The Paradiso Pure.Living Vegan Hotel on the Seiser Alm was once a typical, traditional mountain hotel: skiing in winter, hiking in summer, and hearty South Tyrolean cuisine with pork knuckles and Kaiserschmarrn. When Valeria Caldarelli and her husband took over the then 30-year-old hotel in 1994, they could hardly have imagined what it would become: a flagship for a vegan, artistic and nature-loving lifestyle that attracts guests from 14 different countries every year.

A hotelier family goes vegan

Alexander and Maximilian Spögler, the two hosts of the Paradiso Pure.Living Vegan Hotel, talked to Green PearlsⓇ about their often challenging and difficult journey to become the first vegan hotel on the Seiser Alm. It all started with their youngest sister, Franziska, who has been vegan for a long time, having not eaten animals since childhood. Who would have thought that this decision would eventually lead to several hotels going vegan!

The brothers say their mother was the second to change her diet. She became vegan overnight after being diagnosed with an autoimmune disease. This has had a huge impact on her two older sons, Alexander and Maximilian. “I think she’s fitter than all of us now! When you see firsthand the impact of diet on health, you know there has to be more to it,” Maximilian sums up.

Italy’s first 100% vegan hotel opens its doors

It was their mother, Valeria Caldarelli, who opened the first fully vegan hotel in Italy in 2016. She had been vegan herself for about ten years, but it took time (and courage) to bring her new awareness to the hotel. Together with extensive renovations, she transformed the previously conventionally run hotel “SUNNWIES” in Naturns, South Tyrol, into the adults-only LA VIMEA Vegan Hotel. But it’s not just the food that’s vegan – the entire interior, materials and cosmetics are vegan, too. She has created a nature-loving place with daily yoga and meditation classes, Ayurvedic treatments, a saltwater pool and a natural swimming pond.

In 2018, daughter Franziska and her husband Benjamin Posch (also vegan and from the hotel industry) opened the lovingly renovated country house Vegan Agrivilla I Pini in Tuscany. It is surrounded by its own organic farm, which supplies the vegan hotel kitchen with food.

The brothers Maximilian and Alexander of Paradiso Pure.Living also took a step in this direction. They were already vegan and wanted to convert their hotel completely. But it was not easy, as Alexander explains: “The Alpe di Siusi is a bit more difficult. Even going vegetarian was a very drastic step. We then marketed it as vegetarian [from 2019], but 80 percent of the food has always been vegan.” Their concern at the time was the altitude of the hotel and the clientele of the Alpe di Siusi. And their concerns were not unfounded.

The change to vegetarian-vegan: Guests stayed away and employees left

The decline was immense. According to the Spögler brothers, they lost about 80 percent of their regular customers as a result of the change. And that wasn’t all. Almost the entire team left in 2019. Then came the coronavirus pandemic the following year, which made the first few years anything but easy.

But the brothers persevered. A new team emerged, which today is about 95 percent vegan.

New team and new guests

Ethics, health and the environment are the three main reasons for a vegan lifestyle, Alexander explains when asked why he decided to go vegan. If you look at factory farming and intensive livestock farming, you automatically ask yourself if you really want to support and finance this cruelty to animals,” he adds. For him, his brother and most of their employees, all three pillars are important.

With the rise of vegetarian and vegan lifestyles, the brothers have noticed another effect: at a time when it is difficult for the industry to find employees, it is comparatively easy for them. Almost every day, they receive applications from all over Europe from people who explicitly want to work at Paradiso – because of its plant-based concept.

The situation is similar with the guests. Eight out of ten people say that Paradiso is not the right place for them, but two would only come there for this reason, the brothers summarize. In addition, since the change, new guests are coming to the hotel from farther and farther away. Vegan honeymooners travel from countries such as Israel and the United States to spend their honeymoon at an altitude of 2,000 meters, surrounded by pure nature. “We are the niche of the niche of the niche,” Alexander describes with a laugh. And that’s why some people come here. Not only vegans, but also flexitarians and meat eaters who are curious and open to the experience.

