Gastronomic Sustainable Tourism and Social Change in World Heritage Sites. The Enhancement of the Local Agroecological Products in the Chinampas of Xochimilco (Mexico City)

Gastronomic sustainable tourism emerges as a promising modality to balance the dual pressures of agriculture and mass tourism on Xochimilco's UNESCO-listed chinampa system, while promoting agroecological practices. This study reveals that integrating local chinampero products into responsible tourism can mitigate environmental degradation caused by conventional tourism, fostering social change and sustainability. Researchers analyzed the role of tourism in Xochimilco, highlighting its distorting effects on the environment but also its potential when aligned with sustainable gastronomy. The approach involved examining agroecological production practices and their impact on tourism dynamics, emphasizing the importance of mise en valeur (enhancement) for preserving this unique agri-food system.

Medina, F.-X., Vázquez-Medina, J. A., Covarrubias, M., & Jiménez-Serna, A. (2023). Gastronomic Sustainable Tourism and Social Change in World Heritage Sites. The Enhancement of the Local Agroecological Products in the Chinampas of Xochimilco (Mexico City). Sustainability, 15(22), 16078. https://doi.org/10.3390/su152216078