Sustainable Hotel in Bavaria: Slow Food, Organic, and Common Good at the Tannerhof

The essentials at a glance

• The kitchen at the Tannerhof is guided by Slow Food and the Planetary Health Diet: regional, seasonal, predominantly organic, with vegetables as the star of the show and meat or fish served three to four days a week.
• Purchasing is consistently sustainable, sourced from a regional network of suppliers – from organic farms to the local artisan dairy and the Bayrischzell organic bakery.
• The Tannerhof has been reporting according to the Economy for the Common Good since 2019: people and the environment count for more than revenue or profit.
• Energy is provided by a wood chip heating system, 100 percent green electricity, and a growing photovoltaic system that heats the outdoor natural pool in the summer.
• Social responsibility is part of the package: a proprietary pay scale above the industry average, fair and gender-equal compensation, and staff housing on-site.

What defines a sustainable hotel in Bavaria

At the Naturhotel Tannerhof, sustainability is not a department or a seal on the door, but the very way business is conducted. In Bayrischzell, at the foot of the Wendelstein in the Leitzach Valley, a family in its fifth generation runs a house that integrates pleasure, health, and responsibility. This begins at the dining table and extends to the heating system in the basement and the pay slips of the approximately 80 employees.

Three pillars underpin this philosophy: cuisine guided by Slow Food and the Planetary Health Diet, consistently sustainable purchasing from regional producers, and a business model aligned with the Economy for the Common Good. Those seeking a comprehensive overview will find it on our page about Sustainability at Tannerhof; this article contextualises each individual pillar. It is not about grand words, but about many tangible decisions that add up in the day-to-day running of the retreat. "Focus on what matters" – this traditional motto of the house also reflects how we operate: as little as possible, as properly as possible.

Slow Food: good, clean, fair

Tannerhof is an active supporter of the Slow Food movement. Slow Food was founded in Italy in 1986 as an alternative to fast food and today represents a global network advocating for good, clean, and fair food. Behind these three words lies a clear principle: good means delicious, wholesome, and culturally diverse food; clean means production that protects soil, water, and ecosystems; and fair means fair prices that allow producers to earn a decent living.

That is precisely how we cook. There is only one menu per day—the Menu du jour—prepared à la minute, without microwaves or convenience foods. Once a week, on Friday or Saturday, a five-course Slow Food tasting menu is served. You eat what is served – no à la carte, no choices, but instead a kitchen that makes the very best of what the region and season have to offer right now. Head chef Nico Sator cooks for both pleasure and health; anyone wishing to explore our culinary philosophy in greater depth will find it in our overview of Cuisine at Tannerhof.

The Planetary Health Diet as a guiding principle

The menu is governed by a second guiding principle: the Planetary Health Diet. The term comes from the EAT-Lancet Commission, which presented a global reference diet in 2019 – a way of eating intended to be both healthy for humans and sustainable for the Earth's resources. At its core, it is predominantly plant-based: vegetables, fruits, whole grains, legumes, nuts, and healthy oils form the foundation, with fish, poultry, dairy products, and eggs added in moderate amounts, and red meat only in small quantities.

At Tannerhof, this philosophy is put into practice every day. Vegetables take centre stage, meat or fish is served three to four days a week, and two evenings each week are entirely vegetarian. Far from being a diet of deprivation, the Planetary Health Diet is an organising principle that brings together what is good for human health and gentle on the planet. It also shapes the retreat’s nutrition concepts—from the 3/4-Takt plan for guests seeking to indulge and rest, to "Schlanke Tanne" Low Carb, our own low-carbohydrate dietary concept. Anyone wishing to explore our nutritional concepts and associated health programmes in detail can find them in the Therapeutic Fasting and Schlanke Tanne hub.

Predominantly organic and consistently sourced regionally

We source our food with a focus on organic and consistently sustainable practices: as much organic produce as possible, regional, seasonal, and no convenience foods. Instead of anonymous wholesale goods, most of our ingredients come from local producers we know by name. This proximity is intentional; it shortens supply chains, supports local farmers, and makes it clear exactly where our food comes from.

A few key partners shape our menu throughout the year:

• Beef sourced from regional herds: in summer, agistment Wagyu cattle from the Wagyu Oberland organic farm in Hundham graze on the alpine meadows; in winter, Highland cattle are provided by Waller Georg.
• Organic cow, sheep, and goat cheese from the Tegernseer Naturkäserei dairy.
• The famous Tannerhof bread from the organic bakery in Bayrischzell.
• Coffee from Dinzler and an extensive tea buffet from Herbaria, the herb paradise in Fischbachau.

Beyond individual farms, Tannerhof is integrated into networks sharing the very same ethos: Werteproduzenten, the Die Gemeinschaft network, and Bio-Hotels. The Werteproduzenten partners include, among others, the Gmund paper mill, the Slyrs distillery in Neuhaus, and the Herbaria herb paradise in Fischbachau. Back in the second family generation, Johannes von Mengershausen established an on-site biodynamic market garden—early proof that the bond between kitchen and agriculture at Tannerhof has a long, rich history.

