Online Training Series on Sustainable Food in Tourism: The Fundamentals
The online training series will discuss how foodservice operations can ensure sustainability in food sourcing, food preparation, food presentation, guest communication and waste management. This first session will take a holistic look at the interrelationships between the various food production processes and discuss appropriate measures for sustainable kitchen management and a sustainable menu.
Food sustains life; without food, humans cannot survive. Sustainable food production is necessary to maintain the world's food supply. At the same time, food is an important part of the vacation experience. Therefore, it is of great importance for tourism businesses to provide their culinary offer in a sustainable way. A sustainable food policy means using resources efficiently, supporting biodiversity, environmental protection and animal welfare, promoting small, local food producers and suppliers, ensuring fair working conditions and offering fresh, authentic, healthy and safe food of high quality.
The agenda is available here.
Watch the recording here.
The presentation is available here.
This session is part of the Online Training Series: Sustainable Food in Tourism. You can find more information about the whole series here.
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.