Sustainable agriculture on the Greek islands of Crete and Rhodes is to be supported by a three-year Tui Care Foundation ‘field to fork’ initiative.
The scheme aims to connect more than 500 farmers with local food production units and hotels on the islands.
The production of olive oil, wine, avocados, honey, herbs and other products will be targeted with 300 farmers on Crete and 200 on Rhodes to benefit from the initiative.
The plan by the charitable Tui Care Foundation aims to create better income opportunities for producers and increase the offer and diversity of sustainable food, while also raising awareness among staff and visitors about Greek gastronomy.
Staff at participating businesses will receive tailor-made training about gastronomic heritage in Greece and learn how to talk about sustainable agriculture as a driver of healthy diets, the protection of soil, improved livelihoods, and rural tourism.
Tui Field to Fork Greece was officially launched through a workshop, inviting stakeholders to engage on the topic of regenerative food in the tourism sector.
The event attracted more than 200 participants from the ministries of agriculture and tourism, local government, hospitality partners and local food production units to network and discuss issues such as soil health, designing circular food systems, certification and the role of hotels as hubs for regeneration.
Tui Care Foundation executive director Alexander Panczuk said the scheme had the potential to drive “transformative change” in the agricultural landscape of Crete and Rhodes.
He added: “By supporting local farmers in Crete and Rhodes to transition to regenerative agricultural practices, we are fostering sustainability in food production and creating a ripple effect across the entire region.
“This initiative has far-reaching implications, not only for the local communities but also for the broader tourism sector. It is a significant step towards building a resilient and regenerative future for these beautiful islands.”