“When these components come together, the whole thing becomes more than just a hotel, more than just a place to sleep and eat. It is a place where like-minded people come together and share ideas. And that creates something unique and beautiful.” – Maximilian Sprögler

Going 100% vegan with new chef

In 2024, the restaurant switched to a completely vegan (cuisine) concept. Once again, guests stayed away. While vegetarian food was still acceptable to some, the situation was different with a purely vegan cuisine. Milk, eggs and cheese are no longer available at Paradiso since 2024. Instead, there are delicious and healthy plant-based alternatives. “Many who try it come back,” Alexander reveals.

One reason for the success of the vegan focus is the collaboration with Greek chef Aggeliki Charami. She took over the Paradiso kitchen in the winter season 2023/24. The Stuttgarter Zeitung described the young woman as the “rock star of vegan cuisine“. The Spögler brothers also expressed their enthusiasm and respect for the chef in an interview. “She is an artist, a very professional artist with both feet on the ground. That’s extremely hard to find,” says Alexander, and Maximilian adds: “We know a lot of chefs, vegan and non-vegan, and what she does is unique.”

For Aggeliki, cooking is not just about making delicious food, it is an art form. She relies on local produce as well as specialties such as the affectionately named “chicken of the woods,” a Sicilian tree mushroom. Its taste and texture are reminiscent of chicken and won over the two brothers from the start. She has also created “smoked seitan steak,” “seaweed caviar,” and an “egg” with a “yolk” made from pumpkin.

OMNIA Plant-Based Restaurant – Vegan Performance Cuisine

The Spögler brothers not only give Aggeliki a lot of freedom, they also opened a new restaurant with her: OMNIA. It seats only about ten guests in the evening. They are treated to a unique nine-course vegan meal that lasts about three hours. Chef Aggeliki herself and her team present the dishes to the guests. She tells them her story and explains the connection between the dishes they are enjoying. Guests have even been known to shed tears during this culinary experience.

One family – three vegan hotels

Valeria Caldarelli (LA VIMEA Vegan Hotel), Alexander and Maximilian Spögler (Paradiso Pure.Living Vegan Hotel) and Franziska and Benjamin Posch (Vegan Agrivilla I Pini) are all members of the same family and have achieved a great deal for vegan tourism in Italy. They were the first to have the courage to implement this concept consistently and holistically, and to do so successfully.

Alexander hopes that many will follow and appeals to his colleagues: “Believe in what you are doing and don’t do things half-heartedly! So don’t say you’re offering ‘more’ vegetarian or vegan options, go all the way!” The two are not worried about potential competition. In fact, they would welcome it.

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Among the most important things include seasonality, regionality, and reducing animal ingredients. Also paying attention to where our food comes from, whether it is organic and what transportation routes it takes is part of it. By the way, reducing animal products doesn’t just mean consuming less meat, but buying less animal foods overall, such as milk, eggs, and cheese. In this way, everyone contributes to more climate protection.

Facts about food waste

Did you also know that Germans produce 82 kg of food waste per year and for each person? In other words, every eighth piece of food ends up in the garbage can. Worldwide, about one-third of all food is thrown away. This is alarming, and especially in the current situation with the global shortage of grain and other foodstuffs due to the war in Ukraine, we are challenged to act differently. This is also an important issue when traveling. We asked our green pearls what is typical of their region, how they buy and cook, and what they don’t want to do without.

Local food with own label “Adler Regional Partner

The hosts at the ADLER Lodge in Ritten are keen to introduce their guests to the uniqueness of South Tyrol, also from a culinary perspective. All the products are solely regional and are manufactured according to ecological principles. The ADLER Lodge labels products from the region with its own “Adler Regional Partner” seal. One such partner is Harald Gasser, who, high above the Eisack Valley, has breathed new life into more than 400 already almost forgotten vegetable varieties. Thus, on the ADLER’s menu you will find, among other things, primeval carrots, radishes as you surely don’t know them or lucky clover.

