UN Tourism and UNEP Unveil Global Recipe of Change Drive

UN Tourism and the UN Environment Programme have launched a new global initiative, Recipe of Change, aiming to mobilize the tourism sector to help halve food waste by 2030.

A New Global Push on Food Waste in Tourism

The Recipe of Change initiative was formally presented around the International Day of Zero Waste on March 30, 2026, positioning tourism as a key player in tackling food loss and waste. Publicly available information shows that the program is designed as a joint platform of UN Tourism and the UN Environment Programme to address one of the sector’s most visible sustainability challenges.

Food waste is increasingly framed as both a climate and social issue. Recent UN data indicate that food waste accounts for up to 10 percent of global greenhouse gas emissions, while around 2.3 billion people experience some level of food insecurity. Against that backdrop, tourism businesses are being encouraged to redesign how food is purchased, prepared and served, particularly in hotels, resorts and tour operations where buffet service and all-inclusive models are common.

The initiative directly supports Sustainable Development Goal 12.3, which calls for halving per capita global food waste at the retail and consumer level by 2030. Organizers describe Recipe of Change as a practical framework that connects high-level climate and development goals with concrete measures in kitchens, dining rooms and supply chains worldwide.

Reports on the launch highlight that tourism leaders gathered for a global roundtable linked to Zero Waste Day to explore how the sector can rapidly scale best practices. The initiative draws on several years of pilot work, particularly in West Asia, where UNEP and hospitality partners have already demonstrated significant reductions in buffet and plate waste.

How the Recipe of Change Framework Works

Recipe of Change is presented as a three-step action framework for tourism companies. First, participating businesses are expected to measure a baseline of food waste across their operations, typically within the first 12 months of joining. This includes capturing data from kitchens, buffets and guest plates, often using digital tools and artificial intelligence to track what is thrown away.

Once a baseline is in place, companies are encouraged to set time-bound reduction targets that align with the 2030 goal of halving food waste. Publicly available material on the initiative indicates that businesses are expected to publish progress on a regular basis, creating a degree of transparency and peer pressure within the sector. The focus is on continuous improvement rather than one-off campaigns.

The third step centers on operational optimization and behavior change. This can include rethinking menu design, reducing overproduction, adjusting portion sizes, refining procurement patterns and improving storage and preparation practices. On the consumer side, hotels and resorts are experimenting with guest communication, subtle “nudges” at buffets, and alternative service formats that maintain a sense of abundance while limiting unnecessary waste.

Organizers present Recipe of Change as adaptable across different tourism segments, from large urban hotels to beach resorts, cruise operations and tour operators. Toolkits, training sessions and shared case studies are being used to help properties replicate successful interventions without starting from scratch.

Major Tourism Brands Sign On

The early phase of Recipe of Change has attracted a cluster of large international tourism companies. According to published coverage, participating groups collectively generate about 56.5 billion US dollars in annual revenue and serve roughly 600 million guests each year, giving the platform substantial reach across global travel markets.

Hotel and resort brands reported to have joined include Accor, Constance Hotels & Resorts, Club Med, Grupo Posadas, Hilton, Iberostar Hotels & Resorts, Minor Hotels, Meliá Hotels International, Radisson Hotel Group and Six Senses. From the tour and package travel segment, companies such as TUI Group and easyJet holidays are also part of the initiative, alongside specialized partners like Lightblue Consulting and food-waste analytics provider Winnow.

Industry-focused outlets describe Recipe of Change as one of the largest coordinated responses to food waste in the global hospitality sector to date. By pooling data, tools and methodologies, the partners aim to accelerate learning curves and reduce the cost of implementation, particularly for mid-sized operators that may lack in-house sustainability teams.

Organizers are actively inviting additional companies from across the tourism value chain to join. Public statements linked to the launch argue that broader participation will be needed to bring food waste reduction to scale and to close the gap between high-level sustainability pledges and measurable outcomes within hotels and destinations.

Building on Green Ramadan and Earlier Pilots

Recipe of Change did not emerge in isolation. UNEP’s regional offices have been testing approaches under the same banner since at least 2021, especially in West Asia. One high-profile strand has been the Green Ramadan campaign, developed with Hilton and Winnow, which uses the fasting month as a focal point for cutting buffet and plate waste in participating hotels.

Reports on early pilots in 2023 indicate that participating Hilton properties in West Asia achieved food waste reductions of more than 60 percent at buffet levels, measured using Winnow’s artificial intelligence technology. The campaign was expanded in 2024 across additional hotels in Turkey, Malaysia and Gulf countries, with further reductions in total food waste compared with previous baselines.

By 2025, Hilton publicly reported that its Green Ramadan activation across dozens of hotels in EMEA and Asia Pacific cut plate waste by about a quarter over the course of the month, with corresponding savings in food purchases and associated emissions. These results are now showcased within Recipe of Change as evidence that systematic measurement, staff training and guest engagement can deliver rapid gains.

Other hospitality partners have run their own tests in different markets, from urban city hotels in Europe to resort destinations in the Middle East and Asia. Collectively, these pilots inform the new global toolkit that UN Tourism and UNEP are rolling out for Recipe of Change, with guidance on topics such as staff roles, data collection, kitchen workflows and communication strategies.

What the Initiative Means for Destinations and Travelers

For destinations, Recipe of Change is being framed as both a climate measure and an economic strategy. Reducing food waste cuts disposal costs and can lower overall food purchasing needs, potentially improving resilience to supply shocks and volatile food prices. At the same time, destinations that move quickly on food waste can position themselves as leaders in sustainable tourism, a selling point for travelers and travel trade partners increasingly focused on environmental criteria.

For individual properties, the initiative offers a structured pathway to turn ad hoc sustainability efforts into a more integrated management approach. Hotel managers can use Recipe of Change methodologies to link food and beverage operations with climate targets, corporate reporting frameworks and destination-level sustainability programs.

Travelers are also expected to play a role. While Recipe of Change focuses heavily on operational changes behind the scenes, publicly available material suggests there will be more visible messaging in dining areas and booking channels. Guests may encounter more made-to-order stations in place of large buffets, clearer portion guidance, or prompts that encourage only taking what will be eaten, all positioned as part of a broader effort to protect resources and support communities facing food insecurity.

As the initiative scales, observers will be watching how quickly participating brands can translate high-level commitments into year-on-year reductions in measurable food waste. With the 2030 deadline for halving global food waste approaching, tourism’s Recipe of Change experiment is set to become an important test of how service industries can turn sustainability rhetoric into concrete operational change.