Sustainable rural development through local gastronomic points

Krisztina Dobay and Camelia Apetroaie (camelia_apetroaie@yahoo.com)
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Camelia Apetroaie: Iași County Agriculture Directorate

Agricultural Economics and Rural Development, 2024, vol. 21, issue 1, 23-39

Abstract: Local Gastronomic Points are units represented by private kitchens in the countryside, which can operate in agricultural farms, mixed farms, fish farms, wineries, wine farms, fruit farms, hunting grounds, monasteries, etc., where culinary products are prepared according to recipes specific to the area and served directly to the final consumer. The raw materials come, predominantly, from primary production from peasant household farms or from local producers and from authorised sanitaryveterinary and food safety units in the area. Thus, a multitude of short food chains and more sustainable local agri-food systems are created. Since traditional food depends to a large extent on agriculture, hunting and fishing, the specific development of links with tourism can lead to the stimulation of the activities of local entrepreneurs, at the same time being able to boost the development of communities. Appeared relatively recently, in 2016, at the initiative of Ivan Patzaichin Association – Mila 23, the Local Gastronomic Points began to develop in different rural areas in Romania, reaching a number of 318 units and representing true models of social innovation and sustainable rural development.

Keywords: sustainable rural development; local agri-food systems; Local Gastronomic Points; gastronomic tourism (search for similar items in EconPapers)
JEL-codes: Q01 (search for similar items in EconPapers)
Date: 2024
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