Together with the kitchen team and the cheese dairy Hof zu Fall (Siusi) the natural and aromatic mountain cheese has been developed. Milk for it is provided by the typical South Tyrolean gray cows, which of course graze on the neighboring lush meadows beneath the Sciliar. The organic wheat and spelled for the homemade bread and delicious croissants grow directly in the Val d’Orcia about five minutes from the ADLER Thermae and are traditionally ground in the artisan stone mill Mulino d’Orcia. Among Tuscan guests, the bread now enjoys a legendary reputation.

The hosts of ADLER Lodge RITTEN are committed to supporting small and medium-sized producers who rely on organic farming. The excellent products that are allowed to bear the quality seal also include different types of fruit as well as crunchy cabbage vegetables from Val Venosta (VI.P Coop), ADLER tea blends from organic herb cultivation (Pflegerhof), but also meat from Wagyu cattle (Oberweidacherhof). There are also 100% products from Tuscany such as organic honey varieties, ancient and revitalized cereals and legumes. Also on the menu are the rare and environmentally friendly planted chickpeas, as well as cheeses and meats. And not to forget: the wines, the extra virgin olive oil and the aromatic Agrodolce vinegar from their own tenuta. The hosts personally know all the producers, and a lively exchange guarantees many thrilling new developments.

Recommendations/recipe tips from chef Hannes Pignater

Hannes has picked out two regional products with suitable recipes for you to try:

Juniper: In my opinion, juniper provides an aroma which best represents the taste of our forests and mountains. It grows wild, the berries are used to flavor broths, sauces and marinades, the branches are used for smoking. The ripening period of the berries is three years.

My recipe for juniper salt:

• 200 g salt
• 2 tablespoons of juniper berries
• Mountain thyme to taste

Heat the thyme of a pan and brown it slightly, then add it to the salt and juniper and puree everything in a blender.

Spread the flavored salt on a baking sheet and let it dry for a day.

The salt can be used to season salads, meat or vegetables.

Wild garlic:Wild garlic grows wild near the ruscielli in the spring. It has a strong flavor of cippollina grass and garlic and is great with asparagus, grilled meats and fish or as a pesto for a pasta dish.

My recipe for wild garlic pesto:

• A bunch of wild garlic
• Parmesan cheese
• salt
• pepper
• roasted sunflower seeds
• sunflower oil

Blend everything to obtain a thick and tasty pesto. The dosage should be adjusted to personal taste. If the taste of the wild garlic is too strong, you can mix it with parsley.

We wish you good luck!

 

All the green pearls are united in their emphasis on climate-friendly culinary arts 

The Hotel Das Rübezahl in Schwangau in the Allgäu Vis-à-Vis of the famous Neuschwanstein Castle focuses with its in-house restaurant Gams & Gloria on unique alpine taste experiences. Let yourself be surprised by a twist of international and local cuisine. Dishes such as “Mountain pine dashi kisses Allgäu chamois ham” or even “Alpine herbs meets whitefish sashimi” represent a new and distinctive Alpine cuisine for the host family Thurm—international, surprising and local. The focus of both in house restaurants is on regionality and seasonality.

The kitchen of the HUBERTUS Mountain Refugio stands for regionality of the Allgäu. In addition to the gourmet menu, the guests can select from a classic menu with specialties from the Allgäu region. It features regional classics such as Kässpätzle, Kraft broth and sous vide cooked steaks exclusively from the Allgäu region with a variety of sauces and side dishes.

The Berghotel Rehlegg in Ramsau also focuses on regional foods directly from the producer.

Which regional ingredients should not be missing in your kitchen? And what do you look for when shopping

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When you have time and your own money, your friends, family or partner often lack at least one of them. No wonder, then, that more and more people travel alone – and find that it’s not a compromise, but can also be a very relaxing and enriching experience.

