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And now he also wants to offer more vegetarian alternatives. And in the process, he has started a minor revolution with the Mountain Food label. The catering group keeps plastic off the mountains and focuses on house-made and regional food instead of convenience. In he went into business on his own and built himself a small catering empire, with holdings in nearly a dozen Zurich restaurants. The investor was looking for renowned restaurateurs to take over individual operations at the rapidly grown Alpine resort. He sold all but one of his Zurich holdings and rented an apartment in the Uri mountain village. Some trash creates other problems: Small plastic items, like ketchup packets, stirring sticks, and PET bottles, get picked up by the wind off the mountain restaurants terraces and blown into the snow. Guests at the Mountain Food restaurants now ladle ketchup and mayonnaise for their chips from bowls and stir their coffee with a real spoon. Since Sprite and Coke are now brought up the mountain in heavy glass bottles, transport has become more difficult. And the new fondue mixture comes directly from the village cheese dairy. This is used to supply more remote Mountain Food operations with desserts and pasta. In Mountain Food will add another dimension: health. Now he wants to expand the offering. In any case, the initial scepticism that the mountain dwellers showed toward the lowlander, who just seems to do things differently, has now melted away like the snow after the end of the season. And as he tromps out into the snow in his thick Mountain Food winter jacket on his way to the next meeting, even he looks a bit like a mountain dweller. Jobs and career News 3D map Search. Development Andermatt Sustainability Company. Development 3d map Project updates History Figures Overview. More news. February 19, Here's how you can help to protect the climate when practising winter sports Andermatt Responsible. February 12, Two hours on the train: Eight tips for passing the time and protecting the climate Andermatt Responsible.

Falafel in mountain huts: Marco Però’s green mission on white pistes

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A decision was made, after a restless night for the CN, and we started out this morning with the Oberwald Pass in mind. First we had to get to Andermatt, which is where the pass starts. We had an excellent breakfast to fuel up, and after a visit to tourist information we felt ready and informed. The question about the first section of the ride was understanding the road closure and the train schedule. Bikes will not be allowed on the last 6 km of the uphill portion of the road to Andermatt until hopefully when they will finish a new separate bike lane and complete construction on the road. Once TI sorted that for us we were off. We negotiated our way out of Altdorf with no drama and only one miscue. We cycled on the flat in the valley for approximately 15 km without any significant elevation gain. It was the kind of day and route that makes cycle touring so magical. Then the climb began. It was much more challenging than I had anticipated. We put the bikes in granny gear and started working. I seriously considered stashing my bike jersey and riding in my sports bra I was so hot. Fortunately for all onlookers I decided not to. We were approaching a little village with the most appealing terrace overlooking the valley with Keith in front. There must be something to mental telepathy because he stopped at that shady oasis and I had a cold coke. I needed the sugar and the caffeine. We were moving at 6 km an hour. For me the whole thing was slightly hilarious as I think of Andermatt as being at the bottom of a hill as we swooped into it from the top of the Furka Pass last year. Just before we arrived in Goschenen two cyclists on road bikes caught up and we had a good chat for the last km. We arrived in Goschenen at precisely and the train left at The four of us threw the bikes aboard and there was no time to purchase tickets. This worked out in our favour as no one came along to charge us on the short ride. We arrived in Andermatt with time to relax and shower and do a really good explore of the town. They were heading over Oberalp before stopping for the day. They are on a one week tour and are 35 years younger than us. We did note with amusement that one wanted to stop for the day and the other wanted to keep going. Strava says we did m of climbing today, and yes, we both remembered to pause Strava on the train. That was enough for us on loaded touring bikes. We are not sure if they were impressed or think we are nuts. We are relaxed, happy and looking forward to a good sleep tonight and a good climb tomorrow. We love Switzerland! Today's ride: 35 km 22 miles Total: km 86 miles. Content is the property of its respective authors. From Poking Around Europe 5. First Previous Page 6 of 54 Next Last. Remember those short doors in our hotel? Here is how short they were. That was from Doug. Reply to this comment 6 years ago. Larry Cade Reminiscent of Hurricane Ridge! A very daunting climb ahead of you for sure especially with pannier bags! Tricia Graham Am extremely impressed by your climbing as we just quietly roll along on almost flat roads! After the Oberal pass are you going down the Rhine? Tricia Reply to this comment 6 years ago. Kathleen Classen We are going down the Rhine after Oberalp. We are looking forward to a few days of flatter riding although the scenery has been fantastic. We will see how far we get today. We have been so lucky with the weather for this part of the trip. Larry Cade I have to pause to catch my breath after just 'reading' this section! Thank you sooo much for recording - and sharing - your journey in words and photos! Jackie and I are sitting in the San Diego Airport with another three hours before our flight departs, and your Blog has been a wonderful way to pass the first hour of a four-hour wait until our flight home via Vancouver. I can't wait to move on to the next 'chapter' after we go through security.

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