Dear Readers,
Sustainability is no longer just a buzzword – it is a way of life that in!uences our daily actions, our diet, and even the way we travel. With this edition of our magazine, we want to inspire you with ideas on how mindful travel, healthy eating, and a sustainable lifestyle can contribute to greater wellbeing.
One of the key topics in this issue is longevity – the secret to a long and healthy life. Many of our BIO HOTELS focus on holistic concepts that bring body and mind into harmony, from fasting retreats and ice bathing to mental health practices such as yoga, meditation, and more. Be prepared to be amazed by what happens in your body when you take the plunge into an ice bath!
We also want to highlight the culinary side of our BIO HOTELS. This time, we have gathered a selection of special vegan recipes from our hotel kitchens – proof that plantbased cuisine is not only healthy but also incredibly diverse and full of !avour.
For those who wish to experience sustainable travel in the city, we focus on Green City Trips. Whether Rome, Frankfurt, Augsburg, or Schwerin – these cities prove that conscious tourism is possible even in urban centres. We explore these and many other topics in this edition.
Enjoy reading, and let’s ARRIVAL on this journey together – towards greater mindfulness, appreciation, and new perspectives on what keeps us and the world healthy and happy.
Warm regards, Christian Pfanner Managing Director BIO HOTELS
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Good News Only Green news for a better world
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16 Forever young? How longevity can extend and transform our lives!
Fascination Horse Experience horseback adventures in the BIO HOTELS
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Green City Trip Sustainable city trips with the BIO HOTELS
How is climate change a!ecting our holidays? Interview !4
Wonder Plant: Seagrass
As climate change warms our oceans, pathogens like Vibrio bacteria are spreading. One surprising solution? Underwater meadows of seagrass. Research from the GEOMAR Helmholtz Centre for Ocean Research in Kiel shows that the healthy leaves of seagrass host bacteria with natural antibiotic properties.
From Snack to Street Surface
Stuttgart is experimenting with eco-asphalt: the city has paved 2,))) square meters of road using waste material from cashew nuts. The goal? To reduce CO+ emissions in road construction. Now, experts are monitoring how durable the material is – if it proves successful, it could be used elsewhere too.
Smarter Sun Protection
Many sunscreens contain controversial nanoparticles. It’s unclear how these a&ect damaged skin –or the environment. Some certi%ed natural cosmetics even include them. The key is checking the label: if you see the word "nano" in the ingredient list, nanoparticles are present. Luckily, there are safer alternatives.
No Need to Fear Sharks
In most European waters, it’s highly unlikely you’ll encounter a dangerous shark. And globally, shark bites are extremely rare. Still feeling nervous while sur%ng? Try lighting up your board. A South African study found that white sharks are deterred by light.
Green news for a better world
A Workout for the Brain
Cycling, running, swimming – these activities don’t just strengthen muscles, they also bene%t the brain. A study involving researchers from the University of Oxford found that the %tter the participants (aged '5 to ()), the better they performed in cognitive tests.
Sustainable Style, DIY Edition
Ever wanted to sew a breezy dress or a blouse yourself? With beginner-friendly sewing kits that include step-by-step instructions, it’s easier than you think. Fashion designer Juliana Martejevs started a company to encourage DIY fashion – and to raise awareness of how much e&ort goes into making a single garment.
Good News Only
FOREVER YOUNG?
How Longevity Can Extend and Transform Our Lives!
In a world where health and well-being are becoming increasingly central, one trend is gaining importance: longevity. More than just a buzzword, longevity is a science that delves into the secrets of a long and healthy life. It is not only about reaching an advanced age but about consciously shaping the years ahead. Biohackers, researchers, and mental health coaches are developing innovative methods to slow down ageing and sustainably improve quality of life.
From mental practices such as breathing techniques and meditation to ice bathing and the revival of traditional healing methods like mud baths, all the way to fasting –longevity has many facets, is attracting more and more followers, and has now rmly entered the world of BIO HOTELS.
Mental Strength: The Foundation for a Long and Fulfilling Life
Longevity starts in the mind – mental health is the ultimate fountain of youth. Stress, lack of sleep, and emotional strain are real "lifespan thieves." Research shows that mindfulness techniques, meditation, and targeted stress management are key factors in living not only healthier but also longer.
Breathing techniques, yoga, and targeted relaxation methods help to calm the mind and balance the nervous system. In an increasingly fast-paced world, it is crucial to create conscious moments of tranquillity. Many BIO HOTELS have developed specialised programmes that help guests strengthen their mental resilience and improve their quality of life sustainably.
Tom Kraus, a mental health coach at Naturhotel Chesa Valisa, o&ers tailored techniques to help guests cultivate mindfulness, resilience, and emotional stability. “Our mental health directly in!uences our physical well-being. Those who learn to actively reduce stress, focus, and %nd inner peace have more energy and joy in the long run,” he explains.
Nadja Blumenkamp from Bio Hotel Rupertus harnesses the power of nature and the concept of forest bathing to reduce stress and promote mental well-being. Guests can participate in guided forest meditations and mindfulness exercises, helping them relax and reconnect with nature. Ursula Wagner from the Naturesort Gerbehof invites her guests to develop a holistic perspective on body, mind, and soul. She is a certi%ed Philippi therapist and o&ers various treatments at Gerbehof, such as biomotivation, which help reduce stress, prevent exhaustion, and promote recovery, while also providing new motivation for a mindful everyday life.
