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This study aims to identify the elements that characterise spaces for tourists and those that characterise spaces for locals in a shopping district based on the perspectives of local students. Forty-five local undergraduates took photographs of settings that impressed them in the shopping district in Naha-shi, Okinawa Prefecture, Japan, and the reasons given by each respondent for photographing a particular setting were recorded. Frequently used nouns and adjectives were extracted for each category. The results suggest the importance of the types of commercial facilities and people on the perspectives of locals. Affordable and mundane products are associated with local spaces, while souvenirs may be regarded as symbols of touristic spaces. The absence of locals and the presence of tourists may be characteristics of touristic spaces whereas the potential attractiveness of encounters with locals for tourists is also implied.

The aim of the research was to analyse the image of Vojvodina's cuisine and tourist satisfaction with food experience as part of a rural tourism offer in Vojvodina province (Serbia). This chapter is based on research carried out among 891 foreign tourists who visited villages in Vojvodina. The obtained results were examined via exploratory factor analysis, confirmatory factor analysis, multiple regression analysis (stepwise method) and T-test. The obtained results indicated that factors like food uniqueness and cultural heritage, food quality and price, nutrition and health benefits of food and affective image of food influence the image of local cuisine. The results showed that local cuisine (food) can serve as a tool for building destination's brand identity. The study pointed out the role and significance of the image of local cuisine on rural tourist attractions but also on tourist satisfaction with food experience. Also, the contribution of the research is reflected in three aspects: theoretical implication, methodological and practical contribution.

Today tourism is recognised as a very complex social and economic phenomenon having a spatial, socio-cultural, economic, political, educational and environmental dimension. Furthermore, tourismis transformingtowards an individual and his/her needs, desires and interests, with a full respect for the surroundings and environment, which are given an increasing importance. Consequently, there have been changes not only in the structure of tourist consumption and in the behaviour of tourists, but also in the concept of a tourist offer. In this sense, numerous forms of special interest tourism are increasingly being developed in response to the needs of modern tourists to experience something new, authentic and different from their everyday environment. Tourists, saturated with the global trends' consequences that dominantly foster a kind of uniformity on their trips, are increasingly looking for the uniqueness or experience that is different from their own culture. Gastronomy, as a part of the local community's cultural identity, stood out as an authentic element of the tourist destination's offer, to which tourists are increasingly paying attention, which is increasingly becoming the basic motive of travelling for modern tourists.

Taking into account the current trends of the leading global source markets of the world, as well as the growing need to create a common tourist offer of the Western Balkan economies, this concept of Mountain Breakfast applied in the Western Serbia Region could represent a good example and a platform for connecting tradition, local producers, gastronomy and tourism.

‘Tourism for all’ is a way to consider tourism activities and services inclusive, involving all people, guests and residents, in the same activities and creating the dialogue, peace and human development.

This tourism is able to achieve the Millennium Development Goals in two ways: first, it implements human rights, respecting the possibilities of everyone and second, it activates the process of development from the local to global impacts for sustainable development, thus eradicating the poor in the local level.

These are ambitious goals; on the one hand they are certainly difficult to achieve, but on the other hand they are necessary to implement in order to make tourism a more and more sustainable economic activity, given its international spread. Certain sustainable development is ambiguous ground but in the tourism activities it is very pressing for the negative impacts of the classical tourism model.

These assumptions are useful to analyze the costs and benefits of inclusive tourism, thanks to the pyramid of accessibility. This study will in fact make it possible to determine, on the basis of the resources present in the territory, the opportunities and limits of this type of tourism.

In European destinations, above all, in Italy, the openness to inclusive tourism can constitute a new cycle of tourism product such as to activate that interest and curiosity that drives tourists to visit the destination. This chapter describes at first the criteria for the planning of tourism for all, and finally, in the second part, it will deal with the international policies for the realization of tourism for all.

The traditional model of tourist destination is characterized by tourist attractions and related infrastructure, often avoiding the local people. The resort or tourist villages are born to entertain tourists, but they did not involve local people. Nowadays the tourism and the resorts are changing, and so a lot of destinations are involving a new idea of tourism with the accomplishment of the local people that can support the persons with specials needs to live an independent travel as inhabitans.

It is therefore necessary to look for new models in tourism that can create a dialogue, peace and fruitful encounter between guests and the local community. This involvement, in fact, can be activated directly or indirectly – with or without the presence of the local community in all activities of tours – but always in accordance with the need of each other. Tourism for all is a new idea but is the future of tourism for different reasons: the first is that the needs of people, especially those with differences or disabilities, are increased in all parts of the world and they required the solution immediately and tailor-made; the second consists in the hypothesis that if guests can have more economic and especially technological potential, they can support and transfer their know-how to all those who suffer from that particular disorder, providing this benefit; and the third gives sustainability using the appropriate resources to enhance tourist activities.

