Dear Colleagues,

The phenomenon of entrepreneurship generates more and more attention both in academic and political institutions due to the potential economic and social benefits it produces. The concept of entrepreneurship has evolved and adapted itself to our current society, expanding into specific areas such as sustainable and social entrepreneurship.

One of the sectors where entrepreneurship can play a prominent role may be tourism, which directly contributes more than 4% to the GDP of the EU and around 10% indirectly. In this sense, sustainable tourism, defined by UNWTO as "tourism that takes full account of its current and future economic, social and environmental impacts, addressing the needs of visitors, the industry, the environment, and host communities", can be seen as an ideal alternative to frame actions of social and/or sustainable entrepreneurship.

One type of tourism which has received special attention in the academic literature in the last decade is so-called gastronomic tourism, defined as “visits to food producers, food festivals, restaurants and specific locations where the taste of food and/or experience of the specificity of typical food products are the main reasons for the trip” ( Hall and Mitchell, 2001).

Given the weight of gastronomic tourism within this sector, it is relevant to analyze new approaches to sustainability related to gastronomy from the tourist and potential entrepreneurship points of view. The use of local and/or ecological products in the preparation of dishes, the maintenance of energy-sustainable infrastructures, and the recycling of materials such as plastic, cardboard, glass, and organic matter are elements to consider when looking for competitive advantages in the strategy of the tourist businesses and allow proposing new forms of entrepreneurship and sustainable gastronomic offers. At the same time, travelers committed to a way of tourism which is environmentally friendly and respectful with the local community can surely demand this type of gastronomic offer.

Prof. Dr. Sandra M. Sánchez-Cañizares
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• Sustainable restaurants
• Sustainable food in tourist offers (accommodation, trips, etc.)
• New ways of sustainable/social entrepreneurship
• Entrepreneurship in sustainable tourism
• Organic/ecological food
• Organic/ecological restaurants