Strategies to Increase Organic, Hydroponic, or Local Food, or Sustainable Seafood in Tourism

Strategies to Increase Sustainability in Tourism: 

Education and Responsibility  

IDS6237.001S18 

Ecotourism Sustainable Tourism Management

After our recent trip to the Historic Cortez fishing village on Anna Maria island, it has become obvious, that with enough innovation, leadership and community effort, adopting more sustainable practices, is not only possible, but has economic as well as environmental incentives. Ed Chiles has worked with the local community to make Pine Avenue "the Greenest Little Main Street in America." The community strives to source local organic ingredients, generate power through solar, compost organic waste, and reuse rain water. Anna Maria Island was named #3 Best Island by TripAdvisor in 2014, with more and more tourists arriving annually. It can be used as a perfect example of how communities can combine tourism with sustainability, particularly in relation to the beach. 

In order to increase sustainability, the message must be spread through education. Unfortunately, many people are either ignorant of the problems, or even more likely, unaware of strategies to solve them. Sustainability should be being taught in public school systems as related to public health. Children must be learning about the mistakes made by past generations, without losing hope for the future.  Popular tourism communities can start doing their part now. Different venues, such as restaurants, museums, shops, farms and government organizations can host fun seminars with sustainability at the forefront. These activities should be designed to gain attention from a variety of ages and lifestyles, ensuring that all tourists can get involved. An incentive for local businesses to present such events would also be brand value. Greener practices are becoming trendier, and numerous consumers are seeking out brands that are known for their sustainability efforts. 

In addition to consumer responsibility, we must also look to the wholesale suppliers/purchasers. Farms should aim to reduce their fertilizers and practice more natural cycle farming. Restaurants must refuse unsustainable seafood, and rather work with local fishermen who are practicing sustainable methods. They should seek out local, organic, native fruits and vegetables, hydroponically grown if possible.  Shops should purchase products that are more environmentally friendly to offer to their customers. With greener options on the menu and in the shops, tourists will have a much higher likelihood to purchase these options. With increased sales of such products, more farms and companies will get on board with producing this items.