The transition toward climate-resilient and biodiversity-friendly food systems is increasingly recognized as a critical component of sustainable destination development. Within nature-based tourism and agrotourism contexts, food production and consumption practices can either intensify environmental pressures or actively contribute to conservation and climate adaptation goals. The objective of this study is to examine the nutritional quality, consumer acceptance, and sustainability potential of hybrid yogurts, produced through the partial substitution of dairy proteins with plant proteins derived from cereals, legumes, and nuts, with emphasis on their application within agrotourism and nature-based tourism destinations, in Kefalonia Island. The methodological approach combines food formulation and nutritional assessment with sustainability analysis and exploration of tourism-related applications, addressing sustainable tourism practices as a supporting mechanism for climate-resilient destination development.
From a nutritional perspective, the combination of animal- and plant-derived proteins improves overall protein quality, enhanced digestibility, and the contribution of plant-derived bioactive compounds such as dietary fiber and polyphenols. In our study, depending on the plant protein source, an increase of up to 27% in protein content and 2% in fat content was observed. The slight increase in fat content is primarily attributed to the mono- and polyunsaturated fatty acids present in the plant ingredients. In addition, fiber enrichment of up to 0.37 g/100 g has been achieved. These results highlight the improved nutritional profile of hybrid yogurt compared to conventional yogurt.
From an environmental standpoint, hybrid yogurts promote the use of locally adapted, biodiversity-friendly plant species. Incorporating these ingredients supports diversified farming systems, lowers carbon intensity, and strengthens the adaptive capacity of rural landscapes facing climate stress. The carbon footprint of conventional dairy yogurt is estimated to range between approximately 1.2 and 2.0 kg CO₂e per kg product. Hybrid yogurts developed in this study demonstrated a reduction in carbon footprint, ranging from approximately 8% to 14% depending on the plant protein source and dairy protein substitution.
Hybrid yogurts play an important role in sustainable tourism practices, particularly in agrotourism, eco-certified accommodations, wellness tourism, and experiential gastronomy. They can be introduced through farm-based tastings, sustainable menus, and interpretive food experiences that communicate environmental values, local identity, and climate-aware consumption. These practices enhance visitor engagement while fostering collaboration between food producers and tourism operators. In the present study several hybrid yogurt applications are proposed, while consumers’ acceptance was evaluated revealing good acceptance at low plant protein concentrations and some negative effects on taste and flavor of high plant protein hybrid formulations.
The results of the present study highlight that hybrid yogurts’ integration into agrotourism strengthens destination resilience by diversifying farmer incomes, adding local value, promoting environmentally responsible food choices with improved nutritional characteristics, and linking nature conservation with tourism experiences in Mediterranean contexts and beyond.
Keywords: Dairy-plant blends; Sustainable menus; Environmental friendly tourism
