Travel Archive - Page 22 of 147 - GREEN TRAVEL BLOG

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Glow up? Yes. But sustainable, please.

Glow up? Yes. But sustainable, please.

Anything associated with a “glow-up” often comes across as superficial and consumer-driven—think new creams, invasive treatments, and quick fixes for every (perceived) flaw. But a truly sustainable glow-up goes deeper. It’s not just about how you look, but how you feel – and how you…

From spiritual depth to fitness: Master Istvan on Yoga Trends for 2025

From spiritual depth to fitness: Master Istvan on Yoga Trends for 2025

Yogilates, Fascia Yoga, Aerial Yoga – 2025 will see many athletic yoga trends. But the meditative style will also be in high demand. “Right now, a lot of people are running away from themselves,” says yoga teacher Istvan. They are only “scratching the surface of…

Experience the Dolomites in a sustainable way – Slow travel in a UNESCO World Heritage Site

Experience the Dolomites in a sustainable way – Slow travel in a UNESCO World Heritage Site

Between rugged rock formations and tranquil alpine meadows, the Dolomites invite you to experience nature with all your senses – and to preserve it. A UNESCO World Heritage Site, they are not only a spectacular destination, but also a place for sustainable discovery and a…

Saltwater, Brine & Sea: Swim in hotel pools without chemicals

Saltwater, Brine & Sea: Swim in hotel pools without chemicals

It sounds good: bathing in salt instead of chlorine. Environmentally friendly and good for your skin. But it’s not quite true. What many people may not know is that salt itself contains chlorine! But because it is not in its pure form, it is actually…

Culinary Journey through Lower Saxony – Discover the cuisine of Northern Germany

Culinary Journey through Lower Saxony – Discover the cuisine of Northern Germany

“The cuisine in Lower Saxony is down-to-earth and delicious,” says Kristin Okelmann of the Eco-Hotel Okelmann’s in Warpe. Pleasure and cuisine are her passions. She has built up a large network of regional producers for her hotel and has been observing regional food trends for…