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Food Tourism Sustainability in Portugal: A Systematic Literature Review

In: Tourism, Travel, and Hospitality in a Smart and Sustainable World

Author

Listed:
  • Teresa Mendes

    (Polytechnic Institute of Porto, and CiTUR Researcher (Centre for Tourism Research, Development, and Innovation))

  • Pedro Liberato

    (Polytechnic Institute of Porto, and CiTUR Researcher (Centre for Tourism Research, Development, and Innovation))

  • Dália Liberato

    (Polytechnic Institute of Porto, and CiTUR Researcher (Centre for Tourism Research, Development, and Innovation))

  • Teresa Dieguez

    (Polytechnic Institute of Cávado and Ave, and CiTUR Researcher (Center for Tourism Research, Development, and Innovation))

  • Hugo Barreira

    (Faculty of Arts and Humanities of University of Porto, and CITCEM Researcher (Transdisciplinary Research Center «Culture, Space and Memory»))

Abstract

Food is one of the main tourism motivations to visit a destination. Food-related activities and experiences, and food consumption places, have, therefore, been used as unique selling propositions by tourism management destinations employing multiple marketing strategies, which are nowadays strengthened by digital branding. On the other hand, global food supply, and its supply chains sustainability, also became one of the most urgent agendas for all nations, worldwide. Concurringly, United Nations launched in 2016 the Sustainable Development Goals program that the United Nations World Travel Organization officially adopted in 2017. Although international tourism demand has been consistently increasing toward Portugal throughout this decade, being the most searched for European country in 2022, one of the main conclusions of the present research is that both national and international academy has not yet produced significant studies on this country’s food sustainability, concerning the tourism market. This paper delivers a systematic literature review on food tourism sustainability concerning tourism destination Portugal, based on a specific articles’ selection protocol. The selected articles, analyzed through a visual bibliometric networks’ software, produced three main clusters, which presented a research trend, stressing critical aspects concerning the role of regional governance in food tourism, and the still scarce academic production to this matter.

Suggested Citation

  • Teresa Mendes & Pedro Liberato & Dália Liberato & Teresa Dieguez & Hugo Barreira, 2023. "Food Tourism Sustainability in Portugal: A Systematic Literature Review," Springer Proceedings in Business and Economics, in: Vicky Katsoni (ed.), Tourism, Travel, and Hospitality in a Smart and Sustainable World, pages 237-251, Springer.
    • Handle: RePEc:spr:prbchp:978-3-031-26829-8_15
    DOI: 10.1007/978-3-031-26829-8_15
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    More about this item

    Keywords

    Food tourism in Portugal; Food sustainability; Governance in food tourism; Systematic literature review;
    All these keywords.

    JEL classification:

    • Z32 - Other Special Topics - - Tourism Economics - - - Tourism and Development

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