TUI Field to Fork Tasting Events
As part of the TUI Field to Fork Greece project launched by Futouris, the TUI Care Foundation and Sustainable Food Destination Organisation (SFDO) to support regenerative agriculture in Greece, tasting events were held for the first time. Local producers were able to present their high-quality, regeneratively grown products and make them available for tasting. The tasting events attracted over 140 locals and hotel guests, who sampled the local delicacies and appreciated the knowledge shared about sustainable agriculture.
Local Cretan delicacies at tasting events
In an inspiring collaboration between Futouris, the TUI Care Foundation and local partner SFDO (Sustainable Food Destination Organization), farmers and food producers on Crete have taken a significant step towards sustainable agriculture. The joint project aims to support the transition to regenerative agriculture and closely link regional products with the tourism industry.
In recent months, farmers and food producers have received training on the five principles of regenerative agriculture. This training supports them in the cultivation and production of high-quality and environmentally friendly food.
The first tasting events have now taken place, at which the participating producers presented their regeneratively grown products to both locals and hotel guests. Numerous questions about this special form of cultivation were answered.
Highlights: Tastings and Cooking Courses
The highlight for those present was, of course, the tasting of the various products. They were also able to learn how best to prepare the regeneratively grown ingredients in small cooking courses.
At Village Heights, guests were able to taste sheep’s sausage, ham, wine, stuffed vine leaves and olive oil right next to the fields. In a cooking class, the hotel’s chef showed the participants how to prepare Cretan cheese (mizithra) and a traditional rice dish. The presentation of the TUI Field to Fork program was followed by a discussion on how producers can integrate regenerative agricultural practices and the important role of soil health in cultivation.
At TUI Magic Life Candia Maris, an exclusive cooking lesson and tasting event with 20 participants focused on a producer of delicious stuffed vine leaves. Guests not only learned more about the preparation of dolmadakia (stuffed vine leaves), but also gained insights into regenerative agriculture and the program’s goals to strengthen and regenerate the local community in Crete.
At Minoa Palace, 30 participants from the local community and hotel suppliers offered regeneratively grown products such as wine, avocados, carob spread and syrup and pomegranate juice. The chef surprised the guests with creative recipes based on the products on offer, including a dish with pomegranate juice and a dessert with carob syrup.
Tasting Events a complete success
The first five tasting events involved around 10 local producers and attracted over 140 locals and hotel guests to sample the delicious local delicacies. The feedback on the tasting events was excellent: local producers, suppliers and the local community were eager to learn more about regenerative agriculture and collaborate more, while tourists and guests appreciated the knowledge shared at the interactive events as well as the locality and quality of the products.
These successful tasting events show the potential of regenerative agriculture in Crete and the possibility of harmoniously combining tourism and sustainable agriculture. The positive feedback from the participants confirms the importance of this project for the local community and sustainable tourism.
