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Opinion Articles

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Opinion Article

EHL Innovation Rewind: Mohammed Marghalani on Regenerative Hospitality and Reconnecting Farms and Hotels

During our time at the EHL Open Innovation Summit, we caught up with Mohammed Marghalani, Chief of Franchised Assets Operations at Dan Company, to discuss how regenerative hospitality can transform the connection between agriculture and tourism. Our conversation explored why farm-to-table needs purpose, not just marketing, and how Dan is helping local farmers deliver authentic, high-quality products directly to guests, creating a hospitality experience that is as ethical as it is enriching.

By Simone Puorto and Mohammed Marghalani
Opinion Article

Social Entrepreneurship & Hospitality: From Definition to Action

What if ‘social’ wasn’t just a buzzword but a strategic redefinition of what businesses aim to achieve? In a world facing increasingly complex challenges, from social inequality to environmental challenges, social entrepreneurship is inspiring a shift in how entrepreneurs and organizations pursue positive social impact.

Inès Blal
By Inès Blal, Associate Professor, EHL
Opinion Article

Connect, Curate, Customize: Teamwork and Technology Turn Outdoor Experiences into Unforgettable Adventures

As summer travel trends shift, one truth remains: the more personalized and immersive the experience, the more likely guests are to return. In today’s uncertain marketplace, travelers are booking later and staying for shorter periods, often Thursday through Sunday rather than a full week. With rising costs and global events weighing on decision-making, guests are opting for quick getaways — and looking for meaningful experiences to make the most of them.

Bailie Sonnentag
By Bailie Sonnentag, Director of Sales, Northwest Arkansas, Hospitality America
Opinion Article

Innovating Hospitality: The Financial and Environmental Case for Furniture-as-a-Service

For decades, linen rental services have been the quiet workhorse of hospitality—offering hotels operational efficiency, cost savings, and consistency across properties. What began as a smart solution has become a global standard. As the industry faces growing pressure to cut carbon, manage risk, and stay agile, one question is worth asking:

Tatiana Maino
By Tatiana Maino, CEO & Founder, oocca
HN TV
Opinion Article

EHL Innovation Rewind: Sarah Marquis on Why the Future of Travel Must Be Felt, Not Engineered

While attending the EHL Open Innovation Summit in Lausanne, we met with Sarah Marquis, National Geographic Explorer, to talk about the future of travel and what makes it truly meaningful. In our conversation, she reflected on the importance of emotional connection, the irreplaceable value of walking, and how real travel is never about technology but about presence, feeling, and being part of the natural world.

By Simone Puorto and Sarah Marquis
Opinion Article

Why Mindfulness, and Not Sustainability: A Hospitality Perspective

Recently, I began noticing through my social and professional connections that the term “sustainability” often triggers unexpected resistance. I observed that when conversations touch on environmental issues, even simple everyday topics like avoiding food waste or using public transportation, some people react unfavorably. What struck me was that the pushback was not necessarily about the actions themselves, which are often practical and beneficial, but rather about the language and framing around sustainability.

Dr. Yaser Al Dhabyani
By Dr. Yaser Al Dhabyani, Senior Lecturer in Hospitality Research and Marketing Innovation, Hotelschool The Hague and Vrije Universiteit Amsterdam, Hotelschool The Hague
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Why Hospitality Net Leads B2B in Hospitality

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Hospitality Net
Opinion Article

Why Hospitality must lead the way towards a Regenerative World

Hospitality accounts for 10% of global GDP, while providing jobs to more than 348 million citizens worldwide. Besides, hospitality is a nexus sector deeply interconnected with agriculture and food systems, construction and real estate, energy and utilities, mobility and transport, waste and circular economy, culture and creative industries, health and well-being, education and capacity building. Hospitality also has the unique capacity to transform people and catalyse behavioral change by making regenerative principles tangible, offering rare sanctuaries for reconnection, and allowing individuals to focus on the essential. At a time of converging social, environmental and economic instability, how could the industry operate its metamorphosis to regenerate relationships with fellow individuals and the living environment? How can we harness this unique power of hospitality to lead the way towards a regenerative world?

