ABSTRACT
This chapter explores the relationship between food, biodiversity, cuisine and tourism, with a focus on agriculture–tourism linkages, local food systems, community tourism development, and tourism and gastronomy. Examples from the South Pacific highlight the importance of food biodiversity and local food systems to tourism in Small Island Developing States (SIDS). A case study of an agritourism venture in Fiji provides an example of how tourism can be used as a tool to conserve biodiversity, in this case with specific reference to taro, a culturally and nutritionally important staple crop in the Pacific.
