Critical Review. for Culinary Course Essay Example | Topics and Well Written Essays - 1500 words

Critical Review. for Culinary Course - Essay Example The sustainability of this tourism depends on the locality of culinary foods farmers. Major scenarios crises of this tourism include the contamination of foods, fear of unhealthy competition and natural disaster strikes. The aftermath of these is a detrimental damage to culinary tourism industry profits as well as tainting its name. The greatest odd time to make decisions on crisis management is during the calamity itself and all the stakeholders should be well equipped to handle the situation critically in order to reduce or prevent loss. Culinary tourism is becoming widely known and is offered in many places. Therefore, food is not only linked to it original region but it has become a marketing tool. For example, by exploring Ontario as a potential candidate in this lucrative business of culinary tourism in reference to global market place, the emerging issue is whether it can be sustained or not (Hall, 2013). Sustainability in this point of view is the ability of this tourism indu stry to protect its products, conservation of resources and give respect to the people traditions aiming for quality experience instead of monetary achievement. Market for culinary tourism recognition has led to a paramount significance in the economy of Ontario in 2001 ever since from its tourism ministry (Hall, 2013). The greatest factor to consider while establishing culinary tourism sustainability in Ontario is the part played by farmers in land treatment methods, where food is produced and sustainability regard to them to ensure the availability of sufficient food for various eating places. The consequences of poor farming habits is the land deterioration leading to poor yields as there is no attention given to the productivity of the soil. One is in a position to come across such poor farming habits in countries where education levels of farmer’s leaves a lot to be desired as they are not in a position to maintain the proportionality of soil productivity and high crop y ields (Hall, 2013). In the Southeast Asian country of Laos, the increased population led to land fragmentation to residential area leaving little for farming with the little left being over exploited. This in return led to food shortages which negatively affect culinary tourism in Ontario. The example given leads to a conclusion that the implementation of well researched systems should be put in place for the sustainability of agriculture to avoid such occurrence in Ontario (Hall, 2013). With culinary tourism trying to grow to the highest heights of attraction in Ontario, there is a call for sustainable farming methods which are more effective than our current farming methods in which only 38% of world land is utilized in farming alongside 70% of world’s water. These statistical data are according to United Nation Environmental Programme (UNEP). In the province investors who wish to be identified in as far a culinary tourist sites are concerned should develop a relationship w ith farmers who have adequate knowledge of sustainable farming habits (Hall, 2013). There are various organizations like the Ecological Farmers Association of Ontario which is in the forefront in the dissemination of knowledge and educational tools to farmers to give great care to their farmland. Also, Ontario Soil and Crop Improvement Association, degrees and diplomas in agriculture sustainability found in schools such as Tent and Guelp University. By making use of these resources,