Abstract
Ethical vegetarianism is a relatively new phenomenon spreading in several Western countries. The aim of this study is to discuss the use of animal-derived food in tourism, and in particular in tourism promotion, with reference to the concept of authenticity, seeing it into the perspective of ethical vegetarians and considering the animal ethics positions of ecofeminism and critical animal studies. The aspects discussed are illustrated by several examples and summarized in a graphic model and a set of questions. The model can help both scholars and practitioners to better understand the new and growing market segment of ethical vegetarians. Moreover, the questions raised in this study may contribute to a deeper reflection on the ethical implications of animal-derived food in tourism and how its promotion may affect values such as empathy, respect, and responsibility towards animals.
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