Agritourism is an emerging income stream for farmers, but without proper management, it can lead to cultural erosion, environmental degradation, and community displacement. Emeritus Professor Leon Hugo and postgraduate student Jean Hugo delve into the challenges of mass tourism, the principles of agri-ecotourism, the advantages of small-scale tourism, and more.
Tourism has been identified as an additional important income source for agriculture. See Part 1 on agritourism published on Food For Mzansi. However, as has been warned, it can damage the resource base if not carefully and constantly managed. Mass tourism can be equated with monoculture techno-intensive agriculture where production is greatly profitable but damaging the resource base due to its inherent unsustainability character.
Mass tourism can have numerous adverse effects on destinations. The influx of large numbers of tourists can place significant strain on natural resources, particularly sensitive ecosystems and wildlife habitats.
Overcrowding often diminishes the quality of life for local residents, fostering resentment and social tension. Furthermore, mass tourism tends to disproportionately benefit larger corporations rather than local communities, as many services require expertise not locally available, such as cooks and managers. Consequently, revenue generated from tourism is frequently lost for the local region.
A smarter way to tour
The disparity between wealthy tourists and the simplistic living conditions of locals can lead to alterations in local customs to cater to tourists, resulting in cultural erosion and the permanent loss of valuable cultural resources. Moreover, young people may be drawn into lucrative activities associated with foreign tourists’ music festivals, including sex work, which undermines traditional practices and values.
The commercialisation driven by large firms, such as large chain stores, forces many small businesses, run by locals, to close. Additionally, the significant disparity in the availability of jobs between peak and off-peak seasons creates economic instability.
Local infrastructure, including transportation, water, and waste management systems, often becomes overwhelmed during peak holiday seasons, as it was not designed to accommodate such large numbers. Achieving sustainability within the tourism industry thus requires a specialised approach.
However, there is little consensus on the definitions of terms such as ecotourism, rural tourism, farm tourism, sustainable tourism, responsible tourism, nature tourism, enviro-tourism, mass tourism, and agri-tourism. In line with recent developments in the literature, the term “smart tourism” could be effectively added to this list.
Regardless of the specific focus of any tourism establishment, the fundamental principle is that it must not degrade the resource base upon which it depends. The concept of sustainability is thus central to all these approaches.
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According to the World Travel & Tourism Council (WTTC), sustainable tourism development involves meeting the needs of present tourists and host regions while simultaneously protecting and enhancing opportunities for the future.
This vision entails managing all resources in such a way that economic, social, and aesthetic needs are met, while also maintaining cultural integrity, essential ecological processes, biological diversity, and life support systems.
Nature-based tourism is one of the fastest-growing sectors of tourism. The term “ecotourism” is often, mistakenly, used exclusively to describe visits to natural areas. However, ecotourism is not limited to natural features and activities.
The term “ecology” is derived from the Greek word “oikos,” meaning knowledge of the household, and it encompasses the interaction between both natural and social (human) aspects of the environment. As such, it can be regarded as an overarching term for all forms of sustainable tourism.
As illustrated in Figure 1, there is in ecotourism a close link and reciprocal interaction between all three elements: the tourist, the environment, and the local communities.
Such tourism enterprises:
- Provide tourists with an enlightening experience.
- Enhance environmental (natural and cultural) resources; and
- Offer a viable product for the owner and an asset for the local community.
In other words, a crucial element of ecotourism is that visitors should depart with a deeper understanding, insight, and knowledge of the local environment (both biophysical and cultural-historic) and an appreciation for the way of life of the host community – and leaving them financially better off.
How can one implement an ecotourism enterprise?
A tourism initiative must be goal-, as well as outcome-specific driven and can be attained by first assessing the market (potential visitors’ profile – who are the expected visitors to be) and the environmental potential (what are the resources available), and what will the challenges be; after which one can implement a strategically well-planned product and constantly assessing the level of success through auditing. It then becomes an ongoing process of constantly renewing strategies.
Any tourism initiative should not stand loose from its natural and socio-economic environment. Its development must be integrated into the broader environment as an economic subsystem, much like any other land use, such as agriculture, which relies on local infrastructure, services, and resources.
The economic impact of tourism on a country’s economy extends across various industries, highlighting the interconnectedness of the tourism sector with other sectors. Similar to the concept of “ecology,” which emphasises the intricate connections between all living and non-living elements, the tourism industry operates within a network of interdependencies.
