La sostenibilidad en los estudios del turismo gastronómico. Una revisión sistemática de literatura

Ariadna Raquel Campos Quezada; Ismael Castillo Ortiz

doi:10.25145/j.pasos.2024.22.039

Authors

Ariadna Raquel Campos Quezada Universidad Autónoma del Estado de México http://orcid.org/0000-0001-8543-0736
Ismael Castillo Ortiz Universidad Anáhuac, Norte https://orcid.org/0000-0003-0128-0019

DOI:

https://doi.org/10.25145/j.pasos.2024.22.039

Keywords:

Food and gastronomic tourism, Sustainability, Systematic literature review

Abstract

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.

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Author Biography

Ariadna Raquel Campos Quezada, Universidad Autónoma del Estado de México

Estudiante de la Maestría en Estudios Turísticos , Centro de Investigacion y Estudios Turísticos CIETUR de la Universidad Autónoma del Estado de México.

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