Promoting Accessibility and Sustainability through the ECST in Italian Parks
Paths, La Pineta di Terzigno, Vesuvius National Park
Two case studies highlighting successful approaches to promoting accessibility and sustainability in ECST-recognised Italian parks
Promoting Accessibility and Sustainability through the ECST in Italian Parks
This article presents two case studies of activities developed in Italian parks through their committment to the European Charter for Sustainable Tourism. The case studies showcase practical strategies for sustainable and inclusive tourism, exploring approaches to improving accessibility for visitors with limited mobility and promoting local, sustainable food networks. Together, they demonstrate effective ways to balance visitor engagement, community benefits, and nature protection.
© Vesuvius National Park’s archive
Case Study 1: Accessibility and Wellness for All – Vesuvius National Park Leads Inclusive, Sustainable Tourism
Located in Italy’s Campania region, Vesuvius National Park faced accessibility challenges due to its uneven and unstable terrain, which made it difficult for wheelchair users, families with strollers, and visitors with limited mobility to explore its trails. To address this, the park upgraded “Trail 11 – Terzigno Pinewood” with flat, natural surfaces suitable for all visitors and created the “Percorso Vita Easy” fitness trail. An AI assistant, “Mr Plinio”, now provides information via QR codes to support people with sensory impairments, making outdoor recreation accessible to everyone. Read the full case study here.
© Erik-Concari
Case Study 2: “Restaurants of the Biosphere”: A network for sustainable catering
Located in northern‐central Italy, the Tuscan-Emilian Apennine Biosphere Reserve recognised a gap in the connection between local food producers and restaurants and the need to promote short supply chains. To address this, the reserve launched a network of restaurants across the Biosphere Reserve, organising a competition for establishments to create menus featuring local, seasonal ingredients sourced from the nearby countryside. Over 16 years of project development, more than 40 restaurants and 100 local producers have participated, strengthening sustainable gastronomy and regional identity. Read the full case study here.
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