Food tourism can increase the interest of tourists in visiting a country as a tourist destination, and simultaneously affect the economic improvement of the country. With the increasing shift toward people wanting to make healthier choices for themselves and the environment, more plant-based protein options are available than ever before. Also climate-Conscious Food and Drink Production are a phenomena that are gaining strength and are more relevant than ever. This goes not only for products at the grocery store but for what’s served at restaurants and bars. Are restaurants aware of these consumer/touristic trends? How can restaurant managers be capacitated? Are the resources needed available?