Social responsibility

We chose Electricité Vitale Vert back in 2016 to limit our ecological footprint. We also asked SIG-éco21 to help us reduce our energy consumption. These choices are part of a cross-disciplinary approach, as sustainability is an integral part of our students’ curriculum.

As part of our global commitment, we have implemented a number of concrete actions: installation of solar panels, waste sorting, intelligent LED lighting, the fight against food waste, promotion of local and seasonal produce, heating regulation by building, and monthly monitoring of electricity consumption. We also support soft mobility with bike racks and participation in “Bike to Work”, and run solidarity campaigns such as blood donation with the HUG.

At the École Hôtelière de Genève, we are deeply committed to our Corporate Social Responsibility (CSR) initiatives, particularly in the areas of digital inclusion and cybersecurity. In partnership with the CyberPeace Institute and the City of Geneva, we support local associations by providing free cybersecurity expertise through the CyberPeace Builders program.

This initiative aims to create a resilient digital network by offering specialist advice to non-profit organizations, strengthening their cybersecurity capabilities. Our collaboration fosters lasting, sustained relationships within the community, strengthening Geneva’s local support system and contributing to a safer digital environment for all.

At the École Hôtelière de Genève, we are proud of our commitment to using local and seasonal produce, highlighting suppliers and products from Geneva and Switzerland. We work closely with GRTA, a guarantee mark created by the State of Geneva in 2004, which certifies agricultural products from the Geneva region at every stage of processing, from field to plate. The GRTA brand is based on four core values: Quality, Proximity, Traceability and Fairness. These values reflect our own commitment to offering products of excellence while supporting local farmers.

By using GRTA-certified products, we not only ensure the quality and freshness of our ingredients, but also contribute to the sustainability and resilience of our local farming community. Our menus follow the seasons, ensuring that we use the freshest, tastiest ingredients available. Whether it’s vegetables from the market garden, wines from the winery or meats from local farms, every product we use tells a story of proximity and respect for the environment. By supporting Geneva and Swiss products, we strengthen the links between gastronomy and local agriculture, offering our students an authentic and responsible culinary experience, rooted in Swiss tradition and innovation.

We’re proud to be taking part in the “Bike to Work” campaign, an initiative that promotes health in the workplace. Every year in May and June, over 100,000 commuters choose to cycle to work as many days as possible, with attractive prizes to be won. By taking part in “Bike to Work”, some 3,300 companies are strengthening the team spirit and fitness of their staff, while supporting sustainable mobility practices.

The results of our participation are impressive: 15 participants cycled a total of 4831 kilometers, reducing our CO2 emissions by 696 kg. Our five teams took an active part, achieving a 64% share of bike-days and accumulating a total of 373 bike-days. Among the teams, Team 4 EHG stands out with 48 days on the bike and 174.7 km covered, closely followed by Team 2 EHG with 112 days on the bike and 2838 km, and EHG – C&A with 48 days on the bike and 487.85 km. Thanks to “Bike to Work”, we’ve not only improved our health and fitness, we’ve also strengthened our team spirit and helped promote sustainable mobility.

This initiative is part of a drive to promote Swiss culinary expertise, in response to consumers’ growing expectations in terms of transparency, traceability and quality. At a time when the standardization of tastes is gaining ground, it is essential to preserve culinary diversity and promote practices that respect products and seasons.

The “Fait Maison” label guarantees that every dish is prepared on the premises, using raw ingredients or products traditionally used in the kitchen. Our approach is based on proximity, sustainability and respect for local artisans and producers. Because eating well also means supporting the local economy and preserving a unique culinary heritage. Choosing Fait Maison means savoring authenticity in every bite.

This initiative is part of the partnership charter established between the State of Geneva, FER Genève and UAPG, aimed at giving priority to hiring Geneva residents with equal skills. In the wake of the unprecedented COVID-19 health crisis, it’s more important than ever to support our local resources. The Label 1+ initiative reinforces the idea that employment should be an engine of integration, not a channel of exclusion.

We continue to uphold this principle by focusing on hiring Geneva residents on an equal basis, regardless of age, disability or length of unemployment. This is in line with our belief that employment is essential for social integration.

The Swistainable program brings together companies and organizations from across the Swiss tourism sector. Through our participation, we are committed to promoting the ongoing sustainable development of our companies, closely monitoring measures taken in the field of sustainability, and thus making a concrete contribution to sustainable Swiss tourism.