Tin tức mới nhất về: Green cuisine

Abstract: This article explores the concept of “green cuisine” in the context of community-based tourism development in the mountainous areas of Da Nang city, where ethnic minorities (Co-tu, Co, Xo-Dang,...) still preserve traditional practices closely connected to the forest and mountain environment. Green cuisine is reflected in clean ingredients (red upland rice, wild vegetables, free-range chicken, local pork, stream fish, bamboo shoots, mushrooms,…), chemical-free farming methods, eco-friendly processing techniques (bamboo tube rice, Zira soup, smoked meat, Ta Vac wine), and the use of biodegradable natural materials (wild banana leaves, bamboo/reed tubes, gourd shells, dong leaves) for packaging, wrapping and serving food. These practices not only preserve ethnic knowledge and ecological balance but also create unique experiences for community tourism, contributing to the development of sustainable livelihoods. The author emphasizes the need to avoid excessive commercialization in order to preserve cultural and ecological values, at the same time proposing the conservation of local plant species and the central role of the community in developing green tourism.