This contribution examines how to create more sustainable food and wine experiences from the perspective of tourists themselves.
The focus: it brings together reflections developed within the latest issue of Rivista Turistica and highlights how visitors interpret sustainability in practice.
Why it matters: destinations often define sustainability from the supply side, but understanding visitor expectations is essential if those experiences are to be adopted and valued.
The implication: experience design becomes stronger when it balances environmental goals, local value and visitor meaning.