But of course, you shouldn’t just take our word for it – that’s why we spoke to blogger and author Annika Ziehen: She writes about her travels on The Midnight Blue Elephant, and she usually does them alone. She has even written a book about her experiences: Solo Trip was published in German 2017 and in English 2018, and includes funny anecdotes of Annika’s travels and gives many good tips for those traveling alone and those who want to become a solo traveler. 🙂

Annika, what is the most enjoyable or special thing about traveling alone for you?

The incredible freedom to be completely independent! Breakfast in the afternoon? Sure thing! Change plans at the last moment? Anything is possible! The great thing about traveling alone is that you can indulge in healthy selfishness without feeling guilty.

Where was your first trip alone? What were your first experiences while traveling alone?

First, I went to New York City to see a college I wanted to apply to. There, I had my first taste – the kid from the small town in the Big Apple – I thought it was wonderful. Funnily enough, my first real solo vacation was in Seychelles. That’s when I learned that you don’t necessarily have a better trip just because you’re traveling with your loved one and that a Kindle for Solo traveler is indispensable.

Do you have an ultimate tip for those who are traveling alone for the first time?

Just do it! Don’t think about it too long and just go. Whether you like it or not, you can only find out on the way anyway. Most importantly – choose a destination that really interests you. Ignore the top 10 solo travel countries and go where you are really drawn to deep inside. And don’t forget: solo travel doesn’t have to be backpacking – you can travel the way you want to at any age!

If you want to learn more about Annika and her experiences with traveling alone, check out her blog The Midnight Blue Elephant or get her book Solo Trip! Recently Annika has visited some Green Pearls® partners as well, like Tongsai Bay on Koh Samui and Zeavola on Koh Phi Phi. 

In Detail: Possibilities as a Solo Traveller

Of course, there are places and environments that make it easier to travel alone. We asked our partner hotels what kind of offers they have for Solo Travellers and received a lot of feedback!

If you’re traveling alone and don’t want to miss out on human companionship, shared areas are great. In the Bio-Agrivilla i pini, for example, the vegan delicacies are eaten together at the “Friends Table” – perfect for socializing! There are also group events scheduled for guests almost every day, from cooking classes to workshops to product tastings. You certainly not will get bored here. 🙂

Just relax and reflect on yourself again: The Gili Solo Experience at Gili Lankanfushi on the Maldives makes sure that you can do just that. A relaxing massage at the Meera Spa is as much a part of it as morning yoga classes at sunrise or a sailing trip at sunset. At the Dine in the Dark dinner, the kitchen team will spoil you with the most delicious dishes and the photo session with Mr. Friday (Gili Goes Photogenic) will capture your memories.

Read more: Of Manta rays and corals: greener tourism on the Maldives

There are also activities and holidays that you can do on your own anyway, for example, fasting treatments like the F. X. Mayr cures at the OCÉANO Hotel Health Spa in Tenerife, to which many participants go alone to concentrate on themselves and the treatments without distraction.

Have you ever traveled alone? And where did you end up? Feel free to tell us about your experiences in the comments. 🙂

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Why does food always taste better when being on vacation, we do not know – but we know how you can take all of this home with you because many hotels offer cooking courses.

From curry to coconut milk

At the villa wonderland Keemala, you relax amidst nature as the hotel lies nestled in the woods of Kamala on Phuket. Absolutely recommendable is the organic garden of the hotel, the “Enchanted Garden”, with its special and peaceful atmosphere. Most of the cooking courses start right here: Whether it is the traditional Thai curry or the production of coconut milk, at the Keemala you first harvest the organic ingredients which are then cooked together in the outdoor kitchen.

Vegan delicacies and a permaculture garden

If you live solely vegan, you will adore the Bio-Agrivilla i pini: Here you do not have to ask for cow’s milk substitute for your coffee and live on vegetarian additions at best, because the Agrivilla i pini is completely vegan! But even if you don’t always eat purely plant-based, the food will persuade you at i pini. The cooking course includes an excursion of the permaculture garden where you learn about the ingredients you harvest for the ensuing cooking course with exciting vegan courts. And the best part comes at the end: the meal!

