Eco eating in Crete: new Responsible Travel programs help preserve culture with tourism and good food

Crete’s Culinary Sanctuaries, the educational travel program noted for best practices in Responsible Travel, is offering a new workshop to educate professionals in tourism, conservation, agriculture, and the culinary arts from October 11-18, 2009 on how to implement programs that include heritage preservation, organic agriculture, and building mutually beneficial relations between local populations and the tourist trade.

Attendees will be given the opportunity to travel with specialists to historic sites and villages, organic farms and nature reserves.

“Crete is blessed with fascinating history, natural beauty and excellent fresh food,” says CCS Founder, Nikki Rose. “There is much to celebrate and protect. The roots of the Mediterranean Diet originated in Crete. CCS programs help to support people striving to preserve their lifestyle and share their valuable knowledge in mutually beneficial ways.”

CCS Seminars include organic olive oil and wine tastings, cooking demos, botanical hikes, traditional music and other activities celebrating Crete’s distinctive heritage. Doctors, nutritionists, chefs, farmers, ecologists, anthropologists, travel agents, journalists, students, history and food enthusiasts have joined CCS programs. Their collected feedback confirms that participating in programs that protect Crete’s heritage is an enjoyable and enriching experience.

Global interest in sustainability includes tourism and foodservice. People involved with traditional trades, conservation, sustainable organic farming, and the food industry play an integral role in their communities, including attracting visitors. Responsible Travel offers innovative educational programs that protect cultural and natural heritage while doing good business.

Founders of Milia Ecolodge in Crete say, “We are not striving to change our standards to attract visitors, we are striving to attract visitors that appreciate our standards.”

Crete’s Culinary Sanctuaries (CCS) was founded in 1997 by Nikki Rose, a Greek-American professional chef, writer and responsible travel adviser (for projects in Brazil, Cambodia, Europe and USA).

CCS collaborates with over 40 small businesses and individuals working to protect Crete’s cultural and natural heritage. Seminars are conducted in rural communities, organic farms and historic sites. CCS has received awards from National Geographic, the World Tourism Forum for Peace and Sustainable Development, WTTC, and is featured in The New York Times, Lonely Planet and TV New Zealand.