In response to last week's newsletter titled "Is Food Tourism making a comeback?"
Food tourism has always been a part of the travel experience and it's not new.
Since 2015, I have been writing about local and authentic food experiences on Authentic Food Quest, a food and travel website I co-founded at www.authenticfoodquest.com
The goal has always been and continues to be about inspiring people to seek out local food and culinary activities on their travels. We share content about cooking classes, food and wine tours, recipes of emblematic dishes all aimed at helping people experience local culture through food.
Since the pandemic and also keeping with the rise in travel, we've seen an increased consumption in our content. And, when traveling and participating in various culinary activities around the world, we see more people and a higher interest in learning about local foods and drinks.
The key is not to make food tourism a "passing fad." The plat du jour that will be replac...
Comments
This is quite a broad question, but I believe it's about overall sustainability in the way we live, whether we are traveling or not.
In practical terms, I try to stay longer in a destination and carry less (carry on only) on flights. And if possible, stay with friends!
Thanks for your feedback Ian.
The biggest thing is really just to limit the amount of air travel.
Slow travel / staying longer in destinations is a good way to achieve this and just limiting your number of plane trips overall. Hard to acknowledge when you work in this industry but it's by far the biggest change to be made.
Maybe consider a destination nearer to home.
Another thing would be to choose carefully where you're staying. If you're visiting a resort in the desert and it's got a lovely pool, green lawns and a golf course - chances are it's not very sustainable.
Good points. Thanks Peter.
We buy gallon jugs of water to refill our water bottles.