Read time: 6 minutes

Welcome to the weekly AST Briefing.

As professionals working in the hospitality industry, we know food brings people together and puts a smile on their faces.

That’s the power of food.

On the other side of the coin, from hotels and restaurants to event venues and catering services, these organizations wield considerable influence over the food supply chain and the kind of food being served.

This presents both a profound opportunity and responsibility to champion sustainable practices.

We hope this week’s story below inspires you to reimagine the way you buy your food and what you serve and eat as a business and as a consumer.

What Hospitality Businesses Must Know To Support Sustainable Food Systems, in 3 Charts.

The Big Picture

25% of global carbon emissions comes from the food industry. Further analysis reveals that the breakdown of these emissions is as follows:

• Supply chain: 18%

• Livestock & fisheries: 31%

• Crop production: 27%

• Land use: 24%

The Pivotal Role of Asia’s Hospitality Industry in Decarbonizing Global Food Production

The Travel & Tourism sector generated 7 trillion USD, representing 7.6% of the global GDP, according to the recent figures published by the World Travel and Tourism Council (WTTC).

In 2019,  the tourism sector was responsible for 1 out of every 4 newly created jobs, as reported by the International Labor Organization. 

Asia accounts for half of the global food market, and the growing appetite for beef in many of its emerging middle-income countries has resulted in deforestation of the Amazon.

When a hotel or restaurant decides to prioritize locally sourced, sustainably produced ingredients, it sends a message to suppliers and farmers that there is demand for such products. 

Low-hanging Fruit: Serve Locally Sourced Food

Imagine biting into a dish where every ingredient tells a story of sustainability, community upliftment, and environmental stewardship. 

That's the power of local and responsible food sourcing.

Yet, the benefits extend beyond the plate.

Sourcing food locally lowers carbon emissions

Today’s industrialized food supply chain is a complex web of private businesses and government agencies, from farmers and food producers to custom controllers, distributors, and retailers. 

Unsurprisingly, every stage of the supply chain produces greenhouse gasses as illustrated in this infographic by Our World in Data. 

A comprehensive understanding of all inputs and outputs is crucial to drive meaningful changes that lead to emissions reduction.

Farm-to-table empowers farmers and businesses near you

When restaurants source ingredients from nearby farms, they're not just reducing carbon footprints. 

They're investing in the local economy, supporting family farms, and fostering a sense of community that's hard to replicate with global supply chains.

Responsible food sourcing means that businesses conduct fair trade and direct trade with farmers and food producers. 

The Big Harvest: Serve More Plant-based Food

The data below comes from the same 2018 meta-analysis seen above, which factored in the food systems in 119 countries.

It’s clear that when striving to minimize your carbon footprint in food service, opting for less meat, even if locally sourced, proves more beneficial than meat-centric choices.

»» SPOTLIGHT: A Hospitality-funded Regenerative Rice Initiative Sequesters Carbon and Protects Biodiversity

NGO Zero Foodprint Asia’s 1% pledge program brings hospitality businesses together to fund its land regeneration efforts across Asia. The aim is sequester an estimated 48.4 tons of carbon per hectare, totaling 4162.4 tons over seven years.

Common Challenges & Solutions in Implementing These Changes

Inconsistent supply: Local farms may not always be able to provide a steady, year-round supply of produce that a commercial kitchen requires to serve its guests and establish a signature dish.

»» Solution example: Lum Orng’s seasonal menus in a village on the edge of Siem Reap. Read here.

Limited Variety: For many businesses, local sourcing might mean a shorter ingredient list. 

»» Solution example: Alila’s Zero Waste to Landfill Project. Read here.

Plant-based Food Lacks flavor and Excitement: Plant-based dishes are often overshadowed by their meat-centric counterparts.

»» Solution example: Tanaman’s plant-based dishes “balance nutrition with deliciousness” at Potato Head Club in Bali. Read here.

Asian Consumers’ Scarcity Mindset: While the Asia-Pacific region has seen rapid urbanization and economic transformation in recent decades, lifting hundreds of millions out of poverty, anxieties about food and resource availability still loom large.

»» Solution example: Haoma’s immersive sustainable gastronomy experience in Bangkok. Read here.

We are excited to announce that Hospitality Asia has selected Asia Sustainable Travel as the official media partner for the upcoming 7th Hospitality Philippines Conference 2024 (#HPC2024).

The conference will take place on September 11-12, 2024, at the Marriott Manila.

It is expected to bring together over 400 delegates and 80 distinguished speakers from various sectors of the Philippine hospitality and tourism industry. 

Sustainable Initiatives at the Forefront 

Our partnership amplifies important topics such as:

• Sustainable Design:

  • Eco-friendly practices in architecture and interior design

  • Energy efficiency advancements and smart building solutions

  • The art of green landscaping

• Green Tourism:

  • Strategies for reducing the carbon footprint of travel

  • The importance of biodiversity conservation

  • Measuring the impact of sustainability initiatives in tourism

  • Insights into the growth of mindful travel and experiential demands

  • The potential of green aviation fuel

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