Climate change’s incidence in the agrarian-food systems and their affectations in the planning of gastronomy tourism.

Abstract

During the last decades agrarian-food systems have become as the cause and victim of climate change. On the one hand, the food industrialization has significantly increased its greenhouse gas (GHG) emissions - up to 57% of total emissions (Grain, 2016).  Then the global temperature has been changing as result of the influence of the GHG impacting the food’s production, distribution and consumption processes.

What's the relation with tourism? The answer is everything. The feeding is a biological necessity but also a social aspect and its relation is indissoluble. As José Muchnik affirms: "the force of the mouth is such that it can modify markets or remodel landscapes" (2004: 17). In the gastronomy tourism case, this set of relations become complex, since the agrarian-food’ organization determines the food’s supply and disposition. Without adequate food, there is no gastronomy tourism.