Erik Wolf posted an articleJust Released! Podcast Episode 16: Chantal Cooke - Stop Listening to Other People see more
Just released! Our latest episode #16 of Eat Well Travel Better: The Business of Food Travel Podcast, featuring Chantal Cooke.
In this episode, join us as we speak with Chantal Cooke, publisher of Passion for the Planet, and a noted influencer on the subjects of sustainability, and vegetarian and vegan travel. She hosts the Passion for the Planet website and online radio station. Chantal shares with us her thoughts on how and why food-loving travelers are changing their diets and why she thinks you should stop listening to the advice of others.
In this episode you'll learn:
- How the food tourism industry is behind the times, and why you are missing an important opportunity
- Why more people than ever are looking for meat-free dishes
- How traditions move on (and rightly so)
- How vegetarian food can also please meat-eaters
- Why restaurant and hotel chefs are actually being prevented by their owners from innovating with vegetarian and vegan cuisine
- Why we should stop listening to others and start listening more to ourselves
Jane Connelly posted an articleMAKING HOLIDAYS GREENER: IT'S EASIER THAN YOU THINK AT FOODTREX LONDON see more
Say no to plastic, shop for local souvenirs, eat and drink at local bars and restaurants are just a few of the pledges you can take to make your holidays more sustainable. At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4th, a sustainability expert will share her experience and knowledge in the development of the successful sustainability campaign that goes by the name of Make Holidays Greener.
One of the World Food Travel Associations three goals for our Food Tourism 2025 Initiative is to reduce the volume of food and beverage packaging waste generated by food loving travelers. Think about all the food trucks, cafes and restaurants offering take away food. Not to mention the plastic cups and coffee stirrers used by airlines, hotels and resorts. The problem is monumental to say the least, and the solution is multi-pronged. One program that is doing a great job is the ABTA's Make Holidays Greener campaign. Clare will present the nuts and bolts of the program and discuss its successes and opportunities for future improvement.
If learning about ways to develop or enhance a sustainability program for your food/drink business or destination is of interest, then this session is a must.
Session tags: food, beverage, foodservice, sustainability, packaging, waste, consumer, plastic, responsibility
Erik Wolf posted an articleFree 10-Step Foodservice Checklist to Reduce Food/Beverage Packaging Waste see more
Today the World Food Travel Association announced the release of its free 10-Step Foodservice Guide and Checklist to Reduce Food/Beverage Packaging Waste. The checklist was developed in support of the Association's Food Tourism 2025 Initiative, one of the goals of which is to help trade and consumers alike, understand ways to help reduce the waste from plastic straws, plastic cutlery, plastic takeaway containers and plastic bags.
The volume of plastic waste created by food and beverage packaging has taxed the Earth's environment in ways beyond imagine, from baby seals eating styrofoam and dying, to plastic microbeads working their way into the fish we eat, to plastic packaging waste littering beaches, rivers, lakes and the ground, all around the planet. Pictured is plastic food and drink packaging waste on the shore of the Dead Sea in Jordan. Nothing ruins a holiday more than plastic garbage strewn everywhere.
As food and drink lovers, we have an obligation to reduce the volume of plastic food and beverage packaging that we use while on holiday. The current situation is simply not tolerable, and the World Food Travel Association is committed to doing our part to raise awareness. Firstly, we invite foodservice professionals and consumers alike to download our free 10-Step checklist offering suggestions and resources of ways to help them reduce their use of food and beverage plastic packaging. Not every business or community can implement all of the ways suggested, but reduction needs to start with the customers - either consumers who demand more responsible packaging, or business customers who refuse products not packaged in a responsible manner. And just because we may be on holiday does not mean we leave our recycling habits at home. We need to be as vigilant with our responsible behavior at home, as we are on holiday.
Anyone who protests the cost to business or the economy needs to look further afield. Sustainable replacements for plastic straws, cutlery, takeaway containers and bags already exist and when bought in bulk, do not necessarily cost more than the plastic products they replace. Secondly, we encourage governments to "think outside the box". It is not a far stretch to make the connection between investing in the manufacture of plastic alternatives and greater support of recycling centers and the boon to economic development. Working together, we can tackle this problem. It will be a win-win-win for food-loving consumers, foodservice businesses, and area governments.