Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
6.8
3.3
Journals
Sustainability
Special Issues
Sustainable Food and Wine Tourism
sustainability-logo
Submit to Sustainability Review for Sustainability Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Sustainable Food and Wine Tourism

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

Deadline for manuscript submissions: closed (31 May 2019) | Viewed by 62143

Special Issue Editor

Prof. Dr. Tomás López-Guzmán

E-Mail
Guest Editor
University of Cordoba, Faculty of Labour Sciences. C/ Adarve, 30 14071-Córdoba, Spain.
Interests: sustainable food tourism, sustainable wine tourism, heritage tourism, intangible cultural heritage tourism, wetland tourism.

Special Issue Information

Dear Colleagues,

Gastronomy and wine has been established as one of the key elements for the promotion and consolidation of sustainable tourist destinations. Food (and wine) is a part of the cultural heritage and is a differentiating element of the identity of a specific destination. The local gastronomy involves a transfer of knowledge and information about the culture, history, traditions and identity of a geographic area. Wine and food tourism has been developing into an additional means of creating employment and generating wealth in rural areas.

Food and wine tourism is perceived nowadays as one of the significant commitments for strengthening or consolidating certain sustainable tourist destinations. In fact, there are already certain travelers who consider going to a specific restaurant or simply getting to know the cuisine of a specific geographic area better as the primary motivation for their trip.

Gastronomy is emerging as a tourism resource due to travelers seeking food taste sensations and food experiences. The local food plays a direct role as a tourist attraction. Local food is sustainable and generates wealth for the local community. The local gastronomy plays a direct role as a tourist attraction, and is the relevant subject when a tourist destination is visited.

Similarly, in 2004, UNESCO created the Creative Cities Network (UCCN), covering seven creative fields. One of these fields is gastronomy. The aim of the UCCN is to develop a cooperative network among cities interested in some of these fields with the aim of increasing innovation and creativity.

This Special Issue aims to discuss the relation between food, wine and sustainable tourism. We invite you to contribute to this issue by submitting comprehensive reviews, case studies or research articles. Papers selected for this Special Issue are subject to a rigorous peer review procedure with the aim of the rapid and wide dissemination of research results, developments, and applications.

Prof. Dr. Tomás López-Guzmán
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.

Keywords

  • Food and wine festival
  • Profile, motivation and segmentation of wine and food tourist
  • Sustainable wine and food business
  • Local food
  • Analysis of visitor behavior
  • Sustainable destination
  • Rural development
  • UNESCO Creative City of Gastronomy by UNESCO
  • Case studies

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (6 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

39 pages, 5885 KiB  
Article
Vineyards and Wineries in Alba County, Romania towards Sustainable Business Development
by Monica Maria Coroș, Ana Monica Pop and Andrada Ioana Popa
Sustainability 2019, 11(15), 4036; https://doi.org/10.3390/su11154036 - 25 Jul 2019
Cited by 19 | Viewed by 6118
Abstract
Starting from a definition of wine tourism, put in the context of sustainable development, a multifaceted research study was elaborated, aimed at establishing if, and how, wine businesses in Alba County, Romania, can develop on a sustainable path. A mix of desk research, [...] Read more.
Starting from a definition of wine tourism, put in the context of sustainable development, a multifaceted research study was elaborated, aimed at establishing if, and how, wine businesses in Alba County, Romania, can develop on a sustainable path. A mix of desk research, qualitative, and quantitative methods and tools were blended together in this research. An investigation of the wineries’ financial situations and online presence was further completed by the interviews with entrepreneurs, local public administration representatives, and residents in order to establish that business development on the wine-route is highly desired and would eventually enjoy the appreciation of both locals and tourists. Instead of conclusions, a framework for the sustainable development of Alba’s wineries is sketched, focusing on those elements that motivate international and also Romanian wine tourists to visit this destination, and emphasizing the need for the establishment of a destination management organization (DMO) capable of managing the interests of all stakeholders under the conditions of sustainable development. Measures to be adopted by winemakers are also provided and a list of ancillary services to be considered is also suggested. Full article
(This article belongs to the Special Issue Sustainable Food and Wine Tourism)
►▼ Show Figures

Figure 1

16 pages, 526 KiB  
Article
Hot Chili Peppers, Tears and Sweat: How Experiencing Sichuan Cuisine will Influence Intention to Visit City of Origin
by Bo Pu, Min Teah and Ian Phau
Sustainability 2019, 11(13), 3561; https://doi.org/10.3390/su11133561 - 28 Jun 2019
Cited by 13 | Viewed by 5225
Abstract
This purpose of the study is to examine the relationships between food experiences, attitudes towards Sichuan cuisine, intention to revisit a restaurant, and intention to visit the city of origin (Chengdu). Results show that intellectual food experience and intention to revisit the restaurant [...] Read more.
This purpose of the study is to examine the relationships between food experiences, attitudes towards Sichuan cuisine, intention to revisit a restaurant, and intention to visit the city of origin (Chengdu). Results show that intellectual food experience and intention to revisit the restaurant have a significant effect on intention to visit the city of origin, whereas behavioural food experience and attitude towards food authenticity positively influenced intention to revisit the restaurant. Attitude towards food authenticity plays a vital role in the relationships between food experience, intention to revisit the restaurant, and intention to visit the city of origin. Full article
(This article belongs to the Special Issue Sustainable Food and Wine Tourism)
►▼ Show Figures

