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Online Training Series on Alimentación sostenible en el turismo (in Spanish)

Este webinar aportará claves y recomendaciones prácticas sobre cómo los hoteles y restaurantes pueden hacer su oferta gastronómica más sostenible. Tratará los componentes más importantes de las cadenas de valor de la restauración turística; desde el desarrollo de una política de compras sostenibles, hasta la reducción del desperdicio alimentario. Promueve así la comprensión y la gestión de la alimentación de una forma holística y sostenible que asegure el éxito futuro de los negocios turísticos por todo el mundo.

La comida sostiene la vida; sin comida, el ser humano no puede sobrevivir. La producción de alimentos sostenibles es necesaria para mantener el suministro de alimentos en el mundo. Al mismo tiempo, la comida es una parte muy importante de la experiencia turística. En consecuencia, es muy importante para los negocios turísticos proporcionar su oferta culinaria de una forma sostenible.


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This session is part of the Online Training Series: Sustainable Food in Tourism. You can find more information about the whole series here.

Online Training Series: Sustainable Food in Tourism

Sustainable food production and consumption is one of the most important levers to protect planet and people. One reason for this is the constantly and rapidly growing demand for food in a world whose population is expected to grow to over 9 billion people by 2050. At the same time, food producers around the world often do not receive a fair share of the global food trade and in many cases work under poor conditions. Additional pressure comes from greenhouse gas emissions caused by food production, which play a crucial role in climate change. Furthermore, the health aspect of food is a major concern, especially in modern societies, and rapid socio-cultural change raises the issue of protecting food cultures and traditions. While food consumption is considered by most tourists to be an important part of their trip, unsustainable food consumption can cause harm to tourists, locals, and destinations in general. Overuse of scarce resources, excessive food waste, and poor working conditions are some examples of areas where tourist food consumption has negative consequences for a destination. This online training series promotes the understanding and management of food in a holistic, sustainable way to ensure the future success of tourism businesses around the world.

Published on November 11, 2022
Event start date
04:00 pm
Event end date
05:00 pm
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