About

Welcome to EHL Swiss School of Tourism & Hospitality

two hoko apprentices in frontoffice in passugg

We are leaders in professional hospitality education, and strive to provide the best career opportunities for all our students.

Study

Our Programs

Part of EHL Group, EHL Swiss School of Tourism and Hospitality is located in Chur-Passugg and offers Swiss professional hospitality programs.

Campus

EHL Campus Passugg

Swiss history and culture is all around you on campus, a 150-year-old hotel resort site that was once an internationally renowned spa hotel with healing mineral springs.

Careers

The hospitality industry is a vast career field with many opportunities for lucrative career growth, entrepreneurship and personal development.

Chat with students or our program advisors

Do you have questions about courses, careers, or studying at EHL Swiss School of Tourism & Hospitality?

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Sustainability Lab

Welcome to the beating heart of sustainability in Graubünden!

Explore an innovative project that combines research, development and sustainability to shape the future of the Alps. Through a unique collaboration between agriculture, hospitality and academia, we are creating synergies that strengthen local communities and transform industries. We are committed to redefining value chains, building an interconnected and sustainable ecosystem.

In Graubünden, we are working to position the region as an Alpine centre of excellence for research and sustainable development, creating new opportunities for collaboration between education, innovation and industry.

Join us on the journey towards a more sustainable future!

Necessity as Virtue

"Necessity" is not merely a challenge to overcome but can be viewed as a virtue that sparks innovation and enhances the guest experience. When resources are limited, creativity thrives, enabling us to do "more with less" and transforming sustainability into an opportunity to improve the unique and rewarding experiences for guests.

Resource scarcity becomes a catalyst for offering authentic, locally rooted experiences, where conservation is not seen as a sacrifice but as a value that enriches the stay. The use of local, seasonal agricultural products not only reduces the environmental footprint but also offers guests a genuine culinary experience tied to the region’s culture. In this context, necessity becomes a strategic lever to innovate hospitality, raising its quality. Sustainability and creativity blend to deliver a "schön guest erlebnis" that not only meets expectations but also surprises and inspires.

Our Mission

We strengthen knowledge transfer and technology development by promoting sustainable innovations that focus on both ecological and technological advancements. We support the canton of Graubünden (GR), Switzerland, in its goal to become a leading hub for research and development in the Alpine region.

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Our Values & Principles

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Values

Sustainability: Promoting sustainable practices in agriculture and hospitality value chains.
Learning: Providing a learning and growth environment through a hands-on and collaborative approach
Excellence: Integrated, innovation-based sustainable development

Principles

Collaboration: Create synergies between academia and local industries, fostering cooperation between institutions and stakeholders.
Experimentation: Encouraging research into innovative solutions to improve sustainability in value chains.
Accountability: responsibility towards local communities & training of new professionals
Care and transparency: transparency in knowledge and technology transfer

The Project

The project “Connecting sustainable value chains at the interface between the hotel industry and agriculture in Graubünden” aims to promote sustainability by creating synergies between the hospitality and agriculture sectors in Graubünden. This initiative is a collaboration between the Università della Svizzera Italiana (USI) and EHL Passugg, with the support of the Canton of Graubünden.

The main objective is the creation of an Institute for the Sustainability of Value Chains, whose aim will be to integrate research, development and training on sustainability issues in the agricultural and hospitality industries.

One of the most important aspects of the project is the transfer of knowledge and technology (WTT) at local and global levels. The methodology involves the use of case studies, which will lead to the production of publishable research packages.

This approach will make it possible to examine and develop practical solutions for the industry, in close cooperation with key industry players and associations. The results will also be used to improve the vocational training programmes offered by EHL Passugg and integrated into the hotel management curriculum.

In addition, the project has an educational component by revising the Higher Diploma (HF) student curriculum to include a strong emphasis on sustainability, thus ensuring that future generations of professionals are prepared to handle sustainability challenges in their careers.

Sustainability Lab Activities

1. Co-operation: EHL x Plantahof - Strengthening of the Graubunden teaching location

The long-term cooperation between the Plantahof and the EHL Passugg aims to strengthen the network of value chains in the agricultural and hospitality sector in Graubunden. Thanks to this synergy, farmers will have the opportunity to gain a deeper understanding of the processes of direct buyers, thus improving the promotion and valorisation of their products. At the same time, the hospitality and catering sector will be made more aware of the challenges related to local agricultural production chains, enabling a more effective integration of regional products into the offer, thus enriching the overall experience for guests.

2. Industry networking, recognition of needs, support in finding solutions

In 2024, the project will focus on identifying specific industry needs, with the aim of progressively addressing them in the following years, from 2025 to 2028. This process will enable the development of targeted and tailored solutions, effectively responding to emerging industry needs.

