In previous articles we highlighted the relationship between sustainability in food and beverage tourism, innovation and inclusivity. There is yet another dimension that influences people and situations by
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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
Sustainability in food tourism requires more than just environmental awareness and inclusivity of others. Specifically, in our “new normal,” consumers expect a sustainability commitment that
Food & Beverage (F&B) plays a strong, and arguably the most important role, among tourist experiences. At the World Food Travel Association (WFTA), we work