Challenges and Future Directions for Promoting Sustainable Gastronomy Tourism

Introduction

In an era characterized by an insatiable desire for extraordinary and enriching travel experiences, gastronomy tourism has emerged as a fusion of culinary indulgence and sustainable exploration (Rachão et al., 2019). The word gastro is derived from “gastro,” which means stomach, and “gnomes,” which means knowledge or law in Greek. Gastronomic tourism, often called food or culinary tourism, has emerged as a prominent niche in the broader tourism industry. It includes the study of culinary traditions, local cuisines, food production processes, and dining experiences in different places worldwide. Unlike traditional forms of tourism that focus on sightseeing and leisure activities, gastronomic tourism focuses primarily on the culinary aspects of tourism. It allows visitors to immerse themselves in different regions' tastes, smells, and cultural heritage. It embodies the art of immersing oneself in local cultures through the lens of regional and traditional cuisines, from relishing street food in vibrant markets to savoring multi-course feasts in Michelin-starred restaurants (Dos Anjos & Kennell, 2019). The United Nations World Travel Organization (UNWTO) defines gastronomy tourism as a “type of tourism activity which is characterized by the visitor's experience linked with food and related products and activities while traveling.” The ongoing surge in global wanderlust has amplified the potential of gastronomy tourism to stimulate economic growth and safeguard cultural heritage (Kokkranikal & Carabelli, 2021). Modern-day travelers aspire beyond superficial observations of iconic landmarks; they aim to deeply engage with culinary traditions, unearthing the stories, flavors, and people that give each region its unique identity (Montella, 2017). However, as significant growth, it confronts an array of complex challenges, many of which align with the pressing global priorities of sustainability (Brownlie et al., 2005). The rapid expansion and commercialization of gastronomy tourism can exert pressure on local ecosystems, contribute to the homogenization of cultural diversity, and exacerbate economic disparities within destinations (Martin et al., 2021). In light of these challenges, this research proposal embarks on an exploratory journey to investigate the multifaceted world of sustainable gastronomy tourism. It seeks to illuminate the intricate dynamics that impact the sector's sustainability, assess the effectiveness of current approaches, identify potential solutions, and chart future directions for promoting sustainable gastronomy tourism.

The history of gastronomic tourism is as rich and varied as the cuisines it celebrates. Although the term “gastronomic tourism” is relatively modern, reaching the end of the 20th century, the roots of culinary tourism go back centuries of humanity. Ancient civilizations such as the Greeks and Romans valued the pleasures of food and drink. Festivities and celebrations were opportunities for living, communication, entertainment, and cultural exchange. Ancient travelers often traveled to distant lands for trade or conquest and to experience new culinary delights and exotic ingredients. During the Middle Ages, pilgrimages to religious sites became a common form of travel. Pilgrims traveled long distances, often across borders and landscapes, encountering different local foods. Monasteries and religious institutions played an important role in offering hospitality to travelers and providing food, shelter, and sustenance to pilgrims during their journeys.

The interest in gastronomy as an art form arose during the Renaissance. Scientists, poets, and artists celebrated the pleasures of food and drink and elevated culinary experiences to the realm of high culture. Cookbooks, recipe collections, and culinary treatises proliferated, documenting culinary traditions and techniques worldwide. The Age of Exploration in the 15th and 16th centuries opened new culinary horizons as European explorers traveled to distant lands searching for spices, herbs, and exotic foods. The Columbian Exchange facilitated the global exchange of culinary ingredients and transformed diets and culinary practices on both sides of the Atlantic.

In the 19th century, the increase in industrialization and urbanization caused significant changes in food production, distribution, and consumption. The development of railroads and steamships made travel more accessible and more affordable, allowing people to explore new places and experience different cuisines. Large hotels, restaurants, and cafes have sprung up in major cities, responding to the growing demand for dining and culinary tourism.