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.

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

As collected through the One Planet Reporting

No activities have yet been reported under this initiative

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)