Naturhotel Chesa Valisa
Biohotel Rupertus
Naturresort Gerbehof
Ice Bathing
A Refreshing Boost for Body, Mind, and Immune System
Few trends have gained as much attention in recent years as ice bathing. In uencers dive into frozen lakes, while Wim Hof followers swear by the healing power of cold exposure. And science supports their claims: research shows that cold temperatures stimulate cell regeneration, strengthen the immune system, and even reduce in ammation in the body. Blood circulation is enhanced, and endorphins ood the body, creating a natural high.
Certi ed Wim Hof trainer Daniel Ruppert shared his insights with us:
Daniel, more and more people are getting into ice bathing. What exactly can cold exposure do for our health?
Ice bathing is a natural stressor for the body, triggering an immediate thermoregulation response. This leads to a signi%cant release of adrenaline. Studies show that this adrenaline has an anti-in!ammatory e&ect and increases the production of anti-in!ammatory proteins. Additionally, the number of white blood cells rises, strengthening the immune system. This e&ect can last for up to six days after an ice bath, contributing to overall health.
Can ice bathing help train the body to handle stress better?
Absolutely. Ice bathing exposes the body to controlled maximum stress, which triggers various biochemical and hormonal regulatory processes. These adaptations help us cope better with everyday stress. The body doesn’t learn to avoid stress but rather to manage it. After the initial shock reaction to the cold, a phase of deep relaxation follows – the heart rate slows, and the entire system calms down. Regular ice bathing rewires the system, teaching it that stress is not a threat but a natural process leading to recovery.
What would you recommend for beginners?
It’s best to start with cold showers at home. Begin with ") seconds of cold water, working upwards from the legs to the torso. Each week, extend the duration to gradually get used to the cold. Mornings are the best time for this, as cortisol levels are naturally high, and a cold shower gives the body an extra energy boost for the day. Once you’re comfortable with cold showers, you can take the next step and try an outdoor plunge in a lake for two to three minutes –preferably with a friend for safety reasons. It’s not only more fun in a group but also safer.
Curious and ready to take the plunge into cold water? The Berghüs Schratt and the Bio-Natur-Resort Retter regularly o&er ice bathing workshops and Wim Hof retreats. Here, you can learn how to e&ectively use the cold for yourself under professional guidance – all while having a unique experience in the group.
Berghüs Schratt RETTER BioNatur-Resort
The Revival of Mud Baths
Healing Clay with Countless Bene ts
Once considered a relic of old-fashioned spa resorts, mud baths are experiencing a luxurious revival. This deep-black, mineral-rich substance, traditionally used for bodily regeneration, is making a grand comeback in modern wellness retreats.
At the Biohotel "moor&mehr," the power of mud is harnessed to reduce in!ammation, rejuvenate the skin, and detoxify the body. These mineral-rich treatments are combined with massages and detox programmes, o&ering the perfect blend of tradition and modern longevity philosophy.
The mud baths at Biohotel "moor&mehr" in Bad Kohlgrub are packed with natural minerals and nutrients and are applied in a thick paste-like form. What makes the Bad Kohlgrub mud so special? It’s a high-altitude pine bog, scienti%cally recognised as one of the most studied moors worldwide. Heated to 42 degrees Celsius, it warms and stimulates circulation throughout the body, promoting the elimination of toxins – a natural detox that provides long-lasting well-being.
moor&mehr Bio-Kurhotel
FASTING: THE ULTIMATE REJUVENATION CURE
Few longevity methods have been as extensively researched as fasting. Whether intermittent fasting, therapeutic fasting, or Ayurvedic detox, conscious calorie restriction triggers the body's “self-cleaning” process, known as autophagy. This reduces in!ammation, enhances cellular repair, and resets the metabolism.
Fasting retreats are among the most popular health programmes in BIO HOTELS. A prime destination for fasting enthusiasts is Biohotel Tie!eiten in Bavaria. Specialised exclusively in fasting, it o&ers various methods, including Buchinger fasting, alkaline fasting, and intermittent fasting. Guests experience a holistic approach combining gentle movement, soothing nature, and expert guidance, making fasting a deeply regenerative and inspiring journey.
Set in the peaceful surroundings of the Bavarian Forest, it provides
the perfect environment to reconnect with the body and implement sustainable lifestyle changes.
Fascination with Horses
Experience Sustainable Riding Adventures at BIO HOTELS
Immerse yourself in untouched nature, accompanied by the gentle rhythm of hoofbeats and the fresh scent of the forest: at BIO HOTELS guests can experience the unique magic of horse riding – sustainably and close to nature. Here, riding is more than just a sport; it is a deep connection with nature, a sense of freedom, and a respectful interaction with animals and the environment.
Riding is a holistic experience. It strengthens the body, improves balance and coordination, and provides deep mental relaxation. In a fast-paced world, it o&ers the perfect counterbalance: when riding, only the present moment matters. Everyday stress fades away, the rhythm of the horse’s movements has a calming e&ect, and the close connection with the animal strengthens self-con%dence and empathy. A retreat that combines freedom and inner peace.
