SUSTAINABLE GASTRONOMIC TOURISM IN THE CENTRAL HIGHLANDS OF ECUADOR: CHALLENGES, POTENTIALS AND PROPOSALS.

Abstract

Sustainable gastronomic tourism has emerged as a development alternative in the sierra centro region of Ecuador, aiming to combine culinary experiences with environmental preservation, cultural heritage appreciation, and community empowerment. This research evaluated the challenges faced by tourism service providers in implementing sustainable gastronomic tourism in four provinces: Bolívar, Chimborazo, Cotopaxi, and Tungurahua.

Through surveys, focus groups, and opinion confrontation, common obstacles were identified, such as a lack of training in sustainable gastronomic tourism and difficulties accessing local and sustainable ingredients. However, potentials were also identified in each province, including service providers' commitment in Bolívar, gastronomic richness in Chimborazo, promotion of local ingredients in Cotopaxi, and customers' environmental awareness in Tungurahua.

To address these challenges and leverage opportunities, proposed actions include training programs, promotion of awareness and valorization of local gastronomy, implementation of appropriate regulations and policies, and establishment of alliances and collaboration networks.

This study highlights the importance of sustainable gastronomic tourism as a development opportunity for local communities and the preservation of ancestral cultural heritage. It also emphasizes the need to address the identified challenges to achieve sustainable growth in this form of tourism.