Now is a good time to reflect on the way food tourism could contribute to a better future. A number of scholars comment on the COVID-19 crisis as an opportunity to re-think tourism in terms of sustainability, social and ecological justice (e.g. Gössling, Scott, & Hall, 2020; Higgins-Desbiolles, 2020). Most considerations tend to focus on recovery strategies, challenges of over-tourism and highcarbon ...

The framing of event sustainability should go beyond the greening of specific events and the event sector. Based on a relational approach, we used actor–network theory and Foucauldian discourse analysis to investigate the debate on a music event sustainability. We collected and discursively analysed online newspapers and social media data regarding this event’s sustainability. The findings showed a ...

This study asks how small tourism providers use stories to make sense of their world in terms of sustainability. It elaborates on sense-making and story concepts and their relevance to sustainability; adopts an enactive research approach and multiple methods (participation, journaling, interviews, document analysis, content analysis); and explores five providers’ stories about themselves, the ...

The growing debate on the Anthropocene epoch urges a critical reflection on the relationship between human and non-human animals. This paper reflects on the space of animal justice in wildlife sanctuaries from a post-human perspective. Our perspective on wildlife sanctuaries relies on posthumanism and its potential in terms of offering both a new epistemology and a theoretical grounding for an ...

Drawing on a typological theorizing style (Cornelissen, 2017), this paper investigates and deconstructs the fuzzy nature of startup competitions (Cornelissen, Höllerer and Seidl, 2021). Despite the pivotal role that startup competitions play in promoting innovation and shaping policies related to business creation and welfare there exists a scarcity of comprehensive research that thoroughly investigates ...

Luxury gastronomy can be relevant to tourism in terms of sustainability. This study adopted the perspective of business models (BMs) as narratives to explore luxury gastronomy and sustainability in the case of a food project in Arctic Norway. This study focused on the story that drives, communicates and legitimises the project’s BM and its sustainability. The main findings suggest that the specific ...

The perception of activities that may harm whales and their coexistence with whale tourism can be problematic for a destination's attractiveness and its potential role in setting good standards for the sector and educating tourists. This research note investigates the online debate about the legitimacy of a research project on wild whales in Norway. In particular, it investigates the local tourism ...

The purpose of this study was to go beyond an oversimplified representation of the vegan food experience and approach the investigation of such experience, in particular of happiness deriving from food choices, including factors at the macro and micro level. Broadening the concept of foodscape to emphasize the experiential aspect of food, this study explored how the vegan food experience can be ...

Interest on the creation of sustainable value has recently increased as a response to global issues caused by traditional business-as-usual logic. Indeed, corporations pursuing profits and competitive advantage at the expense of social and environmental resources has become a source of pressing concern and institutionalized unsustainability needs to be reversed. To create sustainable value, a paradigm ...

Workshop methodologies based on overarching knowledge structures are necessary for a shift of the tourism sector towards sustainability. We adopted a participatory action research approach and designed a workshop methodology based on the main tenets and tools of the theory of change, design thinking, and sustainable business models. We tested this methodology within a project initiated by a destination ...