Do you often buy fruit or vegetables and then decide to eat something different from what you had planned to eat or suddenly have an appointment? You have the ripe products at home and don’t know what to do with them. The Green Pearls® Hotels…

Did you know that in Germany about 80 kg of food per person ends up in the trash every year? This puts a strain on the environment because resources are consumed both in production and disposal. The top priority is to avoid food waste. This…

Our Green Pearls® partner Gili Lankanfushi is not only a pioneer for sustainable and luxurious travel but also offers many inspirations for vegan dishes. The Aloe Vera Coconut Ceviche is a healthy, meatless alternative to get some variety into your day to day cooking routine. 

A sustainable cuisine can be very versatile, creative and multi-faceted. After all, sustainable eating does not only mean that food should come from organic farming wherever possible, it should also be regional and seasonal. In our post you find out more about superfoods that are…

Hannes Müller from the Genießerhotel die Forelle in Carinthia told us his favourite recipe. The Forelle is located directly on Lake Weissensee in Carinthia and what could be more natural than freshly caught regional fish.