Insights

Sustainable gastronomy: An opportunity for a green recovery

In celebration of the UN Sustainable Gastronomy Day on June 18th, EHL’s Carlos-Martin Rios (Professor of Management & Sustainability) shares some practical guidelines on the meaning and implementation of recent initiatives in our food chain. Not only can our future be greener, but also optimistic, workable, collective and rewarding. What’s not to like?

Insights

The five changes expected in the hotel industry

The landscape continues to change rapidly and while no one can say with any degree of certainty where everything will land, we are starting to see the shape of things to come. Here are changes that the new normal is likely to bring forward in the hotel industry for owners and operators.

Insights

The First 100 Days: action plans for the ‘new normal’

There is tremendous value in slowing down and dedicating the time to take stock of where you’ve been and where you’re going; providing clarity for you and everyone who relies on your direction. Only after that can you put together a set of goals that will keep you and your team focused and prepared as soon as the “new normal” starts.

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