Diane BinderNiels de Fraguier
By Diane Binder and Niels de Fraguier
Opinion Article

Regenerative Hospitality is Here to Stay

The current system is failing us. Today’s sustainability practices are not enough to meet the scale of our planetary and social crises. Since the Industrial Revolution, our relationship with nature has shifted dramatically - from interdependence and interconnectedness to extraction. Human activity has pushed the planet beyond safe operating limits. As Rockström and colleagues revealed in their 2024 study, six of nine planetary boundaries have now been breached, threatening the delicate balance that sustains life.

Alessandro InversiniNicola Gryczka Kirsch
By Alessandro Inversini and Nicola Gryczka Kirsch
Opinion Article

Rebuilding Futures: Why Hiring Refugees Creates a More Welcoming World

In June 2024, on World Refugee Day, over 120 million people and counting have been forcibly displaced from their homes, according to the United Nations High Commissioner for Refugees (UNHCR). This number is higher than ever before, as global conflicts and humanitarian crises–including the climate crisis–continue to force people around the world to flee their homes. As families who have had their lives upended resettle in new communities across the US, finding employment is one of the most pivotal, challenging, and rewarding steps in being able to provide for their families and reestablish roots.

David MilibandAnthony Capuano
By David Miliband and Anthony Capuano
United States
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KORDIE®
Opinion Article

How to Reduce Food Waste in Restaurants

Half-finished plates of food, vegetables that spoiled in the walk-in, and a few stale pieces of toast from the breakfast buffet don’t sound all that shocking. After each service, restaurant and hotel food waste isn’t very dramatic, but over time all the wasted food really adds up.

Veronika Mercier
By Veronika Mercier, Marketing Content & Communications Manager, EHL
Opinion Article

Six Trends Redefining Food and Wellbeing in Hospitality

Food has always played a central role in hospitality—but its meaning and impact are rapidly expanding. As outlined in our newly released Food & Wellbeing Trend Report 2025, developed at EHL with a diverse group of global experts, food is no longer just about nourishment or indulgence. It’s about connection, regeneration, and the pursuit of personal and planetary health.

Nicola Gryczka Kirsch
By Nicola Gryczka Kirsch, EHL Entrepreneur in Residence and Founder of The Regen Studio, EHL
Opinion Article

Marketing Sustainability To Attract Green-Minded Tourists

Sustainable travel is not a trend that will fade. It is shaping how people choose where to stay, how they get there, and what they do once they arrive. More travelers, especially younger generations, want their trips to have a positive impact. They are paying attention to how destinations manage resources, support local communities, and minimize environmental harm. If your hotel or resort is not making sustainability a priority, you are losing more than bookings. You are losing trust.

Indiana Lee
By Indiana Lee, Freelance Technical Writer, Indiana Lee Writes
Opinion Article

Sustainable Foodservice: Regenerative Strategies for a Greener Future

This article is part of my ongoing project, Sustainability Transitions in the Swiss Foodservice Industry: Reimagining Foodservice for a World Never Imagined. In our increasingly complex global food system, narrow sustainability approaches tend to emphasize conventional value functions that focus on limiting waste or destruction and maximizing the share of value captured by a single organization.

Carlos Martin-Rios
By Carlos Martin-Rios, Associate Professor of Management, EHL
Opinion Article

Green Practices in the Hospitality Sector

The hospitality industry has always been synonymous with luxury, comfort, and convenience. However, as the global community becomes increasingly aware of environmental challenges, the sector faces the pressing need to balance guest satisfaction with sustainability. Green practices in hospitality not only address environmental concerns but also appeal to the growing number of eco-conscious travelers who prioritize sustainable choices. Let’s delve into the significance of green initiatives in hospitality, the strategies being employed, and the long-term benefits for businesses, communities, and the planet.

Prince Sanders
By Prince Sanders, Hospitality Managing Director, Prince A. Sanders
Opinion Article

EU Green Deal: A Growth Strategy for New Economic and Business Models

The tourism and hospitality industry is particularly vulnerable to climate change, energy transitions, and environmental degradation—existential threats to Europe and the world. To tackle these challenges, the European Green Deal aims to transform the EU into a modern, resource-efficient, and competitive economy, ensuring:

Melinda Ratkai
By Melinda Ratkai, Dr. Professor of Hospitality Business, Hotelschool The Hague