In short, food tourists travelling to tourism destinations can bring many positive impacts for the local people and the economy. However, there are negative impacts too. By adjusting the behaviour of food tourists during their holiday, a contribution is made to maximise the positive impacts and minimise the negative impacts of a destination. In the first place, food tourists should say “no” to single-use plastic as this can take more than 1,000 years to degrade. Instead, food tourists can choose reusable bottles wherever they travel to which contribute to less plastic waste in the ocean.

Further, food tourists should be “water-wise”, this points to making choices that help save water for the local residents. A simple way to accomplish this, is to prevent a daily change of sheets and towels during hotel stays, this will contribute to saving millions of litres of water annually. Also, it is important that food tourists buy and eat local, since food from abroad contributes to a huge carbon footprint compared to local food.

Additionally, food tourists should choose plant-based meat instead of conventional meat as this will allow food tourists to enjoy the taste of the meat at less environmental cost. In fact, food tourists should also eat at socially responsible restaurants. Furthermore, choosing an ethical operator is important as well, which prioritises the environment, uses its resources efficiently and respects the local culture.

Moreover, food tourists should consider sharing a taxi during their trip since this is considered a more sustainable option compared to private taxis. Homestay is a nature-friendly option which can be considered too, since food tourists have the opportunity to get closer with the local culture. Lastly, food tourists should be informed on how sustainably food tourism benefits the local people. As this will help to ensure that food tourists apply all the aforementioned tips. As a result, a contribution is made to the sustainability of their favourite food destination.