tourism, food sustainability has become a key area of focus, given the sector’s reliance on food production, distribution, and consumption. The importance of sustainable food practices within the tourism industry cannot be overstated, as it directly impacts both the ecological footprint of tourism and the well-being of local communities. This chapter comes to explore sustainable food practices within the context of the tourism sector, insisting on their intersection with legal regulations. The scope of the chapter will examine how tourism businesses can integrate sustainable food practices into their operations while adhering to local, regional, and international legal frameworks. By analyzing the role of food sustainability in enhancing both environmental and social outcomes, the chapter aims to provide insights into the legal challenges and opportunities faced by tourism operators. The objectives of the chapter include examining best practices, understanding regulatory frameworks, and offering policy recommendations for advancing sustainable food practices in tourism. The structure of the chapter is organized to first explore the broader context of sustainable tourism, followed by a focused discussion on food sustainability and legal compliance within the sector. II. THE CONCEPT OF SUSTAINABLE FOOD PRACTICES IN TOURISM: DEFINITION AND PRINCIPLES Sustainable food practices include a range of strategies and methodologies aimed at reducing the negative environmental, economic, and social impacts of food production and consumption. These practices are crucial to ensuring the long-term availability of food resources for future generations, aligning with the broader concept of sustainability, which seeks to maintain ecological balance, economic viability, and social equity (Garnett, 2013). Four key principles of sustainable food practices include local sourcing, reducing food waste, using eco-friendly packaging, and supporting organic food production. Local sourcing is a central principle in sustainable food systems, promoting the purchase and consumption of food that is grown or produced within a local area. This practice helps to reduce the environmental impact associated with long-distance food transportation, which contributes to high greenhouse gas emissions (FAO, 2019). Local sourcing also supports local economies, providing economic benefits to regional farmers and food producers, and 418 MOHAMED KAYAL
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