes, explaining to guests that you don't have to eat meat for a week... It's a challenge.

Alexander: There were a lot of people who disagreed. In 2019 we lost 80% of our regular guests. This means that we had to build a completely new clientele, which not many colleagues are willing to do.

So, communication was extremely important - and still is! For years we had guests for whom vegetarianism was fine. I still get my eggs, my milk, my cheese. But now that's not the case anymore. Instead, there are great, delicious, healthy plant-based options - but no eggs. So, we had to listen to a lot of comments: Why don't we serve this anymore, and that they're not going to come back. But there are also always people who say: I'll try it. And a lot of people who give it a try come back.

Green Pearls®: That sounds like a very stressful time. 

Alexander: Yes, especially in the first years, 2019/20/21, we had a lot of discussions and we took a lot of criticism. But we have always had a clear vision and to this day we communicate it in a nice but simple and understandable way. It also has to be said: For 8 out of 10 people, Paradiso is not the right place and that's ok. We expected that; we knew that. But two people only come here and don't go anywhere else. We are the niche of the niche of the niche - but a niche we created ourselves. There is nothing like it in Italy.

New Ideas and Vegan Fine Dining by Head Chef Aggeliki Charami
 

Green Pearls®: Has this niche you have created also brought you into contact with your new chef, Aggeliki Charami?

Alexander: Yes, many vegan chefs know us and have our three sister hotels in mind. In our case, after a few successful years, our former chef was looking for a new challenge outside of the restaurant business. We needed to fill an extremely important position in the kitchen relatively quickly. Then my mother wrote to me that there was a young lady who seemed to be very good and who had contacted LA VIMEA a few months earlier. I looked at the profile, contacted her, and then things happened very quickly.

Originally, she didn't want to start until the next summer season. That was in November 2023. And I said: "Aggeliki, actually, it's for winter." *laughs* And then she accepted. And she has already proven herself in such a short time. I think that 99% of the cooks would not have done that to themselves. That’s why we give her a lot of freedom. She is an artist, a very professional artist with both feet on the ground. That's extremely hard to find. 

Maximilian: She flew in from Greece on December 24th and was in the kitchen on the 25th. We had a full house with over 90 people. She came from Greece to the Alpe di Siusi at 2,000 meters and didn't know the language. Her English also wasn't very good in the beginning. She didn't know the kitchen, she didn't know our team, and then she came up with an amazing menu and it's been like that non-stop ever since. We've never experienced anything like that in 30 years. We know a lot of chefs, vegan and non-vegan, and what she does is unique.

Green Pearls®: Did the idea for OMNIA develop in the same way? Or had you had it in the back of your mind for a while and then realized it with her?

Maximilian: I wouldn't say “for a while”. It was kind of an organic process. She [Aggeliki] wanted to do a special menu. It was clear that it should be a little bit separate from the dining room. And the space was there. Then she started thinking about the menu, we thought about the interior and the name of the restaurant. It went pretty fast. *laughs*

Alexander: OMNIA is a very personal journey that tells Aggeliki's story of how she came to us. It is also something very intimate for her! We have had many guests come to OMNIA and be moved to tears. It is hard to explain.

It's a unique experience that lasts about three hours. Nine courses at the highest level; she and the kitchen team present each course and explain everything. And it's very small, with a maximum of 10 people. So, as a guest, you have a very different relationship with the creator of your dish. With the story behind it, it's like a movie. You're far from reality. At Paradiso, you're already a bit removed from everything, but at OMNIA it's on a completely different level. There will be many more surprises here!

Green Pearls®: How do you do the juggling act? In other words, how do you balance profitability, philosophy, and creativity?

Maximilian: It is essential that we have a great team that shares the same vision and that we can rely on. We couldn't do it alone. It would be impossible.

We always aim to deliver the highest possible quality, both in terms of service and products, which of course results in higher costs. But then again, we are not exactly lo-cost. Quality has its price. However, I think most of our guests appreciate that and are willing to pay for it. They're getting something here that they can't get anywhere else.

Alexander: When you asked about the juggling act, something came to mind. I started juggling when I was 15 and eventually, I got pretty good at it. And it's like riding a bike. I haven't done it in 25 years, and then my daughter wanted some juggling balls. We bought them and now I stand there and juggle from time to time. And that has some parallels with life in general, but especially with the Paradiso. There are a lot of things you can influence. You have to find the right moment and the right way and then take the right actions. Like juggling. You can practice it and get better.

Green Pearls®: What does it take to be a sustainable and vegan hotelier?

