Ski resorts: logistics at the summit

Focus, balance, adaptability, speed, anticipation… These qualities—and a great deal of hard work—have enabled French champions such as Cyprien Sarrazin, Tessa Worley and Alexis Pinturault to reach the podiums of major international ski competitions in recent years. These qualities also align with those of another discipline emblematic of winter sports resorts: logistics. This is the case for Piau-Engaly (in the municipality of Aragnouet).

Opened in the 1980s, this resort—the highest in the Pyrenees—has undeniable logistical expertise. With its exceptional setting—near Pyrenees National Park—and abundant snowfall, it attracts an ever-growing and more diverse clientele. That success requires meticulous organization, as Jean Mouniq, mayor of Aragnouet, explains. « In just a few weeks, our municipality goes from 248 year-round residents to 6,000 people staying here. Infrastructure and service management must adapt to these fluctuations. Water and electricity networks, as well as waste-management systems, are sized to meet peak demand. In the event of technical problems, our responsiveness is crucial, especially at high altitude. But local professionals are used to handling emergency situations. The same goes for the municipality’s retailers and restaurateurs, who organize their supplies around the area’s constraints. » There is therefore no risk of running out of regional specialties (black pork, cheeses, etc.) during the season—or even ski equipment in the resort’s stores.

For resorts, this logistical challenge is likely to persist in the coming years. Despite concerns about reduced snowfall due to climate change, the mountain ranges were still packed this winter. According to initial figures from the National Observatory of Mayors of Mountain Resorts (ANMSM), attendance during the winter vacation period rose by 3% year over year, from February 10 to March 9, 2024. These large numbers of customers tend to replicate their urban consumption habits at high altitude.

Online shopping and delivery are therefore becoming increasingly common at ski resorts, particularly for groceries, meals and sports equipment. Some Carrefour Montagne supermarkets, for example, offer tourists in-store pedestrian click-and-collect or home delivery for their purchases. The service sometimes even extends to lending equipment for raclette and pierrade evenings. The mountain spirit, undoubtedly. In the Alps, Franco-British company Huski delivers homemade prepared meals to the region’s main ski resorts. Its Bourg-Saint-Maurice headquarters—where 20 employees work—includes a state-of-the-art kitchen and a warehouse. On the menu? Local and French culinary classics (tartiflette, beef bourguignon, rabbit with mustard, etc.), as well as more exotic flavors (curry chicken, tikka masala, etc.). Enough to delight food lovers after a great day of skiing.

Finally, like all tourism stakeholders, resorts are now also seeking to reduce their environmental footprint by offering vacationers low-carbon mobility solutions. Piau-Engaly had historically anticipated this trend. Since its inception, the Pyrenean destination has offered a “car-free” setting. Except during unloading periods, visitors are encouraged to leave their vehicles in peripheral parking lots. This approach is set to be strengthened in the coming years. « A commitment to sustainable development is a priority for our municipality. We must protect and enhance the exceptional landscape around us, says Jean Mouniq. Transport is always a complex issue, but we should not hesitate to innovate. Generally, tourists are very pleased not to use their cars during their stay. »

This momentum in favor of sustainable transport within resorts also extends to last-mile logistics. For example, in Zermatt, Switzerland. Since motor vehicles are prohibited on the resort’s main shopping street, electric vehicles and horse-drawn carriages are used for deliveries. The same applies in Avoriaz, Haute-Savoie, where goods are transported by sleds. And no vehicle seems to escape this green shift. After calculating that 89% of its direct greenhouse-gas emissions were generated by the use of snow groomers, Serre Chevalier, in the Hautes-Alpes, opted last winter to use synthetic fuel in these vehicles. The decision is expected to contribute to the resort’s net-zero-emissions target for 2030.

« Contrary to popular belief, climate change is taken seriously by mountain municipalities. Resorts are becoming four-season destinations offering activities compatible with nature conservation. In winter, for example, we open treetop adventure courses and Snowtubing runs right next to the slopes. In summer, we offer visitors fishing areas—thanks to our 60 lakes—mountain-bike rides and marked hiking trails. We also host sporting events such as Le Grand Raid des Pyrénées, one of the world’s leading trail-running races. I am certain that future generations will rise to this major adaptation challenge. » Focus, balance, speed, anticipation… The future champions of mountain logistics already know which qualities to bring to bear in the coming decades.