Author

Peter Varga

Assistant Professor at Ecole Hôtelière de Lausanne (EHL)

Peter Varga, PhD, is an assistant professor at the Ecole Hôtelière de Lausanne, University of Applied Sciences, in Switzerland.

His research interests lay on: sustainable sociocultural dynamics of current tourism practices in host societies; cultural intelligence in intercultural service encounters, and symbolism in food and eating habits from a cultural perspective. He lives in the Geneva area with his wife and his two children.

More about Peter Varga

Who makes hospitality sustainability happen: Governments, Industry, Consumers?

What (or who) helps hospitality companies improve faster? Consumer-led campaigns on plastic straws have pushed many hospitality companies to consider alternatives or simply ban single-use plastics. So far, however, the vast majority of guests still choose their hotels mainly by location and price.

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Angkor Wat: The Impacts of Mass Tourism

Overtourism is now a term that is frequently used to describe the negative impacts of excessive tourism on a destination. The impacts of overtourism are numerous and even if the term is quite new, we can find traces of this concept already among scholars in the beginning of mass tourism.

Climate Emergency And The Hospitality Industry: Are We On Track?

The hotel industry must reduce its greenhouse gas (GHG) emissions per room per year by 66% by 2030, and 90% by 2050 (see ITP, 2017). However, looking at 10 of the largest hotel companies, only one sets a goal that is in line with the science-based targets.

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Organic Wine and Fine Dining – is the Trend Becoming a Reality?

Ethical food consumption has been on the rise lately in most developed countries. This recent shift in postmodern consumerism may be explained from various angles such as the growing health-seeking niche market, the symbol of elevated social and economic status, and also the growing number of people who fear the wide-ranging consequences that food and beverages may have on the micro and macro environment.