Within
Green Ideas for Tourism in Europe project was held training for exchange of experience in the field of communication and marketing of environmentally friendly services in tourism from 28 to 31 August 2017 in Turku, Finland. Its participants were experts on environmental issues, sustainable tourism, university lecturers, tourism industry professionals and students.
It was the third of a series of trainings, held in the countries of the project’s partners: Bulgaria, Estonia and Finland.
Event’s focus was the presentation of
online tool for green ideas for tourism in Europe, developed within the project.
The participants discussed existing and successful environmentally friendly practices which has positive impact on tourist sites awareness.
Special guests were Marketta Viljasaari, Programme director of
Green Key Finland, the first international eco-labeling company in the country, who told about the experience and the competitive advantages that their label provides to the hotels that have received it. The group had the opportunity to visit one such hotel - Radisson Blu Marina Hotel, Turku, where to become acquainted with innovations, permitting decrease of expenses for energy, water and household chemistry and at the same time attracting tourists who are looking for environmentally friendly solutions without compromise on quality.
Susana Saari from
Turku University of Applied Sciences presented the work of her team on the marketing of Finnish way of life as touristic product and the successes which they have achieved with the awareness on Finnish peninsula.
Jugo Niemann, Director of Operations of
Muumimaailma – Moominworld presented the strategy of the most popular park for children in Finland and its environmentally friendly management solutions which have been implemented since its opening. In his presentation he focused on the instructive and educational aspects of different green practices, implemented in Moominworld which bind the Moomin animation heroes with the principles of protection of the environment and the healthy nutrition.
This project has been funded with support from the European Commission. This communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
