On the ninth day of the 29th session of the Conference of the Parties to the United Nations Framework Convention on Climate Change (COP29), an event called “Slow Food” was held in Baku, weak effect: Strengthening sustainable tourism with agricultural products “the Green Zone.
Oku.Az reports that the event, moderated by Florian Zengstschmid, discussed how the Slow Food movement and the principles of sustainable agriculture can play a powerful role in the development of low-impact tourism.
Speakers Mehmet Savaş Uzun, Marina Olshanskaya, Bakhish Habib, Edvard Mukiibi and Farid Akhundov explored the role that local agricultural products and sustainable agricultural practices can play in reducing carbon emissions from the food industry and promoting tourism practices respectful with the environment, and discussed the topic.
The session demonstrated that integrating Slow Food principles into the tourism industry will create a powerful model for sustainable development. He revealed that by favoring local agricultural products and supporting sustainable agricultural practices, we can reduce carbon emissions caused by tourism, enrich the travel experience and contribute to a greener, but also sustainable future.
Mrs Aydin
