Tips for reducing the environmental impact of agrotourism activities

Agrotourism fully embodies the concepts of sustainable agriculture and tourism [3].

The following are practical suggestions for agrotourism businesses to mitigate the environmental impacts of their activities and transition to a sustainable bio and circular economy business model [1] [2] [7] [8] [9] [10] [13] [18]:

• Sustainable farming, e., the development of environmentally friendly farming methods that allow crops or livestock to be produced without harming human or natural systems. It includes preventing soil and water resources from adverse effects through agroecology practices such as seed management, water efficiency and management, diversified/mixed crops, integrated approaches of sustainable soil management, and the sustainable management of forests and the conservation and enhancement of forest carbon stocks.
• Energy efficient housing and accommodation, i.e., the identification and promotion of domestic renewable energy resources (e.g., solar panels, wind turbines, biomass/biogas coming from agrifood and forestry waste as well as tourism organic waste) will allow agrotourism businesses to reduce the energy footprint of food production and tourism activities.
• Healthier and environmental friendlier food products is a new consumption trend that results in increased demand for production of organic food items, i.e., agricultural goods with reduced chemical content and produced by using environmentally friendly practices. Agrotourism provides a platform for these local products, as well as other handmade products (e.g., jams, wine), to serve the needs of foreign and domestic travellers, acting as a secondary distribution channel for agricultural goods. This might help agrotourism businesses being able to emerge as niche brands to compete with established large-scale food production companies.
• Shorter supply chains, i.e., the implementation of the ‘zero kilometres’ approach, where the supply and consumption of food products to consumers occurs in the same location (or nearby) as the production, facilitated by agrotourism. Agropreneurs can still sell their certified goods through national or international distribution networks but avoid market-dictated prices and food prices fluctuations that they have no control over and, at the same time, mitigate the GHG emissions related with products’ distribution to larger markets by having part of their production being redirected towards local markets.
• Clean and sustainable transport such as the investment in bicycles and cycling lanes and footpaths within and beyond the agrotourism site, seen as an additional service provided by the agrotourism business to improve the experience of tourists that do not harm the environment or reduce sustainability of natural resources in any way. Guided bicycles and foot tours are also an opportunity for additional income while contributing to low-carbon tourist travel.
• Cleaner energy and cutting-edge technological innovation. Accessing technology will accelerate change in agrotourism business towards more sustainable farming methods by supporting the introduction of smart farming technologies. Examples are food production data monitoring technologies to help resist pests and diseases, innovative methods to reduce water consumption, investment in cleaner mechanisation processes to reduce agriculture’s carbon footprint and the combination of better climate information through the systematic use of Information and Communication Technology (ICT) to help address climate variability more efficiently.
• Preservation of natural resources and biodiversity and restoration of landscapes. Agrotourism businesses should contribute to the preservation of natural capital, to maintain their region’s rich biodiversity and natural heritage, which are often the main reasons why tourists visit rural areas. They should efficiently use natural resources and do not endanger wildlife, as well as be part of the rural area’s offer of cultural services for recreation and education purposes related with the preservation of the area’s natural heritage.
• Awareness raising to increase tourists’ interest for agriculture, which indirectly contributes to greater concern towards environmental preservation and the sustainable development of rural areas. This can be done by presenting tourists new experiences as part of the agrotourism services provision, to directly get in touch with the countryside, e.g., harvesting, handling livestock, producing, and preparing products. Tourists will experience the environment of agrotourism sites and feel positivity towards nature and are also expected to change behaviours when returned from their holidays.
• Future jobs and skills training for the green transition. As agricultural systems and businesses become more complex, agropreneurs need to improve their employees and their own entrepreneurial, business, digital and green skills to maintain and improve their sustainable agritourism business for years to come regarding relevant new agricultural and tourism trends, technologies, practices, and activities. They should also support local training youth and adult programmes as high-skilled and environmentally concerned labour force will be needed in the future.
• Empower local communities’ collaboration and mutual learning by get involved in decision-making processes. Agrotourism businesses can take an active role in local policy and decision-making processes, involving a broad range of relevant stakeholders from the local community to identify best practices and replicate them, discuss local environmental challenges, and stimulate the development of tailor-made and integrated policy solutions and investments. This can be achieved through formal (e.g., creation of an association with regular meetings and a formal consultation process by the municipality) or informal engagement methods (e.g., participation in conferences, seminars or public consultations promoted by the municipality).
• Embracing a circular economy model. Agrotourism businesses should have a greater commitment to circular economy as an alternative to a traditional linear economy of producing, using, and disposing of waste or unsold food products leveraged by the new services that can be provided in the scope of their touristic activities. They should, therefore, optimise the added value of their touristic activities, ensuring that products and materials are recovered and regenerated in a continuous sustainable cycle between the farm’s food production and the touristic activities it provides. This can be done through the reuse and recycling of residues from tourism through composting, to provide nutrients for soils, and food for livestock or by generating heat (e.g., biomass/biogas) or the use of products made in the farm in touristic accommodations (e.g., bathroom products such as handmade soap and wooden shampoo containers or organic meals with local products).