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.
Parc Ela in Graubünden, Switzerland, is on a mission to join the country’s league of most sustainable destinations. The Sustainability Leaders Project team went to have a look.
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.
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.
Silvia Barbone of JLag in this interview discusses the sometimes difficult but important task of securing adequate funding for sustainable tourism projects, with a focus on Europe and European Union policies and regulations.