Sustainable gastronomy as a tourist product

Abstract

This chapter presents the initial results of a collective case study involving gastronomic events planned to exploit gastronomy as a tourist product. Developed with the innovative conceptual framework of trans-disciplinary gastronomy studies, the work is divided in two parts. The first part describes the three cases analysed, which are:The second part introduces the concept of sustainable development with regard to tourism and gastronomy. A comparative analysis of sustainable gastronomy issues within the three cases follows. The conclusions contain indications of some actions to be taken towards the gastronomic sustainability of food and wine tourism.