Addressing sustainability and related issues are perhaps the greatest challenge of our century, as its social and economic impacts affect the functioning of almost all sectors. Although the challenges are global, we can make changes at the most local level to achieve sustainability goals. Tourism, hospitality and commerce are also significantly involved in taking responsibility for environmental and social issues.
As the number one training provider in the fields of hospitality, tourism and marketing in Hungary, and as a university of applied sciences, we are primarily interested in how we can assist knowledge sharing and support sectoral cooperation through our research and dissemination activities. We are committed to the ideas of sustainable development, so we strive to shape attitudes in all areas, but especially in our educational and research activities. As a responsible higher education institution, it is extremely important for us to react to changes in the field so that we can bring our students to the labour market with fresh knowledge, expertise and the right interests and attitudes. To that end, we continuously integrate research results into our education.
Carbon footprint calculation in hospitality - environmental impact measurement and reduction options
An increasing number of studies are being conducted on the environmental pressures and their various aspects. Agricultural production, the production and transport of raw materials and the food industry, as well as the processing of food in hospitality and the treatment and possible prevention of food waste, all directly or indirectly affect our environment. You can read more about the research HERE.
Healthy and sustainable nutrition
Is a healthy diet sustainable? Is sustainable nutrition healthy? The threats of global climate change and the problem of increasing environmental pressures are bringing to life disciplines that examine not only the health issues of humanity’s diet but also its sustainability. In order to override the current nutritional recommendations, there is a serious need, from a sustainability point of view, to optimise the diet of the population not only in the field of health but also in the field of environmental protection. In our research, we determine the nutritional and physiological quality of the diet of the Hungarian population. Along with the obtained data, we plan virtual diets that have a low environmental load and an optimal nutrient composition for the Hungarian population. You can read more about the research HERE.
This research focuses on reducing the environmental impact of the principles of sustainability. Preventing food waste is the main goal in the process of preparing and selling food in hotels and restaurants. The research explores the critical points where the amount of food thrown away can be reduced. You can read more about the research HERE.