Abstract
The current pandemic accentuated the need for a more responsible tourism system, where local food production and consumption become a cornerstone of sustainable tourism futures. Experiences embedded in natural environments are neither new nor recent, but the pandemic urged tourism stakeholders to look at nature again as a source of inspiration for tourism regeneration. The research analyses the configuration of gastronomic experiences in protected areas through the philosophy of a gourmet restaurant located in a volcanic setting in Catalonia, north-eastern Spain.
Recommended Citation
Fusté-Forné, Francesc
(2021)
"Futurizing gastronomic experiences in natural environments,"
Journal of Sustainability and Resilience: Vol. 1
:
Iss.
2
, Article 2.
Available at:
https://digitalcommons.usf.edu/jsr/vol1/iss2/2
Included in
Food and Beverage Management Commons, Marketing Commons, Other Business Commons, Tourism and Travel Commons