The United Nations Environment Programme (UNEP) and UN Tourism launch a new global initiative aimed at cutting food waste across the tourism sector, targeting businesses that collectively serve more than 600 million guests each year. The programme, titled “Recipe of Change,” is unveiled on March 30, 2026, aligning with the International Day of Zero Waste and backed by companies generating over USD 56.5 billion in annual revenue.
The initiative focuses on measuring and reducing food waste in tourism operations, while encouraging behavioural change among consumers. It forms part of efforts to meet Sustainable Development Goal 12.3, which aims to halve global food waste by 2030.
A Global Roundtable held for the launch brings together tourism leaders to accelerate action across the sector. Participants highlight that reducing food waste can lower operational costs, strengthen resilience to supply disruptions, and contribute to global food security.
Through Recipe of Change, participating businesses commit to tracking food waste levels and implementing operational and behavioural solutions. The initiative aims to mobilise the tourism industry at scale to prevent waste and support more sustainable food systems.
Major tourism companies joining the programme include Accor, Constance Hotels & Resorts, Club Med, easyJet holidays, Grupo Posadas, Hilton, Iberostar Hotels & Resorts, Minor Hotels, Meliá Hotels International, Radisson Hotel Group, Six Senses, TUI Group, Lightblue Consulting and Winnow.
Highlighting the urgency of the issue, Shaikha Al Nuwais, Secretary-General of UN Tourism said: “2.3 billion people experience food insecurity every single day. With a third of the world´s population failing to receive this basic human right and food wastage contributing up to 10% of global greenhouse gases, we must take decisive action. Recipe of Change seeks to do just that – with the tourism sector directly supporting solutions that drive sustainable consumption.”
Sheila Aggarwal-Khan, Director of the Industry and Economy Division at UNEP, said: “Tourism businesses are in a unique position to redesign menus, encourage lasting behavioral change and deliver measurable reductions in food waste. We are calling on more businesses across the tourism sector to become active partners of Recipe of Change and help accelerate progress towards halving global food waste.”
The initiative builds on earlier efforts within the sector, including the “Green Ramadan” campaign led by Hilton in partnership with Winnow. Early pilots in 2023 report food waste reductions of more than 60%, with subsequent programmes achieving additional cuts of 20% to 30% as participation expanded from 3 hotels to 64 hotels by 2026.
UNEP and UN Tourism are encouraging more tourism businesses to join the initiative as part of a wider push to transform food systems and reduce waste worldwide.
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