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The purpose of this research is to apply the theoretical frameworks of resource-based view (RBV) and Social Creativity to elucidate insights related to food cultures and creative tourism in the context of Brunei. This addresses an important gap in the literature to unpack how food cultures and creative tourism can become a vehicle for the diversification of a country’s reliance on oil and gas as primary industries.

A case study approach was taken in this research, utilising both primary and secondary data such as social media posts, media reports and semi-structured interviews to shed light on an emerging niche market in Brunei tourism.

The research revealed the entrepreneurial mindset of local food chefs and enthusiasts in showcasing Bruneian heritage and cultures, supported by government campaigns and technological advances. This lends further evidence that food cultures and creative tourism can be a lever for a national economic diversification strategy and can be validated elsewhere.

This is one of the first studies to investigate the intersection of the RBV and Social Creativity to advance the theory and practice of tourism in South East Asia.

The intersection of food cultures and creative tourism within Brunei is dovetailed into the theoretical frameworks of the RBV and Wilson’s Social Creativity Framework. This is evidenced in a diversification strategy emerging from the case study of Brunei, where food is earmarked as a heritage resource and leverages individual, and in particular, young people’s creativity to generate a niche tourism market for the country.

The paper illuminates the role of technology as a vehicle for the discourses of creativity, reflexivity, education and economy to flourish. Through co-created content on social media, food heritage and creative tourism experiences are foregrounded and assisted by the entrepreneurs in reaching their desired audiences. Arguably, such tools helped the country alleviate the devastating impacts of COVID-19 and thrust domestic food tourism experiences into the spotlight, like other destinations.

This is one of the first studies to investigate the intersection of the RBV and Social Creativity to advance the theory and practice of tourism in South East Asia.

The purpose of this study is to examine how the tourism economy affects local food availability, access, utilization and stability in dessert-prone agricultural heritage sites. Specifically, the study aims to explore the relationship between the tourism industry and local agricultural practices and how this connection influences food security in the Siwa Oasis, located in the Western Desert of Egypt.

The study employs a qualitative exploratory research design using in-depth interviews and focus groups to investigate the impact of the tourism economy on food security and identify potential benefits and limitations for food security in the region.

The research reveals that the tourism economy in Siwa Oasis has only a marginal contribution to food security. The study highlights a lack of a strong connection between the tourism industry and local agricultural practices within the heritage site. As a result, the potential benefits and synergies that could be achieved between tourism and agriculture have not been fully realized, leading to a limited impact on food stability.

This study primarily relies on qualitative data from Siwa Oasis, Egypt, which may limit the generalizability of findings beyond this specific context. Additionally, while the study provides valuable insights into the complex relationship between tourism and food security, it does not quantitatively measure the magnitude of tourism's impact. Future research could incorporate quantitative methods for a more comprehensive understanding of this relationship in diverse desert-prone regions. Finally, the study highlights the need for more integrated approaches to enhance food security through tourism, but the specific strategies and policy recommendations require further investigation and adaptation to local contexts.

This study underscores the need for tourism development strategies that prioritize food security in desert-prone areas like Siwa Oasis. Policymakers and stakeholders should promote sustainable tourism practices that enhance local agriculture, create diversified income sources and foster equitable benefits for communities. Moreover, recognizing the seasonal nature of tourism, interventions to address food shortages during off-peak periods are crucial. Efforts should also focus on skill development and gender-inclusive opportunities within the tourism sector to ensure broader community participation. Additionally, collaborations between tourism and agriculture should be encouraged to optimize food availability and stability while preserving cultural food traditions.

This study adds original insights by examining the specific impact of the tourism economy on food security in dessert-prone agricultural heritage sites. The study's originality lies in its exploration of the untapped potential for synergy between the tourism and agricultural sectors and the implications for local food security. This research contributes to understanding how tourism can improve food security in specific contexts and provides valuable insights into sustainable development in heritage sites.

