According to FAO, a third of the global greenhouse gas emissions are linked to the Food systems. Still, 17% of the total food produced, is wasted (UNEP); “Estimates suggest that 8-10% of global greenhouse gas emissions are associated with food that is not consumed”. In the Hospitality sector’s context of inflation and increasing environmental pressure, while being an important cost centre (27-35%) in the daily operations of a restaurant, food production and procurement is also major source of pollution.
As a pioneer in responsible tourism, IECD’s project Association of Southeast Asian Social Enterprises for Training in Hospitality & Catering (ASSET-H&C) will organize a public conference on this pressing topic:
“Sustainable Food System in the Hospitality Industry: Where to start?”.
The conference will share insights and inspire audiences about Sustainable Food Practices with successful case studies, a roundtable discussion with experts and insiders, as well as a practical mini workshop.
18 ASSET-H&C member schools’ representatives will participate in the event. They are directly managing or working in hospitality vocational training centres, also social enterprises, in Cambodia, Myanmar, Thailand, and Vietnam, training young people from socioeconomically disadvantaged backgrounds. Besides, other professionals and stakeholders from the Hospitality Industry will also join the conference, varying from big hotel groups, restaurants, and suppliers to NGOs.
One of the special guests at the conference is Marou Faiseurs de Chocolat, a chocolate company that uses solely Vietnamese cocoa beans to produce chocolate in Vietnam, supporting local farmers’ sustainable livelihoods. Sharing about Marou Chocolate’s model, CEO Vincent Mourou emphasized, “For Marou, social responsibility and sustainability are not just principles; they’re woven into the fabric of our business model and shape every facet of our operations”. To date, the company has been actively advocating for sustainable business practices, successfully persuading even the most skeptical stakeholders with their enduring motto: “Doing Good – Tasting Good.”
“By educating all Hospitality stakeholders, including schools, workforce, suppliers, to customers, we together can transform the current Sustainable Food System”, sneak peeked by Miquel Angel Perez Martorell, a leading sustainable tourism expert who will be a keynote speaker at the roundtable sessio .
This is another annual event of the association since 2016 to promote Responsible Tourism. A combination of an inspirational introduction to the topic followed by clear, practical activities is key to ensuring that each participant goes home with relevant and actionable knowledge of sustainable food cycle.
Ha Phan, Project Manager – email@example.com