Sustainability in food tourism studies: a systematic literature review

被引：0
作者：
Campos-Quezada, Ariadna Raquel [1 ]
Castillo-Ortiz, Ismael [1 ,2 ]
机构：
[1] Univ Anahuac Mexico, Lomas Anahuac, Mexico
[2] Univ Anahuac Queretaro, Zibata, Mexico
来源：
PASOS-REVISTA DE TURISMO Y PATRIMONIO CULTURAL | 2024年 / 22卷 / 03期
关键词：
Food and Gastronomic tourism; Sustainability; Systematic literature review; CULINARY TOURISM; LOCAL FOOD; ENVIRONMENTAL SUSTAINABILITY; PRODUCTS; MARKETS; CONTEXT; MODEL; CONSERVATION; AUTHENTICITY; DESTINATION;
D O I：
10.25145/j.pasos.2024.22.039
中图分类号：
F [经济];
学科分类号：
02 ;
摘要：
The aim of this study was to examine how sustainability has evolved in gastronomic tourism. A total of 141 documents published between 2010 and 2023 were analysed and categorised. The findings revealed six main research themes, including: 1) theoretical and conceptual approaches to sustainability in gastronomic tourism, 2) management of gastronomic destinations, 3) activation and preservation of culinary heritage, 4) socio-cultural management of gastronomic destinations, 5) environmental and territorial management of gastronomic destinations, and 6) sustainable management of gastronomic destinations.
引用
收藏
页码：595 / 614
页数：20
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