The following BIO HOTELS o&er unique equestrian experiences that highlight the harmony between sustainability and horse riding:
An Experience for Young and Old at Familien- & Naturhotel Darrehof, Tyrol
Nestled in the idyllic mountain landscape of Tyrol, Darrehof is a true paradise for horse lovers. With a strong focus on species-appropriate horse care and riding opportunities for all ages, this hotel makes the dream of riding in the Alps a reality. The philosophy here is simple: the most important thing is the joy of riding – for both the rider and the horse.
Familien- und Naturhotel Darrehof
Life isn't a pony farm? Well, here it kind of is, because at the lovingly and family-run Bio Landhotel Anna and Bio Reiterhof Vill, the hearts of horse lovers beat faster. From pony rides for the little ones, lessons in the riding arena for beginners or those wanting to regain their con%dence in the saddle, to horseback
rides through our Demeter apple orchards, to medieval castles and the Stilfserjoch National Park. Feel good on the southern side of the Alps, the home of the Ha!inger breed, and experience equestrian adventures.
The happiness of the earth lies on the back of horses at Landhotel
Anna & Reiterhof Vill in South Tyrol
Landhotel Anna & Reiterhof Vill
Riding Fun & Coaching at Naturresort Gerbehof on Lake Constance
At Naturhotel Gerbehof in Friedrichshafen, the focus is on fostering a deep understanding between humans and horses. During the holiday season, children can enjoy pony rides, longe lessons, and individual riding sessions, while at other times, the emphasis is on personal development in horse handling. The hotel o&ers equine-assisted coaching throughout the year, covering topics such as groundwork, communication with horses, and leadership skills. Regular horsemanship weekends with TV personality Markus Eschbach, as well as boot camps with Katja Schnabel (known from “The Horse Experts” on VOX), make the experience even more special.
Naturresort Gerbehof
A city break that is both enjoyable and eco-friendly? With BIO HOTELS, a short city trip becomes a sustainable experience that we can consciously enjoy. Cosy rooms made from natural materials, warm and personal service, and regional organic cuisine in the morning or evening – these BIO HOTELS prove that sustainable and relaxed travel is possible even in the vibrant hearts of cities.
GREEN C I
T Y
Raphaël, Rome: Sustainable Luxury in the Eternal City
Behind the lush, ivy-covered façade of Bio Hotel Raphaël lies a sanctuary of elegance and sustainability. This magni%cent %ve-star establishment is situated in the heart of Rome, just steps from the Pantheon, Piazza di Spagna, and St. Peter’s Basilica. The rooftop restaurant serves an award-winning organic vegan-vegetarian menu for breakfast and dinner, recognised across Italy for its excellence. Committed to minimising its carbon footprint, the hotel prioritises plastic reduction and food waste prevention, setting new standards for sustainable luxury travel.
TRIP
Bio Hotel Raphaël
Villa Orange, Frankfurt am Main: Stylish, Central, and Homely
As Frankfurt’s only BIO HOTEL, Villa Orange stands out with its central location, charming atmosphere, and welcoming family-like feel – a refreshing contrast to the city’s large, impersonal hotel chains. All of Frankfurt’s key sights can be easily explored on foot or via public transport. In addition to its peaceful rooms, the hotel
o&ers a spacious lounge with a sun terrace and a cosy library with comfortable armchairs, perfect for unwinding. Dogs are also warmly welcomed: guests booking the Dog Culture Package receive a cosy dog bed, water bowls, and an organic treat upon arrival.
Amadeus, Schwerin: Cosy Comfort in Mecklenburg’s Most Beautiful City
Located in a lovingly restored .5) -year-old townhouse in the UNESCO-listed city of Schwerin, Hotel Amadeus combines heritage with modern eco-friendly comfort. In the morning, guests can enjoy a rich organic breakfast featuring a wide selection of vegan and vegetarian options, while in the evening, the hotel’s sauna provides the perfect place to relax. Hotelier Raimund Brandner, originally from Austria, has brought his signature Austrian hospitality to Schwerin, welcoming guests with warm service and plenty of insider tips about the region.
Hotel Villa Orange
Biohotel Amadeus
Bayerischer Wirt, Augsburg: A Green Oasis in a Historic Cityscape
At Bayerischer Wirt, urban adventure and sustainable relaxation blend seamlessly. Whether choosing a comfort room or a bio-room, all accommodations are furnished with natural materials to ensure a healthy night’s sleep. For those seeking something extra special, the Junior Spa Suite o&ers a private whirlpool and steam bath. After a day of exploring, guests can unwind in the hotel’s salt grotto, perhaps with a singing bowl meditation session. The à la carte restaurant serves .))% organic, locally sourced cuisine, including a variety of vegetarian, vegan, raw food, and superfood dishes.
Bio-Hotel Bayerischer Wirt
How is Climate Change Transforming Our Holidays?
Countries around the Mediterranean are becoming increasingly hotter – in summer, temperatures can reach almost unbearable levels. Tourism researcher Harald Zeiss explains in an interview how and where we will travel in the future.
Mr Zeiss, has climate change already altered travel behaviour?
It would be plausible to assume that summer holidays in the Mediterranean are already becoming too hot for travellers. However, current %gures do not support this. And according to forecasts, travel behaviour is not expected to change signi%cantly over the next three years. What is certain, though, is that temperatures will continue to rise. Sooner or later, this will inevitably lead to changes in holiday patterns. When exactly this will start happening, however, remains unclear.
