Circular Solutions for Reducing Food Waste
This session explored cost-effective and environmentally responsible strategies for tourism stakeholders to reduce food waste through prevention, redistribution and the integration of revalorization processes to transform waste into valuable resources, fostering economic growth, reducing greenhouse gas emissions and contributing to a more sustainable food system.
The session was organized within the framework of the 8th UNWTO World Forum on Gastronomy Tourism, held under the theme ‘Gastronomy Tourism: Back to the Roots’ at Tabakalera in Donostia-San Sebastian (Spain).
Moderator: Virginia Fernandez-Trapa, Programme Coordinator, Sustainable Development of Tourism, UNWTO
Speakers:
• Svitlana Mikhalyeva, Coordinator, One Planet Sustainable Tourism Programme, UNEP
• Thomas Candeal, Project Manager, International Food Waste Coalition
• Monique Badaró, Innovation and International Relations Advisor, National Service of Commercial Education (SENAC) (Brazil)When gastronomy meets the territory. In conversation with the Best Tourism Villages by UNWTO.
SDG 12 Targets
Supporting document(s)
Value Chains:
