Travel Charme Hotels & Resorts are launching a new dietary concept: “Where does the meat come from? How were the fish caught? Was the breakfast egg laid by a free-range hen?” – these are questions posed by health-conscious guests, gladly and expertly answered by Travel Charme. After all, the hotel group is now adding a new dietary concept to its culinary range, soon to be offered by the brand name of “GreenGusto”. The concept is to be first implemented at Travel Charme Strandidyll Heringsdorf on Usedom Island.

GreenGusto claims to give priority to certified organically grown produce from the region and to provide transparency in the whole chain of production. The guests will have the possibility to research the network of providers, as well as the quality and origin of the produce. Additionally, by buying from farmers and producers in the neighborhood, the hotel is making an important contribution to supporting the region and to sensible treatment of the environment’s natural resources.

Hotel chef Heinz Beins spent nearly a whole year conferring with farmers, bakers, fishermen and cheese producers, distributors and dietary experts in order to find the best products for his kitchen. “We are using only high-quality products, seasonally fresh, without artificial flavors and flavor enhancers, and prepare them as gently as possible. It is our principle to serve neither Chilean asparagus, nor Spanish strawberries in winter”, Beins said.

Stefan Thomsen, Director of Marketing, emphasizes that Travel Charme is not simply trying to go with the ubiquitous “bio wave“: “We are not a bio hotel. We must make the guests understand that we do not want to ‘educate’ them or take on the personal responsibility of a healthy diet. We are presenting them with a sincere offer with GreenGusto.”

Its professional implementation is seen to by the entire hotel team, which was introduced to the concept in a training course of several days. In addition, all guests will have access to an information brochure, comprising eight pages listing a choice of local distributors, explaining the GreenGusto promise of quality and clarifying its tangible benefits.

Lead-managed by kitchen chef Heinz Beins, the implementation of this concept will make Travel Charme Strandidyll Heringsdorf a precursor in the hotel group. Given positive feedback by the guests, the concept will be carried over to additional Travel Charme hotels. More information at www.travelcharme.com/greengusto.

Those wanting to experience GreenGusto “live” can participate in the lottery at www.travelcharme.com. Travel Charme will raffle three sets of two stays including half-board for two people in double rooms.

Our photos show:
– Kitchen chef Heinz Beins with Hereford cattle on LandWert Hof Stahlbrode
– The entire team of hotel Strandidyll Heringsdorf (front, from left to right) Hotel Director Detlef Kruse, Kitchen Chef Heinz Beins, Travel Charme Director of Marketing Stefan Thomsen