Crete - first steps towards a sustainable food destination


Olive oil and wine - both are foods that are indispensable to Greek culture and play an important role in Crete's economy. At the same time, the conventional cultivation methods create a variety of sustainability challenges. In particular, environmental pollution, loss of profits and the closure of many small farms are the result.



In addition to agriculture, tourism is the main source of income for the island. A sustainable food and beverage offer is becoming increasingly important to the holidaymakers, in particular the offer of typical regional dishes. Why not connect the two industries and take advantages for the destination as well as the holidaymakers?

This is where the joint project "Crete - step by step to a model destination for sustainable food on holiday" is set by the TUI Care Foundation and Futouris. Together with the local partners Local Food Experts and the environmental consultants BlueContec, local farmers are brought to a better understanding of sustainable management methods and are connected with local tourism professionals. The link will be used to identify and exploit synergies between food producers and holiday makers. Sustainable food production and sustainable tourism services are the pillars of a sustainable regional development of the island. In the long term, an improvement in food quality and quantity is to be achieved, the negative environmental impacts of agriculture are reduced as well as the local economy is strengthened. In addition to the sustainable production of wine and olive oil, sustainable agricultural products are to be added in the long term.

The holidaymakers also benefit from a larger regional food offer and more intense taste. In order to enable guests to visit local production sites and exchange with wine and olive growers, an innovative and interactive excursion program is being developed. Awareness and communication measures accompany the project.

As part of the project, seven traditional Cretan grape vines will be particularly promoted through the production of local wines, thus preserving the local wine varieties. The project is based on the pilot project "Sustainable Viticulture" carried out in 2016, in which 47 local farmers have already been brought to a sustainable cultivation practice and to organize wine events in selected hotels.

News about this project


Remembering summer 2017: Reviving Cretan Wines in Agapi Beach of Sbokos Hotel Group

In this guest comment, Georgia Malefitsaki, F&B manager of Agapi Beach Resort | Sbokos Hotel Group is addressing the 2017 wine tasting events and highlights some of the guets' comments.

First Cretan sustainable wines produced

In the joint project by TUI Care Foundation and Futouris, last year’s harvest produced the first eight types of sustainable wines from indigenous Cretan varieties. Seven hotels supporting the initiative will be offering these wines to their customers at the beginning of the 2018 summer season and proivde authentic local flavour.

Roundtable in sacred halls

Futouris premiere: For the first time, a roundtable takes place in sacred halls. The meeting was held with 36 participants in the Holy Monastery Saint George Epanosofis on the island of Crete during which the project content was discussed and the monastery was visited.

Tipping vines and tasting wines in Creta Maris Beach Resort, Crete

In this narrative commentary, Dimitris Efthimiou, Guest Service Manager at Creta Maris Beach Resort, portrays how a vine tipping and wine tasting experience for tourists on Crete looks like. He empathically shares perspectives of Cretan locals and outlines the cross-generational meaning of wine-making and agriculture on the island of Crete.

Overwhelming participation in kick-off on Crete

Crete is on the right way to become a model holiday destination for sustainable food. At the beginning of July, the succesful kick-off event took place with all stakeholders in Heraklion. Approximately 120 participants from the agricultural and tourism sector witnessed the starting of the new project phase.

Kick-off: Sustainability in food and tourism

Why do you think sustainable food is essential in combination with sustainable tourism on Crete? This question was dealt with by our project partners BlueContec as part of our project "Crete - on the way to the model for sustainable nutrition", whom now provided a kick-off training and stimulus for sustainable food on holiday.

Spring has come - the nature on Crete awakes

Yesterday our partners on Crete started evaluating the effectiveness of winter-cereals use for weed control in the vineyards. Despite the relatively heavy winter, the flora development is impressive.

Crete - First steps towards a sustainable food destination

"Sustainable Food: A Benefit for Destinations and Vacationers"- under this title Futouris e. V. and the TUI Care Foundation presented on Friday at ITB congress their joint commitment to Crete, which included the linkage of the two most important economic sectors of the island - tourism and agriculture.

Project profile

Project location
Crete, Greece
Project sponsor
Project start
Project duration
3 years
Project coordinator
Project partners
Local Food Experts / BlueContec
Futouris contact

Anja Renner

Senior Manager Projects & Communications
+49 (0) 30 278 90182
+49 (0) 30 2759 3654