Ayurvedic kitchen in the Allgäu

Escape from everyday life, spend time in nature and enjoy the delicacies from the Ayurvedic as well as the alpine kitchen at the HUBERTUS unplugged. Cooking coach Gabriel Simon-Pinero acquaints you into the Ayurvedic kitchen demonstrating how you can include spices and herbs to the preservation and the support of your health!

“Earth to Table” in Peru

Have you already heard of “Earth to Table”? If you stay at the Inkaterra Hacienda Urubamba in the Holy Valley of the Incas in Peru, you can even take part in the harvest on the huge Inkaterra Ecological farm– with the help of traditional tools and oxen. Besides, you find out more about the harvest from plants in the course of the year, about their characteristics and use. On-site you can help in the harvest of products which are served the same or next days. In addition, the Inkaterra Hacienda Urubamba offers cooking courses for different typically Peruvian courts.

From hand to mouth

At the Biohotel Sturm in the Rhön, you can experience the preparation of organic food with all your senses. Either you stroll in the organic-nibbling garden and try what the shrubs and plants have to offer, or you take part in a wooden stove bread-baking course. By the way, the organic garden is not only for guests – but also chutneys, syrup, jams and more are prepared with the organic ingredients.

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But we do not want to torture you: be prepared for a few unique lodgings!

Albergo Diffuso Relais del Maro in the heart of Liguria

In the small Ligurian village Borgomaro you can enjoy a truly authentic Italian vacation at the Albergo Diffuso Relais del Maro with its enchanted garden, small breakfast room and swimming pool. Why is it so authentic here? Albergo Diffuso means a hotel consisting of the main building and several houses within the village, so guests stay with the locals. The owner family Scalambrin welcomes you in a total of 14 affectionately restored rooms and let you feel at home every second you are there. Another highlight why it is worth traveling here is the food: The ingredients come from the region, there are many tasty dishes (here you can find the recipe of the traditional Torta Verde) and the breakfast buffet is what you have ever dreamt of!

Read more: Green Pearls‘ insider tip: the best eco-hotel of Liguria: the Albergo Diffuso Relais del Maro in Borgomaro

Viennese charm in the Bavarian Forest

The Villa Breitenberg is our newest green pearl: The villa from the 20^th century which accommodates 14 rooms, was renovated by the owners Alexander Popitz & Guido Hettler by keeping the old charm and combining it with modern ecological design. In addition, the impressive scenery of the border triangle and the view of the mountain range of the Bohemian Forest attracts nature lovers – and is the perfect location for a lot of outdoor activities! Moreover, the restaurant of the registered Slow Food supporter, pampers you with regional dishes from the 100% bio certified kitchen.  

Outdoor and relaxation in the Piedmontese mountains  

For a long time, the view of the surrounding mountains was the only impressing feature of the hamlet – this was before Giovanni and Teresina bought it four years ago and altered it into a true eco-village. Today the old buildings from the 17th-century offer capacity for ten apartments where between two and seven people can stay. Different environmental measures provide for the fact that the structure is completely self-sufficient and CO2 neutral. Through its remote location, it guarantees a vacation off the tourist masses. Whether you love hiking, mountain biking or simply cuddling in front of the fireplace – the Sagna Rotonda is the ideal place for everybody wanting to spend an individual and environment-conscious vacation!

Read more: Back to simplicity and untouched nature: the eco-village Sagna Rotonda in Piedmont

A green oasis in Paris

The Green Spirit Hotel  Hôtel Le Pavillon differs from the other hotels in this list as it is not surrounded by nature, but located in the heart of the million metropolia Paris, which does not harm its family charm. Direct in the middle of the town the converted former cloister with its 15 rooms is a true confidential tip. Every room of the boutique hotel has its own design – three of the rooms are reserved for electric-sensitive people. A green oasis offering you the rest you deserve after a sightseeing marathon.

