Project in partnership with Slow Food Italia strengthens sustainable food production by training 30 local citrus, mussel and oyster producers and managing 300,000 m² of land and marine areas using agroecological practices.

The province of Taranto, in southern Italy’s Puglia region, has a long tradition of citrus growing and mussel farming. Today, these livelihoods are under growing pressure. Small-scale local producers face pressures caused by climate change, environmental pollution, rising costs and strong competition from large‑scale food production. These challenges put local biodiversity, traditional knowledge and family livelihoods at risk. At the same time, high unemployment and limited job opportunities - especially for young people - continue to affect the wider region. Tourism offers massive economic potential, but without targeted action, traditional producers often struggle to benefit from it.

TUI Field to Fork Puglia addresses these challenges by strengthening sustainable food production and linking it with the tourism sector to create better income opportunities in rural communities. In collaboration with Slow Food Italia, the two-year initiative supports local citrus growers and mussel farmers to protect biodiversity, diversify incomes and create authentic tourism experiences rooted in the region’s cultural identity.

The project focuses on two traditional and artisanal products at risk of disappearing: Palagiano’s traditional citrus groves and the Cozza nera di Taranto(Taranto black mussel) cultivated in the Mar Piccolo of Taranto. Sustainable and regenerative practices will be strengthened through the targeted training of 30 producers, including 20 citrus farmers and 10 mussel and oyster farmers. In parallel, 300,000 square metres of land and marine areas are managed using agroecological and environmentally responsible methods, including the reintroduction of sustainable oyster farming to reduce pressure on mussel stocks.

To enhance links with the tourism sector, the project will develop two bookable experiences: guided visits and tastings in citrus groves, and a boat-based experience showcasing sustainable shellfish farming. Over the project’s duration, around 800 domestic and international visitors are expected to take part. In addition, 20 partnerships will be established with restaurants, accommodation providers and tourism businesses, supported by workshops, tastings and promotional events that encourage the use of local, sustainably produced ingredients.

Social inclusion is a core component of the initiative. In collaboration with local cooperatives, 20 people with disabilities will receive training and hands-on experience in citrus processing and tourism support roles.By linking local producers directly with the tourism value chain, TUI Field to Fork Puglia demonstrates how sustainable tourism can preserve local traditions and generate long-term economic opportunities for communities and destinations alike.

The project is a part of the global TUI Field to Fork programme, which enables sustainable food production. By establishing links with the tourism sector it creates better income opportunities for rural communities in destinations like Portugal, Cape Verde, Colombia and Tanzania.