One-third of Germans plan their vacations using AI

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

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

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

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

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

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

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

The return of ‘non-commitment’

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

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

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

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

What no algorithm can replace

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

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

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

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

When AI brings in the guests

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

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

Clarity as a strategy

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

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

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

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

Visibility, clarity, and the irreplaceable human factor

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

Our Sources:

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

Cooling comes at a price

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

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

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

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

Regional strategies for daily kitchen operations

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

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

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

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

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

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

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

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

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

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

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

Regional sourcing as a lever for energy efficiency in hotel kitchens

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

Sources:

• Green Habitat: How hotels benefit from local sourcing 

• IHK Schleswig-Holstein: Energy-Saving Checklist

• Smart Hotel Key: Smart purchasing in hotels

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

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

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

The River and the Sea

When nature sets the pace

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

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

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

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

The Tranquility

When a place has its own rhythm

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

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

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

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

The dining table

When enjoyment is given time

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

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

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

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

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

The Body

When rituals become more important than one-time treatments

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

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

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

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

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

Taking a vacation at your own pace

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

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

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

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

Here’s what Mara has been loving lately:

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

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

Value creation in tourism

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

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

Homegrown: From the harvest to the guests' plates

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

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

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

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

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

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

Collaboration: Local partnerships as the foundation

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

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

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

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

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

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

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

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

Freshness: Flexible concepts and short supply chains

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

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

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

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

Between expectation and reality

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

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

Our sources:

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

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

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)

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

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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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

Good Planning is Half the Battle – Tips for your Sustainable Cycling Trip in Germany

The right preparation is also key to a sustainable cycling vacation. From choosing a destination to planning routes and stages, selecting hotels, and deciding whether to bring your own bikes or rent them locally—many questions and considerations can make spontaneity fall by the wayside. So don't drive yourself crazy; just enjoy the planning process. If you forget something, most things can be arranged, planned, rented, or purchased locally. Of course, it's more sustainable to think ahead about what you definitely need to avoid impulse purchases.

Tips for your Sustainable Cycling Vacation:

1. Select your destination: Of course, you can cycle anywhere. However, it is worth checking beforehand to see if your desired destination is suitable for a cycling vacation. And, of course, you should ask yourself the crucial question in this newsletter: Do you want the sea or the mountains? (You'll find inspiration for both below.)

2. Plan your route: Take a look at the available tours in the area to see if they suit your riding style and fitness level, and check what the routes are like. Are you planning to ride stages or do a star tour (starting from one point/hotel)?

3. Check your bike: Inspect it in good time and repair any minor issues that have been put off—or rent a serviced (e)-bike locally, either directly from the hotel or from a regional provider. The latter option will also make your train journey more relaxing.

4. Pack sustainably: Bring a reusable water bottle. Also, choose lightweight, durable clothing and equipment you already own.

5. Choose your accommodations: Look for a sustainable hotel (ideally with charging facilities, storage space, and bicycle services). Below, we present four Green Pearls® hotels to inspire you.

6. Stay spontaneous: While planning your tours and routes, leave room for small detours, recommendations from your hotel, and impromptu excursions. Often, the most beautiful discoveries are made along the way.

 ☞ For more inspiration and information on other cycling destinations, check out our article on e-bike vacations in sustainable hotels

Mountains or the Sea? 

Four Regions and Hotels for your Sustainable Cycling Vacation in Germany in 2026

Mountains: Klosterhof – Alpine Hideaway & Spa | Bad Reichenhall (Bavaria)

A special retreat awaits you at the foot of the Alps. The Klosterhof – Alpine Hideaway & Spa is surrounded by the natural beauty of the Berchtesgadener Land region. Perched on a sunny plateau, it boasts unobstructed views of the Alps. This four-star superior hotel impresses with its Artemacur Spa, medical wellness offerings, and high-quality regional cuisine.

It offers its own mountain e-bike rental service, guided bike tours, and 12 charging stations in the bike cellar for cyclists (like you). Some of the most beautiful routes begin right outside. This video by plan B (starting at minute 13:22) also provides a preview of the region.

Recommendations for a cycling vacation from Klosterhof in Bayerisch Gmain:

• (E-)bike tour recommendations around the Klosterhof
• Bike and Hike – Vacation Offer

Sea: SANDnature | Baltic Sea (Schleswig-Holstein)

At the adults-only Lifestylehotel SANDnature in Timmendorfer Strand, sustainability meets coastal vibes. In addition to its minimalist Scandinavian design featuring natural materials, the regional late-riser breakfast is a real highlight! Until 1:00 p.m., guests can enjoy delicacies from the surrounding area, freshly prepared egg dishes, and plant-based specialties.

SANDnature partners with myBoo, a socially responsible bicycle manufacturer based in Kiel. You can rent the bamboo bikes at the hotel; they are produced fairly and sustainably in Ghana and Kiel. You can also rent myBoo e-bikes through their partner, "Tobis Rad" — in case the Baltic Sea breeze is too strong for you to explore the coast without e-assistance. The routes along the Baltic Sea are ideal for relaxed tours accompanied by the sound of the waves and the scent of the sea.

