The last sows from St. Moritz.

Waste recycling in Nobelort: What the caviar treat guests in the luxury restaurant leave, feed a pig to his host animals. In St. Moritz, he is the last in this job - out of consideration for the sensitive noses of the tourists.
  "The fact that the race must always so." Danco Motti shaking his head and turns from the kitchen window. The little house with its two related scales and the big back a little stall is located in the ski resort Corviglia. The farmer is impatient. Today he delivered one hundred pigs.
He is the only one of these animals in St. Moritz may still hold. Too much bite them as guests in the nose. Actually, he has no time to lose. Until the arrival of his sows remain only a few hours. But it applies only to cows and horses to provide.
On the doorstep he slips into the boots. On the peaks is a red fireball. Motti keep the nose in the cool evening air and sighs quietly. The day is soon to. There will be a freezing night type. Slowly returns on the mountain on a quiet St. Moritz. Also, the last skier to have their sills Talabfahrt under taken. The railways are silent, the lights are erased, the ski area empties itself. The life has shifted to the heat.
In the Unique Hotel "Laudinella" sound of champagne glasses, wine goblets are expertly waved, deep red lips sipping on drinks and smile flattered. Day and fur coat are stored. Skidress against lightweight clothing bartered. In pigsty silence reigns. Through the ceiling can be weak milling Kuhmäulern and the soft rattling of chains hear. Here comes down to nothing. It's cool. The door is open. Danco Motti loosens pressed bales of straw and circulated it on the bare concrete floor. A mouse huscht over.
Nobel-rearing at the hotel
Here on the upper Alpina, 2000 meters above sea level and just above that of St. Moritz district in which the richest in the world their villas in the hillside have stuck, he prepares his pigs the neighborhood. In the dining room of the buffet restaurants rattle shiny silver cutlery. It blogs many small ceiling lamps and candles on the white covered tables reflect a starry sky equal. On the buffet groomed hands move skillfully between lettuce leaves, salmon and vegetable bouquets installments. Fragender a glance, of course, there is caviar, please excuse.
A truck creeps from the village up the street. On the brightly lit "Suvretta House," he turns right into the forest. He snarls and schnauft. Meter for meter, he works along the Via Alpina up to the ski area. A pale moon is at the sky and plunges the snowy landscape in its pale light. But the driver has no eyes for him. He needs to concentrate on the road. Finally, hundreds of pigs loaded.
FOUND IN ... Alpine - The Mountain magazine edition 9/2008InhaltsverzeichnisHeft bestellenwww.alpin.deDie guests have the St. Moritz nightlife turned. In the empty dining room hangs the scent of food, coffee and cigars in the air. Officials rush between the orphaned tables back and forth. It is in the kitchen zurückgeschafft what remained of the meal is. There are also the buckets ready. In the lines gargles it. A groan passes through the plastic pipes on the ceiling of the pig house. The new system under the high pressure threatens to burst. "That would be a mess." Danco Motti groans. Nervousness affects him. Not now, because everything is finished and the pigs every moment as can be! "It must simply fold up!"
Timid, it opens the next cock. It roars back over his head. The gray pipe trembles, as the pigs get him food not. But then the only way it bubbles out of it. Everything goes smoothly: trough to trough filled with brown liquid. "The buffet at the hotel Laudinella." The farmer laughs relaxed. Danco had this morning when Motti "Laudinella" bucket of food wastes fetched. Besides the hotels in St. Moritz Bad, he also serves those in Samedan and the entire ski area Corviglia.
Horse-drawn carriages bring revenue
Previously, the collection of kitchen waste in such a large scale is not necessary: Since the beginning of the tourist boom of the 1860s had almost every hotel's own farm. Was almost always a pigsty in the process of not only meat and sausage on the table of guests provided, but also where the surplus food for recycling arrived. "Had the tourists not there, I would also not farming," said Motti Danco.
Thus, he not only on his terms pig, but also to his work with the horses. Because it makes no secret of the farmer. The horse-drawn carriage ride him in the few weeks in the winter of Merit, with which he is operating throughout the remainder of the year brings. Maintaining a tradition alone is not what it as one of the last two farmers in St. Moritz can survive. His skill, out of necessity to make a virtue.
Before a new challenge presented him because now the new Bioschweine. For them he had to not only rebuild the barn and provide an outlet, they are also only about 30 percent of food may eat leftovers. Their remaining food needs must be purchased, organic feed costs. What is, however, with many hotel waste begin? Danco Motti said: "generate electricity." This is not a crazy idea of a farmer, but a project already launched.
Together with professional colleagues from Silvaplana and Sils he has a biogas plant built into their normal electricity network development. "What the tourists do not eat today, tomorrow comes in the light bulb." The phone rings on his belt. Every moment, the pigs come. The chauffeur was at the bottom of the forest turning to snow for the last path to assemble. Motti occurs on the terrace. In the moonlight are the ropes of the signal station like silver threads through forest and farm. It is as froze the world.
Every evening the same drama: With the sun disappears from the mountain's life. The swarm of icy silence makes the place. If tomorrow morning the tourists in the cable car hinaufgetragen the mountain and its ski slopes the back, wallow here 70 meters under the wire ropes the last hundred pigs from St. Moritz.