Sustainable Food and Wine Tourism

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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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.