Looking ahead: Which destinations will become popular if the Mediterranean becomes too hot?
In general, Scandinavian countries are expected to be among the big
winners. Poland may also see an increase in popularity, as there is still plenty of space along the Baltic coast. However, this does not mean that holidaymakers who traditionally visit Mallorca will suddenly start travelling to Scandinavia instead. Quite the opposite – Scandinavia is currently more of an alternative to traditional all-inclusive destinations rather than a direct replacement.
Could Scandinavia develop into a mainstream holiday destination?
That depends on many factors. Perhaps Mediterranean holidays will simply shift to spring, autumn, or winter when the temperatures are more comfortable. Another possibility is a broader societal realisation that every !ight contributes to climate change – and ultimately to climate catastrophe. If this understanding becomes wide-
spread, private holiday !ights may become far less common.
Does this mean that travellers will holiday closer to home?
Yes. I suspect that, in the future, people will opt for more regional holidays within their own countries or in neighbouring states –destinations that they can reach in a climate-friendly manner. However, in many places, such as Scandinavia and Poland, the infrastructure to accommodate large numbers of tourists is still lacking. Developing this infrastructure requires resources, produces CO2 emissions, and results in land being sealed over. Additionally, building enough hotels to meet growing demand is almost impossible, particularly as resources like sustainably sourced wood are limited.
Climate change is not only a&ecting the Mediterranean but also other regions. For instance, the Baltic Sea is getting warmer. How will summer holidays there change in the future?
The Baltic Sea is under immense pressure due to rising temperatures. There are already so-called “dead zones” where oxygen levels are too low to support marine life. Climate change is leading to a loss of biodiversity, which will inevitably impact holiday destinations. In the Baltic, for example, algae blooms could become more frequent, oxygen depletion could cause water quality to deteriorate, and unpleasant odours may arise. Beaches might not look as appealing as holidaymakers expect. Ultimately, it will be up to tourists to decide how they want to adapt to these changes.
Just like in ski resorts?
Yes, exactly. Some ski resorts have already adapted by closing their
pistes. Instead, visitors now focus on activities like hiking or wellness retreats.
How else will climate change a&ect travel destinations?
Water shortages could become a major issue in summer, even in countries like Germany. Golf courses, for instance, could be a&ected. In addition to droughts, extreme weather events such as heavy rainfall and !ooding will become more common. Landscapes are also changing – in the Harz mountains, for example, many trees have died due to drought in recent years. This could make hiking trails unsafe, as falling branches or toppled trees may block paths. These trails would need to be rerouted.
Can the tourism sector protect itself from the impacts of climate change?
This is a race we cannot win. Every time we try to adapt – such as
building higher dykes to protect against !ooding – we end up emitting more CO2 in the process.
A vicious cycle.
Yes, exactly. However, change also brings opportunities. We need to %nally open our eyes and acknowledge that we must confront climate change with creativity. I %rmly believe that if we take action, we can %nd a way out of this crisis.
Finally, what advice do you have for travellers who want to minimise their carbon footprint?
First, they should ask themselves: What do I really want from my holiday? Many people are in!uenced by online inspiration or social media trends. However, most holidays are about relaxation or new experiences – and you don’t necessarily need to travel far or !y to achieve that. A hiking trip in nearby mountains or a canoe tour on a river can be just as rejuvenating.
And once at the destination?
Travellers should choose accommodations that prioritise sustainability. It’s also best to engage in low-impact activities like hiking, swimming, or cycling, rather than those that rely on fossil fuels. The good news is that it’s entirely possible to have an enjoyable holiday with a lower ecological footprint.
Since 2011, Harald Zeiss has been a professor at Harz University of Applied Sciences in Wernigerode, specialising in sustainability and international tourism. In the same year, he founded the Institute for Sustainable Tourism (Inatour). Additionally, he serves as Chairman of the Sustainability Committee at the German Travel Association (DRV). His expertise is not just academic – from 2010 to 2016, he led environmental and sustainability management at TUI Deutschland GmbH.
VEGAN DELIGHTS
Vegan cuisine is a true celebration of variety and creativity – vibrant, diverse, and full of surprising avours. In our collection of vegan recipes, we invite you to explore the culinary richness of plant-based food. Here, traditional avours merge with innovative ideas to create dishes that are not only healthy but also artistic and inspiring. Step into a world where creativity enhances taste and every ingredient adds a burst of colour!
Vegan Grill Platter
Ingredients:
Serves 4:
/ melon
2 kohlrabi
2 small courgettes
4 small potatoes
¼ chilli
2))g strawberries
2 limes
. sprig rosemary
. sprig thyme
A little ginger
Salt, pepper, cumin, fennel seeds, sweet paprika,
Whole coriander, apple syrup, black cumin, turmeric
Olive oil
Toast cumin, black cumin, fennel seeds, and coriander without oil, then grind in a mortar.
Wash and quarter the potatoes, season with salt, pepper, olive oil, lime juice, and spice mix. Bake at .')°C for about 2) minutes, stir through, and re%ne with rosemary. Slice the melon, season with salt, marinate with apple syrup, then grill in olive oil and bake at .()°C for ' minutes. Season with spice mix, thyme, and pepper.
