Abstract
The relationships between food production and tourism range from conflict over competition for land, labor and capital to symbiosis where both sectors mutually benefit from each other. This paper reviews the literature on relationships between food production, particularly agriculture and tourism. It then examines the efforts of a resort on the island of Lombok, Indonesia, to increase the amount of local food products used in its restaurants through the establishment of two projects involving local food producers. It is argued that there is potential to increase backward linkages between tourism and local food production but that there are substantial challenges to be overcome in doing so.
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