In this new vision, the World Tourism Organization has attributed to tourism for all a broader vision than accessible tourism alone, combining sustainable and social tourism in a single form of tourism, including every person regardless of gender or other forms of diversity.

In the innovative strategy of inclusive tourism, it should be pointed out that destinations will have to develop plans and appropriate policies for sustainability and accessibility. This form of tourism, which certainly has social aims, could also be conflicting if, for example, accessibility makes use of very invasive technologies or not too much in line with the efficiency and protection of the environment. Tourism for all, therefore, becomes an ambitious project to be implemented at the local level to create a model, so valid to the global level.

With continued growth in tourism, demand for guided local excursions, sightseeing, and entertainment has increased rapidly, particularly in European tourist destinations cities. Many touristic sights can often be viewed best from the water. Operators offer a variety of sightseeing cruises on motor barges along rivers, canals, lakefronts, or ports. In many tourist destination cities and around urban heritage sites, however, increasing boat traffic and the associated air pollution from diesel-powered engines have become a local environmental concern. Based on complaints from residents and visitors, several cities have already announced plans for (mandatory) tourist boat emission reductions. Today, electric mobility offers alternative options for safely and conveniently powering commercial tourist boats, that may contribute to mutually beneficial solutions for local operators, tourist visitors, and residents alike. However, the technology is still expensive and new businesses may also face considerable challenges when entering established local competitive tourism markets. Focusing on the local waterways of the city of Berlin, Germany, the authors have conducted a local case study, including interviews with several operators of (electric) tour boats, as well as an initial empirical survey of their tourist customers. The authors point out the viewpoints of the various stakeholders, identify opportunities, discuss constraints, and offer policy recommendations with a view to enhance the sustainability of waterborne transport in tourist destination cities.

In recent years, the number of small independent tourism social enterprises has soared globally due to the rise of the Internet and tourists’ search for unique local experiences. These organizations are driven by a social purpose and have emerged as a reaction to conventional tourism development. They adopt a social justice approach with the aim to enhance community well-being. Importantly, they now exist as an accompaniment to the experiences provided by mainstream tourism that may not adequately satisfy the tourists’ quests for local, authentic, and high involvement experiences. This chapter reviews this independent operator context in Mauritius and examines the factors which contribute to meaningful local experiences.

This paper tests the potential for the food and wine tourism model developed by Hall and Sharples to be used as a tool for identifying specific food and wine segments in a destination. Using Cairns, Australia, as a case study a survey of tourists identified three food and wine segments and confirmed the ability of the model to be used to classify the destination's position as a food and wine destination based on the categories developed by Hall and Sharples. Results of the survey indicate that while almost all participants experienced the destination's food and wine products, only one group of respondents (45%) self-identified as food and wine tourists. A second group participated in food and wine experiences but did not select specific destinations on the basis of the destination's food and wine sector. A third group expressed no interest in food and wine as a tourist experience but did consume unique food and wine as part of the overall tourist experience. The research found that the food and wine tourism model developed by Hall and Sharples was a useful tool for both identifying the stage of development of the food and wine industry and planning strategies to develop the sector. The paper concludes by outlining a number of implications for marketing food and wine tourism.

In the last 3 decades, the rapid growth of tourism activities is evident. Globally, tourism is becoming of prime importance for the development of local economies. A similar trend is observed in the Balkan region and in Bosnia and Herzegovina. The total contribution of tourism in GDP of Bosnia and Herzegovina growth is evident, from 2.0% in 2011 to 2.6% in 2017, with bright forecasts from United Nations World Tourism Organisation (UNWTO) which predicted the 3.4% share of tourism in national GDP by 2028. With aim to indicate the development potential of the touristic sector, gastro tourism sector was ‘screened’ through questionnaires with tourists (n = 245) and with destination management offices (n = 7). This approach should provide insights into stakeholder's capability to understand and react to new challenges that brings gastro tourism; insights into the current gastro offer; and insight into profile, motives and overall tourist's satisfaction. Main findings of the study show that the stakeholders' activities and understandings are not enough to provide a unique identity to the sector. On the other hand, tourists' profile and expectations rise with level and type of information they gather, and this study shows that tourists' expectations are more influenced by the age, education and gender of the tourists', while their satisfaction depends on the working status and monthly income. Future research, which is also the main implication of this study, should follow three main avenues: (1) how to build efficient governance mechanism to ensure development of strong stakeholder network able to create, execute and reinvent shared vision and strategic plan; (2) building knowledge and understanding of local culinary system and practice as step ahead in process of territory interpretation and transformation into the valuable intangible touristic resources; and (3) gastro tourist needs, wishes and ways to engage tourist.