Culinary tourism – innovations in farm-to-table practices for sustainable experiences
| dc.contributor.author | Stoica, Mariana | ro |
| dc.date.accessioned | 2025-03-28T09:17:15Z | |
| dc.date.issued | 2024-10-24 | |
| dc.description.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. | en |
| dc.identifier.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 | en |
| dc.identifier.doi | https://doi.org/10.59295/mpdnwe2024.58 | |
| dc.identifier.isbn | 978-9975-62-826-6 (PDF) | |
| dc.identifier.uri | https://doi.org/10.59295/mpdnwe2024.58 | |
| dc.identifier.uri | https://msuir.usm.md/handle/123456789/17396 | |
| dc.language.iso | en | en |
| dc.publisher | CEP USM | |
| dc.subject | culinary tourism | en |
| dc.subject | sustainability | en |
| dc.subject | farm-to-table | en |
| dc.subject | local producers | en |
| dc.subject | innovative practices | en |
| dc.subject | environmental responsibility | en |
| dc.title | Culinary tourism – innovations in farm-to-table practices for sustainable experiences | en |
| dc.type | Article |