EARTH 2025—Experiences and Innovation for Sustainable Food and Tourism

Dear Colleagues,

This Special Issue is dedicated to selected contributions from the international scientific conference EARTH 2025—Experiences and Innovation for Sustainable Food and Tourism, held on 21–22 November 2025 in Brașov, Romania, and organized by the Faculty of Food and Tourism from Transilvania University of Brașov.

EARTH 2025 responds to current global challenges by addressing how sustainability, digital transformation, and authentic experience design are reshaping food systems, tourism, and hospitality. With Millennials and Gen Z redefining consumer expectations, the focus is on ethical practices, local resource valorization, and the integration of emerging technologies.

The Special Issue welcomes theoretical, empirical, and applied research in the following three thematic areas:

1. Sustainable food systems and culinary innovation (keywords: local biodiversity, native plants in gastronomy, sustainable menu design, food safety and quality, circular economy in HoReCa, culinary innovation, zero food waste, sustainable beverage management).
2. Responsible tourism, hospitality management, and consumer behavior (keywords: sustainable tourism management, destination branding, consumer psychology, responsible marketing strategies, authentic travel experiences, economic models for tourism, visitor education and awareness, sustainable hospitality business models).
3. Smart design, mobility, and technology for sustainable destinations (keywords: sustainable spatial design, eco-friendly mobility, smart hotels and IoT, artificial intelligence in tourism, digital visitor experiences (AR/VR), low-impact tourism infrastructure, technological innovation in hospitality, sustainable transport solutions).

Prof. Dr. Liviu Gaceu
Prof. Dr. Ray F. Iunius
Dr. Laura Cismaru
Prof. Dr. Simona Stan
Guest Editors

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