Certificate Programme in Sustainable Culinary Tourism
Published on June 27, 2025
About this Podcast
HOST: Welcome to today's episode, where we have the pleasure of speaking with an expert in the field of sustainable culinary tourism. Can you tell us a bit about your personal experiences and insights related to this course topic? GUEST: Absolutely, I've spent over a decade working in the culinary tourism industry, and I've seen firsthand how crucial sustainability has become. It's not just about great food anymore; it's about making sure our practices are eco-friendly and culturally sensitive. HOST: That's fascinating. Could you share some current industry trends that are relevant to the Certificate Programme in Sustainable Culinary Tourism? GUEST: Of course. One major trend is the shift towards locally sourced ingredients, which reduces carbon emissions associated with transportation. Another trend is minimizing food waste through creative menu planning and composting initiatives. HOST: Those sound like important steps towards creating a more sustainable future. But what challenges have you faced in this field or while teaching this subject? GUEST: There can be resistance to change, especially when established practices need to be altered. However, once chefs and tour operators understand the long-term benefits of sustainability, they're usually on board. HOST: It's great to hear that mindsets can be shifted. Looking forward, what do you think the future holds for sustainable culinary tourism? GUEST: I believe it will become the norm rather than the exception. As consumers become more aware of their choices, businesses that prioritize sustainability will thrive. HOST: Thank you so much for sharing your insights with us today. It's clear that the Certificate Programme in Sustainable Culinary Tourism is both timely and vital for anyone looking to make a difference in this growing industry.
