Affiliation:
1. C.V. Raman Global University, Bhubaneswar, India
2. Mahatma Gandhi Mission University, India
Abstract
This research examines the many effects of environmentally friendly culinary tourism in West Bengal, India. Using a comprehensive perspective, it investigates the social, cultural, and environmental aspects of promoting ethical behaviour in the travel and hospitality industries. The gastronomic legacy and cultural variety of West Bengal offer a singular case study. The study examines how gastronomy tourism affects employment, revenue, and small company development while focusing on community empowerment and cross-cultural interaction. The chapter addresses the ecological footprint and suggests methods for reducing adverse effects, encouraging biodiversity conservation, and supporting sustainable sourcing methods. The results are intended to direct West Bengal and other regions toward a resilient form of culinary tourism that balances environmental stewardship, cultural preservation, and economic prosperity.
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