Sustainable Food Systems
TOOLS & RESOURCES
This repository aims at supporting stakeholders accelerate the sustainable management of food in tourism. The repository places a strong emphasis on food waste reduction as a lever for more sustainable food management in tourism. It also includes relevant documents on sustainable procurement, sustainable diets and sustainable consumption. Food waste reduction has potential to reduce economic, social and environmental costs. 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. Case studies on food waste reduction
2. Procurement Factsheets
3. Guidelines on food waste reduction in hospitality and food service
4. Guidelines on sustainable food management
5. Training materials for sustainable management of food in tourism
*Events and webinars on implementing the GLOBAL ROADMAP FOR FOOD WASTE REDUCTION IN THE TOURISM SECTOR available here.
Please scroll down to see all resources.
DISCLAIMER: The information and materials contained in this Repository site are collected by One Planet Sustainable Tourism Programme and UNWTO for general information purposes only. They are provided for use on an “as is” and “as available” basis, without warranty of any kind, either express or implied, including, without limitation, warranties of merchantability, fitness for a particular purpose and non-infringement.
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.
Read the full disclaimer here.
1. Case studies on food waste reduction
Case studies on food waste reduction
As part of the GLOBAL ROADMAP FOR FOOD WASTE REDUCTION IN THE TOURISM SECTOR, a collection of case studies has been assembled. These case studies aim to offer valuable insights to the tourism stakeholders on how to make a contribution towards a more sustainable and regenerative global food system.
2. Procurement factsheets
Given the importance of sustainable procurement as a strategy to transition to a more sustainable management of food, a series of 9 factsheets highlighting the challenges and opportunities deriving from procurement of different types of food were produced. The “Procuring Food Sustainably” factsheets focus on the climate footprint of food; the water footprint of food; fish and seafood; meat and dairy; organic produce; fair trade products; eating habits and strategies and plans.
3. GUIDELINES ON FOOD WASTE
4. GUIDELINES ON SUSTAINABLE FOOD MANAGEMENT
5. Training materials for sustainable management of food in tourism
