Thematic Area 4 – Gastronomy, Enology, and Local Production

- Local food as the foundation of rural destination identity

- The “farm-to-table” concept: challenges and opportunities

- Sustainability in food production, preparation, and service

- The role of short supply chains in tourism gastronomy

- Branding of local gastronomy and indigenous products

- Culinary heritage and interpretation through tourism experiences

- Gastro-tourism events as a tool for community promotion and development

- Digitalisation and innovation in the promotion of gastronomy

- Education for sustainable gastronomy and enogastronomic tourism

- Practice Speaks – Examples of good practice and innovative projects