Will the decrease in food availability affect food tourism? A historical and contemporary perspective: horizon 2050 article

Abstract

Purpose This study aims to discuss the possible consequences of food crises caused by unsustainable food production and distribution, as well as how the rapid depletion of food resources may affect human life, destinations and the food tourism industry. Design/methodology/approach To address the lack of research examining the impact of sustainability issues and food crises on food tourism, this study conducted a critical review of the literature and reports related to agriculture, food production and sustainability. Findings Global conflicts, climate change and supply disruptions result in the reduction of food availability and quality. The high price of food and energy in such circumstances will further exacerbate poverty and delay destination development, which will negatively impact food tourism's economic sustainability. Furthermore, local businesses will be limited in their ability to offer a variety of culinary experiences, which will negatively impact the overall experience of food tourism. In this context, there is a pressing need to investigate the experiential aspects of food tourism as well as today's challenges relating to food crises at multiple levels, sustainable approaches, food quality and food services. Research limitations/implications The United Nations, FAO, WHO, UNICEF and other regional and international organizations refer to unsustainable practices and food crises on a variety of levels. Several sectors, including the food tourism industry, are predicted to be negatively affected by the current situation. However, governments have not adopted an emergency code to address this issue, except in some regions experiencing extreme inflation and food shortages. Besides promoting sustainable practices, responding to global crises and enhancing culinary and cultural tourism experiences, food crisis management and sustainability efforts can have a significant impact on future research, practical applications and societal outcomes. Originality/value As one of the first studies conducted in this field, this study examines the effects of declines in food production and issues in the supply chain on the food tourism industry.