The tourism sector encompasses a diverse range of businesses, including hotels, restaurants, catering. The webinar provides examples for management of food & beverage value chains in tourism.
20 September 2017
  • Sustainable Tourism
Tourism and sustainable food management

The original information about the webinar

DATE: 20 September 2017

TIME: 14:00 - 15:15 CEST

RECORDING: You can access the webinar here.

The tourism sector encompasses a diverse range of businesses, including hotels, restaurants, catering and event management. Together they account for a significant proportion of global food purchasing. More than most sectors, the tourism sector is often under pressure to respond to guests’ exacting requirements, and to prepare food accordingly. This pressure can affect purchasing decisions that may bring with them major environmental and social impacts.

Increasingly, however, these same guests are also expecting businesses not just to provide quality and value for money in food choices, but also, at the same time, to ensure environmental and social sustainability. The sustainable management of food and beverage value chains within the tourism sector can cater for not only economic, social and ecological benefits but also positively impacts matters of health and culture. The implementation of simple measures that consider the entire food and beverage value chains can lead to significant reductions in GHG emissions, water and energy use, costs, and waste.

UN Environment and the Government of France are collaborating to provide a series of stimulating webinars on sustainable tourism to advance sustainable consumption and production in the tourism sector. These webinars connect leaders and practitioners in the field of sustainable tourism. Each session aims to broaden the experience of professionals working in the industry by building knowledge of scientific-based and real solutions for implementing sustainable tourism on the ground.

The webinar on Tourism & Sustainable Food Management is organised in partnership with United Nations World Tourism Organisation (UNWTO), the 10YFP Sustainable Tourism Programme’s lead (STP).

The objectives of the webinar are to:

  • Provide examples of methodologies for management of food & beverage value chains in the tourism sector
  • Discuss benefits of food waste prevention
  • Present approaches to integrate small, local producers into a large, mainstream tourism value chains.


Dr. Dirk Glaesser (UNWTO)


Mr. Nout van der Vaart (Humanist Institute for Co-operation with Developing Countries), Ms. Wendy Moore (The Travel Foundation), Mr. Terry Brown (The Travel Foundation), Prof. Dagmar Lund-Durlacher (MODUL University Vienna), Mr. Benjamin Lephilibert (LightBlue Environmental Consulting)

Download the full presentation here.

Read more about the One Planet network Sustainable Tourism Programme:

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  • Sustainable Tourism
Food, Tourism