Plateau breakfast

The project "Really Sustainable" has been working to strengthen the topic of sustainability on the plateau since autumn 2020 in the Seefeld region. In addition to climate protection and biodiversity measures, the tourism association is also advocating for local food and value creation cycles: Short supply chains reduce resource consumption, traditional craftsmanship strengthens culture, and regional agriculture produces high-quality food. For more than a year now, a number of local products have been available in the information offices of Seefeld and Leutasch as "Genuine Plateau Products" – and soon in the first hotels as well.

Another step in this direction is the project "Seefeld Plateau Breakfast", developed by the tourism association in collaboration 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/meat, etc., come from the region. Here, regional means "grown and processed in Tyrol"; wherever possible, these are even local products from the plateau. "The Plateau Breakfast is not only sustainable but, above all, a benefit for the guest, who can enjoy their holiday region already on the plate in the morning," is Elias Walser (Managing Director of the Seefeld Region) convinced. Guests can already enjoy the Plateau Breakfast at the Astoria Resort, Klosterbräu Hotel & Spa, and Hotel Garni Olympia in Seefeld as well as at the Lärchenhof Natur in Mösern. In the summer season, the Hotel Bergland (Seefeld), Hotel Inntalerhof (Mösern), Alpenhotel Karwendel (Leutasch), and Ivo's Sonnenpension (Leutasch) will join in, and several others have already expressed interest.

Many accommodation businesses have been offering regional products for some time now, but with the "Plateau Breakfast," there is now an official standard – for which the businesses will also be recognized by Agrarmarketing Tirol. Using the same system as in the "Bewusst Tirol" project, the amounts of regional food purchased by the local gastronomy are recorded by AMTirol without additional effort for the host. It is an honest and verifiable system. On-site inspections support the data collected through random sampling. "By using regional products, the Plateau Breakfast partner establishments not only create culinary added value but also promote the environment and climate protection through short transport distances and sustainable food production. Value creation remains in the region," emphasizes Matthias Pöschl, Managing Director of Agrarmarketing Tirol.

The advantages of regional economies thus come together with an increased appreciation from guests, who experience breakfast more consciously, and give restaurateurs the opportunity to effectively position themselves with their award. If the project establishes itself, the model is to serve as a template for other regions in Tyrol.

You can download royalty-free images here. Image credit © Region Seefeld. Reproduction free of charge.