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Global initiative calls on tourism businesses to halve food waste by 2030

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19 August 2026

Global initiative calls on tourism businesses to halve food waste by 2030

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The photo presents discarded fruit and vegetables in a cardboard box.

UNEP and UN Tourism have launched Recipe of Change, inviting hotels, restaurants, cruise lines and tour operators to measure and halve food waste by 2030.

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Related Organisation(s)

One Planet Network

Topics
Geographical descriptors

EU-27

Organisation Type

Company with 250 or more employees

Industry Associations and Chambers of Commerce

NGOs / Non-profits

SMEs (a company with less than 250 employees)

  • Specific types of tourism

    • Coastal, maritime and inland water tourism

    • Gastronomy tourism

    • MICE tourism

    • Urban/city tourism

  • Transition Pathway Strategic Areas

    • Circularity of tourism services

    • Green Transition of Tourism Companies and SMEs

  • Business activities

    • Hotel and similar accommodation

    • Restaurants, cafes and bars (Food and Beverage serving activities)

    • Tour operator activities

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The initiative, hosted by the One Planet Network’s Sustainable Tourism Programme, puts the Global Roadmap for Food Waste Reduction in the Tourism Sector into practice. Participants commit to measuring food waste, setting reduction targets within 12 months and reporting progress annually. Accommodation providers specifically commit to halving food waste per guest night by 2030.

Participants receive access to measurement tools and practical guidance on reducing food waste and changing behaviour. The initiative is open to businesses ranging from large hotel groups to independent restaurants, cruise operators and tour companies.

#SustainableTourism #WasteReduction

Documents

Recipe of Change: Mobilising Tourism to Halve Food Waste by 2030
English
(1.28 MB - PDF)
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