Culinary tourism – innovations in farm-to-table practices for sustainable experiences
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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.
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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