3. Strengthening sustainability in all academic programmes at EHL Passugg

The project at EHL Passugg aims to integrate sustainability into the HoKo, HF and Bachelor's programmes. The aim is to create the basis for a specialisation in ‘Sustainability’ in the HF curriculum, training students to deal with environmental and economic challenges in the hospitality sector.

Recent Activities

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Sustainability Summit 2024

November 22, 2024

The Sustainability Summit on November 22, 2024, held at the EHL Campus Passugg, provided a valuable platform to explore sustainability projects and foster networking, with a focus on collaboration between hospitality and agriculture. The event featured active participation from students and industry experts, including Martina Hollenstein Stalder (Graubünden Ferien), Leonie Liesch (Graubünden Viva), Carina Marugg (Bündner Bauernverband), Andreas Züllig (Hotel Schweizerhof Lenzerheide), and Luc Treichel (Alpinavera), who shared innovative strategies and perspectives to strengthen sustainability along the value chain. A heartfelt thank you to everyone for your valuable insights!

The first "Sustainability Summit," featuring inspiring talks, motivated students, and an engaging panel discussion, showcased the incredible potential of regional value chains in agriculture and gastronomy – leaving us excited for more! – Rolf Hug, Plantahof

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Educational Project - Hotelière sucht Bauer

October 25, 2024

The "Hotelière Sucht Bauer" educational project was created to promote a deeper understanding and connection between agriculture and hospitality by integrating collaborative educational activities with the Plantahof into the EHL Passugg curriculum. The project was launched in October 2024 with the theme ‘Mind for the Food’, bringing together mixed groups of students from both institutions to tackle concrete challenges. The initiative encouraged teams to co-create practical and sustainable solutions through four thematic challenges: optimizing ‘nose-to-tail’ use in culinary, managing seasonal fluctuations of local produce, integrating local ingredients into menus, and strengthening agriculture-hospitality partnerships through immersive tourism experiences on local farms.

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Ibex Fairstay Label

September 29, 2024

EHL Passugg has become the first hospitality school to receive the ibex fairstay sustainability certification, highlighting its commitment to eco-friendly operations. This recognition reflects EHL’s leadership in driving sustainability in the hospitality and tourism industries. At Passugg, the motto “Living what we teach” is more than just words—it’s put into practice daily. Through initiatives like the Sustainability LAB, students work hands-on to develop future-forward, sustainable solutions. This certification represents an important milestone in the school’s ongoing efforts to promote environmental responsibility and prepare students for a greener future in hospitality.

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Sustainable Management Major Plantahof Visit

September 27, 2024

The students of the Major in Sustainable Management at EHL Campus Passugg had the unique opportunity to visit Plantahof in Landquart, GR, a renowned agricultural competence center and a key reference point for the rural population. Thanks to the invaluable collaboration with the director, Rolf Hug, the students were able to immerse themselves in this dynamic environment, meeting local farmers and closely observing daily activities, including animal care. Plantahof is not just a place of education; it is an emotional "home" for those who live and work in rural areas, creating a bridge between agricultural tradition and sustainable innovation.

Bio Lunch

September 27, 2024

At the recent Bio Lunch event, our HoKo apprentices collaborated with Paolo Casanova, the Gault Millau Green Star Chef of the Year 2024, to create an innovative 4-course organic menu. In partnership with Bio Suisse, the menu highlighted sustainability in fine dining, featuring locally sourced ingredients and dishes like the unique "Bee or not to Bee" dessert. The event demonstrated the school's commitment to sustainability and hands-on learning, giving students a practical introduction to organic cuisine and the importance of eco-conscious practices in the hospitality industry.

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A Field Trip in Engadin with the Major in Sustainable Management

September 20-21, 2024

With the class of the Major in Sustainable Management at EHL Passugg, which is an integral part of the Sustainability Lab’s activities, a two-day trip to Lower Engadin was organized to explore the resorts of Scuol, Zernez, and Tschlin and their sustainable tourism practices. The current challenges for restaurants, hotels, and family businesses include responsible resource management and adaptation to climate change. However, the future offers exciting opportunities, such as slow tourism and the creation of synergies with local communities.

Food Festival

September 14, 2024

This event is a practical example of how gastronomic initiatives can be vectors for sustainable change and innovation. The Food Festival promotes core values such as sustainability, the connection between agriculture and catering, the adoption of sustainable practices and the involvement of the local population.

Genuss-Palaver

September 8, 2024

During the Genuss-Palaver event, held on 8 September 2024 at the Casa Caminada in Fürstenau, Graubünden, innovative proposals were presented to strengthen the link between farmers, restaurateurs and the tourism sector in Graubünden. The meeting placed particular emphasis on the importance of regionality and the use of local and sustainable products, emphasizing how such initiatives can contribute to a more integrated and resilient value chain. The visions outlined aim to promote a strong and sustainable local economy that more closely links agriculture, gastronomy and tourism.

