Food and eco-tourism: Culture, Technology, and Sustainability
Food is important in people’s daily lives and touristic experiences while traveling to different destinations, and tourism is a key sector for generating revenue and employment. With the development of new technologies and advances in food production and distribution, people are changing the way they consume food. People are seeking different kinds of food consumption experiences, from ingredients to service delivery, while traveling locally and internationally.
Besides technology, sustainability is also a central issue in food tourism. Today, alternative food products such as plant-based proteins can be found much more easily in the market. Insects, bugs & fungi are potential sources of protein in the future. The circular economy (CE) is an industrial and socially innovative approach with sustainable goals. Most of the CE concept is still unfamiliar to many. Over the last decades, the Internet and web applications have changed the food tourism industry. Consumers have continuously used and preferred web applications for finding food and food-related activities in touristic destinations.
Furthermore, the sustainable tourism movement prioritizes the conservation of resources. It requires a marriage between sustainable practices while remaining economically viable and socially fair to local communities. This practice of protecting the environment and preserving local culture is referred to as eco-tourism. It is a practice that aims to not disturb the local ecosystem of tourist destinations while creating economic opportunities that allow for the protection and conservation of natural resources. Eco-tourism is a growing industry, generating direct and indirect revenue for the government and local people.
This Research Topic aims to enrich and update the existing body of knowledge on food in eco-tourism. We encourage researchers to submit conceptual, review, and empirical papers reflecting current ethos and concerns in the sphere of food consumption and tourism modernization. Potential subtopics related to food tourism include, but are not limited to:
• Heritage, culture, lifestyle, and local food
• Authenticity and sustainability in food tourism and hospitality (e.g., insects, food waste management)
• Technology in food services, including algorithmic management of food services
• Consumer behaviors in hospitality and tourism
• Marketing efforts of government in food tourism and hospitality
• Impact of Internet and social media on food tourism
Food and eco-tourism: Culture, Technology, and Sustainability
Food is important in people’s daily lives and touristic experiences while traveling to different destinations, and tourism is a key sector for generating revenue and employment. With the development of new technologies and advances in food production and distribution, people are changing the way they consume food. People are seeking different kinds of food consumption experiences, from ingredients to service delivery, while traveling locally and internationally.
Besides technology, sustainability is also a central issue in food tourism. Today, alternative food products such as plant-based proteins can be found much more easily in the market. Insects, bugs & fungi are potential sources of protein in the future. The circular economy (CE) is an industrial and socially innovative approach with sustainable goals. Most of the CE concept is still unfamiliar to many. Over the last decades, the Internet and web applications have changed the food tourism industry. Consumers have continuously used and preferred web applications for finding food and food-related activities in touristic destinations.
Furthermore, the sustainable tourism movement prioritizes the conservation of resources. It requires a marriage between sustainable practices while remaining economically viable and socially fair to local communities. This practice of protecting the environment and preserving local culture is referred to as eco-tourism. It is a practice that aims to not disturb the local ecosystem of tourist destinations while creating economic opportunities that allow for the protection and conservation of natural resources. Eco-tourism is a growing industry, generating direct and indirect revenue for the government and local people.
This Research Topic aims to enrich and update the existing body of knowledge on food in eco-tourism. We encourage researchers to submit conceptual, review, and empirical papers reflecting current ethos and concerns in the sphere of food consumption and tourism modernization. Potential subtopics related to food tourism include, but are not limited to:
• Heritage, culture, lifestyle, and local food
• Authenticity and sustainability in food tourism and hospitality (e.g., insects, food waste management)
• Technology in food services, including algorithmic management of food services
• Consumer behaviors in hospitality and tourism
• Marketing efforts of government in food tourism and hospitality
• Impact of Internet and social media on food tourism