Alexander: We have had situations where vegan industry colleagues have come to see what we are doing. They always ask the same questions and always say the same thing: "We would love to do this, but we are afraid because we are going to lose a lot of our guests." So, it is a financial issue. We demonstrated that: 80 percent of the guests were gone. To be honest, I don't know if that would be still the case. It's 2025, time has changed. When we started, it was harder. Now, fortunately, there are more and more people following a plant-based diet, but of course, you have to expect that a lot of your regular guests will stay away and you have to build up a new clientele. It takes a lot of patience. 

Green Pearls®: What advice would you give to someone who wants to follow this path?

Alexander: Believe in what you're doing and don't do it half-heartedly! So don't say you're offering "more" vegetarian or vegan options, go full power! The guest, the guest you want, will appreciate it. We now have the guests we want. This also has a lot to do with proper communication. Of course, social media is a great way to reach people, especially the younger generation. Having a good Instagram presence is important. And then, of course, platforms like yours [Green Pearls®], where a lot of people with a sustainable mindset search because they just know that there is something serious behind it.

So, I appeal to all colleagues: Do it! But do it right! I really think the times are better now! Sure, the easier way is to offer a small vegan menu, but as a guest, I would find a 360-degree concept more interesting. I think it also pays off economically if you do it right. So: get a great team, have a clear vision, and expect a lot, lot, lot of work - and a lot of juggling.

About Paradiso Pure.Living Vegan Hotel

The Paradiso Pure.Living Vegan Hotel is the first purely vegan hotel on the Alpe di Siusi in the Dolomites. It combines sustainable design with creative plant-based cuisine that interprets Italian culinary tradition in a modern, plant-based way. In addition, the fine dining restaurant OMNIA opened its doors in 2024. Here, Chef Aggeliki Charami and her team present a unique vegan dining experience.

During the winter season, guests are right on the slopes in the heart of the Dolomiti Superski area. In summer, guests come to hike and relax. Paradiso's rooms are decorated in light natural tones and furnished with non-toxic materials. The wellness area offers a retreat, an indoor pool, and an outdoor whirlpool overlooking the mountains. An inspiring art program completes the sustainable concept.

Sustainability Pioneers at Green Pearls®

Under this heading, various hoteliers and hosts have their say, share their thoughts on sustainability, and report on their careers. The interview series is ongoing. Look forward to the next part of the series.

Until then, we recommend you read the previous interviews:

• Marion Muller from Lifestylehotel SAND on the creation of a sustainable hotel
• Marc Traubel from HUBERTUS Mountain Refugio on his career as a sustainable hotelier
• Daniel Ganzer from Naturhotel Outside on the feeling of running a sustainable hotel
• Lukas Obendorfer from Birkenhof***** Spa & Genussresort on sustainability in a 5-star hotel
• Dr. Andreas Färber from Klosterhof - Alpine Hideaway & Spa on the connection between health, the hotel industry, and sustainability
• Stephan Bode from SCHWARZALD PANORAMA on the circular economy and the feeling of being a sustainable pioneer in the hotel industry
• Bonus: Suzann Heinemann from GreenSign on the development of sustainability certification

Generation Z's Travel Motivation and Behavior

According to Business Insider, there are seven factors that matter to Gen Z when traveling: Sustainability, individuality, comfort, digital connectivity, experiences, flexibility, and cost consciousness. While packaged tours and other traditional vacation models dominated previous generations, Gen Z is looking for customizable trips that match its identity and offer unique experiences. They also expect a high level of digital integration, from mobile apps for booking to seamless Wi-Fi in hotels.

A study by Stern magazine shows that while Gen Z often travels on a limited budget, they are not willing to compromise on comfort. For them, luxury is not defined by ostentation and abundance, but by high quality, special experiences, and sustainable concepts, for which they are willing to spend more. They also value experiences over material things. Many Gen Z travelers value adventure travel, nature experiences, and activities beyond the classic beach vacation. Backpacking and sustainable retreats, for example, are particularly popular. Wellness and health trips are also on the rise, especially when combined with sustainable offerings. Gen Z also has the highest percentage of vegetarians and vegans of any previous generation, making sustainable and plant-based food concepts in hotels a key consideration.

Sustainability as a Critical Factor

Another defining characteristic of Gen Z is their ingrained environmental consciousness. They want all aspects of their travel to be as eco-friendly as possible. This is reflected in a preference for sustainable accommodations, vegan or vegetarian food options, green transportation, and climate-conscious activities. According to the Simon-Kucher study, 87% of Gen Z travelers are willing to pay more for sustainable options if they can make a positive contribution.

Transparency is also important. Young travelers want to know exactly how sustainable a hotel or travel option truly is. Gen Z is quick to spot and reject greenwashing. Instead, they prefer companies that take their environmental and social responsibilities seriously. Above all, Gen Z seeks meaningfulness and chooses travel options that align with their values.

