The sustainable management of gastronomy in rural areas

The sustainable management of gastronomy in rural areas requires the creation of opportunities to treat old culinary recipes in the context of their historical, cultural and social factors. The growing popularity of gastronomic tourism as part of broader strategies for sustainable tourism development requires studying the dynamics between heritage, tourism and creative entrepreneurship. This project aims to explore how the development of local gastronomy can contribute to the protection of rural heritage values and how entrepreneurial culture can improve locally produced food as a value-added tourist experience.This proposal seeks to develop new levers to support sustainable ecotourism to minimize the effects of climate change.