The Global Sustainable Tourism Council (GSTC) has unveiled a pioneering Food and Beverage Standard, mandating that GSTC-certified hotels, restaurants, and tour operators ensure at least 30% of their main dishes are plant-based or predominantly plant-based. This initiative marks a significant expansion of GSTC's sustainability criteria, traditionally focused on energy, water, and waste management.

The new standard, developed in collaboration with the Lever Foundation, is designed to make sustainability more visible to guests by integrating it into the dining experience. Randy Durband, CEO of GSTC, emphasised the importance of this development, stating, "The food and beverage service sector is everywhere in the tourism value chain, and the development of the GSTC Food and Beverage Standard marks another meaningful step in expanding the application of global sustainability standards across the tourism industry."

Nick Cooney, Board Director at Lever Foundation, highlighted the dual benefits of the standard, noting that it not only reduces reliance on animal-based ingredients but also offers economic advantages. "The new Standard gives hospitality groups, restaurants, and travel F&B operators a concrete minimum to work towards in this important area," Cooney said.

Research supports the environmental benefits of plant-based foods, which require fewer natural resources and generate lower greenhouse gas emissions compared to animal proteins. By embedding this requirement into its certification framework, GSTC aims to ensure that sustainability commitments are reflected in one of the most guest-facing aspects of hospitality

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