What's Happening?
The United Nations Environment Programme (UNEP) and UN Tourism have introduced the 'Recipe of Change' initiative aimed at reducing food waste within the tourism industry. Launched on the International Day of Zero Waste, the initiative involves major tourism businesses
that collectively serve over 600 million guests annually. The program encourages these organizations to measure and reduce food waste, aligning with Sustainable Development Goal 12.3, which targets halving global food waste by 2030. A Global Roundtable was convened to discuss strategies for food waste reduction, emphasizing the environmental and economic benefits of such efforts. Participating companies include Accor, Hilton, and Radisson Hotel Group, among others.
Why It's Important?
The 'Recipe of Change' initiative is significant as it addresses the substantial environmental impact of food waste, which contributes up to 10% of global greenhouse gas emissions. By reducing food waste, tourism businesses can lower operational costs and enhance resilience against supply chain disruptions. This initiative also supports global food security efforts, as 2.3 billion people face food insecurity daily. The involvement of major industry players underscores a collective commitment to sustainable practices, potentially setting a precedent for other sectors to follow.
What's Next?
UNEP and UN Tourism are actively encouraging more businesses in the tourism sector to join the 'Recipe of Change' initiative. As the program expands, it is expected to foster greater collaboration and innovation in food waste management. Future steps may include the development of new technologies and practices to further reduce waste and enhance sustainability across the industry.
