IUBH lecturers Willy Legrand and Philip Sloan lecturing at the Institut Paul Bocuse in Lyon, France
Following the success of their academic textbook entitled Sustainability in the Hospitality Industry: Principles of Sustainable Operations, IUBH lecturers Mr. Willy Legrand and Mr. Philip Sloan are regularly invited by the industry and other academic institutions to discuss top-of-hospitality-industry-agenda issues of “sustainability”. For the second year in a row, Mr. Legrand and Mr. Sloan recently held three intensive days of discussions, lectures and debates with final year hospitality management students from the recognized Institut Paul Bocuse in Lyon, France.
The third day was dedicated to lectures and discussions with the 3rd year Culinary Arts students. The subjects of food security, food sourcing and sustainable food options were on the table for the day. The Institut Paul Bocuse has established itself as a leader for gastronomy studies in France and around has received the accolade of the many reputable chefs from around the globe over the past few years.
The IUBH offers specialized courses in the field of sustainability within the Hospitality Management bachelor degree.
For the past decade, Mr. Legrand and Mr. Sloan’s academic research has focused on sustainability tactics and strategies. Two book publications are set to be launched on the market in 2012:
(1) In June 2012: 42 contributors joined the IUBH team of editors Prof. Dr. Claudia Simons-Kaufmann, Mr. Philip Sloan and Mr. Willy Legrand to create 26 case studies linking sustainable hospitality and tourism to local and regional development in developing regions of the world. The book is entitled: “Sustainable Hospitality and Tourism as Motors for Development: Case Studies from Developing Regions of the World”.
(2) In October 2012: the second edition of the sold out textbook entitled “Sustainability in the Hospitality Industry: Principle of Sustainability Operations”. The book is updated with the latest sustainable innovations, industry case studies on best practices and extended chapters on agriculture, food sourcing and sustainable food and beverage management issues.