New GSTC Standard Requires Certified Hotels and Restaurants to Meet Plant-Based Menu Threshold

The Global Sustainable Tourism Council (GSTC) has released its first Food and Beverage Standard, requiring companies seeking certification to have at least 30% of main dishes and meal options be plant-based or predominantly plant-based. This standard falls under criterion A10.8 and aims to reduce reliance on animal-based ingredients in the food service industry. The requirement applies to various formats of dining establishments, with exceptions for drinks, condiments, and minor sides.

The Standard comprises 36 criteria and 215 indicators across four sections, covering management, social and economic benefits, cultural heritage, and environmental impact. It also includes sourcing and emissions criteria to reinforce the plant-based menu threshold. The development of the Standard was a collaboration with organizations such as Lever Foundation, and it aims to usher in a new era of sustainable practices within the hospitality and travel industry.