The GSTC, supported by Türkiye’s TGA, is developing new global sustainability standards for tourism-related food service providers, enhancing gastronomy tourism’s sustainability.
UN Tourism successfully held its inaugural Regional Forum on Gastronomy Tourism for Africa, marking a significant step forward for both the continent and the host nation. T
Hilton announced the results of its Green Ramadan 2024 initiative, which aimed to further reduce food waste across hotel operations during the holy month. Through the effort, Hilton saw a more than 20 percent reduction in post-consumer food waste.
Anantara Angkor Resort, a serene getaway to the mystical temples of Angkor Wat, has introduced an enchanting culinary adventure: the Angkorian Dining Theatre.
Hotel Belmar in Costa Rica is redefining what it means to create a local experience for guests through its new menu and sustainability initiatives. The award-winning, carbon-neutral hotel’s dining including Restaurante Celajes, Cervecería Belmar, and its Juice Bar and Tea Room take a hyper-local approach to sourcing ingredients, prioritizing sustainable practices.
