Nowadays, it is crucial to adopt a responsible food and agriculture system in order to guide consumers towards considered decisions, promote sustainable tourism and strengthen local small and medium enterprises. The Smarties for SMEs project plays a key role on this front, supporting travel and tourism SMEs in the green and digital transition and promoting efficient management of natural resources, thus contributing to greater consumer awareness when it comes to food.
The approach championed by the European Smarties for SMEs project seeks to boost interest in the consumption of fresh, seasonal and locally sourced products, reflecting the growing desire for lifestyles that are more respectful of local traditions and the environment.
There is much more to gastronomy – from the Greek “gaster” (stomach) and “nomos” (law or knowledge) – than simply making food: it is a form of cultural expression. More and more consumers are looking for experiences that go beyond taste alone. They want to explore the stories and identities of areas through food.
In response to the growing demand for ethical, responsible food, more and more sustainable approaches to food are emerging. Technological innovations, scientific discoveries and greater general awareness have brought about a virtuous cycle involving the entire food industry.
The way things are evolving is perfectly in line with the Farm to Fork strategy promoted by the European Commission, which aims to accelerate the transition to a sustainable food system, mitigating climate change, preserving biodiversity and making food into a key means of educating and raising awareness among consumers.
Rediscovering old recipes and traditional agricultural methods plays a crucial role in protection of territories, because it helps to preserve both agricultural biodiversity and the cultural traditions of communities. The traditional agricultural techniques developed over the centuries were devised to maintain the natural balance in territories, upholding sustainable use of local resources. For example, the terrace farming found in many mountainous regions enables crops to be grown on steep slopes, while also reducing soil erosion and securing the ecological integrity of the landscape. Meanwhile, using native seeds – which are resistant to diseases and suited to the climate in the local area – is a key way to preserve agricultural biodiversity and ensure that crops are resistant to climate change.
In addition, rediscovering old recipes – which often require seasonal and local ingredients – is a way to preserve an area’s historical and cultural memory. Food can tell the story of a territory, as demonstrated by classic dishes such as Pasta alla Norma from Sicily, in which local aubergines take pride of place, and Risotto alla Milanese, which showcases the saffron grown in Lombardy. As well as embodying culinary traditions, recipes such as these are a way to promote local products and support agricultural economies. Rediscovery of traditional cuisine through educational and cultural promotion programmes helps to keep territorial identities alive and protect the environment, creating a strong bond between food and the land it comes from.
It is essential to promote local ingredients in order to create authentic, sustainable experiences. Visitors cannot truly discover an area without tasting its food. As travel habits have shown, people today tend to prefer destinations that encapsulate the distinctive local geographical and climatic features.
Stancija Meneghetti in Istria and L’Orto di Lucania in Basilicata are just two examples of businesses that can serve as concrete models demonstrating how to put tradition and sustainability at the heart of responsible, authentic tourism. Stancija Meneghetti is an estate in Istria (Croatia) that offers an example of regenerative tourism. It promotes sustainable wine and preserves native varieties of grapes. In addition, thanks to its sustainable wine-growing and producing practices and its strong connection with the local community, it helps to strengthen the region’s economy, embraces the traditional Mediterranean diet and supports local craftsmanship.
Similarly, L'Orto di Lucania – a farm in Basilicata – makes the local community part of its responsible agricultural practices and offers tourists the chance to savour dishes made with seasonal, local ingredients during “farm-to-table” experiences. Educational activities and guided tours raise awareness among visitors about the importance of sustainability, making food into a means of making a profound connection with the land and traditional agricultural methods. These examples show how food can serve as a medium and allow stories to be told about sustainable agriculture and cultural bonds, responding to the growing demand for conscious tourism with a focus on local traditions and the environment.
Initiatives promoting the “farm to table” concept not only enhance the experiences of consumers, but also provide a significant opportunity to boost the local economy. By supporting farmers and small businesses, the approach helps to keep local traditions alive and strengthen the cultural identities of the areas in question. Direct interaction between consumers and producers fosters a closer bond with the territory, creating a cycle that encourages the adoption of sustainable, responsible agricultural practices. In addition, these initiatives produce new job opportunities, both in the agricultural sector and in fields connected to tourism and local craftsmanship, thus contributing to a fairer and more resilient economy. Ultimately, returning to people’s roots through food can become a powerful means of promoting the economic, social and cultural development of local communities.