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Reducing food waste to increase sustainability in tourism

Case study organisation: Viking Line Viking Line is a company that provides passenger and cargo carrier services using the vessels Gabriella, Viking Cinderella, Viking Glory, Viking Grace and Viking XPRS. It serves on routes Turku – Mariehamn (Åland Islands) – Stockholm (Sweden), Helsinki – Mariehamn...

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Fáilte Ireland

CONTEXT Fáilte Ireland is the national tourism body in Ireland. Their role is supporting the long-term sustainable growth across all sectors in Ireland. Fáilte Ireland work in partnership with Government, State Agencies, local authorities and groups to develop tourism across Ireland. They develop...

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Blue Growth

CONTEXT Blue Growth initiative is a national strategy for the sustainable development that was launched in 2016 and its goals is to promote the growth and competitiveness of the marine and maritime sectors in Greece. These goals should always take into consideration the sustainability related...

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Native Rose Hotel and Harts Pub

CONTEXT The Native Rose Hotel and Harts Pub are two popular hospitality venues based out of Sydney. With over 30 employees between them, the majority employed on a casual basis, recruiting, on-boarding and processing payroll along with staying abreast of compliance requirements was taking up a...

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Momento

CONTEXT Momento Hospitality Group is a family run business that owns and manages a series of prominent hospitality venues in the North Western suburbs of Sydney. Starting with a bottle shop and tavern in the 1980’s they now operate some of the most well known venues in the region and are a prominent...

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Reshaping the crowd’s engagement in culture

CONTEXT Reshaping the crowd’s engagement in culture – Study The impact of digitisation – lowering communication costs and outreach – as well as the cultural shift of people wanting to connect more meaningfully with things they do, has made crowdfunding an increasingly popular...

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