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Posting and sharing about food on social media has surged in popularity amongst younger generations such as Millennials and Generation Z. This study aims to analyse and compare food-tourism sharing behaviour on social media across generations. First, this study specifically investigates the factors influencing the intention to share food experiences on social media; second, it examines the impact of sharing intention on actual behaviour and loyalty; and third, it determines whether Millennials and Generation Z differ in these relationships.

A survey was carried out of Millennial and Generation Z travellers who shared food experiences on social media. Structural equation modelling (SEM) and multi-group analysis were performed to examine the cause-and-effect relationship in both generations.

The findings reveal differences in motivation, satisfaction, sharing intention, sharing behaviour and loyalty between generations (Millennials and Generation Z).

This study contributes to the literature on the antecedents of food-sharing behaviour in online communities by indicating factors that influence the sharing of culinary experiences and brand or destination loyalty across generations. Suggestions for future research include exploring online food-sharing behaviour through cross-cultural comparisons in various regions.

As Millennials and Generation Z will expand their market share in the coming years, the findings of this study can help improve marketing strategies for culinary tourism and generate more intense food experiences for both generations.

The outcome of the research provides new insights to develop a conceptual model of food-sharing behaviour and tourism on social media by drawing comparisons across generations.

As the tourism industry recovers from the devastating effects of the global pandemic, meeting the targets of the Sustainable Development Goals (SDGs) remains to be a global “deadline” where tourism is seen as a major contributor. While disruptions to business-as-usual practices such as COVID-19 present unprecedented challenges, they can also provide opportunities for strategic innovation to change behavior toward sustainable tourism experiences. Active transport for low-carbon tourism such as walking or cycling tours have risen in popularity in recent years, and especially postpandemic, as they provide opportunities for a more personalized experience while health and safety protocols can still be implemented. They also present health benefits for the individuals while contributing to environmental sustainability and climate mitigation strategies of the tourism industry. This book chapter presents cases of various forms of tourism activities that use active transport, focusing on walking tours and cycling tours. Various companies offering tours under these modes are discussed and presented. These two modes promote authentic cultural and heritage tourism experiences through the local experts that provide the services.

High-end gastronomic tourism is currently trending and significantly impacts a destination’s image. This research aims to demonstrate the importance of high-level local gastronomy in forming the destination image from a semiotic perspective.

To achieve this objective, the three phases of the upscale dining experience – pre-visit, in situ and post-visit – are examined from a descriptive (informative use), appraisive (valuative use) and prescriptive (incitive use) semiotic perspective. This conceptual model includes six constructs: restaurant image, consumer need for status, consumer expectations, consumer satisfaction, restaurant loyalty and destination loyalty. The study is based on a survey of high-end restaurant customers (N = 421).

The research findings highlight that the characteristics of upscale dining establishments influence customer expectations, while customer satisfaction plays a crucial role in fostering loyalty towards both the restaurant and the destination. Additionally, the study reveals that individuals' social status or reputation moderates their expectations and satisfaction levels.

Although studies relate gastronomic image to global destination image, this relationship from a semiotic perspective has not been demonstrated through surveys. This proposed three-phase model based on the Peircean semiotic triad and Morris semiotic trichotomies not only addresses a gap in the existing literature but also offers valuable insights for destination managers and restaurant owners.

Sustainable tourism development is currently a practice for most destinations in the world. It is associated with conceptualizing, implementing, and monitoring policies and programs with balanced economic, sociocultural, environmental, and politico-administrative implications. It is manifested through understanding and integrating the significance of tourism resources, specifically sites and attractions, and the perspectives of primary and secondary stakeholders. This book chapter explicated the significance and implementation of value and rights-based approaches to tourism development through the case of the Samar Island Natural Park (SINP) in the Philippines. It highlighted the value of SINP based on its natural and cultural heritage significance and the perspectives of People's Organizations as tourism front liners of SINP. In the end, a Sustainable Tourism and Strategic Development Framework was explained as the by-product of interconnecting the value and rights-based approaches. The discourse recognizes the interaction between preserving the park's natural integrity and maximizing its tourism potential for the benefit of the local communities and also examines the different aspects of SINP – its vibrant ecosystems and rich cultural legacy, that set it apart as a unique destination.

Digital detox practices seek to encourage tourists to disconnect from their devices and immerse themselves in the destination they are visiting. This may involve activities such as meditation, yoga or simply abstaining from social media and email. The impact of digital detox practices on tourist experiences can vary depending on the individual. While some tourists may find it difficult to disconnect from their devices, others may appreciate the opportunity to fully engage with their surroundings without distractions. Ultimately, digital detox practices have the potential to promote mindfulness and enhance the overall travel experience for those who are willing to try them.

