Make the Pledge

Support the Association's Food Tourism 2025 Goals

What is the Pledge?


As part of our Association's Food Tourism 2025 Initiative, we created a pledge campaign to measure the number of consumers and trade professionals who are concerned about these issues and who support our goals. We will measure growth of supporters over time. Our hope is to show a clear and major trend of consumer and trade support of these goals. The more supporters we have, the more we will be able to prove to media, governments, organizations and business owners that these issues matter and require attention.

When you make the pledge, you are agreeing to the three items explained below:

  1. Promote culinary heritage & authenticity.
  2. Nurture gastrodiplomacy.
  3. Reduce food & beverage packaging waste.

Goals vary slightly depending on whether you are a consumer or trade professional. We give you ways to pledge for both.

Everyone who pledges will receive a high resolution "I PLEDGED" logo (pictured) that you can display on your own website and in your marketing materials.

Don't just tell yourself that you agree with these goals, take the pledge! It's free.


 

PROMOTE CULINARY HERITAGE & AUTHENTICITY

Believe it or not, but experts agree that there is a very real threat to our culinary cultures: they are in danger of being lost or absorbed into a kind of global food culture.

What fun is that? If we all eat the same foods, drink the same beverages or eat in the same multinational restaurants, then food and drink will cease to be a compelling reason to travel.

You can do your part to help preserve your area's culinary heritage and its culinary authenticity. We give you some ideas below. If we've missed anything, please let us know at help(at)worldfoodtravel(dot)org.

 

As a CONSUMER, by pledging, you agree to:

  • Proudly promote your local and authentic culinary culture, including food and beverage products, business and experiences that people would appreciate from your area. Some regions may have many more culinary culture resources than others, and that is OK. Whatever food or beverage resources that your area has that are unique or memorable, those are part of your culinary culture, no matter how small.
  • Whenever feasible, you seek ways to offer to visitors experiences with your culinary culture. For example, if business colleagues or friends from elsewhere are visiting, you'll take them to a restaurant that showcases your local specialties instead of a nondescript chain.

As a TRADE PROFESSIONAL, by pledging, you agree to:

  • Find ways to support the preservation of your local culinary culture.  You don't have to be active in a movement or an organization. This can be as simple as choosing to use salt and spices from your region or country, instead of using imported items. You are proud of your area's culinary resources, and you talk about and support them regularly.  For example, in many Asian countries, this means not changing from sitting on the floor instead of at raised tables, or showing a Westerner how to use chopsticks. In non-Asian countries it might mean showing a visitor the correct way to mix a food or drink before eating or drinking it, or sharing stories of that food or drink from your childhood.

NURTURE GASTRODIPLOMACY

Different definitions of "gastrodiplomacy" exist, but it basically means using local or authentic food and drink products and experiences to promote a common understanding.

Sometimes sharing a meal or drink together works wonders to break down barriers when nothing else succeeds. Food and drink can be used as forms of communication, even when language fails. Consider trips you have taken to countries where you do not speak the language, but you still manage to understand the locals who share their local foods with you. They see what you like and don't like. They are proud of their foods and drinks and want to share that happiness and pride with you. And it has been shown that the simple act of sharing a meal or drink together can nurture better relations between people, businesses, organizations and even at the highest level, countries.

You can do your part to help nurture gastrodiplomacy. We give you some ideas below. If we've missed anything, please let us know at help(at)worldfoodtravel(dot)org.

 

As a CONSUMER or TRADE PROFESSIONAL, by pledging, you agree to:

  • Use food and drink from your area, as a gesture of goodwill, especially to people from other countries and cultures. For example, you can bring your local food and drink as gifts to business colleagues and friends overseas (just be sure to check local import laws so your food or drink product is not confiscated - this is especially true of meats, cheeses and fruits and vegetables).

REDUCE FOOD & BEVERAGE PACKAGING WASTE

The waste generated by packaging of the food and beverage products that we enjoy, whether at home or while traveling, is astounding. Each of us has the responsibility to not only not use disposable containers, as much as is feasible, but to educate the businesses that are using these disposable items. Nowadays there are plenty of alternatives and ignorance is no longer an excuse.

We acknowledge that the waste of food itself is also an important issue, but we are focused on the packaging materials that our food and drink products come in. As food-loving travelers, much of the food and drink we buy is in disposable containers, and we cannot stop our good recycling behaviors that we practice at home, just because we are on holiday out of the country.

You can do your part to help help reduce food and beverage packaging waste. We give you some ideas below. If we've missed anything, please let us know at help(at)worldfoodtravel(dot)org. 

 

As a CONSUMER, by pledging, you agree to:

  • Reduce your own consumption of plastic cutlery, straws, grocery bags and other disposable packaging of food and beverage products.
  • Refuse plastic whenever feasible. If you still must use plastic, you agree to take the items home with you to wash and recycle. And question the business: why are they not using biodegradeable materials?
  • Reuse any items that you can (such as plastic grocery store bags).
  • Recycle any items that you can, whether they are plastic, glass, aluminum, tin, paper or cardboard. Make an effort to take recyclable trash with you until you can find a recycling recepticle.
  • Inform businesses that use these items that eco-friendly alternatives exist. Examples include bamboo cutlery, paper drinking straws, and biodegradable corn "plastic" takeaway containers. Help them to understand that this is an important concern for you as a paying customer.

As a TRADE PROFESSIONAL, by pledging, you agree to:

  • Stop using all disposable items as quickly as is reasonably feasible. We understand this may be an enormous task for some business owners. You may need to do this in stages (e.g. stop offering plastic straws, then stop plastic ramekins, etc.). You should have either eliminated all disposable items already, or have a plan in place for when you will have eliminated all such items. We're primarily concerned about non-recyclable items and items that could be recycled but won't be because of contamination with food. For ideas as to what you can do now, download our 10-Step Foodservice Checklist on this page.

Good to know

  • There is no cost or fee to pledge.
  • When you pledge, you'll receive a logo to display. Please post it on your website, in your newsletters, and in social media. We want to spread the word!