Impacto ambiental de las prácticas gastronómicas en destinos turísticos de sol y playa.

Abstract

This research analyzes the environmental impact of culinary practices in sun and beach tourist destinations, focusing on Manta, Ecuador. In response to a more environmentally conscious tourism, the study highlights the challenges and opportunities for implementing sustainable practices that reduce the environmental footprint and improve the local quality of life. The study employed a mixed-methods approach, with surveys of key stakeholders, interviews with chefs, restaurateurs, and local authorities, and direct observation of waste management in establishments. The results show that, although 86% of respondents are willing to adopt sustainable practices, 57% do not manage waste and 73% lack training in sustainability. These limitations hinder the adoption of responsible practices. Strategies are proposed, such as using local and seasonal ingredients, sustainability training programs, waste management systems with composting and reuse, partnerships with local producers, and raising tourist awareness to promote responsible consumption. The research concludes that, to move toward a more sustainable gastronomic model, the commitment of all involved parties is essential. Implementing sustainable practices not only reduces the environmental impact but can also enhance the competitiveness of these destinations by attracting an environmentally conscious and committed audience. This study aims to make a significant contribution to the knowledge of sustainability in gastronomy and proposes a framework to guide establishments in their transition toward practices that contribute to economic development and environmental conservation.