FiturNext 2025, the Sustainability Observatory of FITUR, has launched its sixth edition under the theme “Towards Sustainable Food Management Through Tourism.” Held in partnership with Aqualia, the event runs from January 22–25 at IFEMA Madrid, showcasing initiatives that integrate sustainability, technology, and circular systems into the tourism sector.

Key Report Highlights and Global Collaboration
The event began with the presentation of the FiturNext 2025 report, which analyzed private and public-sector projects promoting sustainable food practices. Developed by Ideas for Change, the report emphasizes the replicability of initiatives to maximize their impact globally. Francisco Rodríguez, Head of Tourism at Ideas for Change, explained how sustainable food management can serve as a roadmap for the tourism industry.

Award-Winning Initiatives
Three projects were celebrated during the awards ceremony:

Sustainable Gastronomic Routes of Extremadura – A rural agrotourism program featuring cheese, olive oil, and Iberian routes.
Hurtigruten Cruises – A circular food system reducing waste through AI and supporting small communities.
Too Good To Go Spain – A mobile app connecting surplus food with users at reduced prices.

Representatives from these initiatives discussed their innovative approaches to waste reduction and their efforts to involve travelers as sustainability ambassadors.

Expert Panels and Discussions
The event featured panel discussions with industry leaders, including Rafael Fernández-Álava from Costa Cruceros, Álvaro Sánchez López of Iberostar Hotels & Resorts, and Rosa Nordfeldt from Air Europa. Discussions revolved around food donation regulations, staff training for waste management, and technology’s role in improving sustainability.

The sessions also emphasized innovative practices, such as Hurtigruten Cruises’ Norway Coastal Kitchen initiative, which sources seasonal and local ingredients, and Too Good To Go’s app, addressing food waste through customer engagement.

Cultural and Gastronomic Tourism
Patricia Moreno Ramos of Extremadura’s Department of Culture and Tourism highlighted the region’s sustainable gastronomic routes, offering unique insights into local folklore and traditions. The initiative aligns with FiturNext’s vision to merge cultural experiences with sustainable tourism.

Future Prospects
The event will continue with contributions from experts like Ana Díaz Pérez, Deputy Director General for Food Sustainability at Spain’s Ministry of Agriculture, and Mayte Alonso García de Vinuesa from Extremadura’s Directorate General of Tourism. Other notable speakers include Víctor Monsalvo of Aqualia and global sustainability experts.

FiturNext 2025 underscores the tourism sector’s critical role in advancing sustainable food management and reducing environmental impact. By fostering collaboration among global stakeholders, the event sets the stage for a more sustainable and inclusive future in tourism.