Sustainable Practices in Enogastronomic Tourism: The case of Feudi di San Gregorio

Balancing economic, social, and environmental performance is a primary challenge for industries worldwide. In light of their significant impact, tourism and enogastronomic industry entrepreneurs have been adapting their operations over the past few decades to minimize their ecological footprint while simultaneously fostering planet preservation and engaging local stakeholders. This chapter focuses on the sustainable practives within enogastronomic industry. After illustrating the evolution of enostraonomic tourism, the main motivations of gastronomic travelers and their connected experiences are analysed. Furthermore, the concept of sustainablity-environmental, social and economic-and some of their widespread practices within enogastronomic industry are described. Lastly, the case of Feudi di San Gregorio-a leader sustainable winery based in South Italy-is illustrated.