Together with Futouris, we have implemented two projects on Lanzarote and Crete on the topic of sustainable food, focusing on the promotion of ecological cultivation methods of agricultural products as well as networking between producers and local tourism stakeholders.
We have summarized the experiences from both projects in a report titled "How to develop a Sustainable Food Destination". The report describes not only the prerequisites that are important to develop and position a sustainable food destination, but also key lessons learned. It also gives valuable advice and practical tips on which steps are most important.
The findings of these two projects have helped us develop the TUI Field to Fork Programme, which is focused on enabling sustainable food production by establishing links with the tourism sector to create better income opportunities in rural communities.