How Green Pearls® Accommodations Perceive Gen Z Guests

Many of the Green Pearls® hotels have examined Generation Z's values of sustainability, individuality, and digital connectivity – and share them. Organic products, local ingredients, renewable energies, and a commitment to sustainability already play a central role in the network's hotels and resorts, especially in the culinary sector, where dietary approaches such as veganism and farm-to-table have long been established. At the same time, there is a focus on personalized and authentic experiences, whether through cooking classes, sustainable outdoor adventures, or meeting the local community. Digital solutions such as contactless check-in/check-out and smart technologies are also becoming increasingly important in Green Pearls® hotels.

The SCHWARZWALD PANORAMA in Bad Herrenalb, Germany, for example, describes this generation as open, direct, and environmentally conscious. However, despite the hotel's sustainable business philosophy, most of its guests currently belong to an older generation. To appeal to the target group, the hotel is increasingly focusing on sustainable events and retreats that appeal to the values of the younger generation and are in line with their value compass.

Gen Z guests account for seven percent of all bookings at Lifestylehotel SAND, which sees great potential in this target group. The young travelers appreciate the stylish, fair, and inspiring "SANDspirit" at Timmendorfer Strand on the Baltic Sea. To better reach Gen Z, the hotel plans to increase its social media presence, as this generation primarily uses Instagram, TikTok, and YouTube for information. In addition, the hotel offers flexible, sustainable packages tailored to the needs of young, environmentally conscious travelers.

Hotel STURM in the Rhön region has seen a significant increase in bookings from guests in their mid-20s. Sustainability and high-quality culinary experiences play a central role here. The young guests appreciate the time spent in nature, organic products, vegan alternatives, and innovative gastronomic concepts. With an open kitchen in the restaurant, a large nature park with a snack garden, and a focus on high-quality and slow food, STURM offers exactly what this target group is looking for.

Flexibility and workation opportunities are aspects that make OLM Nature Escape particularly attractive to young travelers. They appreciate the inspiring atmosphere for creative work in the natural landscape of South Tyrol, as well as a conscious diet with little meat and alcohol consumption.

A family atmosphere and authentic experiences are especially important to some young travelers at Relais del Maro. They are described as curious, respectful, and open-minded. Direct communication and personalized offers are among the reasons why young visitors like to return to the small village in the mountains of Liguria.

Unique architecture and an extensive wellness program in the heart of South Tyrol are increasingly attracting younger guests to the Hotel My Arbor. Although not their main target group, individuality, slowing down, and experiences close to nature appeal to young adults looking for a conscious break.

More and more guests from Generation Z are discovering the Birkenhof***** Spa & Genussresort. The sustainable 5-star hotel is responding to this development with offerings specifically tailored to the needs of younger travelers. In addition to relaxation in the spa, the focus is on culinary experiences in the 2-star Eisvogel restaurant and the hotel restaurant. Further, the hotel impresses with its strong focus on renewable energies and is largely self-sufficient thanks to a wood gasifier and woodchip heating. Interested parties are welcome to take a look inside the "Energy Cube".

The natural location of the Hotel Weihrerhof and the consistent implementation of the environmental concept also attract a growing number of young guests. In addition to sustainable wellness and regional cuisine, it is the outdoor experiences on the Ritten in South Tyrol that perfectly match the lifestyle of Generation Z.

Tailored Offerings for a New Generation of Travelers

Therefore, to meet the expectations of Generation Z, hotels need to cater to their needs and create authentic experiences. A great example of this is the "Young Vegan Friends" package offered by Green Pearls® LA VIMEA Vegan Hotel in South Tyrol. Designed for young, eco-conscious travelers, this package combines sustainable accommodations with a vegan culinary concept and community experiences. In addition to plant-based gourmet half-board, the package includes relaxing spa services, outdoor activities, and the opportunity to explore South Tyrol in a climate-friendly way using public transportation.

With customized offers like this, hotels show that they take the values and wishes of the young generation seriously and specifically address their travel habits.

How the Travel Industry can Adapt to Gen Z

To sum up, one thing is certain: Generation Z is bringing a breath of fresh air to the travel industry and presenting hotels with new challenges. They demand not only true sustainability but also a high degree of flexibility and digitalization. To stay relevant and attract this new target group, hotels must adapt to the needs of these digital nomads, communicate their values transparently and honestly, and implement modern, sustainable concepts.

