Photo credits: Rachel Claire
Fighting Food Waste in the Tourism Industry
~Every year, more than 1 billion tons of food produced for human consumption is lost or wasted. Given its position when it comes to consumption on the food value chain, the tourism industry is a key industry to fight against this problem.~
According to Food and Agriculture Organization (FAO), every year around 14% of the world’s food is lost after harvest and in distribution chain prior to retail, and an additional 17% of food available to consumers is wasted.
Food loss and waste account for 8 to 10% of the world’s greenhouse gas emissions. Greenhouse gases contribute to an unstable climate prone to drastic environmental change and extreme weather events. These unstable climate conditions negatively impact crop yields. Reducing food loss and waste plays a key role in transforming agrifood systems. It can improve productivity and ensure natural resources are used more efficiently, contributing to economic growth and benefitting society as a whole.
Food waste and tourism are interconnected in several ways. The tourism industry has a significant impact on food waste generation, and addressing this issue is crucial for sustainable tourism practices.
By 2030, food waste is expected to increase by 60% (to 2.1 billion tons), resulting in a loss of over US$1.5 trillion (Boston Consulting Group, 2018). This projected increase is due not only to growth in the amount of food waste generated, but also to changes in habits and consumption patterns.
Food is lost at several points along the route from the farm to the table. Food business operators need to know and understand the hazards associated with the food they produce, transport, store and sell so they can take measures to control them and be sure that their products are safe and suitable for consumers.
In this article, we will explore the relationship between food waste and tourism, and how we can work to reduce the impact:
Tourism is a major industry, and with the increasing popularity of travel, it has become one of the largest industries in the world. However, with the increase in tourists comes an increase in consumption, which can result in a significant amount of waste. One of the main areas where waste occurs is in restaurants, hotels, and cafes. Overconsumption and buffet culture; while this way of presenting food can be appealing to diners, it also encourages waste. Tourists may take more food than they can consume, and the excess is often discarded.
On the other hand, recycling and composting programs are alternatives that support zero food waste. The inevitable food waste should be recycled whenever possible and segregated from non-food waste, such as usable utensils, to help the efficient recycling of food waste. Food waste segregation is best achieved at the point of production because separation is less efficient once it is combined with general waste.
Seasonal demand and supply chain challenges: Tourism often creates seasonal fluctuations in demand for food. During peak tourist seasons, businesses may face challenges in managing food supply chains efficiently. This can result in increased food waste due to inadequate planning, spoilage, or excess inventory. Hotels can choose to donate unconsumed food to those in need is another food waste management approach. Overproduced food can be allocated as charity to feed those who cannot afford to buy meals, such as the homeless; thus, food needs to be in an edible state.
In some cases, food safety regulations may require businesses to dispose of certain food items at the end of the day, even if they are still edible. When food waste ends up in landfills, it can produce methane, a potent greenhouse gas that contributes to global warming. Additionally, the production and transportation of food require significant resources, including water, energy, and land. Food waste has a significant impact on the environment.
Lack of awareness and education: Another way to reduce food waste in the tourism industry is to educate tourists about the impact of waste and how they can make a difference. This can be done through signage, brochures, or workshops. Additionally, hotels can encourage guests to only take what they need, and to compost any leftover food scraps.
The hotel sector has significant opportunities to reduce the amount of food waste it produces, but several efforts are required by customers, businesses and other stakeholders. A sustainable food system is one that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generation is not compromised.
World Tourism Organization (UNWTO) within the framework of the One Planet Sustainable Tourism Programme has developed the Global Roadmap for Food Waste Reduction in the Tourism Sector. The objective of the Global Roadmap is to raise awareness among tourism stakeholders of the opportunities deriving from a more sustainable and circular management of food, with special emphasis on addressing food waste.
The roadmap supports the implementation of the Glasgow Declaration on Climate Action in Tourism by stressing the importance of reducing GHG emissions associated with food waste. Tierranjani Africa is one of the signatories of the declaration.
“Action on food waste must be a top priority for the tourism sector. The roadmap provides the framework within which tourism organizations can play their part whilst bringing benefits to their own operations, guests, the environment, and the sector as a whole.” Zurab Pololikashvili, UNWTO Secretary-General.