World Food Day has been commemorated every year on October 16th, since 1979 by Food and Agriculture (FAO). The purpose is to promote global awareness and encourage real action to help those who suffer from hunger, as well as to ensure healthy diets for all. To celebrate World Food Day means to believe that all people should have access to adequate food. As with this year’s theme, ‘Right to Foods for a better life and a better future’.
Food is the most basic human need, and without it, will eventually lead to starvation, malnutrition, and even death. The right to food is not about receiving free handouts, but rather about having access to adequate food, as well as the right to sustainable access to resources in order to produce, obtain, and purchase food to prevent hunger, ensure health, and being able to determine their own food system.
In fact, it is explicitly stated in Article 11 of the International Covenant on Economic, Social and Cultural Rights (ICESCR), as well as in the Universal Declaration of Human Rights, which states “…everyone has the right to a standard of living adequate for the health and well-being of himself and of his family, including food, clothing, housing and medical care, necessary social services.” Indonesia was among the many countries obligated to fully uphold and progressively address the issue. However, to ensure the right to food is a shared responsibility, and the tourism industry is no exception.
When we talk about the right to food, you can’t ignore other key sectors that play an important role, one of which is tourism. It has, as a matter of fact, a strong connection with local food systems.
As a tourist, we often seek locally produced food. This demand is leveraged by hotels, and often restaurants, to collaborate with local farmers, fostering close bonds between them and helping to boost the local economy. As a result, customers can enjoy authentic cuisine made from healthy and fresh ingredients, and the local food heritage can be preserved.
In addition, since food service is a major part of the hospitality industry, this demand supports local farms and shapes a broader food supply chain.
Diversifying your CSR programmes is one of the way to contribute to the right to food, namely:
- Provide job opportunities.
The tourism industry is vast, and it can create many jobs, thereby increasing income. This, in return, can improve access to producing, obtaining, and purchasing adequate food for a better life, and a better future.
- Reduce food waste.
Did you know that the hospitality industry has been contributing nearly 12% of food waste in the recent past? In 2021, a result from FGD by Partnership for Action on Green Economy (PAGE) stated that Bali had generated 877,224 tons of food loss and waste, which is equivalent to 201.08 kg per capita annually.
To reduce food waste requires several key steps, such as educating guests by providing information about food waste in certain areas at the hotel, as well as partnering with organisations that can repurpose surplus food to those in need.
- Source from sustainable, local, and ethical farms.
Collaborating with local farmers that implements sustainability offers many benefits. Not only do they focus on planting and harvesting, but they prioritise the environment, animals, and labour rights. Furthermore, the food served by hotels and restaurants will be fresher, healthier, more authentic, and provide a more enjoyable culinary experience.
All these efforts will bring happy customers, and will ultimately help boost the local economy.
To conclude, the tourism industry does play a significant role in promoting the right to food. By focusing on job creation, food waste reduction, and collaboration with local farmers, we can foster a more resilient, and healthier community.
Ultimately, our goal of ensuring the right to food will be realised as more people gain access to adequate food, as well as producing and obtaining their own food system.
Eco Tourism Bali encourages all hotels and restaurants in Bali to promote the right to food. We still have a long way to go, and there are many more initiatives we can embark on.
The support for the Right to Food is outlined in our simple, yet straightforward Detailed Guideline. Created by Eco Tourism Bali in collaboration with Kopernik’s R&D Lab, the Guideline follows the GSTC standard, tailored specifically for local hotels and restaurants. Not only will you receive resources to help promote the right to food, but also tools to improve your business’s sustainability.
To gain access, join us now to claim your Eco Climate Badge! You will only need 30: register, then complete your 30 questions of self-assessment in 30 minutes, and within 30 days, your Eco Climate Badge is yours.
For further information, please contact us at info@ecotourismbali.com.
Author: Diva Kowara.