Re-thinking sustainability and food in tourism

Giovanna Bertella

doi:10.1016/j.annals.2020.103005

Re-thinking sustainability and food in tourism

Ann Tour Res. 2020 Sep:84:103005. doi: 10.1016/j.annals.2020.103005. Epub 2020 Jul 22.

Author

Giovanna Bertella¹

Affiliation

¹ UiT-The Arctic University of Norway, Norway.

Abstract

•The sustainability of food tourism is limited and new ways of thinking are needed.•Considerations about food tourism in relation to animal ethics and sustainability are interconnected.•An extensive use of animal-derived food in tourism is in conflict with SDG3 and SDG13.

Keywords: Animal ethics; Ecofeminism; Food tourism; SDGs; Sustainability.