世界旅游组织-2023年旅游部门减少食物浪费全球路线图-英-70页_1mb

Global Roadmap for Food Waste Reduction in Tourism

Introduction

The World Tourism Organization (UNWTO), as a United Nations specialized agency, leads efforts in promoting responsible, sustainable, and universally accessible tourism. The Global Roadmap for Food Waste Reduction in Tourism is a key initiative to accelerate strategies for reducing food waste in the tourism sector. It aims to raise awareness of the benefits and opportunities of sustainable and circular food management, aligned with SDG Target 12.3 to halve global food waste by 2030. The roadmap provides an action framework, focusing on accommodation providers and cruise lines, to support their role in the food value chain and encourage collaboration across stakeholders.

Why Action on Food Waste Reduction?

Food waste in tourism is a significant issue, contributing to economic losses, environmental degradation, and social challenges. Tourism generates substantial food waste due to its role in the food service stage of the value chain. Addressing food waste can yield multiple benefits:

• Economic: Reduce operational costs by up to USD 100 billion annually through savings from food purchasing and waste disposal.
• Environmental: Lower greenhouse gas emissions and resource consumption; for example, preventing one tonne of food waste can save approximately 3.4 tCO2e.
• Social: Enhance food security by redistributing surplus food and promoting sustainable lifestyles.

This aligns with SDG 12.3, and national policies should be expanded to include food waste reduction as a sustainability strategy beyond competitiveness.

How to Take Action?

The roadmap promotes a unified action framework based on the food waste hierarchy: Prevent, Redistribute, Divert (Circulate). Stakeholders should:

• Set Targets: Aim for a 50% reduction in food waste per guest night (accommodation) and per guest day (cruise lines) by 2030. Where infrastructure allows, divert 100% of residual food waste from landfill or sea by 2030.
• Measure Progress: Use metrics like food waste per guest night/day and report annually to track improvements.
• Take Action: Implement strategies at own operations and engage guests, focusing on prevention (e.g., accurate portioning), redistribution (e.g., donating surplus), and diversion (e.g., composting or anaerobic digestion).
• Report: Share progress publicly to drive systemic change and leverage best practices.

Key recommendations include conducting food waste audits, measuring intensity metrics, and implementing continuous improvement through action plans.

Call to Action

All tourism stakeholders are urged to adopt the roadmap's recommendations to build a resilient and sustainable future. By reducing food waste, businesses can enhance efficiency, meet stakeholder expectations, and contribute to global sustainability goals, fostering positive change.

Limitations and Scope

The roadmap primarily targets accommodation and cruise industries, with potential for broader stakeholder collaboration, including national authorities and SMEs. Challenges include data gaps, varying regulations, and the need for methodological guidance to enhance measurement and reporting. Continuous refinement through stakeholder feedback is encouraged to address these areas.