ABSTRACT
This chapter explores the rising farm-to-fork movement as a form of sustainable development, then provides literature-based research to investigate the inclusion of local food in tourism value chains as a method to green the tourism industry. Using a review of academic publications, it will address consumer/tourist preferences for local food and the advantages of utilizing local food networks in relation to sustainable consumption, environmental impacts, rural development, and tourism industry benefits. This chapter will also address current green tourism initiatives regarding locally sourced food and regional labelling. The goal is to combine supply and demand attributes from a variety of disciplines to show the underlying benefits and green options that food and tourism partnerships can provide. Tourism encourages the growth of organic or other specialized services, the joining of food and lifestyle, and a focus on domestic promotion or incorporating the costs of emissions for international markets.
