The aim of this joint project is to support hotels across Europe in developing and implementing active climate management for their operations.
Projekttyp: Climate and resource protection
Climate-friendly product design for tour operators
The “Climate-Friendly Product Design” project as part of the BMWK’s LIFT Transformation Program aims to develop instruments and training programs with partners from science and business in order to integrate the criterion of climate impact more closely into the product development and management of tour operators.
TUI Field to Fork Greece
Futouris and the TUI Care Foundation are taking their commitment on the island of Crete one step further and are working with local partners to help farmers and food producers switch to regenerative agriculture and link the players with the tourism industry. One focus here is reducing the carbon footprint of agricultural products.
Climate conscious travel
The Futouris industry project aims to uniformly calculate the emissions caused by travel and present them to employees and customers.
Crete – First steps towards a sustainable food destination
In this project, local farmers are introduced to sustainable farming methods and networked with local tourism stakeholders. The aim of the link is to discover and exploit synergies between food producers and holiday providers.
Sustainable Food: Reduction of food waste in Spain
The Schauinsland-reisen project takes up the findings and measures from the Futouris industry project “Sustainable Food” and carries them into the R2 hotels in Spain. After training employees on the topic of “sustainable food,” the focus is placed on reducing food waste.
Avoiding food waste in Mediterranean region
Together with the waste analysis tool developed by United Against Food Waste, the food waste generated in participating hotels was measured in order to develop recommendations for more responsible food handling.
Local & sustainable: Measures for the responsible handling with food
The aim of FTI’s project was to increase the awareness and knowledge of hotel employees on the topic of “sustainable food” and to reduce food waste in the group’s Meeting Point hotels.