As Alberk QA Technic, we participated in a key session at GSTC Phuket 2026 focusing on the transformation of sustainability practices within the tourism industry. The session highlighted food waste management, behavioral science approaches, and data-driven solutions.

Key insights:

• Food waste should be addressed not only as an operational issue but also as a behavioral challenge
• The intention–action gap remains a critical barrier in sustainability practices
• Effective implementation requires robust measurement, data collection, and performance monitoring
• A “prevention-first” approach delivers the greatest impact by avoiding waste at the source
• Up to 75% reduction in food waste is achievable through proper operational design and nudging strategies
• Food waste represents both an environmental impact and a significant cost factor

Sustainability in tourism goes beyond energy and carbon; it requires a holistic approach integrating food systems and behavior change.