Bastienne Bernasco

Senior lecturer at Saxion UAS

Bastienne BernascoBastienne Bernasco has 20+ years of experience in higher education, in management, research and lecturing roles. She has built up expertise in sustainable food and holds two Masters, in language and literature, and learning and innovation. Her current focus is on knowledge creation for ethical assessments of technology for hospitality and tourism. Her recent academic work includes research into knowledge construction of interdisciplinary teams designing technology. She regularly presents at hospitality conferences on topics including Curriculum design, Good Food and Decent Work, and contributed as an author to the Routledge Handbook of Hospitality Studies (Lashley, 2016). Currently Bastienne supports students and lecturers in developing knowledge and solutions for sustainable food systems in line with the EU Farm to Fork Strategy and the UN Sustainable Food Systems model. Her true north is to encourage hospitality experts to foster positive change in society.
Insights by Bastienne Bernasco (2)

The Best Sustainability Resources: Knowledge for Responsible Hoteliers

As a hospitality educator, I share reliable scientific evidence with students and colleagues. To make sure I stay afloat on this rushing stream, I use three categories of resources or genres: 1) non-fiction books, 2) journalism, and 3) scientific publications.

The Decade of Decarbonisation & Restoration: Needed Actions in Hospitality

Finding the Mother TreeThree effective actions to tackle climate change and biodiversity loss. Can we “just do it” and save the planet? Can the hospitality industry reinvent itself as eco-conscious and responsible change agents? At least it is in our DNA to act hospitably.