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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Unless expressly stated otherwise, the data, findings, interpretations, conclusions or other information expressed in the materials therein provided do not necessarily represent the views of One Planet Sustainable Tourism Programme, UNWTO or its Member States. One Planet Sustainable Tourism Programme and UNWTO do not represent or endorse the accuracy or reliability of any of these data, findings, interpretations and conclusions or other information provided by any other Third Party. Reliance upon any such data, findings, interpretations, conclusions, or other information shall also be at the user’s own risk.
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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
3. Awareness raising and training materials for sustainable management of food in tourism
