Crete - On the way to becoming a model destination for sustainable nutrition

Olive oil and wine - both are foodstuffs that are an integral part of Greek culture and play an important role in Crete's economy. At the same time, conventional cultivation methods cause a variety of sustainability challenges. In particular, environmental pollution, declining profits and the closure of many small farms are the result.

In addition to agriculture, tourism is the island's main source of income and tourists are increasingly interested in local and sustainable products.

In the joint project with the TUI Care Foundation, the two economic sectors are linked and the synergies are used to develop sustainable tourism and improve the quality of the vacation product.

Project objectives

1. Improvement of local livelihoods on Crete through tourism by promoting local procurement

2. Creating wealth and employment

3. Improving competitiveness in a sustainable manner

4. Protecting Cretan culture through the cultivation of old wine varieties the cultivation of old wine varieties

5. Protection of nature through ecological cultivation methods

Challenges and solutions

Crete is an important wine-growing region in Greece, although in recent decades there has been a strong focus on effective mass production - often at the expense of ecological and social sustainability. In particular, local winegrowers, who often also cultivate local, original varieties, lack opportunities to sell their products in the tourism industry on Crete. As a result, more and more farms are having to close their doors.

Biodiversity can be preserved by adopting sustainable farming practices (soil and water management, avoidance of chemical substances, etc.). In addition, indigenous, original grape varieties are better adapted to Cretan conditions and at the same time can have a positive impact on nature (e.g. on soil quality). By highlighting the quality and tradition of Cretan wine, the sustainably produced wines can become a long-term attraction for tourists.

The project

Crete is being developed into a sustainable culinary tourism destination based on more self-reliant food economies and locally oriented tourism products. The focus is on training wine and olive growers in organic farming and linking their products and services with the tourism industry.

Wine and olive growers are trained and coached by the "Local Food Experts" in sustainable cultivation measures and their cultivation methods are audited.for example, they receive specific information and support on how to control weeds by grazing sheep instead of using artificial herbicides such as glyphosate.

We also help to identify sustainable local products, such as grape varieties that are unique to Crete and have a long tradition. We then support the local tourism industry with the promotion of these products to ensure that hotels use local olive oil in their dishes, restaurants offer locally produced wine, stores sell these local products and that excursions showcase these offerings well. In this way, vacationers can continue to enjoy all that Greek cuisine has to offer while having confidence that the local economy of Crete is being supported.

Project activities

• Training around 200 farmers in sustainable farming methods

• Connecting farmers with five wine and olive oil production sites Production sites

• Linking the production sites with seven hotels

• Developing interactive hotel events and newly designed excursion formats

• Training 21 key people from hotels, Production sites and agricultural cooperatives through intensive training to become sustainable food experts