Food waste reduction
TOOLS & RESOURCES
This repository is curated to support stakeholders accelerate the sustainable management of food in tourism and includes relevant documents on sustainable procurement, sustainable diets, sustainable consumption, as well as a strong emphasis on food waste reduction. Food waste reduction has potential to reduce costs and support a responsible recovery from COVID-19. In addition, food waste has been identified as an entry point for circular approaches in the tourism sector and can therefore result in diversified income streams, while enhancing the linkages with local communities, creating added value for guests and curbing CO2 emissions.
The resources are available in these categories:
1. Toolkits on food waste reduction in hospitality and food service
2. Guidelines on the sustainable management of food in tourism
3. Awareness raising and training materials for sustainable management of food in tourism
Please scroll down to see all resources.
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1. TOOLKITS ON FOOD WASTE REDUCTION IN HOSPITALITY AND FOOD SERVICE
2. GUIDELINES ON THE SUSTAINABLE MANAGEMENT OF FOOD IN TOURISM
CASE STUDY FROM SONEVA: WASTE TO WEALTH - REDUCING AND DIVERTING FOOD WASTE IN THE ACCOMMODATION SECTOR
CASE STUDY FROM FUTOURIS: SUSTAINABLE FOOD INITIATIVE - REDUCING FOOD WASTE IN THE ACCOMMODATION AND CRUISE SECTORS