Stoica, Mariana2025-03-282024-10-24STOICA, 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/mpdnwe2024.58978-9975-62-826-6 (PDF)https://doi.org/10.59295/mpdnwe2024.58https://msuir.usm.md/handle/123456789/17396This 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.enculinary tourismsustainabilityfarm-to-tablelocal producersinnovative practicesenvironmental responsibilityArticlehttps://doi.org/10.59295/mpdnwe2024.58