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:
Sustainable procurement resources
Nudging green behaviours resources
