International University of Applied Sciences Bad Honnef-BonnThe idea of a vineyard in the middle of a university campus is unusual but the International University of Bad Honnef-Bonn (IUBH) is known for its ability to introduce innovative, cutting edge activities.
Summary _ IUBH lecturers Willy Legrand and Philip Sloan have been involved for over a decade in research in sustainability in the hospitality industry leading to various successful textbook publications. The objective of this project was to turn theory into practice and set up a campus vineyard where wine is produced organically together with hospitality management students. In the spring of 2008 the University officially inaugurated the first Campus Vineyard in Europe and now has official organic certification from the Organization for Resource Protection (GfRS). The first harvest and wine production took place in October 2011_ The Campus Vineyard fulfils five educational objectives. _ Firstly, the vineyard is a tool bridging the theory of wine science taught in classes to Hospitality Management students and the practical work accomplished in the field. Closing gaps between theory and practice ensures an in-depth understanding of the interaction between the wider Hospitality Industry and the production of wine, one of its most important products and generator of sales. _ Secondly, the organic vineyard provides a fantastic educational vehicle for bringing to the attention of students the fine balance between the protection of eco systems and the necessity to produce food and drink products from the land. Thus, the vineyard becomes a living example of sustainable development so necessary in the teaching of sustainable hospitality business practices. _ Thirdly, the vineyard is a research platform providing valuable information on viticulture and viniculture. The grape types used are PIWI cultivars (the acronym PIWI is a short for the German word pilzwiderstandsfaehig literally translated as disease resistant). These varieties are highly prized by organic winemakers for their resistance to destructive moulds usually requiring regular chemical treatment. Data is generated from our vines on growth patterns, disease resistance, yield, sugar content, mineral content, fermentation and blending. Preliminary research results were already presented at the Enometrics XVII conference. _ Fourthly, the vineyard is a facilitator for formal and informal exchanges, between faculty members, staff, students and the local community. This splash of nature in the centre of the campus provides an ideal setting for discussions ranging from local wine producers giving tips on pruning to groups of friends who can regularly be overheard recounting their latest oenological escapades. Exchanges between these various groups are encouraged and create a sense of belonging to the IUBH community. _ Finally, the open green area provides space for evasion and relaxation within the busy University complex. As a landscaped adjunct to the university campus the vineyard provides an added attraction to business visitors and families interested in registering their sons and daughters for studies at IUBH._ Please tell us why do you think you should win?_ This project is unique in the sense that the vineyard acts as a instrument for improved interaction between faculty and hospitality management students on themes linked to sustainability in the hospitality industry, one of the growing concerns of modern hoteliers. In other words, while the direct product stemming from the vineyard (grapes and eventually wine) is the tangible result of cooperation between Hospitality Management students and professors, the organic vineyard serves as a communication and research tool for all issues pertaining to sustainability in the hospitality industry. This has allowed the IUBH to develop an expertise in the field of sustainability with projects at the national and international levels (e.g. UNWTO Hotel Energy Solutions, waste and water research, hotel building design, sustainability architectural principles).
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