I'm writing an article based on eco-tourism in the country and I remembered watching a documentary on the tele about what's now been coined 'slow foods'. In essence, slow foods mean produce that have been grown the traditional way and is prepared in the traditional way. Well, at least that's how I see it. None of these McDonalds beef patties made of hormone-trated cows kept in pigeon-hole stables. It's all about purely organic veggies and meat from free-range animals that grow at speeds nature intended for them. It's about foods prepared lovingly, which takes time and attention and care. It's no longer about quantity, it's about quality, in moderate, healthy doses.
The same should be applies to eco-tourism in the country. You can't spur the growth of a couple of hundred jungle trekking specialist tour guides bringing in four times the number in tourists through the same jungle trek route each month and still expect the route to be in 'pristine' condition. By definition, eco-tourism cannot be sustained if no limits are placed on quantities. It's gotta be treated as a premium holiday.
... blablabla... better go and finish that article...
The same should be applies to eco-tourism in the country. You can't spur the growth of a couple of hundred jungle trekking specialist tour guides bringing in four times the number in tourists through the same jungle trek route each month and still expect the route to be in 'pristine' condition. By definition, eco-tourism cannot be sustained if no limits are placed on quantities. It's gotta be treated as a premium holiday.
... blablabla... better go and finish that article...
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