**4. Results**

Through the qualitative research carried out, the researchers found important information regarding the importance of permaculture and downshifting in Bras,ov County. The three parts involved in rural tourism through permaculture and downshifting (P– Local producers and service providers; B—Intermediaries: travel agents, independent tour guides, accommodation units and food services providers; T–Tourists) highlighted several common and specific aspects about these two phenomena and they expressed their opinion on the use of permaculture and downshifting for developing the rural communities with touristic potential.

#### *4.1. General Results*

Permaculture and downshifting create special interconnections which determine specificity to the distribution networks. As it results from the respondent's opinion, distribution networks are naturally formed, over time, *"as a root that grows and spreads freely in a natural area enjoying the effects of symbiosis"* [#B4] between locals (P)-tourism service providers (B)-tourists (T) under the influence of nature, culture, and spiritual values. The research participants are aware that the total value of tourism services provided because of permaculture and downshifting, based on the efforts of all the members of the distribution network (organizations, tourism companies but also local individuals). For the interviewed persons, each link within the distribution network has an essential contribution on creating ecological tourism product and they must take into considerations the permaculture and downshifting characteristics in each distribution link.

The shape of the networks is constantly changing. These may increase or, on the contrary, may be restricted depending on external environmental factors (legislative, technological, cultural, etc.). At the same time, the "mature"-"immersed" networks were identified in the ecological values as well as the "young" networks in a formation that share the ecological values and aspirations, but which they implement only to a small extent.

#### *4.2. Issues Related to Permaculture*

The three essential elements specific to permaculture–care for the earth, fair sharing, and care for people—were found among the basic values of the respondents and their entire behavior is influenced by these principles.

Related to the first characteristic of permaculture–care for earth–, 9 (nine) respondents, who built or rehabilitated buildings for their tourism use, stated that the use of environmentally friendly construction and planning materials was a priority for them, and they endeavored to use as many organic or natural products as possible. *"I used wood and river stone where possible"* [#B3,4]. Additionally, as a matter of caring for the earth, the research participants considered themselves responsible for implementing ecological measures such as the proper behavior in nature, both in protected natural areas and during some touristic tours with the purpose of seeing wild animals in their natural habitat; reducing the number of tour participants in an attempt to disturb as little as possible the natural environment and to offer *"an authentic and personal experience, not a mass one, as in the case of large groups brought by some travel agencies"* [#B11]; *"I prefer the activities in which I can observe animals in their natural habitat, even if it means effort and waiting hours"* [#T4].; revealed one of the interviewed tourists while showing us the footage made during the trips from which he had just returned; collecting waste from the paths during the tours and through the responsible use of natural resources. The accommodation services providers try to facilitate the selective collection of waste *"Our tourists are taught to selectively collect at home and want to do the same on vacation"* [#B9]. Other environmental protection measures mentioned by the respondents is the *"collection of waste oil, use of al component parts of the raw material".* [#B13]. Moreover, they are aware of their activity impact on the environment and they take actions to minimize it: *"I only go on marked paths with tourists, do not use shortcuts through the forest because any additional paths unnecessarily erode the soil"* [#B8]. So, characteristics of permaculture, are appreciated not only as sources of the welfare for tourists but, also, as sources for rural community welfare.

Fair sharing is reflected by the involvement in local projects and paymen<sup>t</sup> of tax liabilities, as well as involvement in CSR (Corporate Social Responsibility) campaigns. Even though a small number of research participants have said they are making donations, most of them are organizations seeking sponsorship, fair pricing, tailored to the purchasing possibilities of the tourists requesting them services can be considered as ethical actions. The revenues that the locals can obtain from the sale of surplus production are not affected by the commercial addition that an intermediary could claim because they are supported to sell directly to tourists. Tourists are also guided to purchase products and services directly from local producers at fair prices. *"If a tourist wants to purchase local products,* *cheese, fruit, jam, etc., we indicate him the addresses of the locals that we know will have their own surplus production, or, if the tourist does not want to move, we call the locals to us"* [#B1]. One of the respondents–who represented the organization T, ara Bârsei, founded to save the gastronomic heritage and to promote food and local products, presented a way that this organization used to participate in conducting social responsibility campaigns through encouraging local initiatives by promoting them on the Facebook page, providing food to charitable events, participation in different sport competitions conducted to support social causes.

Caring for people is revealed by supporting other community members and by using the local workforce. All respondents in the intermediate category (B) said they use local suppliers of tourist products and services, which, in turn, offer environmentally friendly products. *"As much as possible I try to choose suppliers using local, environmentally friendly products, I consider it to be one of the essential things to reach a kind of sustainable tourism."* [#B11], *"I try to use only local suppliers of tourist products from rentals to local guides services where needed, some meals we serve to local producers–sheepfolds or the houses of people in the villages where we go."* [#B12], said two of the research participants, who are conducting ecological tours in natural areas. Tourists participating in the research, unanimously, said they prefer to buy local products *"I do not bring supplies and do not buy from stores. I only buy products from the locals"* [#T7] revealed an interviewed tourist.

