This book will provide a thorough explanation of sustainability principles in relation to culinary tourism, taking into account its effects on the environment, society, and economy. This book will also examine how sustainable tourism practices incorporate gastronomic heritage, emphasizing the value of maintaining regional food systems and culinary customs.
The Book content will help to promote multi-stakeholder cooperation between local communities, companies, NGOs, and governments to improve the sustainability of culinary tourism, highlighting the value of alliances in accomplishing common objectives.