In recent decades, consumer awareness of social and environmental issues has increased markedly. Companies are progressively integrating sustainable development into their growth strategies for both ethical and profitable reasons, especially if they are to continue attracting the younger, socially active customer.
In October 2020, EHL hosted its annual Sustainability Week with a vast array of online seminars, activities and discussion panels. Considering the current impact on the hospitality industry of ongoing COVID-19, the theme of sustainable tourism is more than ever a relevant and urgent topic. Under the direction of Joshua Gan (EHL regional director Asia-Pacific), the issues concerning the socio-cultural aspect of sustainable tourism - its meaning and implementation - were thoughtfully turned over by the two guest speakers: Dr. Peter Varga (Assistant Prof in Sustainability) and Mark Edleson (CEO of Alila Hotels & Resorts).
Around the world, all kinds of buildings - from offices to hotels to retail spaces - have transitioned to a state of low occupancy, with some nearly empty. For hotels, securing the safety and security of guests and staff are a top priority. But what is next?
In the absence of leading role players in sustainability, the tourism landscape currently benefits from an eco-system of academics, startups, entrepreneurial businesses, NGOs and the public sector
Research done in the past years on the attitude of travellers and tourists (e.g. by Booking.com) have shown that there is an increasing expectation among travellers that the hospitality industry has a focus on sustainability. The pandemic crisis has been limiting the possibility for travelling, but as it emerged from the interaction between wildlife and humans, the current health crisis is linked to the biodiversity crisis, and the focus on health and sustainability in the travel industry will continue to increase in the years to come.
Global warming is an issue that the world has been facing for years, and time is running out. Every action we take has an impact on the environment and it is our responsibility to implement sustainable practices into our lives and into our campus.
Back in 2000, EHL launched its Student Business Project (SBP) module as an integral part of the final Bachelor year program. Its aim: to give students real-life, hands-on, practical experience of what it means to set up and run a business from every possible angle, in conjunction with the requirements of a business partner who has enlisted their help, insights and know-how.
As the biggest industry impacted by the global pandemic, global travel was estimated to lose up to US$880 billion and the hospitality industry is following suit. The situation in Southeast Asia is just as dire.
An insight into what food waste really means and the processes that create it. Reducing food loss is a global, multidimensional challenge, so what can the foodservice industry specifically do to be more mindful of its role in the food value chain?
Would you like to enjoy wine without harming anything or anyone? Wine that is served at a perfect temperature? Wine that has not wasted any money or time? Wine that is beneficial to both producer, distributor and consumer? Then welcome to the new Swiss concept of keg wine served on tap!
There is no doubt that the travel industry has been the hardest hit by COVID-19. When the pandemic hit its stride in March this year, global hotel occupancy rates plummeted sharply to historic lows, forcing many hotels to adopt drastic cost-cutting measures or cease operations entirely. Now, as countries are gradually reopening their borders and resuming tourism opportunities, only hotels who can cater to post-pandemic guest needs like contactless service and heightened hygiene standards will be able to capitalise on this restart.
The Great Lockdown is often referred to by economists to explain the double upheaval taking place in the global economy where (1) businesses had to slow down or stop their activities causing a (2) collapse in the consumption (and business investments) across all spheres of society looking towards an uncertain future. With a health crisis turned into an economic catastrophe with humanitarian consequences at our doorstep, it is essential to have recovery plans in place that stimulate investments, re-establish confidence and limit further damages. Investing in climate resilience is an enormous economic opportunity as governments and the industry are looking into economic recovery.
This year has been a whirlwind for the travel industry. A year marked by a global pandemic and social activism has shifted the hospitality industry as we know it, and with it, consumer demands. As travelers slowly begin to get back on the road, they're prioritizing new places and experiences while putting a greater emphasis on brands that focus on things like sustainability.
With the theme of Sustainability at the center of today's business agenda, hotels must take the current changes seriously. The Maya Boutique Hotel in Valais is a great example of this process in action.
Despite the existential challenges facing numerous businesses and the enormous uncertainties and personal anxieties experienced by large sections of our society, now may be a good time to think about the future. The coronavirus pandemic has knocked us off our feet, forcing us to slow down and making us spectators in our own lives. But amidst all our concerns about the present, we also have a few moments to reflect on the future.
In celebration of the UN Sustainable Gastronomy Day on June 18th, EHL's Carlos-Martin Rios (Professor of Management & Sustainability) shares some practical guidelines on the meaning and implementation of recent initiatives in our food chain. Not only can our future be greener, but also optimistic, workable, collective and rewarding. What's not to like?
The 2020 pandemic has catastrophic consequences on societies but particularly on the travel and hospitality sectors. The ways the industry currently deals with the crisis offer a glimpse into the crisis management endeavours in building a business case for disaster and climate resiliency. Climate emergency is not dissimilar to the coronavirus threat, whereby "both demand early aggressive action to minimize loss" (Cobb, in Sengupta, 2020, para. 3). At this stage, it becomes apparent that we need to take stock of our industry's abilities; figuring out which parts are "already functioning well and don't need changing and which parts are no longer working and do need changing" (Diamond, 2019, p.6).
Since the worldwide safety measures to combat COVID-19 were announced two months ago, much has been written about the disastrous impact of lockdown on industry, none more sensitive than the sector of F&B, hotels, airlines and travel. The litany of nosediving businesses faced with immediate crisis was diametrically opposed to the spread of the virus in full ascent. While we wait to see if the worst is over and what the new security measures entail, it's inspiring to read of how certain hospitality establishments have made a success in reminding us that empathy, community and inventiveness are as much at the heart of this particular business as revenue and profit.
In just a short number of weeks since the beginning of March 2020, the worldwide travel industry rapidly plunged deep into a state of crisis. Hotels across the globe closed their doors and reached minus 95% of new bookings compared to 2019.
The traditional marketing advantage of adhering to one or more sustainable practices and apart from them, along with business as usual is quickly changing to a powerful disadvantage of "being left behind" and seen as the hotel or hotel operator of yesterday.