Abstract
Food consumption in tourism is linked with creating sustainable experiences and promoting a new way of being fed and eating. This research note analyzes the relationship between new trends in food consumption and food tourism. From a descriptive approach, it reveals the meaningful connection between producers and consumers. Food tourism stakeholders should consider applying segmentation techniques to personalize its offer and create unique food experiences. Further research is required, especially concerning the Gen Z lifestyles and its impact on the future of food tourism.
Recommended Citation
Orea-Giner, Alicia Dr. and Fusté-Forné, Francesc
(2022)
"Beyond fueling our bodies to feeding our minds,"
Journal of Sustainability and Resilience: Vol. 2
:
Iss.
1
, Article 1.
Available at:
https://digitalcommons.usf.edu/jsr/vol2/iss1/1
Included in
Food Studies Commons, Tourism Commons, Tourism and Travel Commons