Figure 1

18 pages, 1091 KiB  
Article
Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience
by Tao Zhang, Junyu Chen and Baoliang Hu
Sustainability 2019, 11(12), 3437; https://doi.org/10.3390/su11123437 - 22 Jun 2019
Cited by 133 | Viewed by 32502
Abstract
The sustainability of rural development, both economic and environmental, has been increasingly linking to local food, which plays an indispensable role by preserving traditional culture, attracting tourists, and supporting the regional economy. However, the authenticity and quality of local food have not been [...] Read more.
The sustainability of rural development, both economic and environmental, has been increasingly linking to local food, which plays an indispensable role by preserving traditional culture, attracting tourists, and supporting the regional economy. However, the authenticity and quality of local food have not been fully convinced as competitive advantages by most practitioners. Little is known about how authenticity affects quality attributes, tourist satisfaction, and tourist loyalty. Thus, this study examines the role of authenticity in the quality–satisfaction–loyalty framework. The field research was performed in Shunde County, Guangdong Province, China. The results challenge the traditional view of quality attributes by highlighting that authenticity is a key antecedent to the quality–satisfaction–loyalty framework of food tourism. In contrast, the relationships among quality attributes, tourist satisfaction, and tourist loyalty are contingent on the extent to which food tourists perceive the authenticity of rural local food. Full article
(This article belongs to the Special Issue Sustainable Food and Wine Tourism)
►▼ Show Figures

Figure 1

14 pages, 1105 KiB  
Article
Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain)
by José Antonio Folgado-Fernández, Elide Di-Clemente and José Manuel Hernández-Mogollón
Sustainability 2019, 11(10), 2922; https://doi.org/10.3390/su11102922 - 23 May 2019
Cited by 37 | Viewed by 8588
Abstract
Food-based events and festivals are being increasingly organized around the world, both in large cities and in small towns with the aim of attracting the many benefits they provide to the destinations where they are held. While the impact of mega events is [...] Read more.
Food-based events and festivals are being increasingly organized around the world, both in large cities and in small towns with the aim of attracting the many benefits they provide to the destinations where they are held. While the impact of mega events is sufficiently studied in scientific literature, the works that address the effects of small events are still scarce. To close this gap, this research investigates the significance of small food-based events for tourism and the sustainable development of destinations. An exhaustive study of a renowned festival based on cheese was carried out in the Spanish city of Trujillo. A survey was used to ask non-local attendants and it explored their motivations, the event itself, the assessment of the permanent elements of the destination, and loyalty to the festival. The impact of these small festivals is not only relevant for the tourism sector and the sustainable positioning of the destination, however it is also relevant for the local economy due to the consumption of local gastronomic products. Given their role in attracting visitors, these small festivals as tourist motivators must be integrated into the communication campaigns of those destinations that seek to enhance their sustainability. Full article
(This article belongs to the Special Issue Sustainable Food and Wine Tourism)
►▼ Show Figures

Figure 1

11 pages, 535 KiB  
Article
Motivations of the Culinary Tourist in the City of Trapani, Italy
by Sandra Nicoletti, Miguel Jesús Medina-Viruel, Elide Di-Clemente and J. Vicente Fruet-Cardozo
Sustainability 2019, 11(9), 2686; https://doi.org/10.3390/su11092686 - 11 May 2019
Cited by 24 | Viewed by 4640
Abstract
Culinary tourism is a popular practice and the resulting economic activity has great potential to enhance the attractiveness of a tourist destination. When visitors search for unique and genuine gastronomic experiences in a visited area, gastronomy becomes a germane motivation for selecting a [...] Read more.
Culinary tourism is a popular practice and the resulting economic activity has great potential to enhance the attractiveness of a tourist destination. When visitors search for unique and genuine gastronomic experiences in a visited area, gastronomy becomes a germane motivation for selecting a travel destination. This study addresses culinary tourism through segmentation of visitors to Trapani, Italy, concerning the importance of gastronomy in their choice of travel destinations. This study identifies three types of tourists with different degrees of interest in local gastronomy: survivors, enjoyers, and experiencers. According to the results of statistical analysis, experiencers (tourists with a great interest in local gastronomy) show the greatest appreciation for local food as well as being the group that makes the greatest economic impact in the area. Full article
(This article belongs to the Special Issue Sustainable Food and Wine Tourism)
►▼ Show Figures

Figure 1

14 pages, 266 KiB  
Article
Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)
by Manuel Adolfo Pérez-Priego, María de los Baños García-Moreno García, Gema Gomez-Casero and Lorena Caridad y López del Río
Sustainability 2019, 11(2), 409; https://doi.org/10.3390/su11020409 - 15 Jan 2019
Cited by 26 | Viewed by 4185
Abstract
Tourist destinations increasingly sustain their consolidation, promotion, and development from gastronomy. This research aims to contribute to the scientific literature analyzing the relationship between tourism and gastronomy for the specific case of the Costa del Sol (Spain) from tourists’ experiences of different nationalities [...] Read more.
Tourist destinations increasingly sustain their consolidation, promotion, and development from gastronomy. This research aims to contribute to the scientific literature analyzing the relationship between tourism and gastronomy for the specific case of the Costa del Sol (Spain) from tourists’ experiences of different nationalities who have visited the area. The methodology has been based on questionnaires applied to foreign travellers, after the gastronomic tasting of lunch or dinner in typical beach restaurants, called “chiringuitos”. Results show the existence of different segments of tourists based on their attitude towards local cuisine. Three groups have been identified, with different gastronomic predispositions and knowledge, and it is concluded that there are different levels of satisfaction and motivations in tourists, as they are identified in one segment or the other. Full article
(This article belongs to the Special Issue Sustainable Food and Wine Tourism)
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-6
Back to TopTop