Conference Session Tracks

This track explores the critical intersection of food safety and public health, emphasizing the importance of safe food practices in the tourism sector. It aims to address emerging challenges and solutions in ensuring food safety for travelers and local communities.

SDG 2 SDG 3 SDG 12

This session focuses on the role of culinary tourism in driving economic development and sustainability within local communities. It examines case studies where gastronomy has been leveraged to enhance tourism enterprises and promote regional identity.

SDG 1 SDG 8 SDG 11

This track investigates the relationship between gastronomy and cultural heritage, highlighting how food practices contribute to the preservation of cultural identities. Papers will discuss the role of food in cultural tourism and its impact on community engagement.

SDG 4 SDG 11 SDG 16

This session delves into innovative marketing strategies tailored for the food tourism sector. It aims to uncover effective approaches for promoting culinary experiences and attracting diverse tourist demographics.

SDG 8 SDG 9 SDG 12

This track examines the burgeoning fields of wine and beer tourism, focusing on current trends and consumer preferences. Discussions will include the impact of local production on tourism and the integration of beverage experiences into travel itineraries.

SDG 8 SDG 9 SDG 12

This session explores the motivations behind food tourism and the destinations that cater to these interests. It aims to identify key factors that influence travelers' choices and experiences in food-related travel.

SDG 8 SDG 11 SDG 12

This track presents a global overview of food tourism, highlighting diverse practices and trends across different cultures. Papers will analyze how globalization and local traditions shape food tourism experiences.

SDG 10 SDG 12 SDG 16

This session invites discussions on the future trajectories of food tourism in a rapidly changing world. It will address emerging trends, technological advancements, and the evolving expectations of food tourists.

SDG 9 SDG 11 SDG 12

This track focuses on the Mediterranean diet as a cornerstone of gastronomic tourism, exploring its health benefits and cultural significance. Papers will discuss how this diet can be marketed to enhance tourism experiences.

SDG 2 SDG 3 SDG 12

This session encourages interdisciplinary research in food studies, emphasizing collaborations between food science, tourism, and hospitality. It aims to foster innovative methodologies and theoretical frameworks for understanding food tourism.

SDG 4 SDG 11 SDG 12

This track addresses the importance of sustainability in food tourism, exploring practices that minimize environmental impact while enhancing visitor experiences. Discussions will focus on sustainable sourcing, waste management, and community involvement.

SDG 12 SDG 13 SDG 15