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Knowledge module - Employment in tourism (fairwärts)

EnviroWindows — 2028-08-30T00:00:00Z

TITLE OF TRAINING SYSTEM
Employment in Tourism
Please assign the training course to one or more of the 10 Tourism2030-Topcis[1]: Good governance & CSR, Human Rights & Labour Rights, Knowledge Networking, Training, Education
COURSE FRAMEWORK DATA
Time period and dates: (→ Dates/ frequency/ period of course offer)	Regularly (ongoing available)
Type of training course: (→ seminar, workshop, self-checks)	E-Learning
Course venue: (→ Online/In-situ)	Online
Amount of working hours to complete the course:	10 minutes
Language of instruction:	German
Training course provider:	TourCert & kate e.V.
COURSE CONTENT
Short course description:	This course gives an insight into working conditions in tourism and what kind of work-related problem areas the tourism industry must deal with. It deals with question such as: How satisfied are the employees? What kind of perspectives should companies offer their employees? And how can standards to be introduced in long term to guarantee equal employment opportunities?
Competences and skills: (→ What will be learned)	The participants will learn about the challenges of employment in the tourism industry and will gain knowledge regarding concrete possibilities to responsibly shape and optimize the work situation of employees in the everyday business in a destination, a hotel or with a tour operator. Positive examples of working conditions in tourism are introduced to provide role model practices for “imitation”.
Specific course topics: (→ E.g. circular economy, plastic, food, energy, water, waste, biodiversity, green procurement, culture, etc…)	Destination management, sustainable product design and development
Structure of course (Syllabus):	The course comprises the following topics: - Challenges of employment in tourism - Best practice examples for measures regarding the employment in tourism
Working methods:	Knowledge transfer via presentation and practice examples
PARTICIPATION DETAILS
Target group: (→Hotels, apartment providers, camp sites, tour operators, restaurants, other)	Accommodation provider, tour operator and destination manager
Number of participants:	-
Participants prerequisite:	-
Technical requirements	-
FURTHER INFORMATION
Certificate:	-
Course fee:	Free of charge
Registration (modalities):	Online
CONTACT DETAILS TRAINING ORGANISATION
Name:	TourCert gGmbH & kate e.V. (fairwärts)
Postal address:	Blumenstr.19 70182 Stuttgart
Website:	https://www.tourcert.org/ https://www.tourcert.org/fairwaerts-beschaeftigung/

[1] Natural Heritage & Biodiversity, Climate Change, Energy & Resource Efficiency, Travel, Transport and Mobility, Good Governance and CSR, Marketing & Certification, Cultural Heritage, Lifestyles and Diversity, Value Chain Management & Fair Trade, Human Rights & Labor Rights, Destination Management, Knowledge Networking, Training, Education

Fattoria Svetoni

EnviroWindows — 2026-05-21T05:52:30Z

User of the Going Green Check for sustainability level self assessment

Fattoria Svetoni is a wine estate and hospitality facility that integrates sustainability through vineyard management, energy efficiency, and territorial integration.

Key sustainability practices include:

Sustainable vineyard management: application of controlled agricultural practices with reduced chemical inputs and attention to soil preservation, supporting long-term vineyard health and biodiversity.
Renewable energy and energy efficiency: use of photovoltaic systems and energy-saving solutions in both production and hospitality facilities.
Local and integrated supply chain: strong connection with the territory through local sourcing, wine tourism activities, and direct relationship with customers.

These practices are combined with a hospitality model that promotes wine culture, landscape valorisation, and direct engagement with local production systems.

This business is one of the local SMEs involved in the Valdichiana4Green experimentation, funded by FUTURAL under the Horizon Europe programme.

Terracqua

EnviroWindows — 2026-05-21T05:52:31Z

User of the Going Green Check for sustainability level self assessment

Terracqua adopts a hospitality model strongly rooted in family management, local gastronomy, and a progressive integration of environmental efficiency measures within its structure and surrounding landscape.

Key sustainability practices include:

Local sourcing and short supply chain gastronomy: the restaurant places strong emphasis on seasonal, locally sourced ingredients, working closely with regional producers and offering flexible menus that reflect territorial identity and reduce supply chain impact.
Sustainable energy and building efficiency: the structure has been upgraded with energy-efficient systems, including heat pumps for energy production, reflecting an ongoing transition toward lower-impact building operations.
Biodiversity and landscape integration: the property includes an orchard, park, and agricultural areas designed to preserve local species and promote biodiversity, with partial self-production of ingredients (including vegetables and small-scale animal presence such as hens), reinforcing a close connection between hospitality and the surrounding ecosystem.

