On November 19, within the framework of COP29, a panel discussion titled "Slow Food: Developing Sustainable Tourism Through Local Agri-Products" was held.
Moderated by Florian Sengstschmid, CEO of the Azerbaijan Tourism Board, the discussion focused on the collaboration between agriculture and tourism in promoting sustainable development.
Participants explored how local agricultural products and traditional farming practices contribute to sustainable tourism with minimal environmental impact.
During the session, Sakina Asgarova, Head of the Gastronomy Department at the Heritage Management Center under the State Tourism Agency, delivered a presentation on Azerbaijan's "Slow Food" experience.
Experts shared insights on integrating the Slow Food movement into global tourism, establishing sustainable agro and gastro-tourism models, leveraging local agricultural products for tourism, integrating biodiversity into tourism, fostering public-private partnerships, and the role of academic research in sustainable tourism.
As part of COP29, daily "Slow Food" presentations are held at 2:00-3:00 PM at Azerbaijan's pavilion in the Blue Zone, where guests can explore gastronomic tourism products inspired by Azerbaijan’s biodiversity.
The "Slow Food" movement promotes a healthier, cleaner, and socially fair food system, preserving national and regional culinary traditions while advocating for sustainability.
