International Climate Initiative – Transforming Tourism Value Chains

The project aims to reduce carbon emissions and improve resource efficiency from tourism, by transforming activities and services along the whole supply chain.

Why? Without introducing greener practices, by 2050 tourism’s energy use and greenhouse gas emissions are set to double, with even greater increases in water use and waste disposal. Tourism is vitally important to small island developing states, yet these destinations are among the first to suffer when it comes to tourism’s environmental impacts. The four countries involved in the project have been selected primarily because tourism is an essential part of their economies.

The approach: This ambitious project, led by UN Environment, is finding ways to reduce carbon emissions, as well as water-use and waste from tourism across four island states: Mauritius, Saint Lucia, the Philippines and the Dominican Republic.  The Travel Foundation is lead implementing partner in Mauritius and Saint Lucia, while other agencies lead in the Philippines and the Dominican Republic.  The four-year project will look at the entire supply chain for three areas of tourism: accommodation, food/beverages, and events.  If a dish is served, for instance, we will be examining how the food was produced, how it travelled to the restaurant and the waste created.

The project is supported by €5 million from the International Climate Initiative on behalf of the German Federal Ministry for the Environment, Nature Conservation and Nuclear Safety (BMU).


Latest activities

  • We have identified and engaged stakeholders in Mauritius and Saint Lucia. These include government ministries as well as private businesses.
  • We organized and delivered two high profile events to launch the project, one each in Mauritius and Saint Lucia.
  • Within the events, we ran workshops to explain the methodology used to identify the ‘hotspots’ or key areas to reduce carbon emissions and improve resource efficiency within tourism business.
  • We have worked with our project delivery partner, WRAP to gather data and information to map the tourism supply-chain in the accommodation and food and beverage sectors to identify such ‘hot spots’.
  • We organised two conferences for stakeholders in 2018, one each in Saint Lucia and Mauritius, to enable government representatives and tourism companies to agree solutions.
  • We are developing national action plans to reduce greenhouse gas emissions and improve resource efficiency, based on information already gathered.
  • We will also deliver workshops for tourism business to enable them to create, implement and monitor their own action plans.


Sustainable supply chains will help tourism businesses tap into new and expanding markets of sustainability-oriented travellers, strengthen resilience, attract investment, stay ahead of standards and regulations, increase technical capabilities and improve community relations.

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