TikTok and Instagram are the primary sources of inspiration for Gen Z travelers, so a strong presence on these platforms is essential. Spontaneous bookings and flexible offers are in demand, as young travelers often plan on short notice. Although Gen Z is cost-conscious, they value unique, shareable experiences. Hotels should create "Instagrammable" spaces, host live events, and offer themed experiences to appeal to this audience. Personalization and authentic experiences are key to generating positive reviews and earning the loyalty of Gen Z.

Companies that understand and respect the values and aspirations of this generation will reap the long-term benefits of this new, aware, and demanding target group.

Longevity: Real Effects or Just a Buzzword?

Various studies have shown time and time again: that lifestyle has a significant impact on how long we live. Regions such as Okinawa, Japan, and Sardinia, Italy, show that a plant-based diet, social connectedness, exercise, and environmental factors can extend life. Sustainability plays a key role, for example in the form of natural foods and avoiding environmental stressors such as noise.

In addition, a healthy lifestyle is not only important for personal well-being and longevity but also for protecting the environment. Another reason why the sustainable hotels in the Green Pearls® network are the ideal starting point for longevity.

Longevity in the Hotel Industry: New Offerings and Concepts

Although the concept of longevity is about a long-term and permanent change in lifestyle, a vacation is a great way to start or deepen your knowledge. Getting away from it all helps to establish new routines and acquire new knowledge.

Measures and offerings include:

• Nutrition: Detox and fasting, personalized nutrition plans, nutrition lectures, cooking classes, healthy cuisine with local foods
• Relaxation and stress resistance: Natural relaxation concepts such as forest bathing, singing bowl massage, meditation, yoga, sleep optimization, floating, nature experiences
• Technology: High-tech health checks, oxygen and cold therapies
• Environment: Use of non-toxic materials, reduction of electromagnetic radiation, peaceful atmosphere

All of these are good for personal health and also reduce the guest's overall environmental footprint.

Longevity Offers in the Green Pearls® Network

The ADLER Spa Resort SICILIA is embedded in the almost untouched nature of the southern coast of Sicily. The Torre Salsa nature reserve is right next to the hotel and the wild beach is only a few minutes walk away. The spa offers a combination of phytotherapy (light therapy), Ayurveda, skin checks, and personal coaching with its Longevity Booster Program. In addition to these personalized treatments, guests can enjoy yoga classes, healthy Mediterranean cuisine, and spa experiences using natural products. The resort supports the regeneration of its guests with gentle architecture that blends into the landscape, renewable energy, and a plastic-free environment - the perfect conditions for longevity.

At Keemala in Phuket, luxurious relaxation is combined with a lasting sense of well-being. The “Rejuvenate” program includes spa treatments such as a traditional Thai massage, organic algae baths, and singing bowl therapy. Guests can also enjoy private yoga classes, an infrared sauna, and healthy organic cuisine using ingredients from the resort's garden. The tropical forest surrounding the pool villas creates a relaxed, natural atmosphere, especially since the original landscape was preserved during construction.

The adults-only Lifestylehotel SAND on the Baltic Sea coast combines deceleration with sustainable wellness offerings. In addition to relaxing sessions in the private rooftop sauna, guests can enjoy healthy cuisine with an emphasis on regional produce and sustainable foods. The hotel's minimalist Scandinavian design promotes a calm and restful atmosphere. It also uses resource-efficient energy and invites guests to slow down with large windows and comfortable seating areas.

At Naturhotel Outside in East Tyrol, the love of nature and wellness was a priority long before it became a trend. Guests here enjoy fresh mountain air, exercise in the mountains of the Hohe Tauern National Park, and warm hospitality. 

Healthy regional cuisine, relaxing spa treatments, and a restful night's sleep in eco-friendly rooms round out the offerings, ensuring holistic regeneration and a long, healthy life. The hotel also uses environmentally friendly materials and renewable energy and is deeply rooted in the surrounding nature.

"This 'trend' has been part of our philosophy for a long time. When the soul is healthy, the body and mind are also healthy," explains Ursula Wagner, owner of the Naturresort Gerbehof on Lake Constance. She has been an advocate of a healthy lifestyle for longevity for many years. The focus here is on a 100% organic diet, stress-relieving massages, and mental training. The idyllic setting invites you to take long walks and experience nature, bringing body and mind into harmony. The hotel uses only sustainable materials, maintains its own organic farm, and offers mindfulness and inner balance programs.

Does Longevity have a Future as a Wellness Trend?

Sustainability and healthy aging go hand in hand. Eco-friendly travel not only promotes conservation but also creates the optimal conditions for well-being and healthy longevity. Longevity is more than just another wellness trend. Instead, by integrating a sustainable (hotel) concept, hotels can offer a deeper experience that will enhance the quality of life of their guests in the long run - and promote sustainable tourism and the longevity of the earth.