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.
Theodota Nantsou, head of policy at WWF Greece, in this interview discusses the sustainability challenges Greece needs to confront as destination. She also outlines some of the opportunities which should be seized, such as bringing new life to abandoned rural villages, through tourism.
Aivar Ruukel in this interview discusses how ecotourism has developed in Estonia, the role of ICT for the work of small tour operators, and what it takes to become a great tour guide.