In the circular economy model, there are no economic activities related to the consumption of finite resources. By keeping products and materials in use for as long as possible, no waste is created. Applying this economic model in small island destinations would make them less reliant on new input and more resilience.
A new ‘Plastic Free Balearics’ initiative aimed at the tourism sector has been developed by IbizaPreservation and Save the Med. The programme helps tourism establishments to find alternatives to single-use plastics, ahead of the new Balearic Waste Law banning single-use plastics, which is due to come into force this spring.
Reducing food waste is an urgent challenge, and one in which the tourism industry must play a role. This article highlights and extent of the problem and looks at innovative and creative food-related solutions from within the industry. The article also includes a a list of useful resources.
Food waste monitoring, training and awareness raising are key to providing significant impacts in reducing food waste. Speakers at a recent webinar for the World Regions of Gastronomy Platform also agreed that converting and reusing food waste for other purposes is a key challenge and that food waste reduction should be a positive message/campaign.
A new set of recommendations outlines how the global tourism sector can continue its fight against plastic pollution while effectively facing the public health and hygiene challenges presented by the COVID-19 pandemic.
