The sustainable development at the hotel management school means the green confort
The Hotel Management School of Geneva is committed to a global approach to environmental optimisation.
The actions taken concern equipment as well as staff and suppliers.
Consideration of the whole chain has made it possible to obtain the first results.
Because of its values, Hotel Management School of Geneva is concerned about the need consider sustainable development in its activities.
Integrating this factor into an organisation is a true revolution and can only be viewed as a positive addition to our service and the comfort of our customers and students.
The defined roadmap (a series of actions taken) already gives excellent results, thanks to adherence by all staff and students and to technological developments.
The environment is deeply rooted in everyday thinking, and Hotel Management School of Geneva is now ahead of the regulations in looking after customer and student happiness and staff pride.
For the past 3 years the Hotel Management School of Geneva in partnership with Biolia worked throughout all the phases of the Ecocook® program, from detecting potential improvements and their development, as well as the valorization of the practices of excellence and sustainable already implemented, to the development of a tailor-made communication strategy.
- LED bulbs replacing all lighting devices.
- Economical flushes.
- Selective waste sorting
- Continually trained in simple habits that have an immediate impact on the environment.
- Selective waste sorting
- Each supplier must fill in a specification that influences the decision in calls for tenders.
- The laundry must consider its choice of detergents and washing programmes.
- The kitchen requires product traceability from its suppliers.
- GRTA Label
SUSTAINABLE DEVELOPMENT AT HOTEL SCHOOL | INFORMATION
Hotel Management School of Geneva
Avenue de la Paix 12 – CH 1202 Geneva
Tel : +41 22 919 24 24
For restaurants, sustainability means operating in a way that protects, preserves or restores the natural environment, promotes social equity, improves the lives of individuals and communities, and contributes to the economic prosperity of shareholders and stakeholders .
With the emergence of three interdependent and interconnected trends that include a decline in our planet’s natural resources, increased demand for transparency and rising consumer expectations, implementing sustainable practices is not only a good opportunity for restaurants, but will be imperative for the long-term health and success of the industry.
The hotel and restaurant sector has always had a considerable environmental impact through its consumption of energy and water, its use of consumable and durable goods, and the creation of solid and hazardous waste. Hotels consume energy for lighting, fuel and other electrical needs. Water is used for guest rooms, bathrooms and laundry, as well as for other general operations.
Waste is generated by the disposal of paper, batteries, light bulbs, furniture and other items.
Economically, myths include the idea that green operations are more expensive and that customers are not interested in sustainability.
Recent technological advances in renewable energy sources (solar, geothermal, wind, etc.) have improved the economics of using these types of alternative energy at the property level.
As hoteliers begin to realize that they can provide a better experience for their guests by integrating natural elements, there has been an evolution of “green thinking” in the community, inspired by multiple factors:
It’s why at Hotel Management School Geneva is included in te cursus a course about “sustainability in hospitality industry”.
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