ABSTRACT
This chapter considers the relationship among sustainable agriculture, sustainable cuisine, and the tourism industry, particularly as it relates to sustainable tourism. Means for increasing the linkages among these three areas of sustainability are discussed. Barriers and facilitators to implementing the farm-to-restaurant concept are explored through the consideration of the Fiji Grown—From Farm-to-Table concept. The farm-to-restaurant concept promotes a high-quality tourism product through a value chain, which supports the use of local agricultural products within the tourism industry. The concept of sustainable tourism has contributed to an increased interest in the use of local resources in tourism development and the idea that host communities should benefit as much as possible from tourism in terms of income and employment opportunities. Sustainable cuisine is an approach to gastronomy that ensures, rather than compromises, the ability of future generations to enjoy an abundant, nourishing, wholesome, flavorful, and safe food supply.
