What can we learn from nature when we shape hospitality?
In nature, everything is interconnected. Systems respond to change, learn through feedback, and continually find a new balance. Diversity creates stability; relationships hold the whole together. We, too, are part of living systems.
What happens when we look at hospitality in the same way? This Nature Paper explores this question – from our individual mindset and teams to guests, cuisine, partners, places, and the world around us.
is founder and managing director of Tourythm and has been working in sustainable tourism for more than 25 years. After 13 years at TUI Deutschland, he was among the co-founders of Futouris e.V. and served as its chair for more than five years. Today he accompanies hotels and destinations on their path towards sustainable and regenerative organisations. His work focuses on relationships, leadership and the question of which conditions people and organisations need in order to remain fit for the future.
is founder of the agency Branding Cuisine and author of the book “Zukunftsküche – Nachhaltigkeit als Erfolgsrezept für die Gastronomie”. For many years he has worked at the intersection of hospitality, brand and sustainability. He supports gastronomic businesses and hotels in making change desirable, effective and economically viable. His work focuses on how we can shape the food systems and hospitality of tomorrow.
