Objectives: The three objectives of the webinar were to:
- Provide examples of methodologies for management of food & beverage value chains in the tourism industry;
- Discuss benefits of food waste prevention;
- Present approaches to integrate small, local producers into a large, mainstream tourism value chains.

Implemented in

  • Africa
  • Asia / Pacific
  • Europe and Central Asia
  • Latin America / Caribbean
  • Middle East
  • North America
  • France

Led by

  • France, Ministry of ecological and solidarity transition

Partners

  • UN Environment, UNWTO, Morocco

Sectors of activity
Agricultural and Fishery, Tourism

Type of initiative
Capacity Building & Implementation, Education & Awareness Raising

Type of lead actor
Government / public sector

Start date
25/01/2019

Objectives

UN Environment and the Government of France are collaborating to provide a series of stimulating webinars on sustainable tourism to advance sustainable consumption and production in the tourism sector. These webinars connect leaders and practitioners in the field of sustainable tourism. Each session aims to broaden the experience of professionals working in the industry by building knowledge of scientific-based and real solutions for implementing sustainable tourism on the ground.
The webinar on Tourism & Sustainable Food Management is organised in partnership with the World Tourism Organisation (UNWTO), the 10YFP Sustainable Tourism Programme’s lead.

Activities

The tourism sector encompasses a diverse range of businesses, including hotels, restaurants, catering and event management. Together they account for a significant proportion of global food purchasing. More than most sectors, the tourism sector is often under pressure to respond to guests’ exacting requirements, and to prepare food accordingly. This pressure can affect purchasing decisions that may bring with them major environmental and social impacts. Increasingly, however, these same guests are also expecting businesses not just to provide quality and value for money in food choices, but also, at the same time, to ensure environmental and social sustainability.
The sustainable management of food and beverage value chains within the tourism sector can cater for not only economic, social and ecological benefits but also positively impacts matters of health and culture. The implementation of simple measures that consider the entire food and beverage value chains can lead to significant reductions in GHG emissions, water and energy use, costs, and waste.
The objectives of the webinar are to:
- Provide examples of methodologies for management of food & beverage value chains in the tourism sector;
- Discuss benefits of food waste prevention;
- Present approaches to integrate small, local producers into a large, mainstream tourism value chains.

Impact and Results

Moderator: Dr. Dirk Glaesser (UNWTO)

Speakers: Mr. Nout van der Vaart (Humanist Institute for Co-operation with Developing Countries), Ms. Wendy Moore (The Travel Foundation), Mr. Terry Brown (The Travel Foundation), Prof. Dagmar Lund-Durlacher (MODUL University Vienna), Mr. Benjamin Lephilibert (LightBlue Environmental Consulting)

Participants: 115 (84 women, 31 men)