在葡萄酒与烈酒商学院，未来学者们将踏上一段令人振奋的旅程。从2022年开始，这所位于第戎的机构——勃艮第商学院（BSB）的组成部分，将推出一个全新的可持续葡萄酒旅游和美食学理学硕士课程。这门课程将以英语授课，旨在满足公司对于能够引领他们向可持续发展过渡的管理人员的强烈需求。

尽管新冠疫情对经济产生了短暂影响，但葡萄酒旅游仍被视为酿酒厂和葡萄园产区增长领域的一个主要动力。这个领域不仅吸引着爱好者，也为那些渴望深入了解如何搭配、品鉴和服务自己最喜爱葡萄酒的人提供了学习机会。

Decanter recently launched an online learning course, "Wine Pairing and Service: A Beginner's Guide," designed to introduce the fundamental principles and help newcomers embark on their captivating journey through the world of wine.

Laurence Cogan-Marie, who has been a marketing professor at BSB since 2009, will lead this new program. "The students of our Master's degree in sustainable wine tourism and gastronomy will have the opportunity to tackle concepts such as ecological transition, eco-tourism, slow travel, sustainable agriculture, soft mobility, sustainable accommodation and catering," she explains.

"The plan is for multiple visits to leading-edge regions in France and abroad focused on sustainability in wine and food," Cogan-Marie adds. The goal is to introduce students to best practices in sustainable wine tourism and gastronomy. They will also conduct case studies.

Potential careers for graduates include senior executives in ecological transition, sustainability development, corporate social responsibility; managers of sustainable wine tourism; consultants for hospitality providers, restaurant owners [and] wineries or various institutions involved in trade or tourism boards.

As stated by World Tourism Organization (UNWTO) & UN Environment Programme (UNEP), travelers' awareness about climate change issues increased significantly during COVID-19 pandemic. Booking.com research released in 2021 revealed that 83% of travelers consider sustainability important while traveling sustainably became a priority for 61% post-pandemic.