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What our heart beats for

Experience what moves us in South Tyrol

Sustainability goes hand in hand with quality: one cannot exist without the other. In South Tyrol, we are committed, day in and day out, to moving towards a path that protects nature and all living species. A search for quality and sustainability that is bearing fruit to tourism, agriculture, but also mobility, crafts and industries. We've already taken many important steps.

Both old-timers and newcomers who work in the food industry use regional and seasonal ingredients. By adding value to products of the surroundings, they reduce food miles and keep adding creativity in their dishes. Many initiatives in the South Tyrolean agricultural sector, businesses, holiday accommodations are being held and aim to intertwine the South Tyrolean quality of life with sustainability principles. Certainly, all this needs resourcefulness and an innovative spirit! 

But there's something more behind this claim: passion. Let us show you what ideas popped into South Tyroleans' heads, what keeps driving them and what their hearts beat for.

Apple grower and visionary

Thanks to drip irrigation, innovative soil management practices and the installation of hail nets, trailblazing apple grower Siegfried Schnitzer takes his new orchard as an example to demonstrate that sustainable apple growing works.

A shared priority

Mountain biker, family man and hotelier. Kurt Resch, the owner of Steineggerhof in Eggental/Val d'Ega, is eager to shatter the hospitality industry. With small deeds and a firm belief in sustainability, he acts as a great example to other people. From structural measures to organic dishes...his main purpose is the common good. 

A groundbreaking idea

The innovative idea of his patented solid wood wall came to Herbert Niederfriniger when he was thinking about his dream house. He is now the founder of Holzius, located in Prad am Stilfserjoch/Prato allo Stelvio. The company boasts a team of 60 employees and is committed to sustainable and natural solutions for building wooden houses. 

Back to nature

She has never dreamed of becoming a cook. Today, Uli Ties thinks about it as the most beautiful job in the world. At the Gasthof Plazores in Al Plan/San Vigilio, she prepares authentic and unconventional dishes of the Ladin cuisine, following tradition closely. She does everything on her own and relies on the traditional knowledge of nature. A considerable talent which has given her the nickname 'Stria', meaning witch in Ladin.

A common vision of nature

For hotelier and head chef Hannes Rainer, nature is always at the forefront of decision-making. As a consequence, he runs his hotel Naturhotel Rainer in Jaufental/Valle di Giovo in the most sustainable manner possible. To succeed in his mission, Hannes has built a network of people using natural resources respectfully, like vegetable farmer Florian, with whom he tests traditional methods of food preservation.


Wool artist

Her wool is lovingly sheared from her sheep and its processing undergoes a significant transformation at a local spinning mill nearby. Johanna Aichner’s prowess shines as she handcrafts home interior products with the finest wool, like carpets, cushion covers, and blankets. Johanna is the mastermind behind Bodenkleid, where she continues to implement the principles of small production cycles.

Working with love

Nestled in Deutschnofen/Nova Ponente, Hotel Pfösl is one of South Tyrol's forerunners when it comes to sustainability. For its unwavering commitment, this pioneering establishment was awarded with the prestigious Sustainability Label South Tyrol.  In the video, the Zelger siblings talk about their nature-centric philosophy, advocating for mindful consumption and shedding light on the joy that lies in little things.

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Avant garde farmers

The sun is shining outside and everything is in motion. Exception made for Ulrich and Patrick. By launching their startup "Profarms", the two tech farmers from St.Pauls/San Paolo - Eppan/Appiano, are willing to make drastic changes to conventional agriculture - with the aid of lab-made microgreens, resourceful chefs and customers.

Out of the ordinary

In inns, starred restaurants or at gourmet events, regional products are in the foreground. Berries, potatoes or meat come straight from the farm. Apricots are harvested from our own garden. It is in our blood to guarantee wholesome food, animal welfare and the conservation of the soil.

A new way

A brother-and-sister team in the wine industry dedicated to work more with nature. On their parents' vineyard in Villander Alp, they produce natural wines with a no-frills method. Pithy and long living. A generational change that represents a transformative process.

Sustainability Label South Tyrol

Visibly sustainable

By taking actions for the common good, they demonstrate what sustainability stands for. Holiday regions, accommodations and restaurants bear this seal at different levels when they are deeply dedicated to implementing economic, ecological, social and cultural sustainability through concrete practices. Level 3 corresponds to the internationally recognized GSTC certification. From waste reduction to pick-up service and from drinking water refill stations to the promotion of the cyclical nature of the territorial development - the sustainability label makes these actions visible.

Certified accommodations

Travel to places where there are visible signs of a sustainable environment. From alternative energy to equality in the workplace to local cyclicality. In these certified accommodations you won't get wrong.

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Sustainable travel

Get into vacation mode already while travelling. By train, it'll be easier than by car. Take your time to look out of the window at the changing landscape. Vines and apple orchards, castles and forts are all over the place. What are you waiting for?

Two women travel sustainably in South Tyrol

South Tyrolean Beer

Andreas Stolz is not the beer drinker type. He actually never liked it much. But with his friend, he tried to embark on a new taste experience and bring about a change in the South Tyrolean beer industry. Now he brews beer with the South Tyrol Quality Seal at his farm in Vahrn near Brixen/Bressanone.

A Hens' friend

Klaus Kargruber from Gsiesertal/Val Casies, has more than 400 hens that he feeds with GMO-free meal and water. With the aid of his efficient mobile chicken coop, he moves them wherever meadows are more lush.365 days a year. His family gives him a helping hand.

From grain to bread

No grain was in South Tyrol for a long time. But now, 55 South Tyrolean farmers are growing local grain again, and are therfore restoring the natural cycle of bread baking. A progress that makes miller Rudolf von Berg proud.

Do it

Michael Komiss is an apple grower from Bolzano/Bozen and much more. Since his father's unforgettable travel to Germany, he has been drying his apples for 18 years now.

Preserving cultural heritage

In San Vigilio Dolomites, locals have long been committed to protecting the fragile ecosystems, their cultural heritage, cuisine and mother tongue, Ladin, a the Raetho-romance language. After many endeavours and results, San Vigilio Dolomites has been awarded the South Tyrol Sustainability Label.

Ladinische Küche
Naturpark Fanes Sennes Prags

Best places to discover

South Tyrol's nature is unique. Nowhere are the Dolomites so close to the rolling hills of the Mediterrean-like vineyards. This nearness has created magical power spots and fascinating natural monuments over many millennia. Where will you go on your next trip?

Try something new every day

Dense fir forests, astounding river meadows, historic farming villages, sparkling lakes.

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Celebrate responsibly

South Tyroleans like to celebrate all year round: on traditional days like the "Kirchtag" and "Almabtrieb", once the harvest season is over or to honour our products. But you'll also bump into us at winter sports or Christmas markets very often. Events bearing the "Green Event" seal, demonstrate that a green future needs little steps to become brighter and real. Plastic-free dinnerware, less light and noise pollution and much more: an effiecient use of energy, waste and a focus on local products. Vegetarian dishes too, are served during Green Events. Another positive side of these celebrations? You can reach them by public transport. Which event will you take part in?

Annual Green Events

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