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The principle of a “trigger factor,” often used in ecological studies, is equally relevant in tourism: any input or change in one sector, such as an increase in visitors, or the introduction of a new product, has ripple effects throughout the entire system, affecting accommodation, transportation, food production, and various services. An assessment of all supplementary resources and limitations is thus required.
Genuine ecotourism does not necessarily depend on complex endeavours or major attractions such as Disneyland, Victoria Falls, Sun City, or coastal resorts. There is a significant market for individuals interested in experiencing other cultures and ways of life. Agri-tourism fits ideally in the category.
Beyond the souvenirs
The negative impact of small-scale tourism industries is minimal on both cultural and ecological environments. Establishing such ventures typically requires limited expertise and capital, making initial start-ups relatively straightforward. The fundamental principle guiding these initiatives should be to maintain simplicity and operate at an appropriate level of existing knowledge and available resources.
Tourism should be rooted in the entrepreneurial expertise of local communities. This approach emphasises utilising local assets and skills rather than relying on external resources that are not integral to the community’s everyday life. Implementing tourism on a modest, local scale ensures harmony with traditional knowledge and expertise, embodying the concept that “small is beautiful” rather than adhering to the notion that “bigger is better.”
This methodology involves active participation from local residents, not only in managing tourism activities but also in integrating their customary lifestyles and socio-economic practices into authentic experiences for visitors. Supporting services such as the production of local food, furniture, crafts, transportation, and the employment of local guides are essential components that drive and sustain this industry.
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Small and mighty
Small, everyday activities – such as participating in traditional farming practices, feeding calves, gathering eggs, or picking berries – hold great appeal, especially for families with children. Simple yet authentic experiences, like sitting around a campfire at night with the local host, listening to folklore stories or watching traditional dances, can generate substantial income for local communities.
For example, a cattle farmer in Christiana, Mpumalanga, recently reported that his hiking trail has proven more profitable than his Nguni cattle farming. This illustrates the potential for local, culturally immersive tourism to provide significant economic benefits while preserving traditional practices and lifestyles.
A practical example of this approach is the integration of recreational activities, such as hiking or cycling trails, with existing agricultural operations while providing simple accommodations that meet the needs of such nature-orientated travellers. Utilising local guides and resources, these activities can be hosted on a single farm or through a network of households connected by such trails, offering substantial income opportunities and creating permanent employment without adversely affecting the farming community.
The green-washing dilemma
It should however be noted that without proper management, the effects of small-scale tourism can be more detrimental than mass tourism in highly developed resorts. It is thus imperative that the development of tourism destinations aligns with ecological principles. Similar to sustainable farming practices, agri-tourism should project a genuinely sustainable image.
To achieve this, enterprises must strive to attract tourists through credible “green labelling.” An eco-label serves as a recognisable symbol that guides consumers toward environmentally friendly choices, awarded by organisations that certify products or services, meeting specific environmental standards, such as the Fair Trade Tourism (FTT) certification promoting responsible and sustainable tourism practices. It ensures that tourism businesses adhere to fair labour practices, contribute to local community development, and minimise environmental impact.
Green Flag Trail Accreditation System is a similar system for hiking trails. Nonetheless, there is a prevalent issue of “greenwashing,” where companies falsely or misleadingly claim eco-friendly practices to deceive consumers. Reports indicate that in the United States, 98% of such environmental claims investigated were found to be misleading, despite the existence of at least 15 different standards with varying levels of quality control worldwide.
In summary, agri-ecotourism is easy to implement, requires little capital output and can be profitable on a sustainable level; but one must adhere to the ecotourism principles, described in Fig. 1, which are not hard to follow.
Principles to remember:
- The tourism operation must be managed at first on a modest-input scale to ensure that it can create enough cashflow profit to be viable, and to be of benefit to the local community.
- The tourist must have an enlightening experience concerning the local way of life and the natural environment to motivate them to come again.
- The environment (social and natural) must be used in an eco-friendly manner to sustain the quality of the resource.
- Prof Leon Hugo is an Emeritus Professor in the geography department at the University of Pretoria, and Jean Hugo is a post-graduate student in video technology at Tshwane University of Technology. The views and opinions expressed in this article are those of the author and do not necessarily reflect the views or positions of Food For Mzansi.
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