The objective of the Global Roadmap for Food Waste Reduction in the Tourism Sector is to accelerate the uptake of food waste reduction strategies by tourism stakeholders.

The Roadmap aims to raise awareness among tourism stakeholders of the opportunities deriving from a more sustainable and circular management of food, with special emphasis on reducing food waste as a cost-effective and environmentally responsible strategy.

The Roadmap sets out how the tourism sector can contribute to the achievement of target 12.3. of the Sustainable Development Goals (SDGs) which aims at halving global food waste by 2030. It provides an action framework to accelerate food waste reduction in tourism sharing practical insights and guidance for the sector, with a particular focus on supporting accommodation providers and cruise lines to scale up impacts.

All in all, the Roadmap aims to guide the tourism sector to make a contribution towards a more sustainable and regenerative global food system, reflecting the sector’s role in the food value chain and its potential to shape production and consumption patterns.

1. Executive Summary
2. Introduction
3. Why are we calling for more action on food waste reduction?
4. How can tourism stakeholders take action on food waste reduction?
5. Call to action
6. Definitions