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Sustainable Tourism Programme
Knowledge Centre
A third of the food produced in the world is lost or thrown away. This constitutes a significant resource and environmental...
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The objectives of the Programme is to support food systems change in four main areas in order to: 1. Address the (i)...
Preliminary results show a 14 percent reduction of food waste per person between 2010 and 2016. This is the equivalent of 11...
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To date, the Maraú district in Bahia, Brazil hasn’t been able to implement a proper waste management system for its growing...
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Finding that in some cases local supply was inadequate to meet its resorts' demand for fresh produce, Club Med decided to...
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For Braztoa, sustainability is not an abstract concept: it is applied in our everyday activities and projects. We were...