TUI Field to Fork Austria

Tyrolean agriculture faces major challenges

Agriculture in Tyrol is characterized by its alpine location, small-scale farms, and a high proportion of grassland. A key challenge is the topography, as around 80 percent of agricultural land is located in mountainous regions. The steep terrain makes the use of machinery difficult, increases production costs, and makes farming more labor-intensive. At the same time, small-scale farm structures and generational change, or the migration of young people, impact long-term viability.

Climate change, soil degradation, and the loss of biodiversity add further pressure.

Despite these challenges, agriculture in Tyrol plays a crucial role in landscape preservation, biodiversity, and regional value creation.

Simultaneously, the tourism sector is heavily dependent on intact landscapes, local culture, and high-quality regional food products.

This project addresses these interconnected challenges by introducing regenerative agriculture as a holistic, climate-resilient solution and strengthening the connections between organic farmers and the tourism industry.

The findings will be compiled in a digital guide intended to serve as a model for other regions in Austria.

What “regenerative” means in this project

The term is used in various ways. Within the project, a fixed working definition applies: A farm practices regenerative agriculture if it implements at least one of four methods:

• Green manure, undersowing, or intercropping

• Plant strengthening, for example, with plant tonics, ferments, or teas

• Evergreen system: The soil remains covered year-round

• Processing of manure, for example, with microorganisms or compost preparations

All participating farms already operate organically. When the project refers to "regeneratively produced" products, it means products manufactured according to these project criteria.

Support for farmers

Around 25 farms, roughly half grassland and half arable, are receiving intensive training and expert support to implement regenerative farming methods. A particular focus is placed on involving female farmers and younger farm successors to ensure long-term sustainability and gender-equitable innovations in agriculture.

Furthermore, the project is exploring the possibilities of certification for regenerative farms and, if needed, supporting interested farms in achieving this certification.

The grassland farms are located in the districts of Kufstein and Kitzbühel, while the arable farms are located in Schwaz and Innsbruck-Land. The main products are milk and grain. At the outset, soil samples are taken and analyzed at each farm. Based on this analysis, our implementation partner, BIO AUSTRIA, works with the farmers to develop individual strategies for a sustainable and regenerative landscape (e.g., measures to improve soil health). Following the implementation of these measures, a second soil analysis is conducted to assess their effectiveness and results.

The grassland farms are located in the districts of Kufstein and Kitzbühel, while the arable farms are located in Schwaz and Innsbruck-Land. In addition, around 70 more farmers are to be reached through information events.

From field to kitchen to plate

At least ten food production units are strengthening their knowledge of the principles of regenerative agriculture and its significance for the Tyrol region. Together with participating farmers, they are developing new products based on selected raw materials, such as bread, muesli, cheese, and yogurt. Roundtables will bring producers, processors, and wholesalers together.

At least eight hotels and restaurants will receive intensive support in integrating regeneratively produced products into their purchasing and culinary offerings. In addition, 200 professionals from the hotel, kitchen, purchasing, and service sectors will be involved in the program. They will have access to, for example, adapted training materials that build upon existing resources such as the Futouris toolkit for more sustainable food management.

These new partnerships between farms, wholesalers, and tourism companies are intended to help establish more reliable regional supply chains and create additional sales opportunities for regionally produced food.

Authentic experiences for guests

Together with participating farmers, hotels, restaurants, tourism associations, and tour operators, at least three touristic experiences will be developed to allow guests to experience regional cuisine and culture. These include, for example, farm visits with tastings, cooking workshops, multi-day culinary tours, and "Meet the Maker" events that introduce producers directly.

At least ten people with disabilities will be employed in cooperation with social service organizations, for example, to package products or prepare tasting samples.

Support from the State of Tyrol

This joint project is part of the international TUI Field to Fork program of the TUI Care Foundation. The State of Tyrol is also providing financial support for the two-year project through its agriculture, tourism, and regional development programs, as part of its Tyrolean sustainability and climate strategy. The collaboration pursues the shared goal of strengthening regional value creation and linking environmental protection, resilient agriculture, and tourism.

Project activities

The following activities are planned:

• Conducting information events for farmers and tourism businesses.

• Developing a training program for farmers focusing on the application of sustainable and regenerative farming practices.

• Providing individual, intensive consulting to approximately 25 farms within the framework of the developed training program, based on soil sample analyses.

• Evaluating the effectiveness of the implemented measures based on follow-up analyses.

• Developing and presenting "regenerative lighthouse farms" with committed farmers from whom others can learn.

• Conducting training courses for processing companies and jointly developing new, regeneratively produced products.

• Providing intensive support to at least eight hotels and restaurants in integrating regeneratively produced products into their purchasing and culinary offerings.

• Strengthening relationships between farmers, processing companies, and retailers, e.g., through roundtables.

• Developing at least three tourist experiences in collaboration with participating tourism associations and businesses.

• Creating a digital guide for transferring these practices to other regions of Austria.