Naturasì aims to give people healthy and good quality seasonal food while also promoting local agriculture. Their latest project involves creating a network of restaurants and hotels for people wanting to choose a more sustainable way to travel. Here Greta talks to project manager of "Eat and Sleep with Naturasì", Diego Mori.
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.
Stopping tourism leakage requires long-term strategic goals and new success metrics. It also requires a holistic approach that focuses on niche markets, supports local businesses and workers, and protects destinations’ unique social and natural assets.
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.
Helsinki named world’s most sustainable travel destination — The Global Destination Sustainability Index measures the sustainability of travel destinations in four different categories using more than 70 indicators.
