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.
Judith Walls, Professor and Chair (Sustainability Management) at the University of St. Gallen in Switzerland, in this interview shares her thoughts on sustainability leadership, business challenges and the tourism dilemma. This is the first of a series of interviews with
Christian Baumgartner shares how he got involved with sustainable tourism research and consulting, which challenges the European Alps are currently facing and which businesses and destinations in the region are championing sustainability.
Kaspar Howald, Director of Valposchiavo Turismo, in this interview shares the story of “100% Valposchiavo” – how it started and what’s next for this popular alpine destination in the very south east of Switzerland.
The Romantik Hotel Muottas Muragl near St Moritz in the Engadin, Switzerland, is well known as a pioneer in sustainability in the alpine region. Anne-Pierre Ackermann tells us how they do it, where the challenges are and why tourism businesses must now take sustainability seriously.