Tourism and Sustainable Food Management

A series of stimulating webinars on sustainable tourism

The 7th webinar on "Tourism and Sustainable Food Management" will take place on the 20th of September 2017 at 2pm Paris time (CEST). 

You can register here: 

UN Environment and the Government of France are collaborating to provide a series of stimulating webinars on sustainable tourism to advance sustainable consumption and production in the tourism sector. These webinars connect leaders and practitioners in the field of sustainable tourism. Each session aims to broaden the experience of professionals working in the industry by building knowledge of scientific-based and real solutions for implementing sustainable tourism on the ground.

The webinar on Tourism & Sustainable Food Management  is organised in partnership with the United Nations World Tourism Organisation (UNWTO), the 10YFP Sustainable Tourism Programme’s lead, and with the participation of the 10YFP Sustainable Food Systems Programme.

The hospitality sector encompasses a diverse range of businesses, including hotels, restaurants, catering and event management. Together they account for a significant proportion of global food purchasing. More than most sectors, the hospitality sector is often under pressure to respond to guests’ exacting requirements, and to prepare food accordingly. This pressure can affect purchasing decisions that may bring with them major environmental and social impacts. Increasingly, however, these same guests are also expecting businesses not just to provide quality and value for money in food choices, but also, at the same time, to ensure environmental and social sustainability.

The sustainable management of food and beverage value chains within the hospitality sector can have not only economic, social and ecological benefits but can also positively impact matters of health and culture. The implementation of simple measures that consider the entire food and beverage value chains can lead to significant reductions in GHG emissions, water and energy use, costs, and waste.

The objectives of the webinar are to:

  • Provide examples of methodologies for the management of food and beverage value chains in the tourism industry;
  • Discuss the benefits of food waste prevention;
  • Present approaches to integrate small, local producers into large, mainstream tourism value chains. 

Participants are also given the opportunity to ask questions and to speak with experts they may not otherwise have access to. 

As with previous webinars, this session will be recorded and posted on Youtube. All previous webinars can be consulted by following the links listed on this page: 

In October, two other webinars will take place: one on role of "big players" as sustainability catalysts in tourism value chains (11th of October, 2pm CEST) and another on financial tools for tourism SMEs (end of October, date TBC).