Cut the kohlrabi into sticks, blanch for 4 minutes, then sauté in olive oil with chilli. Season with salt, pepper, turmeric, and paprika.
Halve, remove seeds, cut into triangles, sauté in olive oil, and season with salt, pepper, rosemary, and lime juice. Blend strawberries with chilli, apple syrup, lime zest, and ginger. Season with spice mix, salt, pepper, and thyme.
Grilled Melon, Kohlrabi Fries, Potato Wedges, Sautéed Courgette, BBQ Sauce
Garmischer Hof Biohotel & Bierbrauerei
Vegan Couscous Salad
Vegan Couscous Salad (Enjoy Hot or Cold)
Place the couscous in a saucepan, add the curry powder, soy sauce, and olive oil. Pour in approximately "))ml of hot water and prepare according to packet instructions. Set aside.
Squeeze the limes and place the juice in a small jug or bowl for serving. Roughly chop the peanuts and place them in a separate bowl for serving.
Heat the olive oil in a pan and brie!y sauté the carrot, courgette,
Ingredients:
2))g couscous
. carrot (diced)
. courgette (diced)
. red pepper (sliced)
2 tbsp black sesame seeds
2 tbsp whole peanuts
2 tbsp roughly chopped peanuts
2 tbsp raisins
. tbsp curry powder
2 tbsp soy sauce
. tbsp olive oil
4 limes (juiced)
Fresh coriander (chopped)
Salt, pepper, optional chilli
and red pepper. Add the sesame seeds, whole peanuts, and raisins, then stir in the cooked couscous and mix well. Lightly sauté the mixture.
Season with salt, pepper, and optional chilli. Garnish with fresh coriander. Serve with lime juice and chopped peanuts as desired.
Hotel Bruggerhof
Vegan Tempeh Scallops
Vegan Tempeh Scallops with Sa&ron Foam
Use a round cutter to shape the tempeh into scallop-like pieces. Marinate with soy sauce, maple syrup, lemon juice, and garlic powder. Let it rest brie!y. Sear in a hot pan with oil until golden brown. Infuse the sa&ron in the soy cream, season with salt, pepper, and chilli. Pour into a cream whipper, charge with an N2) capsule, and keep warm.
Blanch the peas brie!y in boiling salted water, then season with salt and pepper. Cook the potato and peas until soft. Blend with salt, pepper, nutmeg, and olive oil until smooth and creamy. Spread the pea purée on the plate. Place the tempeh scallops on top. Garnish with whole peas and sa&ron foam.
Ingredients:
For the Tempeh Scallops:
2))g tempeh
2 tbsp soy sauce
. tsp maple syrup
. tsp lemon juice
. tsp garlic powder
. tsp neutral oil
For the Sa ron Foam: 2))ml soy cream
. pinch sa&ron
Salt, pepper, chilli
. cream whipper + . N2) charger
For the Garden Peas:
2))g peas
. !oury potato
Salt, pepper, nutmeg
. tbsp olive oil
Bio-Thermalhotel Falkenhof
Yeast Dumplings
Vegan
Ingredients:
Serves 4
Yeast Dumplings:
5)g spelt !our
/ cube fresh yeast
.2)ml lukewarm spelt milk
/ tsp sugar
"))g spelt !our
")ml oil
. tsp salt
Filling:
2 handfuls mushrooms (chopped)
. onion (chopped)
. carrot (chopped)
" spring onions (chopped)
Parsley
Salt, pepper
Oil
Sauce:
2 carrots
2 red onions
. parsnip
2 garlic cloves
/ litre blackcurrant juice
. litre water
2 tbsp tomato purée
" juniper berries
. bay leaf
. sprig rosemary
/ tsp black pepper
Vegan Yeast Dumplings with Sauce
Mix the %rst four ingredients to create a pre-dough. Then knead with the remaining !our, oil, and salt into a smooth dough. Leave to rise.
For the %lling, %nely chop all ingredients, sauté in a pan, and divide onto four !attened pieces of dough. Seal well and place the dumplings with the seam facing down onto baking paper. Heat salted water in a pot and optionally infuse with spices. Place the dumplings on baking paper inside a steamer or sieve, cover, bring to a boil, then steam for 25–") minutes.
For the sauce, sauté the vegetables, add tomato purée, and deglaze with blackcurrant juice. Let it reduce. Add water only when the vegetables start browning again. Add the spices and reduce the sauce by half.
Bio-Berghotel Ifenblick
5 Questions for Chiara
How does your hotel di&er from other accommodations in Sicily?
I think what makes Casa di Melo special is that it’s not a typical hotel – it’s our home. We didn’t just open a place for guests to stay; we live and work on the farm, and our guests can feel that. They enjoy the best food, freshly picked from the %elds, sleep in a historic Sicilian farmhouse surrounded by lemon groves, and experience the authentic life of an organic farm. When people stay with us, we want them to feel like they’re visiting friends rather than staying in a hotel.
from Casa di Melo, Sicily
Oh, and then there’s our breakfast! We realised that we were wasting too much food, so we changed our approach: no more bu&ets, just individually prepared portions, served fresh. It requires more sta&, but it signi%cantly reduces food waste – and makes breakfast a truly special experience.
