At Tasmania's Timbre Kitchen diners can barter home vegies for restaurant meals in regenerative tourism model

The research has been published in The Handbook on Food Tourism , alongside research model case studies from around the world.Head chef Matt Adams has turned away from food fashions, as well as industrialised production and globally sourced ingredients.

"We barter. We make no demands; we simply receive and work with it and put it on the menu," Mr Adams said.Local supplier Gregory Howitt's delivers crates of silverbeet called 'perpetual spinach', as well as endive — a "weird" bitter French variety of lettuce.Mason jars of zucchini pickle, peach paste, and redcurrant chutney line the walls, extending the shelf-life of produce so nothing goes to waste.

This year's 'Off Season' advertising campaign was Tourism Tasmania's biggest winter investment to date. Researchers believe that sourcing locally is a way to support the livelihood of suppliers, growers and workers while sustaining its local economy.The pandemic has accentuated a desire for "slow travel" as people re-evaluate their life priorities and relationship with work, with an increasing emphasis on "giving back" to the places visited.Researcher Maree Gerke believes regenerative tourism takes practices present in sustainable tourism and eco-tourism to the next level.

"In the case of Timbre Kitchen, what really doing is creating a business that really meets the needs of locals and in doing so he's created something very attractive for tourists as well," she said.

Source: Holiday News (holidaynews.net)

Timbre Timbre Kitchen Tamar Valley Launceston Regenerative Tourism Matt Adams Local Seasonal Sustrainable Food Tasmania News Food Tourism Sustainable Food Good News

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