TUI Field to Fork Global: Food for Good Initiative
This two-year project is a joint action-research initiative by UN Tourism, the University of Cambridge’s Centre for Resilience and Sustainable Development (CRSD), and the TUI Care Foundation. It brings together policymakers, academics, tourism practitioners and local communities to redesign the way food is produced, sourced, served, consumed, redistributed and reused in tourism.
The initiative seeks to co-create the 2040 Impact Roadmap for Sustainable Food Systems in Tourism, a globally applicable framework to identify and operationalise pathways to transform the tourism food system by leveraging circularity, cutting food waste, and strengthening local food economies in tourism destinations. The first pilot is being rolled out in Cape Verde, with further voluntary pilots expected to take place at the destination level or with businesses.
As part of the TUI Care Foundation’s Field to Fork programme, this global approach is also known as the Food for Good initiative. It responds to the urgent need for innovation and collaboration at the intersection of tourism and food systems, given that tourism has a significant influence on global food consumption, waste generation, and local sourcing practices.
The project builds on UN Tourism’s Global Roadmap for Food Waste Reduction in Tourism, which was developed in collaboration with UNEP, is powered by Cambridge’s Impact Roadmapping and Policy Boot Camp methodologies and is supported by the philanthropic and practical engagement of the TUI Care Foundation.
There are three key outputs of the initiative:
Firstly: the 2040 Impact Roadmap for Sustainable Food Systems in Tourism, which is a blueprint for sustainable food systems in tourism with practical recommendations.
Secondly: Vision and Pathways for Sustainable Food Systems in Cabo Verde, a country-specific report highlighting global findings for action on the ground.
Thirdly: Impact Spotlights, a series of case studies showcasing inspiring tourism initiatives addressing sustainable food systems.
This initiative lays the foundation for the Tourism Food for Good Alliance, a UN Tourism-led collaborative platform to transform food systems in tourism. The Alliance will bring together public and private stakeholders to co-create solutions that promote circular food systems, reduce food waste, and support sustainable agriculture. It encourages aligned interventions, shared learning, and collective impact, contributing to key Sustainable Development Goals (SDGs) such as zero hunger, climate action, and responsible consumption and production.
Project Partners
UN Tourism
UN Tourism, as the specialised agency in the UN system to advance the positive impact of Tourism, is working towards the achievement of the Universal 2030 Agenda. In particular, the pressing need for profound socio-economic transformations to advance climate resilience and support sustainable economies aligns with the acceleration of ambitious climate goals following the adoption of the Paris Agreement by 196 governments. A science-based approach, such as sustainable food systems, is essential to foster a tourism climate-resilient economy, one that advances the interests of people, our planet, and prosperity.
Centre for Resilience and Sustainable Development (CRSD)
The CRSD is an international centre at the University of Cambridge that advances transdisciplinary action-research in social science. To institutionalise good governance, sustainable investment, and responsible innovation in resilient and sustainable systems, they harness collective intelligence using innovative systems-based methodologies.