What challenges come with running a sustainable farm in Sicily?
Oh, there are quite a few! One major issue is organic certi%cation. We’ve been certi%ed organic since .--2 – at that time, it was almost impossible in Sicily. Today, there are more organic farms, some even Demeter-certi%ed, but it remains a complex process with many obstacles. Over the years, we’ve learned how to control pests without chemicals, for example, by using bene%cial insects. It’s a lot of work, but it’s e&ective!
Another challenge is cooperation and marketing. I founded a coop-
erative with four other agronomists to strengthen direct trade in Sicily. It’s so important for farmers to work together and share knowledge! When it came to organic wine or handmade soaps, we had to search for a long time to %nd the right local producers – there simply aren’t enough sustainable suppliers here yet.
In the end, sustainable farming is always a challenge – but one that is worth it. After all these years, we’ve learned that you have to work with nature, not against it. And that’s exactly what we want to share with our guests.
How is climate change a&ecting your work, and what steps are you taking to counter it?
Climate change isn’t some distant, abstract issue for us in Sicily – we feel its e&ects every day. Summers are getting hotter, rainfall is decreasing, and water scarcity is one of our biggest concerns.
In the past, we could rely on certain growing and harvesting cycles, but that’s no longer possible. We’ve had to become more !exible, prepare the %elds di&erently,
and adjust harvest times. Some crops that once thrived here are now struggling – so we’re experimenting with new plants like mangoes and papayas. Our biggest project is water recovery. In our warehouse, where we clean and pack our fruit and vegetables, a lot of water is used. Instead of letting it go to waste, we want to collect, %lter, and reuse it. It’s a huge investment, but without measures like this, farming in Sicily will become nearly impossible in the future.
One advantage is that our farm has been organic for over ") years. This has allowed us to build a strong, healthy ecosystem. Our soil is more fertile because we don’t use chemical fertilisers, and we have a lot of biodiversity –which makes us more resilient to extreme weather conditions.
Casa di Melo is a popular venue for sustainable weddings. What makes it so special?
Because we organise weddings in the same way that we run our entire farm and life: sustainably, authentically, and with great attention to
detail. Casa di Melo is a historic Sicilian farmhouse, and everything here feels real. No kitsch, no arti%cial backdrops – just a beautiful, natural setting where everything feels relaxed and e&ortless.
For weddings, we use what’s available: the vegetables and herbs for the wedding menu come straight from our %elds. The decorations? No plastic !owers or disposable
items. We use branches, !owers, and natural materials from the farm. Even the invitations can be printed on seed paper, so they grow into !owers later on.
A wedding here isn’t a “standard event” but a personalised celebration that truly re!ects the couple’s story.
You live and work in Sicily. What does a perfect holiday day look like for you?
In the beginning, we didn’t take any holidays! The %rst ten years were so intense that we barely allowed ourselves a break. But over time –and especially since our daughter So%a was born – we’ve learned to take a step back and enjoy a day o& now and then.
A perfect holiday day? It starts early! We wake up while it’s still pleasantly cool. Then, a good breakfast – preferably outdoors, with lots of fresh fruit and great co&ee. If we go to the sea, we %nd a quiet bay away from the crowds, pack only
the essentials, and spend the day by the water – reading, swimming, doing nothing.
Chiara Lo Bianco knew from a young age that she would one day run a farm and a hotel in Sicily. Today, she is living that dream with Casa di Melo, a unique BIO HOTEL and organic farm that she built together with her husband, Lorenzo. The two of them have turned Casa di Melo into a place where authentic Sicilian country life, organic farming, and conscious enjoyment come together.
Bio-Agriturismo
La Casa di Melo
"Climate change isn’t some distant, abstract issue for us in Sicily – we feel its effects every day."
Stand-up Paddling:
How to Do It in a Bird-Friendly Way
Gliding across a lake or river while standing on a board, occasionally dipping into the water, watching birds – it sounds peaceful, but stand-up paddling (SUP) can often unintentionally disturb water birds. Here are some tips for bird-friendly paddling.
Some inventions make you wonder why they didn’t catch on sooner. Take insect bite relief devices that stop itching with a single heat pulse. Or stand-up paddling. All you need is a board and a paddle. Whether standing or kneeling, you glide e&ortlessly across the water –it’s that simple.
The large boards are so stable that almost anyone with a love for water can learn SUP. For years now, lakes, rivers, and coastal waters have been %lling up with more and more paddlers. But amidst all the fun, environmental protection is often overlooked. Bird conservationists have raised concerns. In some places, SUP has already been restricted – for example, on the River Enz in Ludwigsburg, Baden-Württemberg, since last summer. However,
such bans wouldn’t be necessary if more paddlers were mindful of the creatures whose home they are gliding through: water birds.
Even if paddlers don’t notice it themselves, stand-up paddlers appear to birds like a !oating human scarecrow. According to the Bavarian Association for Bird and Nature Conservation (LBV), SUP disturbs water birds more than other water sports like rowing, sailing, or kayaking. A scienti%c study published in 2).( con%rmed this. One reason is that the human silhouette is clearly visible when standing on a board, which can seem threatening to birds.
