A new global initiative, Tourism Food for Good, has been launched by UN Tourism, the TUI Care Foundation, and the University of Cambridge’s Centre for Resilience and Sustainable Development (CRSD) to reshape how food is produced, sourced, and consumed across the tourism value chain.

Building on UN Tourism’s Global Roadmap for Food Waste Reduction, the initiative aims to co-create the 2040 Impact Roadmap for Sustainable Food Systems in Tourism, a practical blueprint for circular and resilient food systems that reduce waste, strengthen local economies, and contribute to food security.

The first pilot will take place in Cabo Verde, using CRSD Cambridge’s participatory methodologies to map systems, test innovative models, and build a country-specific vision for action. Lessons learned will inform global scaling with public and private partners.

With an estimated 20 – 40% of food wasted in the tourism sector, partners emphasize that transforming food systems can make tourism a true force for good—cutting emissions, advancing the bioeconomy, and fostering sustainable growth, especially in Small Island Developing States (SIDS).

Governments, businesses, and civil society are invited to join the initiative to co-design solutions and pilot sustainable food practices worldwide.

Read full original article “Tourism Food for Good: Co-Creating Sustainable Food Systems in the Tourism Sector” at UN Tourism.