Towards a conscious approach to shaping our living environment

The alma network

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From our farms. For our tables.

How farmers and restaurateurs work together

alma connects farmers and restaurateurs in the Dolomites Region Seiser Alm. We know one another and work closely together – from growing food to cooking in the kitchen. We don’t just deliver products; we work together to take them one step further and build on them in a targeted way. This is how the food we grow here becomes what later appears on our tables. alma brings to light what is happening behind the scenes – a collaboration that is firmly rooted in the region.

Working together, sharing responsibility

alma stands for the collaboration between agriculture and the catering industry in the Dolomites Region Seiser Alm. Businesses know one another, plan ahead and develop their collaboration step by step. This creates an economic cycle that remains transparent. A network of people who know one another and decide together what to create.

The food on your plate in the Dolomites Region Seiser Alm does not get there by accident. The “von do” bread from Tiers am Rosengarten [SU1.1]is served at the breakfast table, accompanied by cheese from Seis or honey from the Seiser Alm, while the muesli contains pieces of dried apple from Völs and fresh fruit from Kastelruth. Behind these products lies close collaboration between farmers and restaurateurs. Together, they decide what can be grown, what is needed, and how to combine the two. Origin is not just an afterthought, but rather a conscious choice – rooted in an understanding of the place and the people behind it.

The alma network

Towards a conscious approach to shaping our living environment

What alma means
Vision and community
Designing the future
Producer list
Brand Manual
Toolbox

A name that connects

The name ‘alma’ comes from the Latin and has a number of meanings, including ‘nourishing’ or ‘fertile’. Both fit perfectly with the concept behind the network: people from the agricultural and catering industries work together to consciously shape the region and to use their resources responsibly. alma represents a way of doing business that is built on relationships – between producers, restaurateurs and the countryside in which their food is grown. The emphasis lies on appreciation: for the work that people do, for the origins of the products, and for the knowledge that has developed in the region.
Cooperation that lasts

alma brings to light what often happens behind the scenes: a partnership between the agricultural sector and the catering industry that is built on trust and that goes beyond individual deliveries. Farmers and restaurateurs coordinate their efforts, work with one another and develop their partnership, step by step. This creates a local economic cycle which brings together supply and demand. The businesses can rely on one another and work together in order to develop a way of interacting that is deeply rooted in the region.
Responsibility for tomorrow

alma represents a type of economics that also considers tomorrow. The agricultural and catering sectors treat the region’s natural resources with care, and share responsibility – environmentally, socially and economically. At the same time, local economic cycles are born out of new ideas. That is why those involved share their knowledge, communicate openly with one another and work together to find ways of strengthening the region in the long term.
Working together, developing pathways

alma reinforces the connection between agriculture and the catering industry in the Dolomites Region Seiser Alm. Businesses coordinate their efforts, plan ahead and develop their collaboration step by step. The diversity of the producers involved and their products demonstrates just how extensive the network is – as is the wide range of goods produced in the region.

To the producer overview
Making alma visible

A shared brand manual has been created to ensure that alma remains visible as a network. It sets out how the brand’s external image is shaped – from visual elements and language all the way to the use of the logo. Anyone who is part of alma and would like to refer to it in their communications will find all the essential information and guidance here.
Building blocks for communication

Building blocks for communication

alma works from the principle that many businesses will work together to promote what the network stands for. Text modules help to convey this idea on websites, in menus or in information materials – clearly and using consistent language.

To the text modules

Events, stories & faces

Experience the local economic cycles

The concept of ‘alma’ is brought to life day to day in the Dolomites Region Seiser Alm. Farmers open up their farms, while catering staff work with the products from the region and use them to design seasonal meals. This allows you to see both how food is produced through collaboration, and who is behind it. Here you can meet the people behind alma and discover the stories that shape this network.

Visiting the Pioneers in the Seiser Alm region of the Dolomites

Local economic cycles that connect

The “Zu Gast bei Pionieren” (Visiting the Pioneers) event, organised by IDM South Tyrol and the Dolomites Region Seiser Alm, demonstrated how collaboration can generate regional economic value. The focus lay on businesses that are breaking new ground and working closely with partners from agriculture and gastronomy. The farmer Klemens Villgrattner supplies the Tratter bakery with his grain, which is used to make bread, served in turn at places such as the Hotel Cyprianerhof. At the Stampferhof, Veronika Stampfer gave an insight into her work and demonstrated how animal welfare and careful meat processing go hand in hand.

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A woman is holding a piece of speck in her hand

Grain from Tiers – processed locally

Klemens Villgrattner

Klemens Villgrattner grows various types of grain at the Rosenwirtshof, including wheat, spelt, rye and buckwheat. Johannes Tratter uses some of the grain at the Tratter Bakery to make local bread, whilst the rest is used in Monika Damian’s kitchen at the Hotel Cyprianerhof. They know each other, consult one another, and think ahead. In this way, the grain becomes part of a shared task – from the field, through the bakery, right onto the plate.