Food and beverage services are an omnipresent force in the tourism value chain, influencing everything from local supply chains and waste management to cultural heritage and community wellbeing. This session marks a significant milestone in the expansion of global sustainability standards with the introduction of the GSTC Standard for Food and Beverage Service Providers in Tourism. The discussion explores how this new framework—the sixth set in the GSTC Standards family—provides a structured approach for businesses to improve their sustainability performance. Panelists representing national tourism agencies, sustainable restaurant associations, and non-profit foundations will examine the standard’s role in defining holistic sustainability for the sector. From enhancing local sourcing and biodiversity to strengthening supply chain management and animal welfare, this session provides a roadmap for F&B providers to align with international norms.
- Wendy Li – National Programs Director, GSTC
- Takeshi Shimotaya – Executive Director, The Sustainable Restaurant Association Japan [Presentation]
- Cecilia Zhao – Corporate Engagement Director, Lever Foundation [Presentation]