Additionally, SUP boards are very manoeuvrable, allowing paddlers to get particularly close to birds. While this might be an exciting
Lisanne Dehnbostel works as a freelance journalist and for NDR. She lives in Hamburg, enjoys trips to the sea from there, and vacations in the Alps. For our magazine, she takes a closer look at sustainable topics.
nature experience for humans, it can be stressful for birds. Startled, they may take !ight in panic. Imagine it the other way around: if birds suddenly !ew into our homes to take a look around, we would feel disturbed by these unexpected intruders. Shorelines are especially sensitive zones for water birds – this is where they nest in the warmer months and where they rest and feed in winter. Birds also prefer to hide in reeds and other dense vegetation.
In spring and summer, an approaching paddleboarder could scare nesting birds to the point where they permanently abandon their nests, leaving their eggs to perish.
In winter, while no nests are at risk, hardy SUP enthusiasts paddling in cold weather can disturb migrating birds. Hundreds of thousands of them overwinter on lakes and rivers, particularly in Bavaria. If
startled into !ight, they use up precious energy reserves that they need for their long journey back north.
To avoid disturbing water birds, always enter and exit the water only at designated access points, such as swimming beaches, harbours, or boat ramps. Those with in!atable SUP boards may be tempted to carry them to a secluded spot to in!ate and launch. But by doing so, they often trample through bird habitats –possibly even breeding areas. It's best to stick to the o cial access points.
Stand-up
paddlers
appear to birds like a floating human scarecrow.
taining a distance of at least .5) metres, while the LBV advises a minimum of ")) metres. Another tip: before heading out, check the speci%c regulations for the water bodies you plan to paddle in. Protected nature reserves often have special rules, and some areas may be completely o&-limits or only accessible in designated zones.
The %nal bird-friendly tip is to keep noise to a minimum – especially avoiding loud music. In fact, listening to the gentle splash of the paddle in the water or the cheerful chirping of the birds can be far more relaxing.
While paddling, it’s also important to keep a respectful distance from dense vegetation and groups of birds on the water. The German Water Sports School Association (VDWS) recommends main-
NEWS FROM THE BIO HOTELS
Exciting innovations, inspiring concepts, and extraordinary experiences – the BIO HOTELS never stand still! Our dedicated hoteliers are constantly evolving their offerings to create unforgettable moments for their guests. Here, you’ll find all the latest on unique retreats, new head chefs, newly joined BIO HOTELS, and many other highlights waiting for you in our hotels.
Brewery Course for Beer Lovers at
Biohotel Garmischer Hof
Hops, malt, and plenty of brewing craftsmanship! Biohotel Garmischer Hof is now o&ering a special experience: an exclusive brewing course. Under the expert guidance of the in-house brewer, participants will craft their own beer and gain fascinating insights into the world of brewing.
After the brewing session, which lasts about an hour, the beer is left to mature at the hotel – until it is %nally bottled or kegged and sent to the participants’ homes. A true taste experience that showcases the patience, skill, and passion required to brew great beer. Cheers, and enjoy the brewing process!
Garmischer Hof Biohotel & Bierbrauerei
New Head Chef at theiner’s garten &
The Bio Hotel theiner’s garten is delighted to welcome Markus Thurner as its new head chef! The experienced top chef brings an impressive career history – from the two-toque restaurant Marklhof in Girlan to the Michelin-starred Au Crocodile in Strasbourg, and collaboration with South Tyrol’s leading chef Andreas Oberhofer.
His culinary signature? Alpine-Mediterranean cuisine with a strong emphasis on regional, seasonal, and sustainable ingredients. He has a particular passion for vegetarian cuisine, which he re%nes with sophisticated herb combinations while also o&ering select meat and %sh dishes. His philosophy aligns perfectly with that of the hotel: naturalness, quality, and a deep connection with nature.
Welcome, Markus!
Biorefugium theiner’s garten
Mental Retreat at Biohotel moor&mehr
Sometimes, a pause is needed to gain clarity. The new Mental Retreat at Biohotel moor&mehr provides a safe space for re!ection and personal development. Through professional psychosocial counselling, systemic questioning techniques, and targeted methods, the retreat helps guests develop new perspectives and activate inner resources.
The programme includes individual counselling sessions, a personal journal for re!ections, and additional relaxation treatments. Whether for burnout prevention, career or personal realignment, or navigating life transitions, the Mental Retreat enhances self-ef%cacy and promotes a healthy balance of body and mind.
moor&mehr Bio-Kurhotel
New Member of the BIO HOTELS: Hästes Boutique Biohotel Chez Douverne
Chez Douverne in Sommerach, Bavaria, has recently become a member of the BIO HOTELS family. This boutique hotel o&ers luxurious 5-star apartments, each equipped with exclusive Hästens beds, renowned for providing the highest level of sleep comfort. Soft, Medium, or Firm: the %rmness of the bed is individually tailored to each guest's preference.
By the end of 2)25, "Maison Eveline" with a private spa will be added. Sommerach itself is a picturesque wine village in Lower Franconia, known for its well-preserved timber-framed houses, narrow alleys, and historic buildings, all contributing to its unique charm. A visit is de%nitely worth it! (
Biohotel –chez Douverne
New Spa at Biohotel Rastbichlhof
In the recently redesigned wellness area of Biohotel Rastbichlhof at the foot of the Stubai Alps, guests can unwind in style after an active day. Two saunas, a steam bath with herbal essences, a heated indoor pool, infrared loungers, and cozy swings invite relaxation. For those looking to relax even further, an aromatic oil massage with highquality herbal oils directly from the Tyrolean nature is the perfect indulgence.
