Seasonality in food tourism: wild foods in peripheral areas

Fusté‐Forné, Francesc

doi:10.1080/14616688.2018.1558453

Cited by 53 publications

(52 citation statements)

References 64 publications

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“…The four types of cultural practices they distinguish include "gathering and consuming" (e.g., consuming food and drink of local provenance, collecting wild food), which ties cultural benefits to a biophysical production context [24]. In many tourist destinations, CES create demand for provisioning; in many others it is the attractiveness of the provision that draws tourists and stimulates CES (e.g., [14,15]). Thus, the relationship is complex and multi-layered [28].…”

Section: Conceptual Framework: Local Food Tourism and Ecosystem Servmentioning

confidence: 99%

“…On the global scale, most tourists are supplied by human-dominated food production ecosystems, which produce most calories worldwide. Nevertheless, interest in eating wild food, or food that comes from less managed, and more sustainable ecosystems, is growing [15,33]. The latter is the result, among other reasons, of increased awareness of environmental and health issues, along with a search for identity, tradition and authenticity in the tourism experience.…”

Section: Local Food In a Nature-based Tourism Destination: Linking Prmentioning

confidence: 99%

“…First, it plays a key role in the traditional cuisine of many countries and regions worldwide. Second, collecting wild food is an important recreational activity [14,15], and a way of connecting people with the natural environment. As Lund et al (2008, after [37]) find, foraging for foods such as nuts, mushrooms, berries, herbs, and fruit, enhances the meaningfulness and value of the visitor's experience, whether the products are eaten on location or taken home.…”

Section: Local Food In a Nature-based Tourism Destination: Linking Prmentioning

confidence: 99%

“…It can either be based on wild food, traditionally foraged from nature, or on lightly-managed ecosystems. Fusté-Forné [15] gives the example of mushroom heritage in the Catalan Pyrenees and argues that collecting wild mushrooms is a local tradition that pays tribute to the forests. Apart from a way to connect with nature, the author notes that mushrooms are a product used in the local restaurant sector, and that home-based cuisine is full of recipes that use mushrooms.…”

Section: Local Food and Heritagementioning

confidence: 99%

“…In many European Union (EU) countries (including Poland), wild food is important in traditional cuisine [14]. Moreover, it can be a central component in the meanings that local communities in rural and natural areas attach to place [15]. Furthermore, there is an emerging trend that involves rediscovering and re-creating lost, traditional knowledge about wild food by "the gastronomic and intellectual elite in the search for new stimuli, culinary experiences, and health food" [16] (p. 365).…”

Section: Introductionmentioning

confidence: 99%

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Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework

Derek

2021

Sustainability

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This paper explores the links between local resources (the natural environment) and the local food on offer; i.e., what parts of nature reach the tourist’s plate. It is based on a content analysis of restaurant menus in the Great Masurian Lakes region, which is considered to be one of the main nature-based tourism destinations in Poland. The concept of Ecosystem Services (ES), closely interlinked with the idea of sustainable development, is employed as it recognizes the relationships between humans and the natural environment. The results indicate that food representing the region’s history is almost non-existent. Instead, the local food heritage is being reinvented based on the area’s iconic ES, i.e., wild food. In this way, the supply side of the ES cascade (ecosystem resources and potential) and its demand side (the benefits for tourists and the costs they pay to obtain these benefits) are encompassed on a tourist’s plate in Masurian restaurants. The findings also reveal that, in many cases, the localness of “local” food is an illusion. This, in turn, poses an important challenge for the sustainability of food (and) tourism in the studied area.

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Section: Conceptual Framework: Local Food Tourism and Ecosystem Servmentioning

confidence: 99%

Section: Local Food In a Nature-based Tourism Destination: Linking Prmentioning

confidence: 99%

Section: Local Food In a Nature-based Tourism Destination: Linking Prmentioning

confidence: 99%

Section: Local Food and Heritagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework

Derek

2021

Sustainability

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Fruits of the city: The nature, nurture and future of urban foraging

Sardeshpande

Shackleton

2023

People and Nature

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Urban foraging is a global informal phenomenon which has been investigated in the Global North more than other parts of the world. Characterising the nature of urban foraging in the Global South is imperative given the rapid urbanisation and sustainable development priorities in the region. In this study, we interviewed 80 urban foragers in four cities in the eastern coastal region of South Africa, with an aim to understand the nature of urban foraging in a developing nation context. We asked foragers about their initiation to and motivations for foraging, their logistics, yields and associated activities, descriptions of their foraging grounds, and if and how they had changed, and what they envisage as an ideal future for foraging. Many foragers started foraging in their childhood, in the company of friends and family, and, as in the Global North, regarded it as a cultural and recreational activity. Foraging was mostly done within a 5‐km radius of home, on a weekly or fortnightly basis, and very few foragers processed or sold their foraged products. Unlike the Global North, formal green spaces were not foraged in, and were perceived to be poorly provisioned in urban planning. Forests and roadsides were equally used by the foragers, and very few had been discouraged from foraging. Most foragers were enthusiastic about the possibility of more people foraging, having designated spaces for foraging, and foraging‐based businesses such as processed products and ecotourism. We recommend that policymakers and land managers recognise and encourage foraging as a potentially sustainable use for stewardship of urban green spaces. To this end, we list the main wild edible fruit species used by foragers in the area, which could be planted in public spaces. We also suggest harnessing foragers' knowledge of useful species and spaces to develop green spaces and foraging‐based supply chains. Read the free Plain Language Summary for this article on the Journal blog.

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What drives visitors’ perceptions in street food events? Potential tools to boost the local and regional development (and how to do it)

Matteo

2020

GeoJournal

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Seasonality in food tourism: wild foods in peripheral areas

Cited by 53 publications

References 64 publications

Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework

Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework

Fruits of the city: The nature, nurture and future of urban foraging

What drives visitors’ perceptions in street food events? Potential tools to boost the local and regional development (and how to do it)

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