Terasse des Steigenberger Hotel und SPA Krems


The numerous restaurants, inns, wine taverns and cafes with the Austrian Ecolabel impress with biological and regional cuisine, healthy, high-quality food  and the responsible management of their businesses. Responsibility for them means paying special attention to the well-being of the guests, but also to the well-being of the employees and the regional environment and economy.

Copyright by Bründl Sports, Max Bründl.

A place with a taste for all the senses: Weitblick Restaurant : Austrian Ecolabel and organic certified

One year after opening in October 2021, Das Weitblick - Lounge|Rooftop|Bistro is a showcase example of how Ecolabel and organic certification complement each other perfectly: after successfully passing the Austrian Ecolabel test for gastronomy in June, the restaurant, which is entirely dedicated to organic, regional and seasonal, has now also become an organic-certified Gold Partner of Bio-Austria.

Restaurant Biohotel Rupertus Leogang_photohero theatre

The climate plate - solutions for a climate-friendly hotel kitchen

Everyone talks about climate protection, but what does that mean in concrete terms in the kitchen? The Austrian Ecolabel and the Austrian Hoteliers Association show how it can be done....

Climate dinner at das Katscherg. Copyright by das Katscherg.

Carinthian climate noodles and many more climate protection ideas for the plate

The destination Carinthia has committed itself to sustainable cuisine. Its Ecolabel hosts show how to enjoy climate protection on the plate - from climate pasta to organic herbal schnapps...

One of 4 founders of blün - Gregor Hoffmann. Coypright by blün.

The Clarias gariepinus as a climate saviour?

What does an African catfish do in the Vienna Glasshouse? Correct: the fertiliser. And the aquaponics pioneers at blün want to use it to revolutionise agriculture and solve the climate crisis. Can that work?


Active against food waste: great opportunity for climate protection!

Despite Covid, we can be active both at home and in sustainable gastronomy, preventing 1/3 of the food from being dumped. The initiative " Lebensmittel sind kostbar!" offers tips on this.

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