This research analyses the relationships between local foodscapes and tourism futures departing from furanchos as examples of a rural Spanish's authentic food tradition which reveals the transformative power of local foods and culinary practices in tourism.

Using a narrative inquiry, the qualitative case study is based on ten semi-structured interviews with local owners of furanchos in the Spanish region of Galicia.

Results show the key characteristics of furanchos, and their potential for sustainable food production and consumption. The regulatory framework and its close connection with the environment are the reasons why they provide transformative (food) tourism experiences.

Drawing from the preservation of a culinary culture, the future of food tourism will not only improve the sustainability of food systems and supply chains, but also the understanding of genuine foods and practices that represent people and places.

The purpose of this paper is to provoke reflections on the potential contribution of food tourism experiences to achieving the sustainable development goals for eradicating hunger and malnutrition.

In line with the creative analytic practice in scientific inquiry, this study develops and discusses a futuristic scenario inspired by a factual company. The case is based on ideas derived from studies on educational and food tourism and entrepreneurship, more precisely ecopreneurship.

Food tourism can offer an opportunity for discussing food challenges in the context of ideas and projects to alleviate hunger and malnutrition. This study shows that imagining such possibilities and projects is challenging because of the complexity of the issue.

This study suggests that despite some limitations, educational food tourism experiences might go well beyond the issues of regional development, localism and authenticity. Practitioners, including tourism entrepreneurs and private and public food and tourism organisations, might be essential to exploring alternative food tourism futures in ways that truly contribute to urgent global challenges.

The value of this paper lies in the use of a scenario to imagine and to reflect on the future of food tourism in relation to the global challenges of hunger and malnutrition. The paper suggests that the ideas from tourism studies and ecopreneurship can offer interesting perspectives on future developments in the sector.

This paper considers two sectors critical to New Zealand's economy and identity – food and tourism – and addresses the question: what role will – or could – food and drink play in a more resilient tourism future for the country?

This is largely a conceptual paper, informed by the academic literature, media commentary and recent market research.

The paper concludes that there are trends apparent in the food and tourism sectors prior to the COVID-19 pandemic that have intensified during lockdown and which are likely to influence the resetting of tourism on a more resilient and regenerative pathway. Three potential trends in food and drink tourism are identified, labelled “Getting back to basics”, “Valuing local and locals” and “Food for well-being”.

By synthesising recent research and academic, industry and media commentaries, this paper provides a timely assessment of a potential future role of food and drink tourism in a reimagined tourism sector for New Zealand, with this assessment offering a starting point for further discussions about a more regenerative, equitable and inclusive tourism future.

The purpose of this paper is to consider the potential of food tourism to connect local communities and strengthen the visitor economy through COVID-19 induced international visitor downfalls and reimagine New Zealand tourism.

As a viewpoint paper, this paper is a personal and professional reflection of the relevance of food for New Zealand tourism.

The three themes of community, connection and challenges identify the potential of using local communities as ambassadors to connect both local and international visitors alike with New Zealand culture.

Findings of this paper can provide guidance for global communities on how to both mitigate a reduction in visitor arrivals while creating a foundation for future positioning as food destinations.

There is a lack of insight into the potential of special interest tourism in reimagining a post-COVID-19 tourism landscape, and this viewpoint paper contributes through its practical and community-based approach.

This research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its analysis on the value-attitude-behaviour model of norm activation theory.

Using a qualitative design, 27 qualitative online surveys were conducted with Generation Z travellers who are also active on social media.

Results show that while they are aware of environmental knowledge and ethical food choices and think that sustainable food consumption improves individual and social wellbeing, the sustainability of food consumption is limited by factors such as time and budget. Also, results reveal that the eating habits of Generation Z people are more sustainable when they eat at home than when they travel. Theoretical and practical implications for food tourism management and marketing are described.

