United Kingdom
United States
Asia Pacific
Turkey sustainable tourism food project success
570 tonnes of good food produced by 22 local village farmers for tour hotels
The Taste of Fethiye project in Turkey, which creates links between tourist hotels and local farmers, has completed its first full season of production.
More than 570 tonnes of high quality, competitively priced and sustainably produced fresh fruit and vegetables have been produced by 22 Taste of Fethiye farmers across five villages, including tomatoes, watermelons, cauliflowers and peppers.
The Taste of Fethiye fresh fruit and vegetables have been sold via a local wholesaler to nine hotels in Fethiye, seven of which are used by project partners TUI and Thomas Cook.
Jo Baddeley, sustainable destinations manager, Thomas Cook, said: "Taste of Fethiye has been one of the most engaging projects we work on, in that our staff have really enjoyed being part of the Taste of Fethiye evenings in the hotels which really bring the Turkish culture to life through local food and drink. It’s important that customers have the opportunity to understand that by choosing hotels that stock local produce they’re having a positive influence on that local economy."
Sean Owens, TUI UK and Ireland, said: "This is an exciting five year project with a clear plan in place to help ensure Taste of Fethiye becomes a respected brand recognised throughout Turkey, distributing produce through a network of wholesalers, based on cost-effective production and sound quality management.
"This project is a great example of sustainability in practice, which is working well for everyone – for holidaymakers who can enjoy fresh, locally grown produce, for the farmers who are able to benefit from tourism, for the hotels who are able to source great value fruit and vegetables, and for us the tour operators, seeing our sustainability development strategy delivering such meaningful benefits."
Sue Hurdle, chief executive of the Travel Foundation, said: " The lessons learned from this initiative will be shared across the globe to help inform and inspire similar projects worldwide."
Valere Tjolle
New offers on sustainable tourism information HERE
Valere
Tony from Gatto’s Pizza on Columbus’s Unique Pizza Trail
Sophia Hyder Hock on Global Social Inclusion in Tourism
Sustainable Tourism: Don Welsh on Community Values and Global Collaboration
Jane Cunningham: Enhancing European Engagement in Tourism
Kristin Dunne: Navigating Destination Strategy
Revolutionizing Mobile Connectivity: Boris Bijlstra on HUBBY eSIM
Capturing Glasgow’s Vibrancy: An Interview with Susan Deighan, Chief Executive of Glasgow Life
Lebua Hotel & Resorts: Rajan Khurana on Hospitality and Bangkok’s Charms
Sustainable Tourism and Growth: Insights from Chiravadee Khunsub from Tourism Authority of Thailand
Revolutionizing Travel: SmartSIM USA’s Dale Takio Unveils the Power of E Sims
TravelMole Interview with Hishan Singhawansa, Deputy CEO of Cinnamon Hotels & Resorts, Sri Lanka
Unveiling the Essence of Magari Tours: A Dive into Authentic Italian Experiences
EU airports bring back 100ml liquid rule
CLIA: Anti-cruise demos could cause itinerary changes in Europe
Co-pilot faints, easyJet flight issues ‘red alert’
Dozens fall ill in P&O Cruises ship outbreak
Woman dies after getting ‘entangled’ in baggage carousel