Read more: Top secret: insider tips for Freiburg, Erlangen, Cusco and Paris

Vegan vacation in Tuscany

If you think of Italy, does Tuscany with its curved hills, olive groves, and medieval towns come to your mind straight away? Then the small Bio-Agrivilla i pini is perfect for you! Far from the hustle and bustle of the well-known city of San Gimignano, lies the building originating from the 16^th century, which was restored by the owners Posch completely vegan. Today it accommodates eleven ecological rooms and suites modernized in a minimalist, stylish and exclusive design using sustainable building materials. In the surrounding area, the food for the vegan kitchen is grown according to the principles of permaculture. One can taste the quality of the ingredients: no matter if you are a confessing vegan or not, you will love the tasty dishes in any case! If you want, you can also join cooking courses, herbal hikes or workshops about permaculture.

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Tribute to long gone time

The villa was built during the High Renaissance in the early 16^th century. During the renovation the focus of the whole team was to maintain the original structure and the historical character of the building. Besides, most important was to use only natural raw materials to create a healthy atmosphere in the small hotel. Wherever regional and natural materials were used to avoid long transportation routes and keep the authentic look. Handmade terracotta tiles and antique, restored pieces of furniture provide for a homey atmosphere. In the dining room you even find the noble, home Carrara marble. However, sustainable renovations still enclose so much more than this.

Good climate – outside and inside 

From the outside rustic stone walls form the antique facade, inside you’ll find smooths natural walls in tender tones having an interesting inner life: Lime, loam and bio-rice are the substance of the listed walls. Would you have guessed?  The big advantage of organic building materials like these is a very good climate and humidity regulation which provide for „breathing walls “. Even the roof of the Agrivilla i pini is insulated with materials from ecological cultivation. For the insulation mucky stone, lime, hemp and rice shell were used.

Architecture meets biology  

As model project for sustainable architecture the Bio-Agrivilla reached a milestone at the end of 2017 with another renovation: under the strict guidelines of the architecture biology “bioedilizia” i pini exposed the walls made of tuff stone and plastered them eco-friendly with lime-rice chaff. This “bioedilizia” certified procedure guarantees the lowest impact on the environment and health of the guests. Of course, all renovation measures and used materials are vegan at the Bio-Agrivilla – as well as the ideology of the hotel itself.

Are you as surprised about the many possibilities to renovate a listed villa as I am? Maybe you get inspired for your own a house or renovation.

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Well fertilized on the Maldives

As a group of islands, the Maldives mainly have sandy and nutrient-poor soils. Therefore, the cultivation of fruit and vegetables is rather difficult. Hence, Gili Lankanfushi has “reinforced” itself: The Rocket Composter transforms leftovers into rich humus in a very short time. About 90 % of the food waste is processed into fertilizer for the hotel garden. With success, the organic herbs, organic salads, and fruits, and vegetables demonstrate.

The Maldivian Reethi Beach Resort has implemented a recycling economy. More than half of all leftovers are processed in their own biogas plant, which in turn supplies the hotel kitchen with biogas for cooking. The by-products of the biogas production, such as sludge and water, are reused as fertilizer for the hotel’s own organic garden. If you don’t have your own garden and therefore your own compost pile, check out small composting boxes, so-called wormeries. Some of them can also stay indoors or are a nice piece on your balcony!

Nourished greenery

Naturally, the enchanting gardens and properties of the Green Pearls® partners are pruned every now and then. Branches, foliage and green waste are all re-used: Either they are composted and used as a fertilizer afterwards, as in the organic beds of the SCHWARZWALD PANORAMA and the surrounding jungle garden at the Zeavola Resort. Or the green waste is piled up into small biotopes providing shelter for wild animals in the organic garden of the Agrivilla i pini. It’s easy to do this in your garden, because you shouldn’t be too tidy gardening, so the wild animals can find quiet zones!

Even though all Green Pearls® hotels try to limit food waste as much as possible, it isn’t always possible. That’s why i pini composts leftovers from the vegan kitchen into fertilizer, just like Tongsai Bay on Koh Samui. Another special feature you can try at home: The Tongsai Bay manufactures natural peelings from coffee dregs. You couldn’t nurture your skin any better, could you? 😉 In Peru, most of the food waste from the Inkaterra Hotels is also used as fertilizer: the leftovers are processed into organic humus, which is then spread on the vegetable fields at Inkaterra Hacienda Urubamba!

