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Sustainable Tourism Programme
Knowledge Centre
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For some years Norway has had a countrywide sustainable tourism scheme for its regional destinations. Destinations need to...
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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...
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NH Hotel Group has strengthened its signature circular economy programme, CORK2CORK, through which it provides the cork...
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The mission and thus the activity of the Future Food Institute concentrates on three dimensions. We begin with KNOWLEDGE...
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The Committee is a subsidiary, technical body of the UNWTO Executive Council. Its principal role is to monitor the...
Consistent with the goals set for the tourism sector as defined in national development frameworks, the Tourism Master Plan...
Preliminary results show a 14 percent reduction of food waste per person between 2010 and 2016. This is the equivalent of 11...
The purpose of this policy instrument is to provide a tool for tourism destinations that want to work long term towards...