Our Partners

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Sustainability Summit

The first-ever Sustainability Summit took place on November 22, 2024, at EHL Campus Passugg, bringing together experts, students, and local partners to explore innovative connections between hospitality and agriculture.

Planning is already underway for the 2025 edition. To stay informed and receive an invitation, please contact:

Sustainability Lab Team

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Who are we?

Beatrice Schweighauser

Director Academic Programs & Co-Director Sustainability Lab

As Director of Academic Programs and an Executive Board Member, Beatrice Schweighauser brings a wealth of expertise to our sustainability lab. A Swiss certified hotelier, trained HR specialist, adult educator, and certified school director, Beatrice oversees the academic courses on the Passugg campus and contributes to projects within the EHL Group’s Swiss education landscape. She explores the commercialization potential of sustainable innovations in the industry. Beatrice’s leadership and dedication are pivotal as we work towards sustainable innovations.

Dr. Michael Gibbert

Professor of Marketing at IMCA institute & Co-Director Sustainability Lab

With a Master’s in Commerce from the University of Stellenbosch and a Ph.D. in Management from the University of St. Gallen, Dr. Michael Gibbert is a distinguished Professor of Marketing at the IMCA Institute and an adjunct professor at EHL. His expertise in sustainable consumption, value chain deconstruction in hospitality and agriculture, and qualitative research methods is instrumental to our sustainability lab. Dr. Gibbert’s academic and research prowess drives our mission to develop sustainable innovations that will transform the future of the Alps.

Giada Mazzi

PhD Student and Research Assistant at IMCA & EHL Passugg

As a PhD student and Research Assistant at IMCA and EHL Campus Passugg, Giada Mazzi is at the forefront of our sustainability research. With a Bachelor’s in Economics and Management from the University of Lucerne and a Master’s in International Tourism from Università della Svizzera italiana, Giada brings a strong academic foundation to our lab. Her active role in conducting research as part of her PhD uniquely positions her to drive our innovative projects. Giada’s expertise is crucial as we work towards sustainable innovations that will shape the future of the Alps.

Jürgen Walch

Sustainable Management Major Lecturer at EHL Passugg & Head of Audit at ibex fairstay

As the Sustainable Management Major Lecturer at EHL Campus Passugg and Head of Audit at ibex fairstay, Jürgen Walch brings over three decades of experience in the hospitality industry to our sustainability lab. After training as a hotel manager in Bludenz, Austria, he managed several high-profile hotels and later transitioned into event management, significantly boosting tourism in the Engadine. Founder of Walch Coaching, Jürgen specializes in consulting for hotels, tourism, and events. As an expert in sustainable hospitality, he ensures the highest standards of sustainability in the industry. Jürgen’s extensive experience and leadership are vital as we work towards sustainable innovations.

Claudia Schmid

Lecturer Affective Hospitality/Head of Quality Management at EHL Passugg

As a qualified teacher with a Swiss title in Hospitality Management, Claudia Schmid brings a robust background in both pedagogy and the hospitality industry. Her extensive advanced training, including a MAS in Systemic Solution and Competence Orientation, Nonviolent Communication, Breath and Body Work, Emotion Regulation, and Mindfulness Techniques, uniquely positions her to contribute to our sustainability lab. Claudia’s practical experience in developing emotional intelligence is invaluable as we strive to create sustainable innovations. Her expertise fosters a holistic approach to sustainability, integrating emotional and social dimensions into our research and development efforts.

Roland Ottiger

Lecturer at EHL Passugg

With an Executive MBA in General Management and qualifications in adult education, Roland Ottiger is a dedicated lecturer at EHL Campus Passugg. He teaches a diverse array of subjects including Human Resources and Talent Management, Sustainability Management, Strategic Management, Employee Experience Design, Tourism Management, and Leadership and Networking. With almost 30 years of tourism expertise in various important positions, Roland’s extensive experience and commitment to education play a crucial role in advancing our sustainability lab’s mission. His contributions are essential as we develop innovative solutions for a sustainable future in the Alps.

Dr. Hans Vettiger

Senior Lecturer at EHL Passugg

With a Doctorate in Economics and a Master of Arts in Business Administration, Hans Vettiger is a distinguished lecturer at EHL Campus Passugg. He teaches a range of subjects including Statistics, Sustainability Management, Economics & Law, Organizational and Quality Management, and Examination Portfolios. Hans’s extensive academic background and teaching expertise are instrumental in advancing our sustainability initiatives. His contributions help drive our mission to foster innovative solutions for a sustainable future in the Alps.