I had the great opportunity to give a training to the breakfast staff at Hotel Tigra as part of the knallgruen coaching from Andrea Dietl in helping this hotel becoming more eco-friendly in Austria.
It was such a pleasure to train the breakfast team, they were invested, interested and curious, they asked many question and wondered how they could help on this issue (reducing the carbon footprint). And even more after the first day and tasting the food that we prepared.
We were very prolific and prepared all sorts of things: homemade granola, pear and chocolate cream, anti-waste recipes with vegetables from the buffet and radish leaves (lactofermenation, pickles, pesto, muffins with over-ripe bananas....), homemade plant milks... We also discussed together the importance of eating seasonal and local produce if possible, as these are still things that are not very well integrated in Austria.
I think, in the end, tasting is the best way to convince people that plant based food is not only a simple and very effective solution to reduce our impact, but also because it can be super delicious. And it frustrates me a lot that it’s not more often used as a leverage for this purpose because it’s one of (if not) the most effective way to do so.
A great thanks to Tigra hotel, the breakfast team and Stefan Bogensperger for having me ! I can’t wait to see the evolution to a more plant based breakfast buffet at Tigra. And to Andrea for her trust in this endeavor !
