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.
"Futurizing gastronomic experiences in natural environments,"
Journal of Sustainability and Resilience: Vol. 1
, Article 2.
Available at: https://digitalcommons.usf.edu/jsr/vol1/iss2/2