Available in:
  • English

Sustainable Food Manual for Tourism Providers

Published in 2016 by
  • MODUL University (Scientific and Technical)

Type of document: Training materials, toolkits

Food consumption is seen by most tourists as an important part of their trips and tourism often takes place in ecologically, socially and culturally sensitive destinations. This manual is intended as a guide for practitioners: F&B managers and their staff. It also offers general background information, practical advice and points the reader to a range of further sources.

Further information

Through food consumption, it is not only possible to support tourists' health and well-being while on holiday, but also to interact directly with the ecological, social and cultural resources of a destination. At the same time, unsustainable food consumption has the potential to cause harm for tourists, local inhabitants, and destinations in general. Overuse of scarce resources, excessive food waste, and poor labor conditions are some examples of areas, where touristic food consumption has negative consequences for a destination. Understanding and managing food in a holistic, sustainable way is, therefore, one key to the future success of tourism businesses around the world.