SMEs in the tourism sector can learn that adopting locally sourced ingredients with a low environmental footprint not only reduces the environmental impact of food services, but can also lead to better product quality and a more authentic experience for visitors. This practice promotes economic and environmental sustainability by supporting local production and reducing emissions associated with transportation of goods.
SMEs in the hospitality sector can learn that reducing food waste not only reduces operational costs but also the overall environmental impact. Implementing practices such as recycling leftovers and donating uneaten food can help reduce waste and promote more efficient management of food resources.
Implementing waste reduction and separation programs in tourism services can contribute significantly to the circularity of the economy. SMEs can adopt practices such as composting organic waste, recycling recyclables, and reducing the use of single-use materials to reduce the overall environmental impact and promote more sustainable waste management.
Finally, SMEs in the tourism sector can learn that increasing water efficiency and improving sanitation not only reduces water stress and pollution, but also improves the overall visitor experience. Adoption of water-efficient technologies, regular maintenance of water infrastructure, and responsible water use can help conserve water resources and ensure high-quality sanitation services.
Two European projects, inherent to the relevant topic, have been identified:
- SAVING – a project under the Erasmus+ program focused on raising young people’s awareness of environmental challenges and climate change, the objective of which is to promote sustainable lifestyle choices, safe food consumption and reduction of food waste. Through this project and following a non-formal learning logic, an online platform with Open Educational Resources (OER) on sustainability, food security and zero waste developed in 5 learning modules was created.
- ESPAS – a project under the Italy-Tunisia program on the enhancement of native Sicilian and Tunisian plant species of nutritional and health interest. In particular, studies and in-depth studies were carried out on 4 native species: oregano, wild asparagus, caper and wild rose. The goal of the project is to promote scientific protocols and research activities on the studied species.
