Food plant diversity in cultural ecosystem services perspective: edible plants as a driver for improving the offer of gastro-tourism

Abstract

Recent studies indicate a decennial decline in wild edible plant resources consumption and use in traditional cuisine, while Covid-19 reversed this situation in the last two years into increased demands for well-rooted traditional products. By using the literary potential of wild edible plants in gastronomy and semi-structured interviews (n-29) in affirmed rural tourist households, research investigate 1) the diversity of wild edible plants proven in gastronomy, 2) the diversity of plants that are currently used in the preparation of traditional dishes and 3) an experimental tourism model was conducted to evaluate the relationship between wild edible plants and tourism-related cultural ecosystem services.The results show limited plant diversity patterns used as traditional food components compared to natural resource potentials. In the range of cultural ecosystem services, results indicate the variety of categories in which wild edible plants represent the catalyst of local eco-gastro tourism improvements through the authentic sense of gastronomy, herbal tours, rare species, etc.