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Practice Area Chair
Practice Area Co-Chair
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.
"Food for Thought"
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).
Our Articles featuring Sustainability
Our previous article on bioregional foods reflected the importance of local foods as a tool to support sustainable development goals using food or beverage festivals.
Culinary destinations have enjoyed enormous opportunities and growth in recent years. The demand for unique culinary products and experiences has increased exponentially, with local foods,