Sustainable Food - guest communication

Where does the food that is offered on the buffet come from, how is it produced, is the food on my plate typical for the country? These are questions inwhich more and more travelers are interested. 82% of all tourists would like to know more about the food served in hotels and on cruise ships. This is an important finding from the basic study of our Sustainable Food project.

Communication about food and drink in hotels is usually limited to telling the name of the dishes. In order to provide a comprehensive and attractive information about the food on holiday, the hotels and cruise ships will be given new information and communication tools. As part of the model project "Sustainable Food - Guest Communication", instruments are now being developed and tested in practice.

A detailed and illustrative signposting at the buffet, information material in digital or analog form, instructions in the menu cards at the table or personal enlightenment by the hotel staff: What does the guests' like most? In order to find out, the guests of the partner hotels are actively involved in the design. After the development of the instruments these are tested in the normal operation of the hotels. They then will evaluate to which of these instruments guests and hotel stuff responded most positively and which instruments were said to be most informative.

Project goals:

The aim of the project is to support the catering industrywith reliable communication tools, who want to offer sustainable food and drinks to their guests. Guests should not only learn about the quality of the food on their plates, they should also learn where the goods come from and how the selected products support the region in terms of sustainability. Local and sustainable farmers and suppliers benefit from a greater demand for sustainable food and beverages. Successful communication of sustainability efforts can lead to a higher level of customer satisfaction and better perception of the hotel. Thanks to the positive response of the guests, the hoteliers receive an additional incentive to further improve the sustainability of their business.

At the same time, the project "Sustainable Food" can be better anchored in the guest's perception. Guests will experience what sustainable food means: high-quality, health-promoting, resource-conserving as well as cultural and socially acceptable foods and beverages. This concrete information with direct added value for the guests can arouse enthusiasm for the topic and thus potentially strengthen the sustainability ambition.

News about this project


Futouris publishes manual for communicating sustainable food to guests

Futouris has published a manual for communicating sustainable food to guests in the project “Sustainable Food – Guest Communication”. 14 communication instruments have been developed to inform holidaymakers about the food offer on buffets, its origin and how the food products foster the sustainable development of a region.

Guest communication: Prototypes being tested

In order for guests to know where the food on their plates comes from and in which way the food is sustainable, MODUL University has developed specific prototypes and has now tested them.

Project profile

Project location
Austria & Mediterranean Area
Project sponsors
Project start
Project duration
18 months
Project coordinator
Prof. Dr. Dagmar Lund-Durlacher
Futouris contact

Swantje Lehners

Managing Director Projects & Cooperations - on maternity leave
+ 49 (0) 40 - 809034 - 4055

Project download