Agritourism and gastronomy are no longer niche trends! … Τhey are reshaping how consumers think about food, sustainability, and authenticity. Organic & Regenerative farming and hospitality are not just travel experiences, but business models that create value across the supply chain.
For wholesalers, distributors, and retailers, these sustainable practices point to new ways of connecting with consumers, creating value across the supply chain, strengthening retail, supporting local producers, and meeting growing consumer demand for authenticity and sustainability.
At the heart of this transformation, Attica is emerging as a model region, where sustainable practices and local heritage shape the future of responsible food production, distribution and experience.
With insights from Panagiotis Papadopoulos, agronomist and co-founder of the Open Farm network, with more than 25 years of experience in organic agriculture, certification and agritourism development.
