Introduction
Imagine you are a new restaurant consultant hired to help a local tourism destination create a dining experience that is both memorable and sustainable. The community depends on tourism for income, but locals are worried that food waste, imported ingredients, and poor sourcing practices are harming both the environment and the local economy. Your mission is to investigate, plan, and present a solution that promotes responsible dining while supporting local farmers and communities.
Task
Working in groups of three to four, you will research sustainable food practices in tourism destinations and create a Sustainable Dining Proposal. Your final output will include a proposed menu using locally sourced ingredients, a short sustainability report explaining your sourcing decisions, and a brief presentation or poster summarizing your recommendations.
Process
Step 1: Review the concept of sustainable tourism and farm-to-table dining using the provided resources below.
Step 2: As a group, choose a fictional or real local tourism destination in your region.
Step 3: Research local agricultural products available in that area and identify at least five ingredients that could anchor your menu.
Step 4: Design a simple three-course menu using those locally sourced ingredients, with brief descriptions of each dish.
Step 5: Write a one-page sustainability report explaining why each ingredient was chosen, how it supports local farmers, and how it reduces food miles.
Step 6: Prepare a visual presentation or poster summarizing your proposal to share with the class.
Evaluation
EVALUATION RUBRIC
| Criteria | Excellent (4) | Satisfactory (3) | Developing (2) | Needs Work (1) |
|---|---|---|---|---|
| Menu Design | Creative, locally sourced, well described | Mostly local, adequately described | Some local ingredients, vague descriptions | Little to no local sourcing |
| Sustainability Report | Clear, specific, well-reasoned | Mostly clear with minor gaps | Partially addresses sustainability | Unclear or incomplete |
| Use of Resources | Multiple credible sources cited | Two to three sources used | One source used | No sources cited |
| Presentation | Engaging, organized, and clear | Mostly clear with minor issues | Somewhat organized | Difficult to follow |
| Collaboration | All members contributed equally | Most members contributed | Uneven contribution | One member dominated |
Conclusion
Through this WebQuest, you explored how tourism and food service can work together to support local communities and protect the environment. Sustainable dining is not just a trend but a responsibility that hospitality professionals carry. As future industry leaders, your ability to make informed sourcing decisions directly impacts the communities you serve. Reflect on what surprised you most during your research and consider how you might apply these ideas in your own future career in hospitality.
Credits
United Nations Environment Programme, Sustainable Food Systems: https://www.unep.org/explore-topics/resource-efficiency/what-we-do/sustainable-food-systems
Food and Agriculture Organization, Farm to Fork: https://www.fao.org/sustainability/en
World Tourism Organization, Sustainable Tourism: https://www.unwto.org/sustainable-development
Khan Academy, Introduction to Economics and Supply Chains: https://www.khanacademy.org/economics-finance-domain
Local agriculture department websites or regional tourism board resources relevant to your country or province.
Teacher Page
Ren Marjeruss Encila