Sustainable Food Practices for Holistic Tourism Development

Abstract

Tourism is one of the world largest industry of which hotels are the major stakeholder. Hotels cater accommodation and food to the tourists. In tune with sustainable tourism, hotels are also going green. They are following environment friendly practices to get a competitive edge. The present sustainability idea originated in 1970s and it took 1987 to Brundtlant commission to outline holistic concept of sustainable development in its report. The goal of Sustainable Development is clearly secure economic development, social equity, and environmental protection. Food is one of the basic necessities of tourists. Food is symbolic to a destination and an important motive for tourism. We are more concerned about sustainable tourism but without providing sustainable food; tourism cannot be sustainable. Indian Vedas has understood the importance of food & sustainability thousands of years back. Bhagavada Gita in its seventeenth chapter categorized food in its own way. The ancient sustainable practices focused on safety, quality and waste prevention of food leading to healthy mind & soul. . Safe food and ecofriendly hotels are the emerging international practices in hotel industry and these could be vital for sustainable tourism. This paper is a maiden attempt to present the concept of sustainable food and explain emerging practices and law that can ensure sustainable food.