Biohotel Rastbichlhof
Tauber's Bio Vitalhotel: ")th Anniversary and New Developments Starting in 2)25
Tauber's Bio Vitalhotel in St. Sigmund/Kiens will celebrate its ")th anniversary in 2)25 and, on this occasion, plans extensive renovations to set new standards in green tourism. The renovation in spring 2)25 will include rooms and suites built entirely of wood, creating a natural, feel-good atmosphere with open, light-%lled spaces, soft, earthy colors, and
high-quality wooden furniture. The entrance area, including the lobby and bar, as well as the sun terrace, will be redesigned to be more spacious and inviting. Starting in July 2)25, Gerd and Margit Tauber, together with their children Greta and Simon, will warmly welcome all guests to experience these exciting changes.
Tauber's Bio Vitalhotel
Michelin-Starred Chef from Germany at BioAgriturismo Il Cerreto
At Bio-Agriturismo Il Cerreto in Tuscany, the renowned Michelin-starred chef Maria Probst is delighting guests with her culinary creations. Originally from Chieming, she began her culinary journey as an apprentice butcher before discovering her passion for gourmet cuisine. Her career has taken her through top-tier kitchens in Switzerland and Mallorca before arriving in Italy, where in 2).(, she was awarded a Michelin star for her restaurant La Tenda Rossa near Florence.
At Il Cerreto, Maria Probst now brings her expertise to o&er guests a diverse selection of .))% certi%ed organic dishes. Her focus is on vegetarian and vegan cuisine, using only fresh vegetables from the hotel’s own garden, ancient grain bread from its in-house mill, and biodynamically grown ingredients.
Bio-Agriturismo Il Cerreto
Switch o&, breathe deeply, and unwind – Biohotel Panorama in South Tyrol has expanded its wellness area with a spectacular new highlight: a -)° outdoor sauna with breathtaking panoramic views! Since February 2)25, this new sauna has been inviting guests to relax in soothing warmth while enjoying the stunning mountain scenery.
A place of peace and regeneration, where body and mind can recharge in the midst of nature. Perfect for a truly deep and revitalising break!
Relaxation with a View: The New Outdoor Sauna at Biohotel Panorama
Biohotel Panorama
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Der Pennhof – Der Weg zu mir
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GREECE
ARRIVAL - The Magazine of BIO HOTELS
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BIO HOTELS / be-oh marketing GmbH, Bundesstr. 25, '4") Ötztal Bahnhof, Austria, www.biohotels.info, o ce@biohotels.info
Project Management: ALLE VÖGEL FLIEGEN HOCH, Danziger Str.(, .)4"5 Berlin, hallo@allevoegel!iegenhoch.de, www.allevoegel!iegenhoch.de
Design: Studio Nobu, www.nobu.studio
Editorial: ALLE VÖGEL FLIEGEN HOCH, Lisanne Dehnbostel
Printing: dieUmweltDruckerei GmbH, Groß Oesingen, www.dieUmweltDruckerei.de
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Comments, suggestions & topic proposals to: redaktion@biohotels.info
Reproduction, even in excerpts, only with explicit permission from BIO HOTELS. We disclaim responsibility for unsolicited texts and images. Contributions marked with a name re!ect the views of the authors and do not necessarily align with the views of BIO HOTELS.
Image Credits/Copyright:
© Tauber's Bio Vitalhotel: Cover, p. 4,, © Biorefugium theiner's garten: p. 2, 2', 4), 4", © moor &mehr Bio-Kurhotel: p. 4, .4, 44, © Biohotel
Amadeus: p. 4, 22, 2", © Bio-Agriturismo La Casa di Melo: p. 5, "4 – ",, © Das Naturhotel Chesa
Valisa: p. ,, .., 54, © Biohotel Rupertus: p. (, © Familien- und Naturhotel Darrehof: p. .', .,, © Landhotel Anna & Reiterhof Vill: p. .(, © Naturresort Gerbehof: p. .-, © Bio Hotel Raphaël: p. 2), 2., © Hotel Villa Orange,: p. 22, © Bio-Hotel Bayerischer Wirt: p. 2", © Pirker's Natur- & Bio Familienhotel: p. 25, © Garmischer Hof Biohotel & Bierbrauerei: p. 2-, 4., 42, © Hotel Bruggerhof: p. "), © Bio-Thermalhotel Falkenhof: p. "., © Bio-Berghotel Ifenblick: p. "2, © Biohotel Panorama: p. 5, 4., 4-, © Biohotel –chez Douverne: p. 4., 45, © Biohotel Rastbichlhof: p. 4', © Bio-Agriturismo Il Cerreto: p. 4(, © Thomas Kierock: p. .", © Harald Zeiss: p. 2,, © Lisanne Dehnbostel: p. "(, © iStock.com/ fermate: p. .5, © iStock.com/Floortje: p. 2(, © iStock.com/AnjaKaiser: p. "", © iStock.com/ Mystockimages: p. "-
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