Red Pepper Chopping

Partnering Together to Reduce Food Waste in Hotels

We are planning an ambitious new project to reduce the amount of food that is wasted in hotels under the United Nations’ 10 year Framework of Programmes on Sustainable Consumption and Production (10YFP). This flagship project will be supported by UNEP, the 10 YFP Secretariat, and UNWTO the lead for the 10 YFP Sustainable Tourism Programme and will be delivered by a partnership consortium including the Travel Foundation, WRAP (Waste and Resources Action Programme) and Sustainable Travel international.

food photoThe objective of the project is to reduce food loss in hotels by 20% across five destinations globally by introducing tried and tested techniques. This will result in corresponding reductions in the carbon emissions associated with food production and transportation. The project will create models for reducing food waste which can then be adapted and replicated in other destinations.

Salli Felton, Travel Foundation Chief Executive said: “This has the potential to be a very exciting project, which will support hotels to reduce their food waste and carbon emissions. The project will see us broaden our work on a global scale and proactively contribute to the United Nations’ Sustainable Tourism Programme. To achieve this we are looking for destinations and hotel chains who would like to get involved in the project and lead the way in sustainable tourism practice.”

Dr Richard Swannell, Director of WRAP said: “This project builds on WRAP’s UK work which has already helped identify why food is wasted in the hospitality sector and helped companies reduce it cost-effectively. We are delighted to be adding our knowledge and expertise to this pioneering global project for hotels as it has the potential to deliver real change to the benefit of the hotels, their visitors and the wider environment. WRAP is committed to helping achieve Sustainable Development Goal 12.3 around the world, and this project is an initial step in delivering this ambitious goal in the hotel sector.”

Dr. Louise Twining-Ward President of Sustainable Travel International, added: “This long-awaited initiative addresses one of the most under researched sustainability issues in tourism—the enormous amount of food waste from hotels. The project has huge potential to drive change, through simple industry friendly solutions that save resources, minimize environmental impact, and benefit local communities.”

The project is expected to be implemented over a 3 to 5 year period and is currently in planning and development phase. If you would like to get involved or find out more, please contact Louise Twining-Ward.

Header photo courtesy hmerinomx

Lanzarote Effect 141

Earth Day: The Lanzarote Effect

Imagine an island where scarce water brings ancient vineyards to life. Where art, culture and the landscape is celebrated in every household, in every town center. This place is Lanzarote, an island with a story to tell. If you thought Lanzarote was just sun, sand and sea, think again. Conservation and cultural heritage are embedded in the history of Lanzarote and its people. Through a strong commitment and adherence to sustainable tourism development, this island offers unspoiled views and a visitor experience that leaves a mark on your soul long after you depart. In honor of Earth Day, we are celebrating the island of Lanzarote, one of seven Canary Islands off of the coast of Morocco.

Zendy Euan, Xyaat cooperative and Treasury for the Network

2015 Year In Review

Three months into the New Year and we are still reflecting on, and seeing the benefits of, the exciting progress we made in 2015 with communities, destinations, and tourism businesses around the world. We are excited to share with you some of our, and our partners, recent accomplishments in our 2015 Year in Review.

international women's day

International Women’s Day – Women in Tourism

Women around the world play a significant role in the travel and tourism industry. Tourism offers respectable, stable opportunities to underserved populations who may not have benefited from formalized educations –– many of whom are women. Today is International Women’s Day and we are celebrating by highlighting some of the women we respect the most when it comes to changing how travel affects our world. We are honoring women who are building better futures for themselves and their communities through this large, diverse industry.

The MEET Network: New Opportunities for Travelers and Communities in the Mediterranean Region (SLIDESHOW)

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    From the sun-drenched beaches of the Côte d’Azur to the crystal-clear waters of the Greek Islands to the rocky trails of Italy’s Cinque Terre, the Mediterranean region draws 220 million tourists each year.
    (Photo © Evangelia-Marina: Stunning views from a hike through Karpathos, Greece)
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    This regular influx of visitors contributes to the destruction of landscapes, soil erosion, water pollution, the loss of wildlife habitat and cultural homogenization.
    (Photo © Ramon Fortia. A honeyeater in Aiguamolis, Spain)
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    Drawn by the economic benefits of mass tourism, local communities often do not prioritize conservation or the protection of their cultural and historical attributes. Visitors are then subject to inauthentic and tarnished experiences.
    (Photo © Marianne Lang. Kayak trip in Portcros, France)
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    The Mediterranean Experience of Ecotourism (MEET) is turning things around across the region. MEET is a growing network of tourism experts, tour operators, NGOs and government agencies committed to raising awareness and financial support for protected areas and their surrounding communities through ecotourism.
    (Photo © Montgrí, les Illes Medes i el Baix Ter)
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    Sustainable Travel International has been working with the network to promote MEET Experiences, a series of itineraries that connect travelers with local people and off-the-beaten trail activities. We have also helped MEET to develop a business model that provides an economic incentive for local communities to actively support the conservation of their natural and cultural resources.
    (Photo © Jabal Moussa Biosphere Reserve: Learning about plant species in Jabal Moussa, Lebanon
  • Blog Photos6
    In France’s Cevennes National Park, visitors learn about edible plants, like Ceps and Chanterelle mushrooms, on hikes led by local guides passionate about the landscape and community traditions.
    (Photo © Cevennes Evasion: Hiking through Cevennes, France)
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    In Torre Canne, Italy, this local farmer shows off his vine-ripened tomatoes. The day ends with a trail-to-table dinner hosted by the farmer, who will instill in visitors an appreciation for the local bounty, and maybe even reveal a family recipe or two!
    (Photo © Parco Regionale Delle Dune Costiere: Slow food movement in the Torre Canne Region, Italy)


An Industry Call to Action at Travel & Tourism Summit

“Travel and tourism is one of the world’s largest industries and a high-stakes piece of the global sustainability puzzle,” said Sam Adams, Portland’s former Mayor and current director of the US Climate Change Initiative at the World Resources Institute. “It can be an important part of the solution, provided the industry comes together and works toward common goals.”