More than half of the world’s agricultural land is degraded, resulting in worldwide productivity losses of $400 billion a year. In addition, one third of the world’s greenhouse gas emissions come from food production - getting food from field to table involves growing, processing, packaging, storing, transporting, refrigerating, and cooking – all of which require energy and

contribute to the carbon footprint of food supply chains. The tourism food and beverage sector forms a significant part of carbon emissions in the tourism industry, representing 10% of its total carbon footprint.

But the economics of shifting to more sustainable agricultural practices are challenging, with the average annual family farm income in the EU nearly 60% lower than that of non-farming families. There’s also a lack of knowledge about regenerative agricultural and its benefits, such as greater food security, increased biodiversity, and improved ecosystem services.

With the Aegean region already facing significant desertification in some areas, TUI Field to Force Greece will support 300 farmers on Crete and 200 on Rhodes to transition to regenerative agricultural practices by implementing a full learning and practice cycle. One of the key focuses of this support will be reducing the carbon footprint of agricultural products.

Participating farmers are linked with 14 food production units and eight hotels to create better income opportunities, increase the offer of sustainable food products and raise awareness among staff and guests of regenerative food production. In addition, a local retailer chain will reach tourists and locals with the sustainable food offer. Hotel staff also receive training on the benefits and urgency of transition.

TUI Field to Fork contributes to the restoration or sustainable management of 300 hectares of land in the ‘Sustainable Food Destination’ of Crete and Rhodes.