Look-back at the Heuberge Ecologic Forum (HEF) 2020
Text by CET Business Lab Co-Lead Pavlina Pavlova
Fideriser Heuberge – yet another pearl of the Swiss Alps that I have just discovered - remote, traditional but also very innovative. A family owned small resort with a 150 years history, which is determined to lead the way to give examples and proof that the future of mountain tourism is high-tech and sustainable.
Located above 2000m.a.s.l. in the beautiful region of Prättigau, the resort is characterized by unique landscapes and rich biodiversity. Determined to protect those, the management has committed to save natural water resources by not relying on artificial snow and operating own wastewater treatment infrastructure.
The typical Swiss mountain food offering is strictly local and all the ingredients are delivered from close distance. And this is only the beginning: Heuberge is jumping on a transformation journey to become the first T-ECO (Technology & Ecology / Technology, Education & Co-Creation) resort in Switzerland and maybe even worldwide. And the journey starts with a collective brainstorming event - The Heuberge Ecological Forum.
As a Circular Economy expert and passionate mountaineer myself, I couldn’t miss the opportunity to join the ride! Already after the first meeting with the Heuberge innovation team, we were all aligned: The Heuberge playground will be the perfect stage for exploring circular opportunities. Few months later, together with my colleagues from Circular Economy Transition, collaborators from the Impact Hub network, the Heuberge innovation team, and an amazing crowd of bright minds from diverse backgrounds, we were all set the project the circular future of the Heuberge.
Group picture - workshop participants | Photo: Vesselina Runkwitz
But as someone said: “first play and then work”, right?! Our brainstorming session started with a surprise treasure hunt, organized by our hosts – a great opportunity to get to know the beautiful landscape, the cosy huts and the friendly staff. Followed by short intros on the background of the history, challenges and opportunities of the region and the location, as well as circular economy design principles, activities and business models, the stage was set for some action.
The workshop participants worked in 3 main focus areas identified as priorities together with the Heuberge team: food and agriculture, off-grid buildings, and touristic experience. Using elements of the design thinking process, in combination with inspiration inputs and facilitated discussions in very limited time, the participants could round up their initial ideas, present them, and get initial feedback from their peers.
Introduction into Cricular Economy by Pavlina | | Photo: Vesselina Runkwitz
With this, the offline phase of the Heuberge challenge was closed. However using the platform provided by Inilab, the collective brainstorming continues online. Are you curious how the TECO resort of the future would look like? Do you have an idea how to close the nutrition cycle in a small mountain resort? Do you want to contribute with your expertise to the development of other solutions? Just log in, explore, comment and vote for your favourites here. The winning solutions will have the opportunity to pitch their solution in front of the Heuberge management team and discuss further implementation plans.
Pitching of team Heuberg&Tal | Photo: Vesselina Runkwitz