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The Role and Impact of Sustainable Practices in Promoting Culinary Tourism
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Author(s): Ashish Raina (CT University, India), Gaurav Bathla (CT University, India), Varinder Singh Rana (City University, Ajman, UAE)and Richa Verma (Swami Vivekanand Faculty of Technology and Management, Banur, India)
Copyright: 2025
Pages: 12
Source title:
Global Sustainable Practices in Gastronomic Tourism
Source Author(s)/Editor(s): Varinder Singh Rana (City University, Ajman, UAE), Ashish Raina (CT University, India)and Gaurav Bathla (CT University, India)
DOI: 10.4018/979-8-3693-7096-4.ch005
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Abstract
The burgeoning interest in sustainable practices within culinary tourism has garnered significant attention for its potential to enhance environmental stewardship and economic development. This book chapter explores the role and impact of sustainable practices in promoting culinary tourism and examining how they serve as catalysts for preserving local culture, boosting economies and mitigating environmental impacts. This chapter outlines defining sustainable culinary tourism and its key components, including the use of locally sourced ingredients, waste reduction initiative and eco-friendly dining experiences Tourists increasingly seek authentic and responsible travel experiences and sustainable culinary tourism meets this demand by offering unique gastronomic adventures that support local producers and minimize ecological footprints. The chapter also addresses challenges such as higher costs associated with sustainable practices and the need for education and collaboration among stakeholders to achieve widespread adoption.
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