Gastronomic tourism as a tool for sustainable development of destinations

Scientific literature affirms that gastronomy tourism is directly related to the principles of sustainable tourism, as well as to the Sustainable Development Goals (SDGs). This chapter seeks to analyze the role of gastronomy tourism as a tool for sustainable development, considering that its practice promotes the consumption of local products, traditional cuisine, the rational use of resources, and the reduction of waste, residues, and polluting emissions, among others. Based on the results of a survey of 421 international gastronomy tourists, this chapter has demonstrated the existence of a profile of gastronomy tourists who exhibit pro-sustainable behavior and, consequently, contribute to the sustainable development of the destinations they visit. The findings confirm that a significant portion of international gastronomy demand exhibits behaviors aligned with sustainability, which reinforces the potential of gastronomy tourism as a tool to promote sustainable development in destinations. For policymakers and managers, the results offer a clear basis for guiding policies and strategies aimed at fostering gastronomy tourists’ commitment to sustainability principles.