On November 19, a panel discussion titled "Slow Food, Low Impact: Advancing Sustainable Tourism with Local Agroproducts" was held as part of the COP29, Report informs, citing the Azerbaijan State Tourism Agency.
The discussion, moderated by Florian Sengstschmid, the CEO of the Azerbaijan Tourism Board (ATB), focused on the collaboration between agriculture and tourism in supporting sustainable development.
Participants exchanged ideas on the role of local agricultural products and traditional farming methods in shaping sustainable tourism practices while minimizing environmental impact.
Sakina Asgarova, Head of the Gastronomy Department at the Reserves Management Center under the State Tourism Agency, delivered a presentation on Azerbaijan's experience with the Slow Food movement.
The panel explored various topics, including the integration of Slow Food principles into global tourism, the establishment of sustainable agri and gastrotourism models, the contribution of local agricultural products to tourism, biodiversity and its integration into tourism, the role of public-private partnerships, and academic research in sustainable tourism.
The Azerbaijan pavilion, located in the Blue Zone of COP29, hosts daily presentations on Slow Food from 14:00 to 15:00 (GMT+4), offering guests gastrotourism products prepared based on Azerbaijan's biodiversity samples.
The Slow Food approach promotes healthier eating based on the principles of delicious, clean, and socially just food while preserving the traditions of national and regional cuisines. This movement has gained significant traction in recent years, with more than 1,500 local chapters in over 160 countries worldwide.