Local Culinary Heritage and Tourism for Sustainability

Objective

LOCATE (Local Culinary Heritage and Tourism for Sustainability) is a participatory and interdisciplinary research project that examines the socio-cultural, environmental, and governance dimensions of food provisioning in the Canary Islands, one of the EU’s most tourism-dependent and import-reliant regions. Despite the archipelago’s rich culinary heritage, local agri-sea-food products remain marginal in tourism menus, where globalised supply chains dominate. This disconnection undermines sustainability, increases ecological vulnerability, and erodes food traditions, sparking growing public debate and protest against mass tourism. The project aims to strengthen the food–tourism value chain by restoring the role of heritage in shaping sustainable menus. It will: (1) map the provenance, seasonality and food miles of ingredients in emblematic tourist dishes; (2) assess the socio-environmental implications of current supply chains, focusing on import dependency and fisheries sustainability; (3) identify alternative recipes and practices that safeguard culinary traditions while reducing ecological footprints; and (4) co-develop interactive maps, seasonal calendars and short videos to engage consumers, restaurants and policymakers. LOCATE combines quantitative supply-chain mapping and environmental analysis with ethnographic fieldwork and participatory action research involving chefs, producers, fishers, suppliers, policymakers and consumers. This integrated approach ensures both rigorous evidence and actionable outputs, linking cultural narratives with material infrastructures. The project directly contributes to EU objectives under the Green Deal, the Farm to Fork Strategy and the EU Sustainable Tourism Framework by positioning gastronomy as a strategic lever for sustainability transitions. The Canary Islands will serve as a testbed for island resilience, generating knowledge that is locally grounded yet globally transferable.