Sustainable Food Practices and Legal Regulations in Tourism/Sustainable Tourism Mohamed Kayal1 I. Introduction. – II. The Concept of Sustainable Food Practices in Tourism: Definition and Principles. – III. Tourism-Specific Practices: Role of sustainable food in enhancing tourist experiences. – IV. Legal Framework Governing Sustainable Food in Tourism and International Regulations. – V. Food Safety and Environmental Laws Affecting the Tourism Industry. – VI. Success Stories: The Farm-to-Table Movement in the United States. – VII. Recommendations and Future Directions: Policy Recommendations. – VIII. Conclusion. – IX. References. Sustainable food practices in tourism englobe local sourcing, waste reduction, ecofriendly packaging, and organic production to mitigate environmental impacts in addition to supporting local economies. These practices lead to enriching tourist experiences, from farm-to-table dining to local food festivals and this while promoting ecological sustainability. Legal frameworks and international agreements, such as those by the UNWTO, guide the adoption of sustainable practices. Keywords: Sustainable tourism, ecotourism development, economic sustainability, circular economy, local sourcing. I. INTRODUCTION Sustainable tourism has gained significant attention in recent years, emerging as a critical framework for preserving the environment, supporting local communities, and promoting responsible travel practices. As global tourism continues to expand, the industry faces increasing pressure to address its environmental and social impacts. Among the various angles of sustainable DOI 10.60559/gl23 1 Associate Researcher – LIRAES Paris Cité. Adjunct Faculty – Abu Dhabi School of Management Academic Coordinator - Sorbonne Abu Dhabi.
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