ABSTRACT
The development and implementation of sustainable policies by companies and destinations have been progressively growing. However, the tourism system has not always been successful in approaching a sustainable development model and, for example, the contribution of air transport to climate change is proved. Although issues like climate change have global effects, their consequences at the local level are also devastating. This chapter analyses peripheries which are highly vulnerable to environmental factors and studies how changes in sustainable practices may result in a transformation of the food and beverage tourism experiences. Drawing from eight interviews with ecological accommodations in rural Catalonia, results show the features of their gastronomic offer from a supply perspective. The establishments protect and promote the values embedded in local landscapes and lifestyles. They design and elaborate menus which are based not only on local products but also on the synergies with local actors. In this sense, organic practices such as food waste management also illustrate the involvement of the establishments with sustainability at the local level, and the planning and development of a regenerative food tourism.
