Local produce and decarbonization in rural tourist destinations: Findings from the Catalan Pyrenees
DOI:
https://doi.org/10.3112/erdkunde.2025.04.02Keywords:
local agri-food products dimensions, strategies to combat climate change, restaurateurs, rural mountain areasAbstract
This paper seeks to investigate the role played by local actors involved in the catering sector in relation to the use of local food products and decarbonization processes in their activities. The geographical framework in which the research is carried out is the high mountains of the western Catalan Pyrenees. The methods used in its elaboration were based on the delimitation and clarification of the dimensions of the local product to later, through fieldwork, survey the actors in relation to the proposed theme. A basic statistical treatment was used with the answers of the informants to conclude with the pertinent conclusions. In the first part of the paper, the definition of the four dimensions of the local agri-food product (cultural, social, economic and environmental) is deepened. In the development of this work, general guidelines were found that suggest that the restorers of the study area are concerned because their region is affected by climate change and that some of them implement actions in this regard. In relation to the use of local agri-food products, they believe that the most important attribute is cultural and not environmental and, within the latter, the contribution to the fight against climate change occupies a prominent place. Finally, before the conclusions, the assessments on the different decarbonization options for their businesses are collected.
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