Sustainable Food and Agricultural Tourism

Dear Colleagues,

Food and agricultural tourism are recognized as sustainable forms of urban and rural tourism development. However, the agriculture and tourism sectors have struggled to realize measurable successes (Everett & Slocum, 2012), in part because of climate change, supply-chain challenges, consumer choices, support for traditional cultural practices, globalization, and inclusive policies that promote diversity. Food is intrinsically connected to tourism, not only because all travelers must eat, but because food represents a large part of the visitors’ expectations and directly relates to an authentic intangible cultural experience (Ellis et al., 2018). Moreover, as consumers embrace a personal responsibility regarding sustainable living (Slocum, Aidoo, & McMahon, 2019), tourism businesses and destinations are realizing increased demand for their products and services. As sustainability becomes greenwashed, clear examples of sustainable production, consumption, policy, and inclusion become harder to discern.

The aim of this Special Issue is to highlight sustainable forms of food, culinary, and agricultural tourism development in urban, rural, and fringe communities. Emphasis should be placed on the triple bottom line of sustainability, including economic, environmental, and social impacts that positively benefit communities, consumers, and/or animal welfare. Research related to social equity issues are also encouraged. Using a systems (or related) approach, articles should emphasize the interconnections between the triple bottom line to encourage a more holistic approach to sustainability studies related to food and agricultural tourism.

In this Special Issue, original research articles and reviews are both welcome. Research areas may include (but are not limited to) the following:

• Climate change and food/agricultural tourism;
• Cultural representation and food/agricultural tourism;
• Diversity and inclusion within food/agricultural tourism;
• Sustainable consumption for food/agricultural tourism;
• Marketing for sustainable consumers in food/agricultural tourism;
• Innovation in food/agricultural tourism;
• Community-based food/agricultural tourism;
• COVID-19 and food/agricultural tourism;
• Conflict resolution through food/agricultural tourism;
• Sustainable food systems in food/agricultural tourism;
• Supply-chain management and food/agricultural tourism;
• Food/agricultural tourism policy.

I look forward to receiving your contributions.

Dr. Susan L. Slocum
Guest Editor

Manuscript Submission Information

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• food tourism
• culinary tourism
• agritourism
• sustainability