There’s a great article in Scientific American about a burgeoning form of responsible leisure travel called culinary eco-travel, “a new breed of gastronomic vacation, different from the languid style of those château-and-bistro foodie tours. The goal is to experience food not just as a diner, but as a gatherer, gardener and member of the kitchen staff.
Regardless of the destination, the mantra of culinary ecotourism remains simple: the food you prepare and eat should be always grown locally, and always be in season. These low carbon-impact rules can apply even at home, combining the harvest of your backyard garden with seasonal products from local farmers markets. But when you’re itching to travel, a small yet growing network of eco-friendly tour operators and inns can stir a little edgy romance and adventure into the idea of responsible gastronomy.”
Click here to read the full article in the Scientific American.
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