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 food waste measurement, behavioural change, 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:
Recipe of Change toolkit
Case studies on food waste reduction
Procurement Factsheets
Guidelines on food waste reduction in hospitality and food service
Guidelines on sustainable food management
Training materials for sustainable management of food in tourism
Awareness raising toolkit
*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.
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1. Recipe of Change (RoC) Toolkit
Recipe of Change (RoC) Toolkit
The Recipe of Change (RoC) Toolkit has been developed by United Nations Environment Programme in collaboration with WRAP within the GO4SDGs initiative, to raise awareness across the HoReCa sector (hotels, restaurants and catering) about the environmental impacts of food waste and to support practical action to reduce it.
2. 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.
3. 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.
4. GUIDELINES ON FOOD WASTE
5. GUIDELINES ON SUSTAINABLE FOOD MANAGEMENT
6. Training materials for sustainable management of food in tourism
7. Awareness Raising Toolkit
This toolkit, primarily intended for digital platforms, aims to raise awareness on the importance of the sustainable management of food and how the tourism sector can help accelerate such practices to the benefits of people and planet.
It comes in three different versions, depending on intended target audience: (i) policymakers; (ii) businesses or (iii) tourists. For each stakeholder group, the kit contains:
A supporting narrative setting out the challenge on a global scale and providing a basis to which participants can add additional national, regional or local context
Digital assets with key messages where participating organizations can insert their own logo
Suggested social media copy to inspire you
Tourism is one of the major sectors in the global economy with major ties to other, equally impactful sectors. As such, any collective effort made by the tourism sector towards more sustainable and circular practices is a lever to accelerate sustainable consumption and production worldwide. The way we manage food is no exception. While there is no official data on the number of meals served to tourists globally, estimations suggest that more than 80 billion meals were served to international and domestic tourists in 2019.
Food is not only an integral part of the tourism experience, but also a precious resource which management has great social and environmental consequences. Sustainable food management is key to reducing global greenhouse gas (GHG) emissions and protecting biodiversity (on which tourism relies heavily), and the tourism sector, therefore, has a key role to play in advancing a more sustainable food system, including taking action on food waste. Against this backdrop, and as part of the work of the One Planet Network Sustainable Tourism Programme, UNWTO has developed a toolkit to facilitate awareness raising about the need for action on sustainable food management across the tourism sector.