Combining entrepreneurship with sustainability and sourcing locally, we are educating our students to play a role in building a sustainable future.
As a school, we have a responsibility to tackle real world issues and we encourage our students to engage with the local community and learn from businesses in and outside of the classroom. Our approach to teaching Eco-Entrepreneurship is interactive, fun and empowering.
Here are three ways our “Eco-Entrepreneurs” are learning and applying their new skills!
1. Bee the change
Sustainable education needs to be as practical as possible, with hands-on, real experiences. Our students learn in the classroom the importance of bees but also are responsible for helping to take care of them! Since last year, our students have been learning to take care of the school’s 35,000 bees living in a hive on campus.
2. Find your local niche!
Creating exceptional hospitality experiences connects guests to their experience and by sourcing locally, the customer benefits from goods and services unique to the area. By visiting local businesses, our students learn how exceptional hospitality experiences create lasting memories from soapmaking to caviar.
3. Learn the value of storytelling
Doing good is good for business. Students learn that simple yet creative and innovative solutions which align business and sustainability are profitable. But how businesses deliver their sustainable message is also key: sharing their sustainable initiatives with a real-life story is the best marketing strategy.
Tanja Florenthal is the Academic Director of César Ritz Colleges Switzerland Le Bouveret Campus.
|Bachelor of Arts||MA in Hospitality||MA in Entrepreneurship|