Sustainability is not just a top priority in Laax, it's a way of life: after the Riders Hotel and the rocksresort, the Weisse Arena Gruppe is now also relying on the renowned Swiss sustainability label ibex fairstay in its gastronomy: the Ristorante Camino in Laax was the first restaurant in the group to be awarded "ibex fairstay Gastronomy". The experience gained from this will now be incorporated into the certification process for another restaurant.
The gastronomy of the Weisse Arena Gruppe (WAG) in Laax stands for culinary diversity: from the simple sausage stand to the gourmet restaurant, from vegetarian to Asian to meat specialties, guests will find a varied offer. In terms of sustainable business management, many areas are already managed responsibly. Thanks to the clear parameters and comprehensive analysis of ibex fairstay, these efforts are now visible and measurable. In addition, the ibex fairstay award is used for the marketing-effective recognition of Swisstainable Level III - leading.
Practical findings from the pilot phase
Patrick Gächter, Head of Culinary & Purchasing at WAG, was a driving force behind the development of "ibex fairstay Gastronomie". As a member of the project team that adapted the tried-and-tested ibex fairstay methodology to the needs and requirements of the catering industry in 2024 under the auspices of GastroGraubünden, he contributed his extensive practical experience in a targeted manner. In constructive workshops, he and two other practitioners paid particular attention to the practicability and relevance in everyday working life. With the findings from the initial certification of the Ristorante Camino in the signinahotel Laax, Gächter is now tackling the next milestone in the summer with a more results-oriented approach: In summer, the certification process will start at the Stalla restaurant on Alp Nagens, the cozy and rustic converted cowshed. "Collecting data is certainly more complex in a larger company like the Weisse Arena Gruppe, as many departments are involved. On the other hand, the data is available in good quality. Based on the experience of the project phase and the certification of Ristorante Camino, I can now request the data in a more targeted manner or delegate this area," says Gächter confidently. On the other hand, Gächter is relaxed about the concrete measures implemented or planned to promote operational sustainability. With its own sustainability concept "Greenstyle", the Weisse Arena Group has already achieved a high level of awareness among its team. The certification with "ibex fairstay Gastronomie" now clearly shows that "Greenstyle" is not only implemented in the mountain railroads and infrastructure, but is also demonstrably lived in the WAG restaurants in the valley and on the mountain. For Gächter, it is clear: "If the food is not good, this has a direct impact on WAG's mountain railway business".
Food Save as a success factor
The first successes from the initial certification of Ristorante Camino are also evident in the Food Save area. Gächter recognizes improved communication between kitchen and service. The key here is to show employees the benefits of conscious food handling. The separate collection and evaluation of leftovers from the preparation, production and sales phases, as well as the return of plates and buffets, is probably the most impressive, albeit most time-consuming, way of showing where money and resources are being lost. Gächter remains realistic: "If we can show - also based on figures - what we can save, we can make progress step by step." Transparent discussions about turnover and costs also strengthen employees' understanding of sustainable decisions, especially in mountain gastronomy with its strong fluctuations.
Trends on the mountain: enjoyment meets innovation
Where is mountain gastronomy heading? "I don't think it should become more expensive," says Gächter. "With rising costs for lift tickets, vacation apartments and mobility, the vacation budget is already stretched. This has an impact on spontaneous expenses such as food and drink." The trend is also pointing towards shorter meal times and the corresponding need for providers to increase efficiency. WAG is far ahead in terms of digitalization: the seating capacities in the restaurants on the mountain are listed in the LAAX app with the help of algorithms, with the aim of directing the flow of guests and thus breaking the peak times. "That doesn't always work," adds Patrick Gächter, Head of Culinary & Purchasing at WAG, with a twinkle in his eye: "Even on the ski slopes, most people want lunch at 12 noon." Healthy eating, on the other hand, is mainly practiced at home or at work. On the mountain, dishes from the deep fryer still dominate, classics such as chips are and remain the undisputed ski day companions. On the other hand, the new vegetarian menu at Berghaus Nagens, with the option of choosing meat as a supplement, has proved particularly popular with the younger generation. It remains to be seen whether sustainability will also become a key trend among guests and employees in the future. With "ibex fairstay Gastronomie" for the Ristorante Camino in Laax and the start of the certification process at the Restaurant Stalla, WAG is taking precautions and continuously optimizing its processes and the conscious use of resources in the background - for a strong future on the mountain and in the valley.ith creativity, commitment and flexible approaches, different companies can successfully realize their vision of a sustainable future.
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Further information on ibex fairstay certification can be found here.