Greg Colling - Organic Farmer, Karelshaff
Organic stands for animal welfare
At Karelshaff in Colmar-Bierg lives Greg Colling, a passionate organic farmer. Since 2001, the farm has been managed according to organic guidelines, and Greg dedicates himself every day to respect for animals, people and nature. His Limousin cattle and hens grow up in a natural environment. They have plenty of space on the pastures, enough movement and high-quality organic feed. Greg is convinced: Only animals that are well treated provide extraordinary meat quality.
Marc Thiel - Organic Beekeeper
Organic creates biodiversity
Marc is a beekeeper, just like his grandpa and his uncle were. Twice a year he harvests honey from his bees: a light spring honey and a darker summer honey, which tastes stronger. He fills about 1,600 jars a year with the help of his family and sells them in the local area. For Marc, beekeeping is done properly or not at all. From the start, he got his beekeeping certified organic.
Mathieu and Nicolas Schmit-Fohl - Organic Winemakers, Schmit-Fohl Estate
Organic and traditional in winemaking
The Schmit-Fohl family has been producing wine in Ahn, on the Moselle, for seven generations. The two brothers, Mathieu and Nicolas, took over the estate and immediately switched to organic winemaking, out of conviction and with the support of their father. Their goal: to preserve the winemaking heritage by treating the soils and vines in a way that keeps the vineyard healthy and productive for future generations.
Pol Fischbach - Organic Farmer, Fischbach Organic Farm
Organic for a better health and nature
Pol's parents founded Fischbach Organic Farm in Enscherange in 1996. They grow things like potatoes, carrots, beets, and onions. All of it without pesticides or synthetic chemical fertilizers, but with a lot of manual work. One hectare of carrots can take up to 800 hours of fieldwork. Pol still enjoys it just as much: because organic works and you can really feel the difference.
Kirsty von Boch - Food Journalist
Organic is more than food - it's a lifestyle
Kirsty writes about cooking and belongs to the 9th generation of the von Boch family, one of the founding families of Villeroy & Boch. For her, cooking with organic ingredients is natural and she also loves trying out new recipes. As a food journalist, these recipes are regularly published in the food magazine KACHEN, but she also writes about topics like health & wellness. She cooks with the understanding that good ingredients are the foundation of a great meal.
John Schlammes – Expert in Ayurveda and Yoga
BIO for the Soul and Body
John shows in his work how important it is to live consciously. He teaches yoga, instructs in Ayurveda and organizes retreats. Ingredients are the starting point: what's seasonal, where it comes from, what it does to the body. For John, organic is a prerequisite for cooking true to Ayurvedic principles. What he grows in his garden and prepares in the kitchen is part of this philosophy.
Steve Lentz - Head Chef at EHTL
I cook with organic ingredients because quality matters
Steve Lentz is a teacher at the École Hôtelière EHTL in Diekirch and was chosen as the best vegan chef in the world at the 2024 Global Chefs Challenge. He trains future kitchen staff and teaches them that a plant-based kitchen relies on quality. If you want to cook with tofu, vegetables, and seitan, you need good products. Steve also cooks traditionally with meat and dairy products. It's important to him that the meat is organic-certified, ensuring quality.
Aurélie Wagener - Influencer
I buy organic because I trust the organic label
For Aurélie, shopping at the Naturata supermarket is a daily habit. She buys organic because she knows what’s in the products and that they’re made only from natural ingredients. What might seem restrictive for some is completely normal for her: it has become important for her to make an informed choice, especially after having experienced health issues and realizing that organic food helped her recover.
