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Search Results (9)

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Authors = Francesc Fusté-Forné ORCID = 0000-0002-3800-9284

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12 pages, 1529 KiB  
Article
A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes
by Marina Bardolet-Puigdollers and Francesc Fusté-Forné
Gastronomy 2023, 1(1), 32-43; https://doi.org/10.3390/gastronomy1010004 - 14 Nov 2023
Cited by 6 | Viewed by 5065
Abstract
Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future for food tourism. The [...] Read more.
Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future for food tourism. The research is based on six interviews with providers of cooking classes and six interviews with food tourists in the region of Catalonia. Results show that cooking classes contribute to the process of awarding tourism value to local products and recipes, creating and authentic and educational experience. This engages producers and consumers in a sustainable, and regenerative experience, that appreciates local people, places and practices. Cooking classes are activities that can create a tourism attraction factor, and consequently, allow locals and visitors to know the culture of the country they visit from a unique point of view, which this paper analyses from both perspectives. Full article
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3 pages, 280 KiB  
Editorial
Public Awareness of Food Products, Preferences and Practices: Old Challenges and New Insights
by F. Xavier Medina, Francesc Fusté-Forné and Nela Filimon
Int. J. Environ. Res. Public Health 2023, 20(9), 5691; https://doi.org/10.3390/ijerph20095691 - 1 May 2023
Viewed by 2005
Abstract
Food is not only a source of nutrition for humans; it also encompasses social, cultural, and psychological dynamics [...] Full article
(This article belongs to the Special Issue Public Awareness of Food Products, Preferences and Practices)
11 pages, 451 KiB  
Article
Urban Gardens as Sustainable Attractions for Children in Family Tourism
by Francesc Fusté-Forné and Maria Fusté Forné
Resources 2021, 10(11), 111; https://doi.org/10.3390/resources10110111 - 1 Nov 2021
Cited by 3 | Viewed by 4911
Abstract
Most of the global population live in urban environments and the majority of tourist flows are concentrated in cities. Urban agriculture has recently emerged as an avenue for the protection of sustainable food production and the promotion of sustainable food consumption. Also, the [...] Read more.
Most of the global population live in urban environments and the majority of tourist flows are concentrated in cities. Urban agriculture has recently emerged as an avenue for the protection of sustainable food production and the promotion of sustainable food consumption. Also, the relationships between horticulture and tourism are attracting growing interest in the context of urban studies. Drawing on a qualitative approach based on ten semi-structured interviews, this research analyzes the relationship between urban gardens and family tourism. The paper innovatively contributes to the understanding of gardens as an urban attraction that improves the sustainable production and consumption of food in the context of family tourism experiences. The results show the relevance of urban gardens for the creation of sustainable experiences that engage families with local food, enhance local supply chains, and inform the future of urban environments. Urban gardens are a visitor attraction that may lead to the development of sustainable people, places and products, and they represent the sustainable integration of horticulture in tourism based on participatory experiences, direct contact with the natural environment and the discovery of the origin of food. Full article
(This article belongs to the Special Issue Resources of Urban Green Spaces and Sustainable Development)
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14 pages, 51072 KiB  
Article
Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona)
by Francesc Fusté-Forné, Paula Ginés-Ariza and Ester Noguer-Juncà
Heritage 2021, 4(3), 1995-2008; https://doi.org/10.3390/heritage4030113 - 26 Aug 2021
Cited by 13 | Viewed by 4877
Abstract
Previous studies have highlighted the role of local food as a source of destination differentiation and tourist motivation, and as part of the understanding of slow food tourism. However, few previous researchers have discussed the proximity degree of products delivered in food tourism [...] Read more.
Previous studies have highlighted the role of local food as a source of destination differentiation and tourist motivation, and as part of the understanding of slow food tourism. However, few previous researchers have discussed the proximity degree of products delivered in food tourism spaces such as markets, and how they contribute to the creation of slow tourism experiences. Based on the analysis of the origin of fruits and vegetables being sold at Mercat del Lleó, the municipal market of Girona (Catalonia, Spain), this paper investigates the value of local supply in an urban food tourism system. Fieldwork included nine interviews with market vendors, and data regarding 301 fruits and vegetables sold at the market were obtained. While results show a wide representation of local and regional produce, fruits and vegetables of national and international origin predominate over proximity products. The article reveals that there is still potential to improve the relationships between local food, identity promotion, and the sustainable experiences that attract slow tourists to urban destinations. Full article
(This article belongs to the Special Issue Optimizing Slow Heritage Tourismscapes)
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20 pages, 1672 KiB  
Article
Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries
by Francesc Fusté-Forné and Nela Filimon
Int. J. Environ. Res. Public Health 2021, 18(12), 6251; https://doi.org/10.3390/ijerph18126251 - 9 Jun 2021
Cited by 16 | Viewed by 8971
Abstract
Departing from the understanding of food tourism in urban environments, this research analyses the brand engagement of bakeries during the COVID-19 lockdown period, and the first stages of the de-escalation process. A mixed-methods study is designed to analyze the case of six selected [...] Read more.
