El turismo gastronómico como estrategia para el desarrollo sostenible

Gastronomic tourism faces multiple challenges to consolidate itself as an effective strategy for sustainable development, despite its potential to generate benefits, due to the absence of inclusive public policies and insufficient participation of local communities. This research proposes gastronomic tourism as a key strategy to promote sustainable development in tourist destinations. A qualitative and descriptive approach was adopted, complemented by a documentary analysis method based on the review and synthesis of relevant bibliographic sources on the subject. Among the most relevant results, it is highlighted that sustainable practices in gastronomic tourism seek a balance between tourist satisfaction, environmental protection, local economic development and the preservation of cultural heritage. Gastronomic tourism offers opportunities such as the creation of gastronomic routes and culinary innovation, and faces challenges such as environmental and social sustainability, competition in a global market and infrastructure adaptation. Furthermore, by promoting cultural identity and local gastronomy and adopting sustainable practices, the sustainable development of the sector is boosted.