In this section, digital detox defined and different forms are mentioned. The motivation factors of digital detox tourism activities carried out in this context and destinations and businesses for digital detox holidays will be examined. The chapter concluded by analysing the feedback obtained from consumers on TripAdvisor. This chapter provides a valuable contribution to the present digital detox tourism, which is in the market as a new touristic product by offering a comprehensive literature review. In addition, the chapter examines the review of comments made by tourists on TripAdvisor about digital detox tourism. The chapter further offers recommendations to tourism businesses on how to enhance their services in this domain. As a result, this section is expected to make a valuable contribution to both the academic literature and the tourism industry, specifically in the area of digital detox tourism.

The purpose of this study was to examine the global perceptions of social equity in the fine dining business model as a result of the surprise announcement for the 2024 planned closure of the Michelin three-star restaurant, Noma.

This study used critical discourse analysis to inductively analyze 91 source documents retrieved through a lexical database search. The analysis yielded five overarching themes and six subthemes.

Findings from this study serve as a benchmark in retrospect for capturing a rapidly accelerating global conversation from January to March 2023 around the long-term viability and social sustainability of the fine dining business model.

Against the backdrop of labor challenges in the restaurant industry due to the Covid-19 pandemic and its aftermath, the announced closure of Noma precipitated criticism of the stage (unpaid intern) system and the intense pressures of attaining and maintaining Michelin star status.

Results from the discourse analysis suggest certification for fine dining restaurants, perhaps through the Michelin Guide, for demonstrating a commitment to social sustainability as a qualifier to achieve a Michelin star.

Findings from this research reveal a palpable change in societal tolerance for a more socially sustainable fine dining restaurant business model that advances equitable solutions for its workers while assuring the economic sustainability of restaurants.

This study drew upon a foodscape lens to reveal a juxtaposition between well-executed environmentally sustainable initiatives in the fine dining business model and the threats to the social sustainability among its workers.

This study aims to investigate the impact of service quality (SQ), perceived value (PV) and consumer satisfaction on Thai street food, with customer satisfaction (CS) as a mediator for customer loyalty and repurchase intention (RI). It also explores how consumer trust (CT) in Thai street food safety moderates these relationships.

Structural equation modelling (SEM) was utilised to analyse the complex interrelationships between various constructs. Multi-group analyses were conducted to investigate the moderating effects of CT on the structural model, considering two distinct groups based on trust levels: low and high.

The findings revealed that SQ and PV significantly influenced CS and behavioural intention, while the perceived quality of Thai street food had no significant impact on post-COVID-19 consumer satisfaction. The study highlighted the critical role of CT in moderating the relationships between SQ, PV and CS, with distinct effects observed in groups with varying trust levels.

The research emphasises the importance of enhancing SQ and delivering value to customers in the context of Thai street food, which can contribute to increased CS, RI and positive word-of-mouth. Furthermore, the study underscores the critical role of building CT in fostering enduring customer relationships and promoting consumer satisfaction and loyalty.

This research offers valuable insights into consumer behaviour and decision-making processes, particularly within the realm of Thai street food. It underscores the significance of understanding and nurturing CT, especially in the post-COVID-19 landscape, emphasising the need for effective business strategies and consumer engagement.

This study aims to examine the co-creation of customer experiences at different levels in service ecosystems, analyzing the case of a tourist destination.

A questionnaire was designed based on previously validated scales. The questionnaire was distributed through the social media platforms Facebook and Instagram. The survey yielded 1,476 valid responses for three types of destinations. Structural equation modeling and multigroup analysis were performed to test the hypotheses.

Aggregate service experience and memorable customer experience (MCE) in service ecosystems are determined by customer experiences at a dyadic level. Service experience at the ecosystem level is formed from ordinary experiences at the actor level, while MCE is formed from extraordinary experiences at the dyadic level. The type of ecosystem moderates the relationships between the variables but does not alter the importance of each of them.

The relationship between the co-creation of customer experiences at different levels of service ecosystems (dyadic vs aggregate) is addressed. A relationship is established between the ordinary and extraordinary character of experiences and their memorability at the ecosystem level.

This chapter will explore how independent coffee shops and cafés are creating unique servicescapes to meet the needs and desires of their clientele. Using the model of servicescape, the authors report on several micro-case studies in which the researchers play the role of customers and explore their own feelings and preferences when choosing and visiting an independent coffee shop or café. In each case, the researchers noted their feelings and experiences of the environment under the headings of ambience; arrangement and function with reference to the furnishings and crockery; the signs, symbols and artefacts were considered in relation to the name of the business and the marketing message of the business.