Tourism Leaders Convene on Zero Waste Day to Launch Global 'Recipe of Change'

“Recipe of Change” is the groundbreaking initiative launched today by the United Nations Environment Programme (UNEP) and UN Tourism to tackle a major global sustainability challenge: food waste.

“Recipe of Change”
Date: 30 March 2026
Occasion: International Day of Zero Waste

Overview:
UN Tourism and UNEP unveiled Recipe of Change, a global initiative mobilizing the tourism sector to tackle food waste. With major hospitality players on board, the program aims to halve food waste by 2030 in line with SDG 12.3.

Key Highlights:
- Scale of Impact: Participating businesses serve 600 million guests annually and generate USD 56.5 billion in revenue.
- Economic Benefits: Food waste reduction lowers costs, builds resilience against supply shocks, and strengthens food security.
- Environmental Urgency: Food waste contributes up to 10% of global greenhouse gases, while 2.3 billion people face food insecurity daily.

Commitments:
Leading global players joining the initiative include:
Accor, Hilton, Radisson Hotel Group, Minor Hotels, Meliá Hotels International, Six Senses, TUI Group, Club Med, Iberostar, Constance Hotels & Resorts, Grupo Posadas, easyJet holidays, Lightblue Consulting, and Winnow.

Leadership Voices:
- Shaikha Al Nuwais, Secretary-General of UN Tourism: “Recipe of Change seeks to drive sustainable consumption and tackle food insecurity.”

- Sheila Aggarwal-Khan, UNEP: “Tourism businesses are in a unique position to redesign menus, encourage lasting behavioral change and deliver measurable reductions in food waste.”

Success Stories:
- Hilton’s Green Ramadan campaign (2023–2026) reduced food waste by 60% in early pilots, with further 20–30% reductions as the program scaled from 3 hotels to 64.

This initiative positions tourism as a frontline sector in combating food waste, linking sustainability with economic resilience and community well-being.