A note on our certification: The Tannerhof is currently organically certified. This external certification expires at the end of 2026 and will be replaced by an in-house sustainability procurement policy that maintains the same high standards: as much organic as possible, regional, seasonal, and no convenience foods. Our philosophy remains, regardless of the seal.

Economy for the Common Good: Business with a different standard

How a company operates can be measured—and not just by sales and profit. This is the core idea of the Economy for the Common Good, an ethical economic model that prioritizes the well-being of people and the environment, as well as contributions to the community. The Tannerhof has been reporting according to this model since 2019, initially through a peer evaluation with two other organic hotels.

The tool for this is the Common Good Balance Sheet. It describes a company's business activities and systematically evaluates them based on four fundamental values:

1. Human dignity – respect for every individual connected to our retreat.
2. Solidarity and social justice – fair collaboration and shared responsibility.
3. Environmental sustainability – mindful stewardship of the Earth’s resources.
4. Transparency and co-determination – open communication and active participation.

These values are carefully evaluated across all of the organisation's stakeholder groups: employees, suppliers, financial partners, guests, peer businesses, and the wider community. Much of what is assessed aligns with the United Nations’ 17 Sustainable Development Goals, including Good Health, Gender Equality, Affordable and Clean Energy, and Responsible Consumption and Production. For Tannerhof, this is not a marketing tool, but a mirror: it shows clearly where we stand and what we continue to work towards. A detailed overview can be found on our page dedicated to Sustainability at Tannerhof.

Energy: Wood chips, green electricity, and photovoltaics

A property of this size requires heat and electricity—and here, too, sustainability is a matter of concrete action. We heat our buildings using a wood chip boiler, utilizing local wood instead of fossil fuels. Our electricity is 100 percent green, partly generated on-site and supplemented by Greenpeace Energy.

The most visible step the Tannerhof is currently taking involves solar power. Photovoltaic modules are being installed across our roofs: currently around 450, with a target of about 900 by the end of 2026, installed in stages. In the summer, the system heats our 25-meter outdoor natural pool, which sits between the Wendelstein and Sonnwendjoch mountains and remains open for ice bathing in the winter. Beyond energy, a frugal approach to materials defines the house: waste is consistently reduced, plastic is largely avoided, and furniture and building materials are reused rather than replaced—entire barns have been relocated rather than built anew.

We also consider how our guests arrive. Three EV charging stations are available on an honor system, and those arriving by train can be picked up free of charge from the Bayrischzell train station, which has hourly connections to Munich via the BRB.

Fair wages and social responsibility

Sustainability doesn't stop at energy and procurement; it concerns the people who keep the hotel running. At the Tannerhof, the entire team acts as host, not just the owner family—around 80 employees take care of our guests, the grounds, the animals, the paths, and the flowers.

To this end, the hotel takes responsibility beyond the norm:

• An in-house pay scale offering remuneration above the industry average, alongside fair and gender-equal pay.
• Staff accommodation in locally purchased and renovated properties within the village.
• Employment of recognized refugees wherever possible.
• A long-standing team, which shows that people enjoy staying with us.

This social commitment stems from the exact same values that define our kitchen and our energy practices. Those who work at Tannerhof should be able to make a good living here—and those who stay as our guests experience warm, attentive, and personal care, thanks to a team-to-guest ratio of nearly one to one. Find out more about daily life and culture at the hotel, from our on-site cultural programme to our summer events, under Culture and Events.

Why it all fits together

Slow Food, mostly organic, the Planetary Health Diet, the Economy for the Common Good balance sheet, wood chips, photovoltaics, fair wages—these may sound like many individual topics, but they are all part of a single philosophy. The Tannerhof sees itself as a nature hotel, and here, nature is not just decor; it is the benchmark. What is good for the soil, the climate, and the people is also good for the hotel.

This connection is nothing new; it is woven into the very DNA of Tannerhof. Back in 1905, the first generation founded the retreat guided by the spirit of Return to Nature, and every generation since has contributed its own chapter—the biodynamic garden, the new alpine architecture, the Common Good balance sheet, and our expanding photovoltaic installations. What is celebrated as longevity today has been our way of life for 120 years – and sustainability is an essential part of it. At Tannerhof, it is not a passing trend, but the simple consequence of running an alpine retreat with genuine integrity.

Discover sustainability at the Tannerhof

Naturhotel Tannerhof brings together Slow Food, predominantly organic cuisine based on the Planetary Health Diet, fair wages, and self-generated energy into an overarching philosophy measured by the Economy for the Common Good. For a deeper look, discover our comprehensive approach on our Sustainability at Tannerhof page, learn more about our culinary values in the Cuisine overview, and explore life at the retreat under Culture and Events. You are welcome to submit an enquiry at any time for tailored advice.

Note: This article describes the sustainability and values of the Tannerhof nature hotel, as well as the underlying concepts of Slow Food, the Planetary Health Diet, and the Economy for the Common Good. Information regarding suppliers, photovoltaic expansion, and certification reflects the status at the time of publication (June 2026) and is subject to further development.