The TUI Care Foundation, UN Tourism, and the Centre for Resilience and Sustainable Development (CRSD) at the University of Cambridge, have launched Tourism Food for Good – a new global initiative to co-create sustainable and circular food systems in tourism destinations.
‘Food for Good’ brings together policymakers, academics, businesses, civil society and local communities to redesign how food is produced, sourced, served and reused in tourism destinations. It tackles development imperatives and the urgent humanitarian challenge of food insecurity by promoting policy change and solutions that minimise food loss and waste, enhance the redistribution of surpluses, and valorise by-products within circular value chains.
Thomas Ellerbeck, Chairman of the Board of TUI Care Foundation, said: “Tourism connects people and places – and food is a key element of this connection. With our Tourism Food for Good initiative, we want to unlock the sector’s potential to promote local agriculture, reduce food waste and support circular food systems. We’re working to reduce food waste to a minimum. Food management is the future: intelligent planning, efficient, data driven and sustainable. The initiative will not only create a roadmap for the future but also test real solutions on the ground.”
Professor Nazia M Habib, Founding Director of the Centre for Resilience and Sustainable Development (CRSD) at the University of Cambridge, added: “We turn innovative action research into real-world impact by teaming up with diverse voices to reimagine tourism food systems. Together, we create bold, practical pathways-like transforming waste into valuable resources, building circular economies and unlocking opportunities that fuel resilience and sustainability. It’s about shaping a future where Tourism nourishes communities, regenerates ecosystems and sparks lasting change.”
