Green hood

Bad Tatzmannsdorf, 17.05.2023

Under the title "GREEN GOODS WITH HOODS" the award of the "Green Hoods" in the REDUCE health resort bath Tatzmannsdorf for the two 4*Superior hot spring hotels was duly celebrated.

There was applause in the presence of guests of honor, friends and guests of the resort for the kitchen team and of course for the regional (BIO) suppliers and producers, who were allowed to present their products at the award ceremony.

"If everyone joins in, we will come closer to our vision of sustainability one step at a time. We as a leading company, our employees as our ambassadors, our suppliers as our most important resource and our guests as nature-conscious people who care about the future of the next generation", says Andreas Leitner and emphasizes above all the economic importance of the leading company and the appreciation for products in organic quality from the regional area. 

The green hood crowns two REDUCE 4*Superior Hotels
In November last year the two hotels: REDUCE Hotel Vital ****S and REDUCE Hotel Thermal ****S were awarded the green hood by Styria Vitalis. Exploring pleasure and culinary delights through green glasses. What tastes great to guests also protects the climate. And in addition, one treats the body and the intestine to a variety of vital nutrients. The kitchen team of the two REDUCE 4*Superior hotels under the new management of Manuel Maier Holzinger inspires the guests again and again with deliciousnesses from the vegetable kitchen. Special value is attached thereby to the thorough selection of the food. These are obtained mainly from the region, in excellent quality, preferably in BIO. The native Viennese Manuel Maier Holzinger is thereby with all love to the south Burgenland and has itself here also with its small family resident made. "We leave traces with everything we do and how we act. Starting with production and ending with delivery, we can rethink and realign many processes in gastronomy. I want to convince our guests of that."    

About the green hood

"Grüne Haube" dishes are prepared from wholesome, natural ingredients, mainly from the region and in season. Fresh salads made from seasonal vegetables, whole-grain bread and directly pressed fruit or vegetable juices invite you to enjoy. During preparation, care is taken to use fats, oils and salt sparingly. Fresh herbs, nuts and oil seeds are used abundantly. Sugar content is reduced in desserts and pastries. The green delights combine top-quality healthy food with sensual pleasures for the palate at the highest level.

"The staff in "Grüne Haube" kitchens are highly trained in offering and advising on special dietary requirements (e.g. lactose- and gluten-free dishes) and undergo regular further training. These conditions are understood as a minimum requirement and as an additional offer. Since 2006 the organic certification of the enterprises is obligatory, that is: Control of an independent, nationally recognized control place of the federation in addition to the regular controls of Styria Vitalis", Sura Maria Dreier explains the quality criteria of the honor.

The advice for a quality-oriented selection of products, their preparation and presentation take a high priority. Above all, the origin of the products is very important for numerous reasons: traceability, ecological orientation, honesty, nutritional quality, taste, respectability as well as the promotion of local agriculture. The whole-food vegetarian criteria, the use of low-processed, seasonal-regional and organic food and the support of fair trade, make the Green Bonnet a sustainable brand.

PRESS CONTACT

REDUCE Gesundheitsresort Bad Tatzmannsdorf
Alexandra Klucsarits
Team Leader Marketing