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👋 Hello
welcome to IMPRONTE VIVE, the newsletter for those who want to resist the FOMO of travel, understand how NOT to be a tourist, 🧢🤳 and learn how to travel more responsibly! 🗺️🧳
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🍽️ Tourism Can Have a Bitter Aftertaste
In contemporary tourism, food is everywhere, but it doesn’t always nourish us for real. It's an Instagram photo, a typical dish to consume, a buffet overflowing with choices. But behind every bite, there’s a story we too often ignore.
According to Elizabeth Becker, author of Overbooked: The Exploding Business of Travel and Tourism, tourism is now one of the most powerful industries in the world but also one of the least regulated. And food is its tastiest – and most hypocritical – face.
💡 We’ve been told that ‘we deserve it,’ but perhaps the real luxury today is choosing not to waste...
In the hyper-consumerist world of WALL·E, humanity chose comfort over conscience. How much does today’s all-inclusive tourism resemble us?
The documentary The Last Tourist (2021) clearly shows how mass tourism has turned food cultures into spectacles, markets into theaters, and traditional kitchens into menus tailored to Western tastes.
Are the dishes we taste while traveling really authentic, or are they the watered-down version of a culture, made palatable for paying tourists?
Meanwhile, food is wasted in huge quantities, especially in large all-inclusive villages and resorts, while local communities face issues of access, markups, and exclusion from the tourism food chain.
What happens when travel – instead of uniting – separates the cooks from the eaters, the workers from the enjoyers, the producers from the wasters?
🌱 A Trip Against Waste – We’re Going to Copenhagen
To explore these issues closely, we’ll be heading to Copenhagen for a special trip, fully dedicated to food waste and new visions of food and tourism.
A journey that will enrich us greatly, thanks to meetings with organizations that are truly changing the game:
- 🥕 Too Good To Go: The app that made the fight against waste go viral, saving millions of meals every year.
- 🍏 Reduced Food: A Danish startup that creates food enhancers from surplus food, turning waste into innovation.
- 📦 MadBoks: Organizes food distribution and active volunteering to give new life to what would otherwise be thrown away, and we’ll be volunteering with them!
- 🌿 Øens Have: An urban food forest that combines regenerative agriculture, education, and community in the heart of the city.
- 🍝 Eat wasted: We’ll dine with them at Absalon, a community space where locals and visitors meet through various activities. The folks at Eat Wasted have created a project to reuse unsold bread and transform it into a delicious pasta. We’ll meet them to learn more.
They wrote about us
🌳 Since 2019, they’ve been telling the stories of sustainable realities in Italy. Stories of green innovators building the future. - Read the article.
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THIS MONTH WE RECOMMEND books about food... 🍝🥦
Alessio is our super expert guiding the trip to Copenhagen 😉A book that transforms food waste into valuable resources, teaching us how to reduce waste with creativity. After reading it, even the peel of a potato becomes the beginning of a new recipe
An in-depth yet accessible investigation into what we put on our plates: between culture, health, sustainability, and curiosity, this issue of the magazine explores food from every angle.
Also, a book on the impact of tourism...
A provocative essay that questions the boundaries between tourists and travelers, uncovering the contradictions of global tourism and its deep connection to capitalism.