Innovatives Pilotprojekt revolutioniert Essensversorgung in der Lüneburger Heide

In Amelinghausen, which is situated in the Lüneburg Heath, restaurants typically close on Tuesdays and Wednesdays due to a shortage of service staff, even during peak tourist seasons. This creates challenges for visitors, who may find it difficult to secure a table without a reservation, resorting to less desirable options like ordering from pizza delivery services. To address this issue, Gut Rehrhof in Rehlingen, offering twelve holiday apartments for equestrian enthusiasts, initiated a novel pilot project featuring organic frozen meals for self-catering guests including football players.

The project, deemed innovative by tourism expert Ulrich von dem Bruch, focuses on providing high-quality frozen dishes that surpass typical fast food offerings and prioritize local sourcing. Guests can find a variety of double portions in the large freezer at the reception, ranging from vegetarian lasagna to currywurst and polenta with fresh vegetables, along with butter cake. Since its launch before Easter, the initiative has been well-received, especially by guests arriving on Saturdays with their horses, appreciating the convenience of ready-to-eat meals directly at the equestrian center.

„Inga Cramer and Pascal Raschke deliver their products under the brand name ‚Allerliebe‘ in reusable plastic containers. The meals, prepared by approximately ten chefs at the Biohotel Wildland in Wietze, are shock-frozen before distribution. Notably, the catering service has also attracted the attention of Bundesliga club Werder Bremen, which tested the meals at their youth academy for four weeks,“ shared von dem Bruch. The project reflects a sustainable approach, as emphasized by Werder Bremen’s head chef Jens Vaassen, who values the eco-friendly packaging and nutritional balance, especially tailored for athletes like the U18 male group of the German Football Association. The team’s commitment to healthful eating underscores the importance of sustainability and quality in the culinary industry.