Cycling vacation recommendations from SANDnature in Timmendorfer Strand

• Cycling along the Baltic Sea in Schleswig-Holstein
• Changing specials at SANDnature, which include one day of bike rental or a bike rental reservation when booking

Mountains: Hotel Das Rübezahl | Allgäu (Bavaria)

Bicycle garage, e-bike rental (for a fee; included in the suite special), city bike rental (free of charge), and panoramic castle views: Hotel Das Rübezahl is ideal if you want to combine exercise and enjoyment. Located opposite Neuschwanstein Castle, this romantic boutique hotel offers a romantic spa area, fine regional cuisine, and two mountain huts that can be reached on cycling and hiking tours.

A highlight is the bike tour to the Edelsberghütte, where hotel guests on the pampering board package are served a delicious mountain dish. Thanks to the complimentary shuttle from the Füssen train station, your trip will be eco-friendly.

Cycling vacation recommendations from Hotel Das Rübezahl in Schwangau

• Tour ideas and recommendations in BergGeist magazine (starting on page 46; German only)
• Romantic picnic during your bike tour (order the picnic basket from the hotel)
• Routes and tours for bikes and e-bikes

Sea: SANDglow | North Sea (Schleswig-Holstein)

If you love the vastness of the North Sea, then SANDglow is the place for you! This Lifestylehotel is located in the heart of the port city of Husum, just a few minutes from the harbor and numerous cafés and restaurants. The dike and the North Sea are less than three kilometers away, so you can reach the beach in just a few minutes by bike and enjoy the sea breeze.

Like SANDnature, the hotel has its own small fleet of MyBoo e-bikes, as well as covered parking spaces with charging stations, helmets, and air pumps.

Cycling vacation recommendations from SANDglow in Husum

• The most beautiful bike tours around Husum (komoot)

Mountains or Sea? Where will your next Cycling Adventure take you?

Travel sustainably, enjoy consciously, and stay active—it all comes naturally with a bike. Whether you prefer Alpine landscapes or coastal breezes, find your perfect Green Pearls® hotel and start the new year with a season full of exercise, nature, and relaxation.

Feel free to forward this newsletter to anyone who still needs travel inspiration for next year – or who you really want to go on a cycling trip with ;) #sharingiscaring

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

Stories often change our perspective on travel, leaving quiet impulses that linger long after we've heard them. In our editorial office, we regularly discuss what has moved, inspired, or made us think lately. Here, we share our personal recommendations with you—whether it's a book, film, documentary, or podcast—and they are always honest and hand-picked with conscious travel in mind.

That's what Mara was most excited about recently:

«In ''Keine Zukunft ist auch keine Lösung'' (No Future Is Not a Solution Either), Baro Vicenta Ra Gabbert and Fabian Grischkat set out in search of hope in uncertain times. First, they take a close look at the current situation (and how we got there), then move on to possible solutions and inspiring ideas. From the second page on, I found myself nodding after every paragraph and marking important or inspiring passages with sticky notes. However, I eventually gave up. Otherwise, the book would have ended up as nothing more than a collection of those notes. I recommend this book for anyone who doesn't want to lose hope in the face of the state of the world and who wants to know more about how we got to this point.»

To the book at the Autorenwelt Shop (unpaid advertising)

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.

Three Reasons Why Traveling in Autumn is Sustainable

1. Many destinations are now in their off-season. By traveling now, you are supporting sustainable tourism businesses when they would normally not be generating significant revenue.
2. Most importantly, if you avoid traveling during peak season and take your vacation in the fall, you will help reduce the strain on popular travel destinations and their ecosystems.
3. Nature reveals its most beautiful side, inviting you to experience it slowly and consciously. Exploring the vacation region on foot or by bike is a natural thing to do.

Inspiration: Autumn Offers from Sustainable Hotels in Germany, Austria, South Tyrol, and Croatia

We spoke with our hotel partners about your sustainable fall vacation. They told us about their most popular and beautiful packages for an unforgettable fall experience.

Do you need more Ideas for Autumn?

If you're looking for more ideas from our sustainable partners or want to enjoy the autumn atmosphere a little longer, check out our GREEN TRAVEL BLOG. There, we highlight the many facets of what is perhaps the most beautiful season for traveling.

👉Sustainable Fall Getaways: Accommodations and Tips
👉 Autumn Holidays by Bike
👉 Autumn Recipe from the Sturm – Pearl Spelt Risotto
👉 Bird Watching - the Best Places to Watch Fall Migration in Europe

Feel free to forward this newsletter to anyone who needs inspiration for fall—or who you really want to travel with this autumn ;) #sharingiscaring

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

Stories often change our perspective on travel. These subtle influences linger long after we hear them. In our editorial office, we regularly discuss what has recently moved, inspired, or made us think. Here, we share our personal recommendations of books, films, documentaries, and podcasts with you — honest, hand-picked, and always with conscious travel in mind.

This is what Laura was delighted about lately:

“In the documentary ‘Spiel mit den Alpen (Gamble with the Alps)’, Felix Neureuther searches for the “lost places” of the 2006 Winter Olympics in Turin. Surrounded by fallen Olympic rings, abandoned chairlifts, and concrete ski jumps, he demonstrates the ongoing impact of the Games on the environment and visits the Alpine Conservation Association. It is well worth watching, especially now that the Winter Games are returning to the Alps after 20 years.”

Watch the documentation in the ARD Mediathek. (unpaid advertisement)

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/