Dereck Joubert, award-winning filmmaker, founder and CEO of Great Plains Conservation, shares his experience of running a responsible tour business based on wildlife conservation in Africa.
Evarist March Sarlat of NaturalWalks in Catalonia, Spain, on what makes a great tour guide, why tour guides are so important for promoting a more sustainable tourism and how he is working with world’s best chefs to raise awareness about the edible treasures hidden around us, in nature.
Schweizerhof Lenzerheide in Graubünden, Switzerland, is well known within Swiss hospitality circles. Not just because it is among the most highly rated by guests, but also because it has over the years managed to implement and integrate sustainability into all aspects of its operations and guest experience. Hotel manager Claudia Züllig in this interview tells us how they do it.
Mariglo (Marigs) Laririt, head of sustainability at El Nido Resorts in the Philippines, in this interview illustrates how the award-winning resort approaches sustainability – the challenges (such as climate change, supply chain, government), trends and opportunities of running a sustainable business.
How to run a sustainable restaurant? Vassily Katsoupas of the acclaimed restaurant Kanela & Garyfallo in Greece in this interview shares his experience and tells us how we can eat better and enjoy more responsibly.