and support local agricultural communities (UN, 2015). Various international agreements, such as the Paris Agreement on Climate Change, further reinforce the need to address food systems’ environmental impact, including emissions associated with food production and transportation. While these international agreements may not directly govern food in tourism, they provide essential context for national and regional legislation on food sustainability. V. FOOD SAFETY AND ENVIRONMENTAL LAWS AFFECTING THE TOURISM INDUSTRY Food safety laws are a critical aspect of sustainable food practices in tourism, ensuring that food served to tourists is safe for consumption and produced under hygienic conditions. International food safety standards, such as those set by the World Health Organization (WHO) and the Codex Alimentarius Commission, regulate food handling, hygiene, and safety practices. These regulations are essential in the tourism industry, where food safety is a primary concern, particularly in destinations that attract large numbers of international tourists. Tourism businesses, especially hotels, restaurants, and tour operators, must comply with food safety standards to ensure the health and well-being of their guests while also ensuring that the food served aligns with sustainability principles, such as using safe, local, and organic ingredients. In addition to food safety, environmental laws at the international level affect the tourism industry by governing practices related to waste disposal, resource management, and energy use. Laws and policies on reducing carbon emissions, such as the Kyoto Protocol and the Paris Agreement, encourage sustainable tourism operations, including minimizing food waste and adopting eco-friendly practices such as composting and reducing plastic packaging. Tourism operations that embrace sustainable food systems, such as reducing food waste and sourcing food locally, not only comply with international environmental regulations but also contribute to broader efforts to mitigate climate change. 423 SUSTAINABLE FOOD PRACTICES AND LEGAL REGULATIONS IN TOURISM
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