Press release, February 2022
A truly sustainable start to the day
With the project "Genuinely Sustainable", the Region Seefeld has been trying to strengthen the topic of sustainability on the plateau since autumn 2020. In addition to measures for climate protection or biodiversity, the tourism association is also committed to regional food and value-added cycles: short distances reduce resource consumption, traditional crafts strengthen culture and regional agriculture produces high-quality food. Thus, for a good year now, a whole range of local products have been available as "Genuine Plateau Products" in the Seefeld and Leutasch information offices – and soon in the first hotel establishments.
Another step in this direction is the "Seefeld Plateau Breakfast" project, which the tourism association has developed together with Agrarmarketing Tirol and Neurauter*Frisch.
The basic idea is that the central components of a breakfast, such as bread, butter, milk and eggs, as well as at least one type of jam/cheese/sausage etc. come from the region. Regional here means "grown and refined in Tyrol", if possible even local products from the Plateau. "The Plateau Breakfast is not only sustainable, but above all a benefit for the guest, who can enjoy his holiday region on his plate already in the morning," Elias Walser (GM Region Seefeld) is convinced. Guests can already enjoy the Plateau Breakfast at the Alpin Resort Sacher, Klosterbräu Hotel & Spa and Boutique Hotel Olympia in Seefeld as well as at the Lärchenhof Natur in Mösern. In the summer season, Hotel Bergland (Seefeld), Hotel Inntalerhof (Mösern), Alpenhotel Karwendel (Leutasch) and Ivo's Sonnenpension (Leutasch) will start, and several others have already expressed interest.
Many accommodation establishments have been offering regional products for some time, but with the "Plateaufrühstück" breakfast there is now an official standard – for which the establishments are also awarded by Agrarmarketing Tirol. Using the same system as in the "Bewusst Tirol" project, the quantities of regional food purchased from the supplier are recorded by AMTirol without any additional effort on the part of the innkeeper. An honest and objective system. On-site checks support the collected data on a random basis. "By using regional food, the Plateaufrühstück partner businesses not only provide culinary added value, but also promote environmental and climate protection through short transport routes and sustainable food production. The added value stays in the region," emphasises Matthias Pöschl, CEO of Agrarmarketing Tirol.
The advantages of regional management thus come together with an increased appreciation of the guests, who experience breakfast more consciously, and the possibility for restaurateurs to position themselves with their award in a promotionally effective way. If the project becomes established, the model will also serve as a model for other regions in Tyrol.
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