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.

A “nudge” towards sustainability

How can travelers be motivated to travel more sustainably? The joint project between Futouris and Tourism Ireland Germany is intended to provide answers to this question. A concept for using effective “nudging” methods to successfully communicate susttyainable travel offers in Ireland will be developed and tested in practice.

Industry-wide training on human rights in tourism

A total of ten large, medium and small tourism companies as well as five associations and civil society organizations have come together to jointly develop online training courses on human rights due diligence in the tourism value chain.

Plastic free holidays, Balearic Islands

With the joint industry project “Plastic-free holidays in the Balearic Islands”, the Futouris member companies, together with the government of the Balearic Islands, want to reduce the plastic waste generated by tourism and improve the recycling of unavoidable plastic waste in the Balearic Islands.

Climate conscious travel

A lake in the shape of human footprints in the middle of a lush forest as a metaphor for the impact of human activity on the landscape and nature in general. 3d rendering.

The Futouris industry project aims to uniformly calculate the emissions caused by travel and present them to employees and customers.

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.

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.

STAY FAIR – making sustainably certified accommodations visible

With the help of the STAY FAIR attribute, Amadeus, in collaboration with Fairweg, makes sustainably certified accommodations visible in the amadeus sales channels, making it significantly easier for travelers to find suitable accommodations.

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.

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.