Culinary tourism – innovations in farm-to-table practices for sustainable experiences
Date
2024-10-24
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CEP USM
Abstract
This article delves into the relationship between culinary tourism and sustainability, focusing on how farm-to-table innovations can elevate tourist experiences while promoting environmental and social responsibility. It examines how sustainable dining can serve as a platform to connect tourists with local food cultures and production practices.
Description
Keywords
culinary tourism, sustainability, farm-to-table, local producers, innovative practices, environmental responsibility
Citation
STOICA, Mariana. Culinary tourism – innovations in farm-to-table practices for sustainable experiences. In: Modern Paradigms in the Development of the National and World Economy: international scientific conference. Chisinau, 17th Edition, October 24-29, 2024. Chișinău: CEP USM, 2024, pp. 431– 437. ISBN 978-9975-62-826-6 (PDF). Disponibil: https://doi.org/10.59295/mpdnwe2024.58