Associação Pão a Pão (Bread by Bread) is an NGO that uses food to provide cultural connections and support the integration of refugees and migrants in Portugal.The organisation operates a restaurant and offers catering services for events and workshops.
There is much to discuss about diversity in the workplace, specially as demographics shifts, technology, and more accessible educational opportunities have provided organisations with an unprecedented access to a diverse and talented workforce. Reports suggest that 69% of executives consider diversity not only beneficial for employee productivity and motivation, but also a top priority for developing a positive workplace culture. Diversity refers to what makes individuals unique based on specific characteristics such as gender, age, religion, ethnicity, disability and sexual orientation, as well as differences in personalities, skills set, education, life experiences, and beliefs. Organisations that value diversity recognise, respect, and value these distinct qualities by creating a sense of belonging where employees can be themselves. They also challenge biases around marginalised groups and ensure equal opportunities, allowing all employees to thrive in the workplace. This is achieved by implementing both policies and practices that go beyond legal compliance and prioritise employee wellbeing. As more organisations commit to embracing a culture of diversity, it is worth reflecting on why they are doing so and how measuring its impact can be used to drive continuous improvement.
According to the WHO, approximately 16% of the world’s population- about 1.3 billion people- live with a disability. The Convention of the Rights of Persons with Disabilities (CRPD) defines this as ‘having a long-term physical, mental, intellectual or sensory impairment that – in interaction with the environment – hinders one’s participation in society on an equal basis with others.’ Simply put, having a lasting condition that makes it harder to participate equally in a community. As the planet’s largest minority group, high relevance is attributed to creating an inclusive environment for this vulnerable population. People with disabilities are at risk of lower levels of employment, resulting in higher poverty rates. For these reasons, different organisations are expanding their efforts to promote the full integration of people with disabilities into society. For example, the CRPD successfully got 185 countries to work toward increasing the awareness of disability-inclusive employment by advocating for their rights within the work marketplace. These international efforts highlight the importance of building a supportive and empowering space where people with disabilities can economically and socially thrive.
A new training model is developed in industry collaboration to respond to the labour shortage and ensure the integration of foreign employees in the Lappish tourism and restaurant industry.
The Mindful Kitchen is an innovative project focusing on the wellbeing of chefs, with training aimed at Culinary Arts 1st and 2nd-year students at the School of Culinary Arts and Food Technology at Technological University Dublin. The project, through applied learning modules, aims to bring awareness to the importance of building a positive and respectful work environment in kitchens, as well as generating a creative space for students and developing skills related to such self-awareness, relationship building, communication skills, creativity, social gastronomy and food sustainability.
The Hotel Principe di Savoia, known more simply as Principe, is a historic Milanese hotel. When the hotel first opened as ‘Principe e Savoia’ in 1927, its chosen square was on the outskirts of the ‘heart’ of Milan, but the location near to Stazione Centrale made it perfectly positioned for burgeoning business tycoons of the era. The hotel’s central location is within easy walking distance of the newly built Porta Nuova district, with its breathtaking architecture, and the art-loving Brera district’s bustling galleries and art studios. In 2003 the hotel was acquired by the Dorchester Collection, a London-based company wholly owned by the Brunei Investment Agency.
The Institute of a Greek Tourism Confederation was selected and presented as a best practice because it’s a particularly important initiative towards on the one hand identifying current and future skills needs and on the other hand developing broader reskilling and upskilling actions. The Confederation is a non-profit organisation that has been established as an important social partner, representing the Greek tourism industry both nationally and internationally. The Confederation’s Institute (best practice) has four major partner organisations: Greek Tourism Confederation (SETE), The Hellenic Hoteliers Federation (HHF), The Hellenic Association of Travel & Tourist Agencies (HATTA) and The Confederation of Entrepreneurs of Rented Rooms and Apartments (SETKE). The best practice presents a successful example, on how sectoral partners can develop a large-scale initiative to support lifelong learning through reskilling and upskilling actions. The Institute’s constant focus on skills development defines part of the educational culture of the Greek tourism sector.READ MORE
The Fladgate Partnership | The World of Wine – “A cultural district with a WOW factor” (Subsector – Food & Beverage). The Fladgate Partnership is a holding company that has businesses in Port Wine, tourism and distribution. In Portugal, it also has distribution companies that supply its products and those of others to hotels, restaurants, retailers and consumers. The World of Wine project is a major initiative in tourism, located in the historic area of Vila Nova de Gaia with a complex of seven museums/experiences, 14 food and beverage outlets (Restaurants, Bars and Cafés), a wine school and shops. In September 2023, Fladgate Still & Sparkling Wines was created, after the purchase of IdealDrinks by The Fladgate Partnership adding further expertise, knowledge and over three centuries of heritage through this new challenge. The Group currently has around 1,150 employees, spread across different facilities in Vila Nova de Gaia, Porto, Lisbon and the Douro. It is the Group’s policy to respect the environment.
In today’s rapidly evolving tourism industry, developing a strategic approach on skills development within organisations is crucial for a futureproof sector and workforce to remain competitive and responsive to changing market demands. In this series of best practices we highlight key areas of skills development necessary for the digital and sustainable transformation and inclusive tourism growth. We discuss best practices that have been carefully selected in the PANTOUR project countries to get inspired. In this blog, we zoom in to Spain for the best practice HOSBEC.
In today’s rapidly evolving tourism industry, developing a strategic approach on skills development within organisations is crucial for a futureproof sector and workforce to remain competitive and responsive to changing market demands. In this series of best practices we highlight key areas of skills development necessary for the digital and sustainable transformation and inclusive tourism growth. We discuss best practices that have been carefully selected in the PANTOUR project countries to get inspired. In this blog, we zoom in to Germany for the best practice Müritzhof Knust.