Special Issue "Tourism Sustainability and Gastronomic Heritage"

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Tourism, Culture, and Heritage".

Deadline for manuscript submissions: 31 December 2021.

Special Issue Editors

Prof. Dr. Baiba Rivza
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Guest Editor
Faculty of Economics and Social Development, Latvia University of Life Sciences and Technologies, Jelgava, Latvia, LV-3001
Interests: tourism; entrepreneurship; digitalisation; heritage; sustainability
Dr. Diana Foris
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Guest Editor
Faculty of Food and Tourism, Transilvania University of Brașov, 500036 Brașov, Romania
Interests: tourism; tourist destinations; DMO; management; sustainability; hospitality
Special Issues and Collections in MDPI journals
Dr. Maiga Kuzmetra
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Guest Editor
Latvia University of Life Sciences and Technologies, Jelgava, Latvia, LV-3001
Interests: tourism; entrepreneurship; digitalization; heritage; sustainability

Special Issue Information

Dear Colleagues,

The 2030 Agenda for Sustainable Development with its 17 Sustainable Development Goals (SDGs) sets the path that we all must embrace. With currently 1.2 billion tourists crossing borders each year, tourism has a profound and wide-ranging impact on societies, the environment, and the economy. Representing 10% of world GDP, 1 in 10 jobs and 7% of global exports, tourism has a decisive role to play in the achievement of the 2030 Agenda. It can help build a new culture of sustainability and peace (Tourism and the Sustainable Development Goals—Journey to 2030 report, 2018).

This Special Issue focuses on tourism and the United Nations Sustainable Development Goal SDG 2: End hunger, achieve food security and nutrition, promote sustainable agriculture. This goal makes it clear that tourism sustainability is dependent also on gastronomic heritage and local products. Tourism can spur sustainable agriculture by promoting production and supplies to hotels, and sales of local products to tourists. Agrotourism can generate additional income while enhancing the value of the tourism experience. This seems like a good opportunity, considering that the local gastronomy imprint in tourism is a catalyst to some of the most atractive experiences for people and that it is a key facet for intercultural interactions today.

We invite scholars interested in the concerns of sustanable tourism through gastronomic heritage and related topics to critically reflect on the intersections among tourism, local gastronomy, local products, healthy food, and sustainability.

Contributions on the following themes are of particular interest, though other relevant topics will also be considered:

- Gastronomic heritage and tourism;

- Local products and tourism;

- Local and green purchase (food/agriculture);

- Host community involvement in tourism sustainability;

- Sustainable methods and tools for gastronomic heritage assessment and conservation;

- Healthy food in hospitality;

- Measures to promote gastronomic heritage;

- Agrotourism.

Prof. Dr. Baiba Rivza
Dr. Diana Foris
Dr. Maiga Kuzmetra
Guest Editors

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 papers will be 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 1900 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.

Keywords

  • Tourism
  • Sustainability
  • Gastronomic heritage
  • Healthy food
  • Local products
  • Sustainable Development Goals

Published Papers (1 paper)

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Research

Article
Motivational Typology of Online Food Souvenir Shoppers and Their Travel-Related Intentions
Sustainability 2020, 12(18), 7624; https://doi.org/10.3390/su12187624 - 16 Sep 2020
Cited by 2 | Viewed by 584
Abstract
Online shopping has tremendous growth nowadays. Concerns about whether people perceive food souvenirs as commercial goods or products with local connections arise when shopping online for those souvenirs. Another concern is whether people remain interested in knowing or visiting places where food souvenirs [...] Read more.
Online shopping has tremendous growth nowadays. Concerns about whether people perceive food souvenirs as commercial goods or products with local connections arise when shopping online for those souvenirs. Another concern is whether people remain interested in knowing or visiting places where food souvenirs originate even if they can simply purchase food souvenirs online. These issues are important for the sustainable development of local tourism. This study aims to investigate consumers’ motivations for purchasing food souvenirs online and whether differences exist between segmented consumers in relation to their travel-related intentions. Participants of this work are individuals who have purchased food souvenirs online and are aged 18 years old or above. Social media applications, such as Facebook and Line, were utilized as the platforms for the questionnaire survey. Participants’ motivations for purchasing food souvenirs online included five factors: exploring trends, local affiliations, social interactions, frugal sampling, and enforcing relationships. According to their motivations, participants were segmented into four types of consumers, including pleasure reminiscers (47.0%), journey recallers (22.9%), economical tasters (17.4%), and social practicers (12.7%). Pleasure reminiscers have stronger intentions toward searching for information on, traveling to, and recommending the places where food souvenirs originate compared with the other three types of consumers. On the basis of the findings, suggestions for the design and marketing of food souvenirs are provided for the producers of food souvenirs and promoters of local tourism. Full article
(This article belongs to the Special Issue Tourism Sustainability and Gastronomic Heritage)
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