The Future of Food Tourism in a Changing World

Abstract

In the dynamic domain of food tourism, the amalgamation of gastronomy, sustainability, and technology promises an immersive transformation for enthusiasts. Evolving culinary landscapes feature innovations like 3D-printed delicacies and virtual spice farm tours, reshaping tourists' sought-after experiences. Food innovation, propelled by concerns for health, sustainability, and cultural authenticity, stands as a driving force. Bio-fabricated meats and eco-friendly dining establishments, repurposed from containers, contribute to a sustainable gastronomic vision. This paper investigates the future of food tourism in a changing world, exploring how trends in food innovation, technological advancements, and climate change will reshape the way we travel and taste. This research aims to assess the ability of destinations to adapt their offerings to cater to new tourist preferences and emerging trends; and to identify key research directions to ensure sustainable and responsible food tourism development in the future. An extensive review of existing research on food tourism, culinary trends, technology applications, and climate change impacts will be conducted. Despite the idyllic vision, challenges from climate change emerge, prompting the rise of “climate-adapted” farms and initiatives addressing food waste reduction as pillars of responsible tourism. Research becomes imperative to understand tourist motivations, preferences, and socio-environmental impacts. This paper advocates for a future where responsible food tourism, grounded in gastronomic innovation and respect for the planet, connects diverse cultures, leaving a taste of responsibility and hope on global palates.