Departing from the understanding of food tourism in urban environments, this research analyses the brand engagement of bakeries during the COVID-19 lockdown period, and the first stages of the de-escalation process. A mixed-methods study is designed to analyze the case of six selected bakeries in Catalonia (Spain). Drawing on data obtained from semi-structured interviews (N = 6) and a visual content analysis of the businesses’ social media promotion in Instagram (N = 638), results show the performance of bakeries during pandemic times, where a change in production and consumption behaviors is observed and takeaway and delivery helped them to survive. In particular, their social media promotion in Instagram also revealed how bakeries have managed this difficult situation and kept a close relationship with customers, standing up as a symbol of resilience against the odds and contributing to preserve customers’ awareness on food and health, and the city’s identity, through digital branding strategies that communicate messages around bread and pastry foods (the product), the shop and the workshop (the place), and both the employees and the customers (the people). Full article
(This article belongs to the Special Issue Food and Public Health: Food Supply, Marketing and Consumers)
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12 pages, 8243 KiB  
Article
Post-Pandemic Recovery: A Case of Domestic Tourism in Akaroa (South Island, New Zealand)
by Asif Hussain and Francesc Fusté-Forné
World 2021, 2(1), 127-138; https://doi.org/10.3390/world2010009 - 4 Mar 2021
Cited by 32 | Viewed by 11126
Abstract
The current pandemic (Covid-19) disrupted businesses and challenged societies all over the world. In particular, destinations are being urged to keep the attraction and value of their products and services in post-pandemic tourism recovery programs. Drawing from a qualitative study based on published [...] Read more.
The current pandemic (Covid-19) disrupted businesses and challenged societies all over the world. In particular, destinations are being urged to keep the attraction and value of their products and services in post-pandemic tourism recovery programs. Drawing from a qualitative study based on published reports and research, and using participant observation, this research analyses the situation of tourism in Akaroa, South Island of New Zealand, during the coronavirus outbreak and the first stages of the recovery process. Results of the research show that while crisis management led to the closure of the sector due to strict social and travel restrictions, the confinement measures adopted by the government and the progressive reopening of the country has resulted in a shift from “cruise tourism” into a gradual return of “domestic tourism”. This paper argues that local peoples’ perspectives must be kept in mind when developing a tourism recovery strategy. This case study also shows that because of the nature of changing working environment, there is potential to change local demography in the form of an increase in residents putting pressure on local infrastructure. In a rural and marine environment, local stakeholders’ attention is required to focus on “quality” of tourism rather than “quantity”. Nature-based resources and outdoor activities are expected to be the critical ingredients for tourism’s immediate and sustainable future. Full article
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11 pages, 1936 KiB  
Article
Dairy Tourism: A Local Marketing Perspective
by Francesc Fusté-Forné
Dairy 2021, 2(1), 14-24; https://doi.org/10.3390/dairy2010002 - 11 Jan 2021
Cited by 3 | Viewed by 4905
Abstract
Examples of niche tourism have emerged in parallel to the growing importance of food tourism in destination management and marketing. Examples of this include mushroom tourism, tea tourism, or udon tourism, among others. This study analyzes one of this specialist forms of food [...] Read more.
Examples of niche tourism have emerged in parallel to the growing importance of food tourism in destination management and marketing. Examples of this include mushroom tourism, tea tourism, or udon tourism, among others. This study analyzes one of this specialist forms of food tourism: dairy tourism. Dairy tourism is the leisure and tourist practice that leads to the discovery of production, transformation, and commercialization processes of milk and milk derivatives. Specifically, the objective of this research is to discuss the relationships between local dairy landscapes and tourism in the Catalan region of Empordà, in the northeast of the Iberian Peninsula. Drawing on field visits and interviews with the seven regional producers, results describe the mechanisms of dairy tourism from a local marketing perspective. Full article
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19 pages, 301 KiB  
Article
Co-Creating New Directions for Service Robots in Hospitality and Tourism
by Francesc Fusté-Forné and Tazim Jamal
Tour. Hosp. 2021, 2(1), 43-61; https://doi.org/10.3390/tourhosp2010003 - 2 Jan 2021
Cited by 71 | Viewed by 19458
Abstract
Research on the relationship between automation services and tourism has been rapidly growing in recent years and has led to a new service landscape where the role of robots is gaining both practical and research attention. This paper builds on previous reviews and [...] Read more.
Research on the relationship between automation services and tourism has been rapidly growing in recent years and has led to a new service landscape where the role of robots is gaining both practical and research attention. This paper builds on previous reviews and undertakes a comprehensive analysis of the research literature to discuss opportunities and challenges presented by the use of service robots in hospitality and tourism. Management and ethical issues are identified and it is noted that practical and ethical issues (roboethics) continue to lack attention. Going forward, new directions are urgently needed to inform future research and practice. Legal and ethical issues must be proactively addressed, and new research paradigms developed to explore the posthumanist and transhumanist transitions that await. In addition, closer attention to the potential of “co-creation” for addressing innovations in enhanced service experiences in hospitality and tourism is merited. Among others, responsibility, inclusiveness and collaborative human-robot design and implementation emerge as important principles to guide future research and practice in this area. Full article
(This article belongs to the Special Issue Innovations as a Factor of Competitiveness in Tourism)
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8 pages, 226 KiB  
Article
Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers
by Francesc Fusté-Forné
Journal. Media 2020, 1(1), 18-25; https://doi.org/10.3390/journalmedia1010002 - 11 Sep 2020
Cited by 4 | Viewed by 3334
Abstract
Food and gastronomy are significant ingredients of everyday leisure and lifestyle practices. Food is part of culture and culture is part of the media. The current research analyzes the mediatization of food in legacy media. Drawing from a quantitative approach, the paper reviews [...] Read more.
Food and gastronomy are significant ingredients of everyday leisure and lifestyle practices. Food is part of culture and culture is part of the media. The current research analyzes the mediatization of food in legacy media. Drawing from a quantitative approach, the paper reviews food-based contents in New York City’s newspapers. In particular, AM New York, El Diario, Metro, The New York Times and The Wall Street Journal are studied over a period of 50 days. As a result, a total of 287 articles are analyzed. This research highlights the features of food and gastronomy contents and describes the differences and similarities between traditional newspapers and free dailies. Furthermore, the referent role of The New York Times in communicating food is confirmed. Full article
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