While food tourism has been largely investigated in recent years, little previous research has focused on the relationships between daily eating behaviours and sustainable consumption in food tourism experiences, especially from the perspective of Generation Z individuals and the influence of social media on individual and social food decisions.

The purpose of this study is to examine the trend toward purchasing locally grown food and evaluate if tourists visiting Hawai'i are willing to pay more for locally produced foods that are more ecologically sustainable.

A research questionnaire was developed in order to investigate the attitudes and behaviors of tourists from the continental United States visiting Hawai'i in purchasing locally grown food in Hawai'i. The final sample includes 454 valid survey responses collected via Momentive, a market research services company.

According to the findings of this study, there are economic prospects to expand the use of locally cultivated food into the tourists' experience, as well as a willingness for tourists to support these activities financially. The Contingent Valuation study revealed that tourists from the continental United States were ready to pay a higher price to purchase food that is locally grown, signifying that tourists to Hawai'i are willing to aid the local agriculture business by increasing their restaurant/hotel meal bill, which will help Hawai'i become a more sustainable tourist destination.

While tourists from the United States mainland, which is the “an islands” top tourist market, have agreed with paying extra or an additional fee for locally grown food products, this study might not accurately represent the attitudes and behaviors of international tourists visiting Hawai'i. Future research should focus on the international tourist markets which may have different social norms or cultural differences thus could provide a broader spectrum of the current study's findings.

The results of this study provided quantitative evidence that tourists from the United States are interested in purchasing locally grown food items in Hawaii in addition to their willingness to pay an additional fee for these locally grown food products at a restaurant or a hotel dining room, thus addressing a gap in the tourism research.

While gastronomy has become a major tourist attraction for rural territories, its study in protected areas remains underexplored. These places use their cultural and natural heritage and landscape, as well as their local identity, to charm visitors. Gastronomy plays a key role in this, and restaurants do their best to promote local food products. The aim of this article is to use a qualitative and case study approach to analyze the marketing and touristic impact of Prades potatoes (“Patata de Prades”), which are certified with a Protected Geographical Indication.

A total of 16 semi-structured interviews with restaurateurs (11) and producers (4) and the manager of the local cooperative (1) are the basis for examining the importance of this potato as a form of tourist attraction, its commercialization processes and the role it plays in the development of this protected rural region of Catalonia, in the north-east of Spain.

The results show that despite the great success of restaurants and food-based tourism with regard to Prades potatoes, the sustainability and future of this starchy vegetable are not guaranteed due to the scarcity of production, as it is a seasonal commodity and there is a lack of generational replacement in farming.

Food tourism that relies on local produce represents a “green” model for community development, but a specific public program is required to support the agricultural sector in the isolated areas to prevent the disappearance of this economic sector.

The purpose of this paper is to analyze the role that food and beverage (F&B) sensory stimuli play in building non-food-themed touristic experiences, such as wellness tourism experiences.

This paper adopts an asynchronous netnographic approach supported by software (T-Lab, 2021). The study was conducted on a database consisting of 3,141 reviews in English, left by customers of 38 wellness facilities (Spa Retreats) spread across 5 continents.

The analysis reveals that F&B stimuli contribute significantly to the tourist's perception of the wellness experience in a two-fold manner: on the one hand, they support the wellness experience, and on the other, through specific proposals (e.g. wine, vegan, detox, etc.), they qualify and differentiate the wellness experience in a hedonic rather than eudaimonic way.

The present study contributes to managerial literature on the topic of gastronomic tourism and wellness tourism by providing, on an international scale, empirical evidence of (a) the importance and role of F&B touchpoints in hybrid gastronomic experiences; and (b) the presence of a variety of “wellness experiencescapes”.

This study is the first attempt to measure the role of F&B in tourists' perceptions of non-food-themed experiences. The research not only provides new data on the wellness experience through a cross-continental analysis but also offers useful theoretical and managerial insights for the design of wellness tourism experiences.