The United Nations Sustainable Development Goal (SDG) 2, "Zero Hunger” is an SDG where tourism can directly affect the outcome. Tour operators can support SDG 2 by looking at their suppliers and understanding where food comes from, how this supports the local community, and how to promote agrotourism experiences.
How can tour operators work towards SDG2: Zero Hunger?
Actively promote hotels with a farm-to-fork ethos and kitchen gardens.
Lodges and hotels with kitchen gardens and farm-to-fork ethos in their restaurants ensure small-scale producers can access the tourism markets. This can enable economic growth through job creation and new income sources. Tourism businesses must ensure they pay a fair price for produce; this can encourage investment to increase sustainable production. Guests will benefit from enjoying fresh, local meals and learning about the region's culinary culture. Some hotels offer tours of their kitchen garden to guests.
Identify agrotourism experiences and promote them in itineraries.
Agrotourism experiences such as farms, coffee producers, and wineries allow visitors to experience rural life, learn about agricultural practices, and taste local cuisine. By showcasing local traditions and customs, agrotourism can help preserve cultural heritage. Ensure these experiences are in line with cultural traditions and heritage. While eating a more plant-based diet is better for the planet in some regions, eating meat is still part of their culture.
Support the environment through sustainable agriculture.
Sustainable agriculture can support the environment by reducing food miles; sourcing local, seasonal produce can help reduce your carbon emissions. Considering the local food culture can help reduce food miles. Sustainable agriculture and responsible fishing can help protect biodiversity. A great example of this is the promotion of eating lionfish in Costa Rica - this invasive species is on the menu to encourage fishermen to catch them.
Understand your supply chain
Ask your DMC partners how they support local producers and the community to encourage sustainable agriculture and food production. How can food waste that the local community could have used be reduced? Are the supporting employment and career progression in their kitchens and their gardens?
Whilst tourism will not end hunger alone, we can take plenty of actions to make a positive impact.
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