Another research participant said that in addition to the food produced from their own household *"acquires and capitalizes surplus production in the village gardens"* [#B13]. Also, with the support of locals, this organization offers guided tours in nature, walking or cart ride and camping, cycling tours, family activities and botanical tours.

Representing the community within the tourist village, brought back to life following an international media campaign—Viscri, one of the research participants presented how restaurant owners support locals by acquiring preferentially local products. He also argues that the actions of the authorities involved in tourism development have led to social benefits. During the last years, the number of socially assisted families has decreased significantly (from 47 families to just 2), by engaging tourism-related activities.

#### *4.3. Issues Related to Downshifting*

One of the research participants, the representative of Foundation Conservation "Carpathia", proposed creating a new wildlife reservation in the Southern part of the Romanian Carpathian Mountains, without bringing any environmental damage, bringing benefits both to him and to the local community. He presented how they provide organic or natural products: *"A tomato picked from the garden will always taste different from the products in a supermarket*". According to him, it is the duty of every participant in ecological tourism to remind tourists *"how wonderful and how important food is especially in these modern times, where almost all food can be found at any time, in any supermarket"* [#B9]. To preserve the authenticity of the area, one of the respondents has rearranged several old houses, abandoned in the village, transforming them into comfortable and modern gues<sup>t</sup> houses. The representative of this organization believes that *"every old piece of wood or stone reused carries an old story, which comes to life with the traditional restoration of the house"* [#B9].

Another research participant, representing one of the most appreciated tourist villages in Transylvania, Viscri, argues that, even though tourism is one of the main sources of income of the inhabitants, there is a unanimous concern to preserve the country's lifestyle— *"We do not want to transform the locality into an area of commercial tourism"* [#P8]. He gave the example of an unwritten rule, unanimously accepted by the locals, to expose and sell the products crafted in their own backyard *"in order not to load the village's streets with merchandise"* [#P8]. At the same time, the locals opted for an integration of the lifestyle that maintains the authenticity of the place and the relationship with nature: the streets were cobbled (even if they could have been paved), the houses are plastered with faded lime (local product), water is provided through a system of lakes whose construction is based on principles of permaculture. Residents are willing to contribute to

the preservation of balance through personal efforts and concessions: some of them have waived the ownership of their land to create an outside parking garage, which is intended for buses, which does not overcrowd the village streets and doesn't pollute the village air. Moreover, on a voluntary basis, the locals participate in directing the village's movement. Tourists appreciate the effort made by the locals and respect the unwritten rules *"I don't even conceive the idea of parking the car inside the village. It would be like a sacrilege"* [#T5].

#### *4.4. Related Issues Resulting from the Research–the Ecological Perspective*

The research did not reveal only opinions about permaculture and downshifting, as the subjects are related to other aspects connected to the two phenomena, such as the ecological certification, the specific communication, and some ways in which they can contribute to the local development.

Most of the intermediary respondents have a personal ecological orientation perspective, they have been, or they still are active members of some nongovernmental organizations with environmental protection concerns. For example, all five ecotourism (ecological) services providers have stated that they organize tours in natural areas, which they present to tourists from *"an ecological perspective"* [#B6], most often with self-declared environmentalist tourists, who are responsible towards the visited nature and local communities and choose *"experiences different from mass tourism"* [#B7]. Some tourists are even specialists in forestry, biology, ornithology and require specialized information about the visited ecosystems. They appreciate the fact that Romania *"still has a fascinating ecological capital, which is no longer found in many countries of the world (bears, wolves, lynx, biodiversity, virgin forests)"* [#B8]. They increased their interest in ecological certification, which could lead to a reduction in the risk perceived by both tourists (T) and other members of the network (P) and (B). Most of the respondents in the intermediate category (B) are familiar with ecological certification systems but do not consider them *"mandatory in the ecological procurement process"* [#B7]. The development and regaining of ecological certification systems in Romania is also suggested. *"Ecological certification is a quality stamp, and it would be good to have a more developed system, a larger network of ECO certified services"* [#B12]. Some of the respondents considered advisable a *"local, authentic certification"* [#B11], specifying each destination, whereby tourists and tourism companies have the right to purchase locally produced products, with local products, suggesting the concept of *"trace back to the grass thread"* (e.g., buying dairy products made from cow's milk that graze in the visited Montana area, where the flora is specific and has different properties of flora in the field areas). Referring to the ecological certification, the member of Slow Food T, ara Bârsei, a research participant said *"we choose more local suppliers who have ecological concerns even if they do not have proof in this regard. We are interested in the quality of products and the supply flow. To be a long-term partnership"* [#B13]. Also, most of the tourists participating in the research stated that they do not expect locals to obtain certifications, but they feel confident if an economic entity has such a certification. *"I don't think it would be very difficult for local independent producers to obtain an ecological certification. I confidently consume local products even if they are not certified"* [#T1], *"I feel good to see that a restaurant I go to has an ecological certification"* [#T3].

The respondents highlighted their attempts to communicating/sharing their specific experiences and their orientation in providing sustainable touristic products through capitalizing on ecological production in the virtual environment, playing the role of influencer or vlogger, making themed posts in the virtual environment.
