{"id":10117,"date":"2024-11-05T11:17:49","date_gmt":"2024-11-05T11:17:49","guid":{"rendered":"https:\/\/finefooddays.cologne\/meet-taste-mai-copy\/"},"modified":"2026-06-24T09:40:54","modified_gmt":"2026-06-24T07:40:54","slug":"cologne-tourism-day","status":"publish","type":"post","link":"https:\/\/finefooddays.cologne\/en\/koelner-tourismustag\/","title":{"rendered":"Cologne Tourism Day"},"content":{"rendered":"
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3rd Cologne Tourism Day<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Sustainability in Cologne's tourism was the focus of the 3rd Cologne Tourism Day at the G\u00fcrzenich. How sustainable tourism and event concepts can be implemented in the city was discussed in exciting panels and presentations. The Fine Food Days Cologne was also featured as part of the best-practice examples.<\/p>

Dr J\u00fcrgen Amann<\/em>, Managing Director of K\u00f6lnTourismus, is committed to sustainability in the festival programme. Sustainable ideas for the festival and its member companies were developed in workshops.
\u201eThe continuous transfer of knowledge leads to a tangible internalisation of the subject and to special event ideas,\u201c he\/she described Petra Hermann<\/em>, who represented the club in the panel discussion.<\/p>

She described:<\/p>

\u2022<\/span> that the FFDC events offer opportunities for getting to know each other and exchanging ideas, for example, the owner of Gem\u00fcsehof Steiger, Margarete Ribbecke, was able to introduce herself to Joschua Tepner (Hanse Stube, Excelsior Hotel Ernst),<\/p>

\u2022<\/span> that exchange leads to new ideas and improvements, such as the fresh unpackaged salad box, which reduces transport routes and waste in the hotel's kitchen,<\/p>

\u2022<\/span> that collaborative partnerships lead to further joint ideas, such as the festival event on Steiger's organic farm: Joschua Tepner cooked at the very place where the vegetables are grown. Participants of the event could see, feel, taste, and understand what sustainability means on site:<\/p>

o<\/span> Ecology<\/strong><\/p>

Dry soils or heavy rainfall events were intensely discussed by interested participants with the owner of the farm. Old varieties, biodynamic cultivation, sales channels: discussions took place in the greenhouse, the chicken meadow and the farm shop.<\/p>

o<\/span> Economic<\/strong><\/p>

Those who can experience quality and effort throughout the entire supply chain firsthand gain a better understanding of costs. In agriculture as well as in the kitchen, craftsmanship quality is crucial.<\/p>

o<\/span> Social<\/strong><\/p>

Margarete Ribbecke has taken over the farm, which has a 400-year-old tradition, from her father. She has more than just a job; she lives with her family on a family-run farm. Joschua Tepner brought this event to life with his crew, including some trainees. Of course, it's a lot of work. But above all, it's a special experience that fosters a connection to the profession and the employer.
Among the guests was also a lecturer from the Alanus University. Subsequently, two student project groups started working on the sustainable operations of the vegetable farm.<\/p>

The Fine Food Days Cologne enable dialogue on sustainability within the community and beyond.<\/p>

More about the Cologne Tourism Day can be found here:<\/p>

Newsroom<\/a><\/p>

Photo gallery<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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