The mission of the Sustainability practice area is to observe and analyze the relationships between sustainability and gastronomy tourism, and to advance thought leadership in this area.
Food & beverage products are sold usually wrapped in an enormous amount of plastic. This is true for local residents and visitors alike. And the UN estimates that as much as 40% of produced food is wasted – it is never eaten. Shocking facts to consider.
Years ago, sustainability was synonymous with environmental consciousness. Today, the definition extends to include both sociocultural and economic factors, in addition to the environmental issues that are so crucial. This is also known as the Triple Bottom Line (people, planet, profit).
The World Food Travel Association is pleased to announce a new partnership with Ecofoodies, a sustainable dining certification program. Restaurants and hotels can differentiate themselves
Speaker: Gabriel Malvar, The Extra Mile Productions (Philippines) – “It’s Not Always About The Money“ Based in the Philippines, Gabriel Malvar expresses his passion for
In this episode, we speak with Soumaya Hamdi. Described as the “entrepreneur redefining travel for millennial Muslims,” Soumaya is the Founder and Managing Director of
Preserving and promoting culinary cultures through hospitality and tourism.
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