The coronavirus COVID-19 poses a serious threat to the hospitality industry. A time of crisis can be a threat or an opportunity to create value. One of those opportunities might be to innovate food services disruptively and reduce food waste. Therefore, this webinar discusses innovation strategies to increase sustainable hospitality development: how to reduce food waste in hotels and restaurants.
moderator
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Gijs Langeveld
Principal Consultant, Project Gijs
Gijs enjoys setting up initiatives which solve complex problems in areas of circular economy and was...
speaker
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Anna de Visser Amundson
Project Leader and Research Fellow in Marketing, HTH
Anna is a Project Leader and Research Fellow in Marketing at Hotelschool The Hague (HTH). She is als...
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Carlos Martin Rios
Associate Professor of Management, École hôtelière de Lausanne
With 20 years of research experience in innovation management, sustainability and organization theor...