Professor Philip Sloan

(Head of Sustainable Food Policy ~ Culinary Arts Bonn University Author of The Routledge Handbook for Sustainable Food and Gastronomy)


Philip Sloan is one of the founding members of the lecturing team that started at the International University of Applied Sciences, Bad Honnef, Bonn in September 2000. In addition to teaching hospitality management studies, Philip works as a consultant giving seminars on sustainable business practices to the Restaurant and Hospitality Industries.

After completing hotel school at Portsmouth University in the U.K., Philip held Marketing and General Management positions in London hotels before opening his own vegetarian restaurants in the Bournemouth England and later in France.

During the next few years he went on to obtain a Masters degree in Environmental Management and an M.B.A. whilst simultaneously working as an educational consultant on several projects in the Baltic countries at the Council of Europe. In addition to teaching hospitality management studies he has co-authored a textbook on Sustainability in the Hospitality Industry: Principles of Sustainable Operations now in its 3rdedition in 2018.

He is also the co-editor of a textbook entitled “Sustainable Hospitality and Tourism as Motors for Development: Case Studies from Developing Regions of the World” published in 2012 and a textbook entitled the Handbook of Sustainable Food, Beverages and Gastronomy released in 2014. Unique in its content,, this handbook is a compilation of over 40 articles from academics with diverse backgrounds including food economists, gastronomy anthropologists, sociologists, botanists, restaurateurs, agronomists and food scientists who all give their views and present their research on sustainable food and beverages.

He has also published over 20 articles in scientific journals such as the International Journal of Hospitality Management, Tourism Review International, Advances in Hospitality and Leisure, Tourism: An interdisciplinary journal and in Worldwide Hospitality and Tourism Themes (WHATT).

Philip is currently doing consultative work with WACS, the Worldchefs organistion bring sustainable gastronomy education to chefs around the world and he is the German Representative at COST (European Cooperation in Science and Technology); one of the longest-running European frameworks supporting cooperation among scientists and researchers across Europe (Project ISCH Action IS1204, 2012-2018)