Do you have any other great ideas for using natural waste?

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In more than 70 studies it became evident that half of all insect species have decreased. No wonder you read about it daily. The reason is that it affects us personally because one-third of our food depends on the pollination of bees. But not only the bees and insects are threatened, but also many other animal and plant species are threatened with extinction. The worst thing about it is we often cause species extinction – be it harmful chemicals, poachers or adventive animals and plants spreading invasively displacing native species. A good thing, however, is that we can make a positive contribution alike, starting in our gardens. We will show you how you can protect biodiversity in your own garden. 🙂

Birds’ twittering right on your doorstep

Not all bird species migrate to the South during the cold season and often fight for survival in winter. Due to climate change, more and more species hibernate in our climate. You can help them with bird fat balls, grains, raisins, dried berries and ripe apples or pears. Natural food sources available throughout the year are important, though – especially with regard to the diminishing of insects. The birds are most helped by planting native shrubs, as the birds’ diet is adapted to the local ecosystem, as can be found at the Zeavola Resort on Koh Phi Phi. Moreover, there are distinct protection zones during the breeding season for the birds’ rest. Supplying water is often neglected, even though water is as important as food sources: at the Inkaterra Machu Picchu Pueblo Hotel, water bowls hang in the trees and supply the garden dwellers with sufficient liquid. You can easily set up a small bowl and refreshing the water daily in your own garden or on the terrace. By the way, adding a few stones in the bowl, you can build a nice bird and insect pool. Check out our Pinterest board for inspiration!

Colorful patches

Undoubtedly, we love colorful flowerbeds! However, often exotic plants and flowers decorate these beds avoiding native animals to use them. By planting native plants, you can support them in their search for food. Special seed mixtures for bee-friendly and insect-friendly meadows make it even easier. Or how about a fruit and vegetable patch growing old species, like the Bio-Agrivilla i pini does? Old species are not or less modified through cultivation. Since they come from your region, they are perfectly adapted to the climate and therefore more resistant. An interesting fact: Some persons suffering from an apple allergy tolerate old varieties. Just another reason cultivating an “old” orchard 😉

Hideaway between terrace and hedge

Make your garden an oasis for wildlife! Create shelter for the four-, six- and eight-legged animals! In the garden of the Agrivilla i pini there are nesting places for bats, insect hotels, stone heaps, hedges and “chaotic” corners such as branch heaps and long grass, offering protection to animals. On the roof of the SCHWARZWALD PANORAMA, birds also find a secluded nesting place and designated quiet zones at the Zeavola Resort. Maybe there’s also a secluded corner in your garden you may leave to our feathered friends?

By the way: Many veterinarians treat wild animals free of charge. So, if you find a little hedgehog in autumn or an injured bird, grab a shoebox with air holes and take them to the medical treatment! Though, hedgehogs should only be taken there if they are obviously at risk, e.g. due to malnutrition.

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Underground spa

Outdoor fans regularly lose their hearts here! Far and wide there’s nothing but mountains, forests and valleys around the small eco-village Sagna Rotonda in the Piedmont. The 17^th century hamlet was passionately rebuilt preserving a piece of history. You can find a small pool and Finnish sauna in the vaulted cellar of the sustainable and energy self-sufficient hamlet.

History of Schwerin 2.0

Once grains were stowed here to be later processed to bread, now, Hotel Speicher am Ziegelsee is located in the historic building. Built in 1939, the listed granary was renovated regarding sustainable standards, and offers guests climate-free stays and rooms with view of the lake.

Vivid cobblestoned streets

Cusco is not only picturesquely situated in the Peruvian Andes, but also has a charming, vibrant old town. Inkaterra La Casona is located in a traditional 16^th century manor house, thus, preserving the characteristic historic townscape. Today, Inkaterra La Casona merges the Incan history and Spanish conquerors’ influences.

