Learning to face global food challenges through tourism experiences

Bertella, Giovanna; Vidmar, Benjamin L.

doi:10.1108/jtf-01-2019-0004

Cited by 8 publications

(5 citation statements)

References 44 publications

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“…Both restaurants and food tourism companies need to reinforce the use of local ingredients and dishes in the planning, delivery, and promotion of their culinary experiences. This will contribute to the sustainability of food tourism futures (Fusté-Forné & Jamal, 2020) and to facing global food challenges effectively (Bertella & Vidmar, 2019).…”

Section: Discussionmentioning

confidence: 99%

Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing

Čaušević

Fusté‐Forné

2022

European Journal of Tourism, Hospitality and Recreation

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Food conveys the sense of a place, and it encapsulates both the natural and cultural meanings that locals attach to their culinary heritages. Food tourism contributes to the sustainable development of destinations because food-based activities are part of sustainable tourism practices. Sarajevo is becoming an increasingly popular gastronomic destination. The purpose of this research is to analyse the food image of the city of Sarajevo, Bosnia and Herzegovina, as a relevant issue for food tourism sustainable development in urban environments. To achieve it, this resear ch understands restaurants as a food tourism attraction. To analyse how a destination promotes food identity, this article draws from a content analysis of 16 menus from restaurants located in the four municipalities of the city of Sarajevo. Results rev eal to what extent local restaurants offer menus based on local foods and drinks that represent Bosnian-Herzegovinian cuisine. In particul ar, the research contributes to understanding food tourism in cities, and how restaurants can be crucial in developing and promoting sustainable tourism.

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Section: Discussionmentioning

confidence: 99%

Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing

Čaušević

Fusté‐Forné

2022

European Journal of Tourism, Hospitality and Recreation

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“…Therefore, alternatives have been developed to include sustainability in more depth and detail in tourism undergraduate courses [84]. There are also efforts to address global issues, such as a new approach where educational experiences in culinary tourism shift from the traditional to envision possibilities for eradicating hunger and malnutrition [85]. Finally, integrating the SDGs into the final course for obtaining a bachelor s degree in management, with a focus on community development, has been proposed [86,87].…”

Section: Emerging Lines Of Workmentioning

confidence: 99%

Sustainable Development and Tourism: A Review of the Literature in WoS from 2001 to 2020

García-García,

Jacobo-Hernández,

Ochoa-Jiménez

et al. 2023

Sustainability

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The concept of sustainable development has been applied and studied across various domains, including the tourism sector. This article endeavors to uncover the key contributions from the scientific literature regarding sustainable tourism development in the present century. To achieve this, a comprehensive bibliographic search was conducted, focusing on the themes of sustainable development and tourism, utilizing the Web of Science (WoS) database. This search yielded a list of 496 documents, which were subsequently subjected to analysis using the VOSviewer software, including diverse analytical methods and units of analysis. The primary findings of this study reveal the predominance of Australia in terms of the highest number of citations and China in the number of published documents. Finnish researcher Jarkko Saarinen emerges as the most frequently cited author, while Colin Michael Hall from New Zealand is the most co-cited author. In the context of keyword analysis, three thematic groups were identified: (1) rural tourism, reflecting a tourism sector closely linked to environmental aspects; (2) management, with a heightened emphasis on tourism as a business activity; and (3) sustainable tourism development, advocating for a balance among economic, social, and environmental dimensions. These findings are further complemented by the emergence of three prominent themes: governance, innovation, and the Sustainable Development Goals (SDGs). The article suggests a more in-depth exploration of these thematic areas, particularly in terms of how sustainability can be incorporated as a focal point for development, thus alleviating the adverse impacts of tourism on destinations.

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“…Food production has received scant attention by tourism scholars and the existent studies tend to adopt an anthropocentric view. Bertella and Vidmar (2019) describe a futuristic scenario where tourism entrepreneurs producing vegetables in innovative labs become the new role models for travellers. The authors discuss the implications of such scenario for indigenous communities and wildlife, suggesting that the foodservice of future tourism should develop not only innovatively but also responsibly in relation to the environment, the involved human communities and the animals.…”

Section: So Where Do We Go From Here?mentioning

confidence: 99%