Towards ecological transition: potentials and synergies of food production and gastronomic tourism

Abstract

The present communication, of a theoretical type, raises the potential positive effect of the linkage between experiential tourism based on gastronomic heritage and agroecology oriented to ecological transition. Our main objective is to analyze the existing scientific production, the theoretical frameworks used, the methodological approaches and the cases analyzed to guide future research on the link between new models of tourism and sustainable food production. As specific objectives, we propose to: - Analyze the strategies implemented by agroecological production and regenerative agriculture initiatives that promote regenerative tourism. - To understand the role of agrarian cultural and identity reconnection in the protection of spaces and in the implementation of new sustainable lifestyles. In this regard, in this paper we advance an analysis of: - The innovations of the ecofeminist approach to transform European rural societies into vanguard territories in sustainability and resilience in the face of global change, - The interest of agroecology for the revitalization of rural spaces and the transition towards sustainable societies, - The roles of experiential gastronomic tourism, towards the achievement of the same objectives, in order to weave affective rural-urban relationships, articulate territories and societies and promote new models of food production and transforation, according to the capacities of the planet.