The model emphasizes authenticity, territorial gastronomy, and progressive environmental efficiency, with strong potential for further strengthening in documentation, monitoring, and structured sustainability reporting.

This business is one of the local SMEs involved in the Valdichiana4Green experimentation, funded by FUTURAL under the Horizon Europe programme.

Podere Casa al Vento

EnviroWindows — 2026-05-21T05:52:30Z

User of the Going Green Check for sustainability level self assessment

Podere Casa al Vento integrates sustainability across agriculture, hospitality, and energy use.

Key sustainability practices include:
- Organic production: certified organic vineyards and olive groves, with reduced chemical inputs and annual external inspections.
- Renewable energy use: photovoltaic system and solar panels for hot water production.
- Waste management and plastic reduction: waste separation across all activities and elimination of single-use plastics in the agriturismo.

These practices are complemented by strong local sourcing and educational activities that promote awareness among visitors.

This business is one of the local SMEs involved in the Valdichiana4Green experimentation, funded by FUTURAL under the Horizon Europe programme.

Monteverdi Tuscany

EnviroWindows — 2026-05-21T05:52:30Z

User of the Going Green Check for sustainability level self assessment

Monteverdi Tuscany applies a sustainability model based on heritage preservation and local integration.

Key sustainability practices include:

Adaptive reuse of built heritage: restoration of a medieval village using original materials and techniques, avoiding new land consumption.
Local sourcing and supply chains: use of local materials, collaboration with artisans, and sourcing of seasonal local food products.
Low-impact hospitality model: design and operations aimed at minimizing environmental impact through integration with the landscape and use of natural materials.

The project combines environmental sustainability with cultural preservation and local economic development.

This business is one of the local SMEs involved in the Valdichiana4Green experimentation, funded by FUTURAL under the Horizon Europe programme.

Azienda agricola Mezze Piagge/agriturismo il castelletto

EnviroWindows — 2026-05-21T05:52:31Z

Agriturismo Il Castelletto adopts a sustainability-oriented management model that integrates environmental practices, internal organization, and social responsibility within a family-run business.

Key sustainability practices include:

Water and resource management: use of rainwater recovery systems for garden irrigation, reducing pressure on local water resources, combined with internal management of cleaning and laundry processes to optimize resource use.
Waste reduction and plastic minimisation: elimination of single-use products through refill systems (e.g. courtesy kits in dispensers) and structured solid waste management practices.
Biodiversity and environmental protection: location within a wildlife repopulation and capture area, with attention to preserving local ecosystems and minimizing environmental disturbance.

In addition, the company demonstrates a strong commitment to social sustainability, being a women-led business for four generations (recognized by the Coldiretti “Premio Pink”) and promoting local culture, heritage, and relationships with the territory.

These practices are supported by a structured approach to sustainable management, including staff involvement, compliance with environmental and legal standards, and integration with local suppliers and cultural activities.

This business is one of the local SMEs involved in the Valdichiana4Green experimentation, funded by FUTURAL under the Horizon Europe programme.

Hotel Panoramic

EnviroWindows — 2026-05-21T05:52:30Z

User of the Going Green Check for sustainability level self assessment

Hotel Panoramic adopts a sustainability model focused on energy and mobility.

Key sustainability practices include:

100% renewable energy use: the hotel is fully powered by solar energy, achieving carbon-free certification.
Sustainable mobility solutions: availability of electric vehicle charging stations and promotion of low-impact travel.
Environmental management approach: integration of sustainability into the core business strategy, supported by environmental recognition.

The model emphasizes energy transition and responsible tourism practices.

This business is one of the local SMEs involved in the Valdichiana4Green experimentation, funded by FUTURAL under the Horizon Europe programme.

Residenza Stuart

EnviroWindows — 2026-05-21T05:52:30Z

User of the Going Green Check for sustainability level self assessment

Residenza Stuart adopts a low-impact tourism approach centered on building reuse and slow tourism.

Key sustainability practices include:
- Sustainable building renovation: restoration of a historic residence using original materials and improved insulation to reduce energy consumption.
- Promotion of low-impact mobility: encouraging guests to explore the area on foot or by bicycle.
- Local collaboration network: partnerships with local artisans, guides, and small businesses to support the local economy.

The approach focuses on minimizing environmental impact while enhancing local identity and community connections.

This business is one of the local SMEs involved in the Valdichiana4Green experimentation, funded by FUTURAL under the Horizon Europe programme.