Transforming Tourism: Sustainable Food

The abundance of food provided to tourists comes at a high cost to the environment, society and to businesses. The resources on this page highlight opportunities for the accommodation sector to improve food related impacts.  This includes the production, processing and procurement of food, criteria by which to assess current practices, as well as various food waste drivers that can be addressed and practical actions to take. 

These resources were featured in a series of workshops and webinars that we ran as part of the ‘Transforming Tourism Value Chains’ project to accelerate more resource efficient, low carbon development, led by the United Nations Environment Programme and supported by the International Climate Initiative on behalf of the German Federal Ministry for the Environment, Nature Conservation and Nuclear Safety (BMU). The workshop and webinar series took place within the framework of the One Planet Sustainable Tourism Programme and in collaboration with UNWTO.  Click here for the project website.

Click here to find out more about the Travel Foundation’s involvement in the project.

All other resources featured in the workshop and webinar series for accommodation providers can be found on the following pages:

Climate change resources

Sustainable procurement resources

Plastics resources

Nudging green behaviours resources





Youtube Video

Sustainable Food Systems: Planning, Procurement & Waste, Workshop part 1

This workshop highlights opportunities for accommodation providers to improve food related impacts and practical actions to take.

Youtube Video

Sustainable Food Systems: Planning, Procurement & Waste, Workshop part 2

This workshop for accommodation providers highlights global food loss and waste and the various food waste drivers to be addressed.

Youtube Video

Sustainable Food Webinar: Transforming tourism by transforming our food system.

This webinar for accommodation providers gives insights into changes we can make to improve sustainability in hospitality.

Downloadable PDF

Checklist: For a sustainable food purchasing policy

This self-assessment checklist for accommodation providers accompanies the workshop (see above) and supports sustainable food purchasing.

Downloadable PDF

Checklist: For food ingredients

This checklist accompanies the workshop (see above) and supports decision making around sustainable ingredients.

Case Study

Case Study: Lionfish on the menu

This case study highlights a project to increase the use of lionfish on hotel menus in Saint Lucia, helping to protect local reefs.

Web Resource

Case study:  Cyprus Sustainable Breakfast

This case study highlights a project from the Cyprus Sustainable Tourism Initiative (set up in conjunction with the Travel Foundation) to promote local produce.

Downloadable PDF

Sustainable Food Webinar Slides

Slides to accompany Sustainable Food  Webinar

Useful links

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