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Discovery tour in the hills and Schöcklland: Slow Food inspires!
In Alsergrund, participants went on an excursion to the Slow Food region and experienced regional enjoyment and sustainability.
Discovery tour in the hills and Schöcklland: Slow Food inspires!
An exciting excursion that was part of a study trip recently took place in the picturesque region around Lake Weissensee and Hermagor. The participants, including numerous interested people from various industries, experienced a diverse program that focused on the topics of regionality and sustainability. This reports that Vienna district newspaper.
A highlight of the trip was a herb hike with the ever-popular “Grandma Friedl”. The participants were not only able to learn a lot about the local flora, but also get to know the culinary delights of the region. In conversations with people such as the project manager Eckart Mandler, the mayor Karoline Turnschek and the tourism manager Mag. Thomas Michor, it became clear how closely tourism, agriculture and awareness-raising are linked.
Culinary impressions and establishments
The program also included tours and tastings in various companies, including the Nagglerhof, the Hotel Schloss Lerchenhof as well as the Gailtaler Landmais farmer Sepp Brandstätter and the slow food pioneer Herwig Ertl. These visits allowed an authentic insight into the regional products and their production, which was very well received by the participants.
One participant particularly noted the positive development of the Hügelland and Schöcklland region, which distinguishes itself as a slow region. The exchange with the Carinthian hosts made clear the positive economic and social effects of living regionality.
Outlook for the future
The next steps of this initiative include continuing the positioning process in the Hügelland and Schöcklland as well as developing a concept for regular culinary events that promote the values of Slow Food. The aim is to create a stronger network between producers, businesses and the population in order to create awareness of regionality, sustainability and responsible enjoyment.
In the long term, a vibrant community should emerge that not only lives these values, but also makes them visible. The demands on society are increasing, and such events help to develop a good knack for dealing with local products and traditions.
The excursion not only contributed to the transfer of knowledge, but also took an important step towards more sustainable tourism in the region. Combining activities that combine traditional crafts and modern lifestyles could be the key to the future of gastronomy and agriculture in the region.
For anyone who would like to find out more about the topics of slow food and regionality, it is worth taking a look at the initiatives in Carinthia. The region is well on track when it comes to breaking new ground and revitalizing old traditions.