Scalottas terroir by Schweizerhof Lenzerheide in Switzerland: a great example of sustainable hospitality and regional cuisine, possible through close collaboration between the restaurant and its suppliers, with a focus on celebrating biodiversity and sustainability.
Eduardo Santander, Executive Director of ETC, the European Travel Commission, on Destination Europe, sustainable tourism and travel after the pandemic.
Peter De Wilde of VISITFLANDERS on destination sustainability strategies, purposeful marketing and the way ahead for sustainable tourism in Europe.
Jos Vranken on Holland’s sustainable destination strategy, how COVID19 has impacted tourism in the Netherlands and how DMOs are realigning their strategies and priorities.
Frankie Hobro in this interview illustrates how she handled the drop in revenue at Anglesea Sea Zoo due to the Covid-19 lockdown.