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About This Group

This group aligns with the Association's practice area of the same name. Working group to discuss and work on issues of environmental, sociocultural, and economic sustainability relating to food and beverage tourism. Open to all member levels.
  1. What's new in this group
  2. "Contrary to what many believe, there is no current food supply shortage. While we have enough food to feed everyone, not everyone can afford, nor access it. Factors such as heavy dependency on fertilizer and fuels and fossil fuels and excessive commodity speculation are just some of the systemic fractures of this centralized food system— that contribute to rising food prices and hunger today." Stumbled upon this workshop and thought it might be of interest - BEYOND UKRAINE: The Untold Story of the Food Crisis. Thursday 10AM ET / 16:00 CEST on June 23rd online: https://bit.ly/3yf3ZjO
  3. Hi all! Hope everyone's week is off to a great start. The application deadline for this year's FoodTrekking Awards is coming up (May 31st!) and this year, we have organized our awards categories in conjunction with our Practice Areas. We're excited to announce the addition of the Best Sustainability Solution in a Culinary Experience award and are inviting businesses, organizations, tourism offices, or governments with relevant initiatives to apply! More info https://bit.ly/3FN17N3
  4. "In the spirit of resourcefulness, everything from unused celery leaves to wilting parsley finds its way into pkhali, making it the perfect leftover dish." Check out this great BBC piece on pkhali, Georgia's tasty, ball-shaped appetizer that features a medley of flavorful vegetables: https://bbc.in/38k3HO6
  5. Hannah Twiggs speaks to award-winning chef Bryant Terry about the hip hop song that inspired him to become a food activist, why we need to stop thinking of veganism as a white thing, and the hard graft and teamwork that went into his new book ‘Black Food’ https://www.independent.co.uk/life-style/food-and-drink/bryant-terry-chef-vegan-books-b2041697.html
  6. At the restaurant located inside of the Machanents Center in Ejmiatsin, Armenia diners choose "sunny meals" which feature options such as beef, chicken, eggplants, or trout from nearby Lake Sevan. But the use of local products isn't the only sustainable initiative in place - rather than firing up a stove, the restaurant's chefs cook these meals via satellite dishes in the backyard, where each dish will be cooked by sunlight! More https://bit.ly/3LHm0vQ
  7. Great resource Talia. It's a trend that will accelerate in the coming years. Thank you for sharing.
  8. Vegan and vegetarian diets have been rising in popularity due to their environmental and ethical benefits. In line with this trend, travelers are also looking for vegan-oriented experiences in countries they visit. To respond to this increased demand, vegan travel companies such as "VegThisCity" in Singapore and "Fairkonnect" in India are being created and are seeing positive responses to their offerings. These companies often go beyond just food and incorporate activities related to conscious travel, animal conservation, and environmental. To learn more about the vegan travel market continue reading here
  9. At this year's upcoming Chinese Dragon Boat Festival, traditional pork and rice dumplings called <em style="font-family: inherit; font-size: inherit;">zongzi are being given a sustainable upgrade. This year, people will have the option to eat a version made with a blend of algae-based "meat" and mushrooms. The dish is the outcome of a collaboration between Sophie's Bionutrients, a sustainable urban food production technology company from Singapore, and Hsin Tung Yang, an established Taiwanese food company. Eugene Wang, co-founder and CEO of Sophie's Bionutrients, stated that "<font face="inherit">We want to broaden the unlimited food possibilities that microalgae offer. Through this collaboration with Hsin Tung Yang, we want to show that this includes traditional food products, such as rice dumplings - and not just the usual burger patties and nuggets commonly found in the alternative meat market. This stand-out product presents new opportunities for microalgae to be used as an ingredient in Asian dishes and is a sustainable way to keep heritage food alive." To learn more about this innovative collaboration, </font>continue<font face="inherit"> reading here</font>
  10. This article does a nice job summarizing the results of a study that demonstrates how incorporating sustainability into tourism endeavors leads to increased community resilience and a more dynamic tourism industry overall. The study arrives at these findings by doing a cross comparison of two villages in the Australian Alps which are characteristically similar but have prioritized sustainability at different levels.
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