Description
There is a continuous demand from consumers to find which traditional foods can be healthy and also convenient and easy to prepare. Over the last century, consumers have become more aware and demanding with regard to the health and sustainability benefits of food. However these attempts are not always successful due to commercial considerations. In this sense, for a region to become more attractive from a food point of view for tourists, there must be a concerted strategy from the various sectors of the food industry and tourism. It is necessary to work together towards healthy and sustainable diets that are economically accessible to all and socially beneficial to communities, including traditional gastronomy as an assett.
How can we work with consumers/tourists, restaurants and food industry towards a strategy that delivers healthy and sustainable diets that are economically accessible to all and socially beneficial to communities, including traditional gastronomy as an healthy assett?