TCF|FUTOURIS Project on Crete: “A case study of SMEs Sustainability practices including CSR roadmaps in the Region of Crete”
The “TUI Cares for Crete – Sustainable Food” project is being implemented with the Futouris sustainability network in cooperation with blueContec sustainable tourism management experts and Crete-based social cooperative Local Food Experts. Olive oil and wine - both are foods that are indispensable to Greek culture and play an important role in Crete's economy. At the same time, the conventional cultivation methods create a variety of sustainability challenges. Environmental pollution, loss of profits and the closure of many small farms are the result.
In addition to agriculture, tourism is the main source of income for the island. A sustainable food and beverage offer is becoming increasingly important to the holidaymakers. Why not connect the two industries and take advantages for the destination as well as the holidaymakers? This is where the joint project "Crete - step by step to a model destination for sustainable food on holiday" is set. Local farmers are brought to a better understanding of sustainable management methods and relate to local tourism professionals. Sustainable food production and sustainable tourism services are the pillars of a sustainable regional development of the island. In the long term, an improvement in food quality and quantity is to be achieved, the negative environmental impacts of agriculture are reduced as well as the local economy is strengthened.

Resources needed

The Project has established partnerships with companies interested in participating in such ventures. Also, for the implementation of the actions, the company accepts proposals from potential partners which the Board of Directors evaluates.

Evidence of success

Each action carried out, has its own results which are difficult to present extensively at this stage. The large number of participants and members of the TCF | Foutouris Project is also, an evidence of success.

Potential for learning or transfer

This project deserves to be presented as a good practice, as it is a practice that is not exclusively applied by an individual enterprise, but its actions are implemented in a collaborative way as it involves many members. In this way, the knowledge and experience on specific issues is shifted from the more to the less experienced. As a result, a constant improvement in social responsibility arises.

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Main institution
Local Food Experts sce
Aνατολική Μακεδονία, Θράκη, Greece (Ελλαδα)
Start Date
January 2017
End Date
December 2019


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