Revolutionizing Travel: Discover the New ‘Food for Good’ Initiative for Sustainable Tourism and Circular Food Systems

On World Food Day, a new global initiative, Tourism Food for Good, was announced by UN Tourism, the TUI Care Foundation, and the University of Cambridge’s Centre for Resilience and Sustainable Development. This project aims to tackle sustainability challenges in the tourism sector by creating sustainable food systems. The goal is to rethink how food is produced, sourced, served, and reused while involving local communities, businesses, and policymakers.

One big issue the initiative addresses is food waste. In tourism, up to 40% of food is wasted, highlighting a pressing need for change. By promoting better food management, the initiative plans to reduce waste, redistribute surplus food, and find value in by-products. This not only helps tackle food insecurity but also cuts down the carbon footprint of the tourism industry.

To bring about significant change, the initiative will develop a 2040 Impact Roadmap for Sustainable Food Systems in Tourism. This roadmap will identify key areas for transformation and work alongside existing global strategies, such as UN Tourism’s Global Roadmap for Food Waste Reduction.

The TUI Care Foundation also supports this initiative with its Field to Fork program, which connects local farmers with hotels and tourists. This collaboration can strengthen local food supply chains and minimize waste through more efficient practices.

Experts believe food is a vital connection point for communities and can drive local agricultural support while reducing waste. A circular food system is the vision, utilizing data-driven methods to manage resources wisely, ensuring that food is used rather than discarded. This innovative approach aims to make tourism a positive force for sustainability.

The first pilot project will take place in Cabo Verde, aiming to gather insights that can be adapted to other locations. The project blends scientific evidence with local knowledge, ensuring practical solutions that address global food insecurity. This method uses systems thinking and participatory research to ensure that the changes made are both effective and beneficial.

Overall, the Tourism Food for Good initiative is a step toward a tourism sector that prioritizes social and environmental responsibility. It highlights tourism’s potential as a tool for positive change, aiming for systems that are sustainable and beneficial for local economies.

As this pilot in Cabo Verde begins, it could inspire other destinations to adopt similar sustainable food practices. Cooperation among governments, businesses, and communities will be essential to create a future where tourism positively impacts both people and the environment.

For more on food systems in tourism, you can check the [UN Tourism Food Waste Reduction](https://www.un.org/en/foodwastereduction) initiative.

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