Sustainable Practices in Gastronomy Tourism
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| Format: | Thesis |
| Kulcsszavak: | agrotourism environment gastronomic tourism gastronomy Green restaurants sustainability sustainable approach sustainable practices tourism tourists |
| Online Access: | http://dolgozattar.uni-bge.hu/55105 |
| Abstract: | This study examines the intersection between gastronomy and sustainability in tourism. It highlights the necessity for environmentally responsible travel that simultaneously celebrates the diverse array of culinary traditions and preserves ecological and cultural integrity. The thesis draws upon insights from ecology, cultural studies, and tourism management to gain a more nuanced understanding of sustainable gastronomy tourism. Consumer practices and perceptions are analyzed to promote sustainable travelers through informed gastronomic choices. The study employs a mixed methodology, comprising a literature review on sustainable gastronomy, and data collection from industry professionals and tourists. The findings of the study offer practical recommendations for integrating sustainability into gastronomic tourism, thus contributing to the existing knowledge base in this field. Overall, this research provides valuable insights for promoting sustainability in the intersection of gastronomy and tourism. |
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