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Sustainable Tourism Programme
Knowledge Centre
Resource
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For some years Norway has had a countrywide sustainable tourism scheme for its regional destinations. Destinations need to...
Resource
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The case study has been provided by in support of the Global Roadmap for Food Waste Reduction in the Tourism Sector...
A third of the food produced in the world is lost or thrown away. This constitutes a significant resource and environmental...
CO2rism is a methodology behind Co2rism, a tool designed for destinations (and businesses) to calculate the relative CO2...
Resource
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NH Hotel Group has strengthened its signature circular economy programme, CORK2CORK, through which it provides the cork...
Project
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The mission and thus the activity of the Future Food Institute concentrates on three dimensions. We begin with KNOWLEDGE...
Project
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The Committee is a subsidiary, technical body of the UNWTO Executive Council. Its principal role is to monitor the...
Project
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To achieve the abovementioned objectives, Pillar 4 focuses on two topics, through the development of seven EUSAIR strategic...
Project
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The pilot project entitled Reduce food waste, cook for your guests is aimed at reducing the amount of biowaste in which most...
Policy
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The drafting of the new Strategy was preceded by the National Development Strategy of the Republic of Croatia until 2030...