Sewenhütte sits on a high plateau at 2,150 metres in central Switzerland and operates only during the busy summer season. The refuge is run by Ursula and Walter Gehrig, who live on site and handle everything from cooking to waste sorting.

Supply chain

Each week a helicopter lands on the plateau and unloads roughly two tonnes of food at a cost of about €1,100. The Gehrigs rely on bulk purchasing to keep the load manageable and to reduce the amount of plastic and cardboard that would otherwise need to be shipped back. The menu rotates between vegetable soup, salads, pasta with vegetables or meat and a simple dessert, allowing the limited stock to stretch over the week while meeting dietary needs and supporting longer stays.

Storage and refrigeration

After the helicopter departs, food is stored in the kitchen, a basement cellar and shelves above the bedroom. Dairy items are kept in a concrete cooler that uses cold mountain spring water for refrigeration. Warmer summer weather has reduced the reliability of this natural cooling, prompting the staff to monitor temperatures more closely.

Waste management

Leftover food is not discarded; the staff consume what they can and extra vegetables are added to the next day’s soup. When school groups visit, they are instructed to eat only one portion so that plates are returned empty. Alpine trails have no public waste bins, and hikers are expected to take their rubbish with them. Organic waste is placed in a small bowl for compost that local animals later process, while non‑organic waste is loaded onto the same helicopter and taken back to the valley for disposal.

Packaging and reusable schemes

Bulk buying minimises the need for packaging, and in the neighbouring Vanoise region of France some huts use a reusable lunch‑box system for trekkers moving between huts. Lottie Mulligan, community manager for Alpenventures Unguided, notes that litter remains a problem and that many visitors now see the mountains primarily as tourist attractions rather than fragile ecosystems.

Growing pressure

Summer hiking numbers are rising, especially from Germany, Austria and the United Kingdom, adding pressure to remote alpine infrastructure. Helicopter deliveries are expensive and generate carbon emissions, but they are considered the only feasible way to supply remote huts without damaging alpine paths. The Gehrigs’ workload, which would be divided among several staff members at lower‑altitude hotels, reflects the modest wages and demanding conditions typical of seasonal mountain hospitality.

Mitigation and future steps

Consumers can reduce impact by planning meals, using reusable containers and limiting single‑use plastics. Clean‑up events have been organised in the Alps, including recent actions in Germany and Austria. A few huts are testing solar panels and small wind turbines to offset the energy needed for refrigeration and cooking, potentially lowering reliance on diesel generators and helicopter trips.

Policy context

The European Union’s Alpine Convention encourages member states to develop coordinated waste‑reduction strategies, although implementation varies across countries. The Gehrigs’ approach—combining bulk buying, careful menu planning and a strict waste‑return policy—offers a pragmatic response to the challenges of high‑altitude hospitality.