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.
This story from Mozambique is a strong example of female resilience in the face of COVID-19. While businesses, whose main clients are hotels and the tourist industry, are facing collapse, there are ways of turning the situation around in transformative ways.
Travel blogger Shivya Nath shares responsible tourism lessons from her travels throughout Kerala, providing insights for destinations in developing countires on how to improve the future of travel.
