The question of whether organic or local is the more sustainable approach is often debated. A recent survey of sustainable hotels in the Green Pearls® network shows that there is no single answer. Rather, it is a combination of both, each with its own benefits.
The Benefits of Organic and Local Sources
Organic products are characterized by more environmentally friendly cultivation methods. According to the German Federal Center for Nutrition (BZfE), the use of pesticides in organic farming is allowed only in exceptional cases, which has positive effects on the environment and people. These include increased biodiversity due to the lack of pesticide use, protection of groundwater, and protection of workers.
In turn, a focus on regionality allows for shorter transportation routes, reducing not only CO2 emissions but also storage capacity and packaging materials. These aspects are particularly important when it comes to minimizing one’s environmental impact. In addition, it supports local (agricultural) markets, and the cultural aspects should not be underestimated: Regional specialties or products become the „star” on the plate and ensure an authentic culinary experience.
The sustainable ideal is therefore a combination of both approaches. However, as the hoteliers of the Green Pearls network can attest, this is not always easy and sometimes impossible to achieve. So, which is more important? Organic or local?
Organic vs. Regional: Perspectives from the Green Pearls® Network
A survey of Green Pearls® partners shows that 88.3% of hotels prefer to use regional organic products and consider organic and regional products to be of equal value. However, 46% of the hotels surveyed consider regional producers to be more important and only 11.5% have a clear preference for organic products. These figures illustrate the diversity of approaches and the belief that both principles can go hand in hand – if possible.
Local over Organic
We prefer local over organic – that way we know how the food is produced.
Hotel Weihrerhof
When it comes to choosing between organic and local, the Hotel Weihrerhof in South Tyrol, Italy, has a clear preference for local. The reason, explains hotelier Klaus Pichler, is that you know how the food is produced. This philosophy is supported by the family’s overall commitment to the region.
Fabienne Anthamatten, owner of the Swiss Hotel Bella Vista in Zermatt, has a similar view. By sourcing locally, you know the suppliers and the products are fresh on the table.
The HUBERTUS Mountain Refugio, a wellness hotel in the Allgäu region of Germany, also focuses on regionality, accepting that not all of its suppliers are certified organic. „We value the direct relationship with our local producers, which increases the sustainability of our sourcing and supports local communities,” explains the management.
Six generations is a long time and ensures deep roots in the region. No wonder that the Seefelder Hotel Klosterbräu works exclusively with local suppliers who share the values of the sustainable hotel. In the selection of products, regionality is more important than organic standards.
The team at the Lifestylehotel SAND in Timmendorfer Strand on the Baltic Sea coast is proud of its regional and seasonal selection, which is made possible by the large number of producers in the Lübeck Bay. The focus is on dialogue with guests to create transparency and awareness of regional products.
Birkenhof***** Spa & Genussresort and the Klosterhof – Alpine Hideaway & Spa (both in Bavaria) rely almost exclusively on regional partners, emphasizing their importance for both authentic cuisine and the promotion of the local economy. The hotel at the River Moselle Lifestyle Resort Zum Kurfürsten makes a similar argument, adding that organic products are often not available in the quantities needed.
As a Bioland Gold-certified hotel, the SCHWARZWALD PANORAMA is obligated to offer at least 90% organic quality in all of its food and beverages. To achieve this, owner Stephan Bode and his team rely on organic partners in the region. However, they make it clear that before buying organic products from beyond the German border, the hotel will always opt for regional products to avoid transportation. The same applies if certain products, such as fish, are not available in organic quality.
At the Austrian Naturhotel Outside, there is a strong focus on regionality and appreciation of local producers. The cheese, for example, comes from a farm just 1.5 kilometers away. The Green Spirit Hotels in Paris also follow a regional approach, but owner Barbara Tascijevic regrets the limited options for regional suppliers in an urban area.
The Naturresort Gerbehof nature resort places special emphasis on local suppliers, emphasizing that organic products from abroad often do not offer the same sustainability as regional products. „We know where our food comes from and how it is produced,” explains owner Ursula Wagner. The owners of Gut Guntrams also believe in regionalism and source most of their products from local (organic) farmers or the hotel’s organic farm.
The family-run Hotel Okelmann’s in Lower Saxony relies on a mix of the two but emphasizes the importance of regionality. „Organic wherever possible, but above all regional,” say the owners. Supporting smaller producers is also important to them.
