How can destinations encourage and promote local food systems to foster best practices in sustainable tourism? Here we look to Spain as a prime example, and how local stakeholders can work toward a longer-term vision, where well-managed tourism equates to sustainable economic growth for Catalonia. This region boasts an interconnected and exciting ecosystem, which contributes to its sustainable, culinary footprint.
In this report you will learn:
- What sustainability means for the travel industry in light of overtourism
- The rise of the “local food” movement, and its impact on tourism
- The connection between food systems, economic development, and sustainable tourism
- Food, culture and Catalonia’s rural tourism industry
This report was researched and written by Skift’s head of research Luke Bujarski. Among other pursuits, Luke lived and worked in Barcelona for a number of years. He holds a bachelor’s degree in Spanish linguistics, and a Masters in Urban Planning from the University of Illinois at Urbana Champaign, with a concentration in regional economics.
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Michelin Finally Awards Three Stars to a Washington, D.C. Restaurant
1 week ago
This is great recognition for The Inn at Little Washington, where chef Patrick O’Connell is celebrating 40 years of operation. However — and we know this is a pipe dream — but, given the comments that the Michelin director gives here on who is worthy of attention, we would all be better off caring a little less about Michelin stars.