“Three times a day, at each meal, we make decisions with far-reaching consequences.” The international movement and association Slow Food aims at more conscious consumption and food choice lowering the impact on the environment, health, society, culture, politics, agriculture and science. It is more to it than just eating slowly: Slow Food emerged in Italy as a counter-movement to the fast food culture and is now represented throughout the world. Members of the Slow Food movement can be found around kitchens of sustainable hotels who advocate the movement’s three core points: Good, Clean, Fair. Good describes the nutritional value of food, clean the sustainable production, and fair the social conditions from the production to the plate. Other green hotels carry out principles similar to those of the Slow Food movement as a conscious approach to food, thus, valuing food, the environment and health.
From the nibble and herb garden to the breakfast buffet
The Biohotel Sturm, located in the Rhön region is a member of Slow Food Germany since 2006. All ingredients used in the kitchen are organically farmed, and some of them are grown in the hotel garden, for instance the fruits for the homemade jams. Biohotel Sturm also manufactures its own chutneys and bread. With its membership, the hotel not only strengthens local organic agriculture, but also contributes to the preservation of regional products and traditional specialties such as the Rhön brown trout, the Rhön sheep and the Franconian sausage. Due to the initiative, the taste of the Rhön is sustained for future generations and sets new standards for trade, sustainable agriculture and the processing of regional food.
Holistic view of Alpine charm
Another advocate of the Slow Food movement is the HUBERTUS Alpin Lodge & Spa in Balderschwang, Bavaria. The holistically oriented hotel’s cuisine is based on the believe: »Nourish sustainable. Your conscience partakes« the main focus of Hotel HUBERTUS is on regional products sourced from sustainable agriculture or the hotel’s own garden. Balanced nutrition models allow all guests to choose between healthy and fair dishes, all gently prepared with passion for good food. It tastes better with a clear conscience.
More than pizza & pasta
Bella Italia is characterized by its delicate cuisine and the celebration of meals. Hence, the principles of the Slow Food movement can be ideally linked to the Italian food culture. In Milan, an urban garden on Hotel Milano Scala’s roof grows the organic ingredients used for the culinary concept Green & Glocal. The concept advocates a healthy (Green) diet that meets local and global (Glocal = Global & Local) demands. All other ingredients are sourced from regional and organic cultivation. The Arosea Life Balance Hotel in South Tyrol also pursues values similar to those of the movement: Fresh, organic, regional, and seasonal ingredients indulge the palate and nourish guests optimally – since balance is central here. Here, health is regarded to root in nutrition. Hence, the kitchen completely avoids artificial flavors enhancers and only uses homemade spices made of herbs from the hotel garden.
Nature’s pace
»Honest cuisine«is the motto of Geniesserhotel Forelle on lake Weissensee. The Carinthian Slow Food member uses only genuine, high-quality food. The rhythm of the seasons determines the menu and induces lusher colors and aromas to the palate. Organic, regional, sustainable, fair – Hannes Müller critically examines his suppliers and selects them according to the best taste and the highest quality of the product. That way, he can indulge his guests with gusto and keep up with his excellent cuisine.
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