The EU Strategy for the Adriatic and Ionian Region (EUSAIR) brings together ten participating countries with the aim of strengthening cooperation, fostering knowledge exchange, and promoting sustainable development and shared European values across the Adriatic-Ionian region. One of the five thematic pillars of EUSAIR is Sustainable Tourism, within which the Mediterranean diet has been recognized as a valuable cultural and tourism asset.
The publication Tasting Sustainability: The Mediterranean Diet as a Cultural and Tourism Asset in the EUSAIR Food, Identity and Sustainability – Leveraging the Mediterranean Diet in Adriatic-Ionian Agritourism explores the role of the Mediterranean diet as an important element of the region’s shared cultural heritage and its contribution to sustainable tourism development. The Mediterranean diet connects communities and territories through common traditions, knowledge, and values, while supporting the preservation of local identities and sustainable economic growth.
The publication presents examples of good practice and projects that promote, preserve, and enhance the Mediterranean diet as part of the region’s intangible cultural heritage. It also highlights opportunities for developing sustainable gastronomic tourism through stronger links between cultural heritage, gastronomy, agriculture, and regional development.
Alongside a review of relevant initiatives and case studies, the publication provides recommendations for the further development of sustainable gastronomic tourism across the participating countries of the EU Strategy for the Adriatic and Ionian Region (EUSAIR).
The publication is available here.
