Organic hôtellerie: food for thought

Many of us know the benefits of organic produce - fewer pesticides and additives, better soil quality, and in many cases better animal care. The essence of organic is the reliance on natural substances, alongside physical, mechanical and biologically based farming. Just as we can choose when we're in our local supermarket, when it comes to the hôtellerie sector, we are increasingly opting to make our stays organic too. Indeed, organic food and lifestyles contain an element of luxury - it is having the means to choose the healthier, more ethical choice, often at the cost of expense. If choosing a hotel is also a luxury process, we can agree that organic must come high on our list of requirements.

Organic produce is now high on the list of priorities for many looking for a healthy, and sustainable stay.

In fact, particularly for younger consumers (aged <34), the appeal of organic products is of great importance. Having grown up in a time where health and the environment is at the forefront of many people's minds, it is unsurprising that organic products are in high demand. More than 80% of Italian, German, Spanish and French millennials have expressed that they are most likely to buy organic food and drink, according to Market research firm, Mintel. Just like the fabulous Portuguese resort of Areias do Seixo we've previously written about, the stunning Tyrollean Pennhof hotel puts natural and organic produce first. A certified Bio Hotel, it is one of only six in the region. The chef Elmar Braun has successfully established his restaurant as one which only uses natural ingredients and own-grown vegetables. This includes ensuring that any meat has also been suitably fed on naturally produced feed, free of fertiliser or pharmaceuticals. Here, up high in the Southern Tyrol, you're guaranteed to leave feeling rejuvenated and safe in the knowledge that the food you've eaten is keeping both you, and the soil from which it came, healthy.

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