Jump to content

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. I think Sweden does a lot right when it comes to sustainability, overall. I'd like to see a list of tangible examples as to why each example is considered best practices for sustainability.
  3. This is super interesting, Katerina! Thanks for sharing! Perhaps it might be worth sharing on LinkedIn and some of our other socials. What do you think @Erik Wolf?
  4. The Senior Project Manager at "Visit Sweden" HQ in Stockholm, discusses why Sweden is ranked top for Sustainable Tourism in this article https://www.travelbeginsat40.com/2021/05/why-sweden-is-top-for-sustainable-tourism/ Most notably, Jenny Jonevret talks about the ‘The Edible Country’ project. Learn more about and get inspired here https://visitsweden.com/edible-country/ Is your business or your country able to utilize local produce? What are your thoughts on the do-it-yourself dining idea?
  5. The impact of food waste is much bigger than one would expect! Not only is reducing food waste good for the environment, but can also save a significant amount of money for restaurants. Read more about the findings of the study here https://www.greenmatters.com/p/reducing-food-waste-restaurants-study
  6. "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
  7. 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
  8. "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
  9. 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
  10. 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
  11. Great resource Talia. It's a trend that will accelerate in the coming years. Thank you for sharing.
  12. 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
  13. 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>
  14. 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.

  • Create New...