International Journal on Science and Technology

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Gastronomy Tourism and Sustainable Development: A Desk-Based Study of Global Best Practices and Their Applicability in India

Author(s) Dr Manoja Padyala, Mr Kallu Sai Kiran
Country India
Abstract Gastronomy tourism has emerged as a vital facet of global travel, reflecting the increasing interest of tourists in exploring local food cultures as a means of experiencing destinations authentically. This study seeks to examine the intersection of gastronomy tourism and sustainable development through a comprehensive desk-based analysis of international best practices. Drawing upon reports from the United Nations World Tourism Organization (UNWTO), the Food and Agriculture Organization (FAO), and relevant peer-reviewed literature, the research highlights initiatives from diverse cultural and geographical contexts that effectively integrate local cuisine, heritage, and community participation into sustainable tourism models. Key themes include environmental stewardship in food sourcing, preservation of culinary traditions, support for local economies, and the role of food-related experiences in fostering cross-cultural understanding. The findings underline that gastronomy tourism, when thoughtfully managed, can be a driver for inclusive and sustainable growth, particularly in rural and heritage-rich regions. This study offers insights that are especially relevant for policymakers, educators, and tourism planners aiming to develop responsible culinary tourism strategies, even in areas with limited immediate gastronomic tourism potential.
Keywords Gastronomy Tourism, Sustainable Development, Culinary Heritage, Responsible Tourism, Best Practices in Tourism
Field Sociology > Tourism / Transport
Published In Volume 16, Issue 2, April-June 2025
Published On 2025-05-07
DOI https://doi.org/10.71097/IJSAT.v16.i2.4701
Short DOI https://doi.org/g9hspx
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