On September 27, World Tourism Day is celebrated, promoted by the UN World Tourism Organization. This year, the theme is 'Tourism and Green Investments.' As with other important societal themes, such as Health Day or Environment Day, this annual commemoration aims to raise awareness about the role of tourism as a factor in economic and sustainable development for nations.
It is not only about promoting tourism, but also about raising awareness of the global challenges we face. For example, how can tourism be aligned with sustainable development goals, especially regarding environmental respect and creating conditions so that future generations can also enjoy the resources we have today? In the realm of tourism, it is undeniable that a large portion of visitors consider the combination of gastronomy and tourism. It is rare to visit a place different from one’s own without at least thinking about discovering new dishes or tasting local specialties.
Just as this pairing historically emerged as inseparable, today gastronomic tourism faces its own challenges in sustainable development. For instance, the exploitation of natural resources or endemic crops in certain regions to satisfy tourists seeking flavors crafted by chefs who innovate with little-known edible ingredients. However, as these gastronomic efforts become widespread, the exploitation of endemic species to create a dish often leads to indiscriminate resource use.
Another example of sustainable development challenges lies in the inequitable distribution of food resources. Residents of a region that could be a tourist attraction drawing thousands may live in conditions of food insecurity, partly because the supply is directed at tourists with prices locals cannot afford.
Within the scene of gastronomic tourism, there is also a trend toward offering tourists experiences centered on the exploitation of certain natural resources for the production of specific food products. Often, these experiences are romanticized stagings of production conditions, distancing tourists from the real circumstances. While the main goal of a tourist is generally to enjoy pleasurable experiences during their stay, raising awareness about how a particular food is produced could foster joint actions to address production challenges.
The overexploitation of natural resources to meet the demand for highly valued food products in tourism (such as certain seafood or the manufacture of specific sausages) is a controversial issue in this relationship. It is time for tourist experiences to focus on reality—not to offer negative experiences, but to bring people closer to other realities and foster joint actions and collaborations that can improve living conditions globally.
— This article was originally published in Spanish by Liliana Martínez Lomelí. Translation generated with AI from the original text.
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