At this week’s Arival 360 Conference in Berlin, the rise of sustainable culinary experiences has been a major focus area. Kenneth Dunn from Eating Europe commented that “increasing numbers of tourists are now expecting and demanding a responsible and sustainable approach to food tours – those that don’t tap into this demand may end up losing out.”
“Research shows that sustainability has become a major factor in travellers purchase decisions,” continued Kenneth. “Food Tours have always embraced sustainability by occurring almost exclusively on food and by focusing on local, small, food-related businesses.
Today, many food tour operators like Eating Europe are taking it a step further by eliminating all single and multi-use plastic and partnering with food tour companies that embrace farm-to-table and zero-kilometer sourcing practices.”
Arival 360 is the key event for the tours and activities industry and is attended this week by more than 700 leaders from sector.
