Tourism Food for Good Initiative Launched to Create Sustainable and Circular Food Systems in the Tourism Sector

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On World Food Day, UN Tourism, the TUI Care Foundation, and the University of Cambridge’s Centre for Resilience and Sustainable Development (CRSD) announced a major global initiative called Tourism Food for Good. By collaborating to create sustainable and circular food systems throughout the value chain, this creative project seeks to address the sustainability issues facing the travel and tourism industry. Food for Good aims to rethink the production, sourcing, serving, and reuse of food in tourism by bringing together a range of stakeholders, including local communities, businesses, and policymakers.

Addressing Food Waste in Tourism: A Growing Global Concern

The tourism industry, known for its vast and complex value chains, has a significant impact on food systems worldwide. An estimated 20 to 40% of food produced in the sector goes to waste. In response to this, the Tourism Food for Good initiative aims to tackle this critical issue by promoting food loss and waste reduction, enhancing the redistribution of food surpluses, and adding greater value to by-products. This will not only help combat food insecurity but also contribute to reducing the tourism sector’s carbon footprint.

The initiative sets out ambitious goals, calling for a systemic change in how food is managed within the tourism sector. Through this initiative, the tourism industry is encouraged to adopt a circular economy model where food resources are used efficiently, waste is minimised, and surplus food is redistributed or reused. The global framework, backed by both scientific research and local insights, aims to foster a more sustainable and resilient food system within the tourism sector.

Building Stronger Supply Chains

To create lasting change, the Tourism Food for Good initiative will work toward developing the 2040 Impact Roadmap for Sustainable Food Systems in Tourism. This roadmap will be a framework that identifies crucial leverage points for transformation within the industry. It will work closely with existing global strategies, such as UN Tourism’s Global Roadmap for Food Waste Reduction in Tourism, which was developed in collaboration with UNEP under the One Planet Sustainable Tourism Programme.

Additionally, the TUI Care Foundation’s Field to Fork programme will further support the initiative by connecting local farmers, hotels, and tourists. This collaboration will not only help strengthen local food supply chains but also minimise food waste through more efficient and sustainable food management practices.

A Circular Model for the Future

According to the TUI Care Foundation, food is a key element in connecting people and places, and it holds vast potential to promote local agriculture and reduce food waste. The focus will be on creating circular food systems that use innovative data-driven methods to manage food resources efficiently. The aim is to minimise waste and ensure that food is reused or redistributed rather than discarded. This approach promotes sustainability at the core of tourism and aims to reshape the tourism food industry into a force for good.

The TUI Care Foundation Chairman emphasised the sector’s unique potential to unlock solutions that promote local food systems, reduce waste, and contribute to the development of a sustainable and circular economy. The initiative will not only create a blueprint for the future but also pilot real-world solutions on the ground, ensuring that these systems are tested and refined in various locations.

Pilot Projects and Global Scaling

The first pilot of Tourism Food for Good will take place in Cabo Verde, a move that is expected to yield valuable insights and solutions that can be adapted and scaled to other destinations. The pilot will focus on transforming food systems at the local level, ensuring that scientific evidence and local knowledge are combined to create practical, real-world solutions. This collaborative approach is expected to have a far-reaching impact, benefiting communities while also addressing global food insecurity.

The methodology behind the pilot project is based on CRSD Cambridge’s Impact Roadmapping and Cambridge Policy Boot Camp (CPBC), which use systems thinking, collective intelligence, and participatory research. This ensures that the transformation of food systems in tourism is both scientifically sound and locally informed.

Shaping the Future of Sustainable Tourism

The Tourism Food for Good initiative represents a bold step towards creating a tourism sector that is not only economically viable but also socially and environmentally responsible. It promotes the idea that tourism can be a powerful tool for positive change, shaping a future where food systems are sustainable, food waste is minimised, and local communities benefit from stronger, more resilient economies.

By bringing together diverse voices and stakeholders, this initiative aims to fuel innovation and encourage collaborative action to create lasting, systemic change. The goal is clear: to make food a true force for good in tourism, contributing to food security, sustainability, and resilience across the globe.

Joining Forces for a Sustainable Future

The Tourism Food for Good announcement emphasises how urgent it is to rethink and change the food systems in the travel and tourism industry. Given that food waste is a significant problem in the tourism industry, this project provides a way for the industry to adopt sustainable practices and circular economies. The initiative seeks to bring about positive change that will benefit local communities, global food security, and the environment by emphasizing the interconnectedness of people, places, and food.

It is hoped that as the pilot project in Cabo Verde gets underway, other travel destinations will be encouraged to follow suit and embrace more sustainable food systems. To fully realise the potential of tourism food for good, cooperation between governments, corporations, civil society, and local communities will be crucial. In order to contribute to a future where tourism benefits both people and the environment, the entire world is encouraged to get involved.