Bathing culture reloaded

Since 1898, Strandhotel Kurhaus Juist sits enthroned on a dune above the city of Juist. During the turn of the century, the elegant building was constructed as a luxurious spa hotel. It still is a place for unwinding, recovering, and having thalassic therapies. Our tip: Enjoy the impressive view over the whole island Juist from the (new) glass dome!

Between vines and olive groves

Experience a hint of the Italian Renaissance at i pini in Tuscany. The walls of the 16^th century Agrivilla have been renovated in a sustainable way. Only natural, organically sourced, and non-animal materials were used such as lime, clay, and rice.

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Besides resources such as electricity and water, the use of conventional detergents also affects the environment. The fragrances, as well as bleaching and antibacterial ingredients, preservatives and fillers often are not or not completely filtered out by sewage treatment plants and thus find their way into the environment. (As we have reported elsewhere, micro-plastic deriving from laundry also plays an important role — > find the article here). Once in the environment these substances harm the environment and our health alike by destroying important microorganisms and triggering allergies. Nature is particularly burdened by the contained salts, phosphates and bleach. 

On holiday and traveling

Of course, the subject isn’t most relevant on vacation, though, each of us does laundry weekly. Therefore, it’s worth taking a closer look at the subject: There are only good reasons for hotels to swap to environmentally friendly washing methods or to avoid daily towel changes consistently. By the way, this is an important criterion for the Green Pearls® partner hotels. That’s why, of course, we’ll also show you three examples having solved the “laundry problem,“ and point out some hints for you at home!

Efficiency counts

As with all other suppliers and partners, environmentally friendly processes are important to the SCHWARZWALD PANORAMA when choosing the external laundry. For instance, it includes the use of Ecolab-certified detergent, as well as the efficient, modern and resource-efficient power and heating supply of the machines. In addition to these technical backgrounds, the SCHWARZWALD PANORAMA also takes guests’ wishes regarding room service very seriously, which we love! Since recently, small lavender bags are available in the rooms (besides the usual notices of towel change). You can hang them on your door knob so the cleaners know whether  or not you want room service.  

Vegan Washing

The organic boutique hotel LA VIMEA in South Tyrol and the Bio-Agrivilla i pini in Tuscany do their laundry in-house. The most important tip here (and of course also at home 😉 ) is to fully load the machines when running. In regard to their philosophy, only vegan and biodegradable detergents are used. A dosing system and a water recovery plant reduce the water and energy consumption at the LA VIMEA. The location of the i pini in Tuscany is quite beneficial: The warm climate dries the laundry in no time! Bed sheets and napery are made of linen, so ironing can be entirely avoided.  

These examples show how the right approach not only protects the environment, but also provides a financial incentive for hotels at the same time. By the way, guests also benefit from the gentle cleaning methods. A win-win situation for everyone!

Our tips: What you can do at home

Washing not only plays a role when traveling, but also at home. We summarized some tips from above and noted down other ideas on how to do the laundry yourself more consciously:

• Use eco-friendly detergent: Various possibilities exist, certified eco-detergent, homemade detergents from chestnuts (link), washing nuts or washing balls with effective microorganisms
• Only run the washing machine when it is full. 
• Uses a bag that filters the micro plastic fibers (e.g. GuppyFriend)
• Especially in winter, drying in small apartments is a challenge, especially due to the high humidity. Don’t forget to ventilate (at least 10 minutes in the morning and evening) to avoid mould formation. 
• Air your clothes: Neither the textiles nor the machine live long when excessively frequent washing.
• Softener is for softies 😉 If you like a portion of extra fragrance, you can use a few drops of essential oil. For laundry without fragrance, but nicely soft use a dash of vinegar. 
• Check out the machine’s manual: eco-programs and instructions for careful use are described there (for the benefit of the machine and your clothes.)
• Reduce the temperature: far too often the temperature is too high when washing.

Der Beitrag A clean affair: Eco-friendly laundry erschien zuerst auf GREEN TRAVEL BLOG.