Tourexpi
The thriving tourism industry in Greece adapts
seasonally to an increase in the number of tourists who are eager to indulge in
local delicacies during their holidays. Hotels and Experience providers, in
particular, play a pivotal role in influencing local food systems. A new
initiative will preserve the rich gastronomic heritage of Crete and Rhodes and
boost sustainable agricultural practices, by connecting the tourism sector and
food producers. Bringing together key stakeholders and building capacity to accelerate
the production of sustainable food, it enables higher income opportunities for
farmers, reduces the environmental footprint of the agricultural sector, and
creates new rural tourism experiences.
During the next three years, TUI Field to Fork
Greece will boost sustainable agriculture on the Greek islands of Crete and
Rhodes by connecting over 500 farmers with local food production units and
hotels on the islands. This will create better income opportunities for the
producers and increase the offer and diversity of sustainable food products,
whilst also raising awareness amongst staff and visitors about the incredibly
rich history of Greek gastronomy. To achieve the latter, staff at the participating
businesses will receive tailor-made training about gastronomic heritage in
Greece and will learn how to communicate about sustainable agriculture as a
driver of healthy diets, the protection of soil, improved livelihoods, and
rural tourism.
Together with Futouris and the Sustainable Food
Destination Organisation (SFDO), the initiative implements a full learning and
practice cycle which targets the production of olive oil, wine, avocados,
honey, herbs and other products. 300 farmers on Crete and 200 on Rhodes will
benefit from the initiative. TUI Field to Fork Greece was officially launched
through a workshop, inviting stakeholders to engage on the topic of
regenerative food in the tourism sector. The event attracted over 200
participants from the Ministries of Agriculture and Tourism, local government,
hospitality partners and local food production units to network and discuss
issues such as soil health, designing circular food systems, certification and
the role of hotels as hubs for regeneration.
The German Ambassador to Greece, Mr Andreas Kindl,
recently welcomed the initiative by taking a site tour at partner winery
Lyrarakis, near Heraklion. At the vineyard, the delegation had the opportunity
to learn more about how local farmers are supported in transitioning to more
regenerative agricultural practices.
Alexander Panczuk, Executive Director of the TUI
Care Foundation: “TUI Field to Fork Greece has the potential to drive
transformative change in the agricultural landscape of Crete and Rhodes. By
supporting local farmers in Crete and Rhodes to transition to regenerative
agricultural practices, we are fostering sustainability in food production and
creating a ripple effect across the entire region. This initiative has
far-reaching implications, not only for the local communities but also for the
broader tourism sector. It is a significant step towards building a resilient
and regenerative future for these beautiful islands.”
Sotiris Di. Bampagiouris, the Co-Founder and
Chairman of SFDO as well as Co-Founder and CEO of Local Food Experts:
“Sustainability is about slowing down degradation. Regeneration is about
restoring and then regenerating a new way of living and conducting business. At
SFDO, through our work, and specifically through the TUI Field to Fork Greece
project, we focus on the importance of soil health within the Regenerative Food
Supply Chain. Despite all of humanity’s achievements, our existence is
dependent on 30 cm of soil and the fact that it rains. We therefore believe
that building strong bridges between farmers, food production units, suppliers,
hotel units, and retailers, based on regenerative agriculture principles, is of
the utmost importance. And this programme is a huge step.”
The initiative is expected to contribute to the
overall restoration or sustainable management of over 100 land parcels, which
is the equivalent of 300 hectares. It will empower Crete and Rhodes to become
shining examples of sustainable food destinations in Greece.
In Rhodes, the TUI Field to Fork programme is
implemented within the framework of Rhodes Co-Lab Sustainable Destination, a
cooperation between TUI Group, the TUI Care Foundation and the Government of
the South Aegean to develop Rhodes into an international beacon for the
sustainable development of holiday destinations. The TUI Field to Fork
programme is being developed and tested there as a concrete solution which can
then be replicated in other tourism destinations.
TUI Field to Fork Greece is part of the TUI Care
Foundation’s international TUI Field to Fork programme. The programme enables
sustainable food production by establishing links with the tourism sector to
create better income opportunities for rural communities across holiday
destinations such as Cape Verde and Lanzarote.
Image
Credit: © TUI Group
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