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Aims & Scope
Gastronomy and Tourism is a multidisciplinary journal inviting research contributions that imaginatively and comprehensively investigate dimensions of food and eating in relation to travel and tourism.
Food has always been an important component of the tourist experience. Tourists eat to survive, but they also consume to discover the place and the intrinsic environments of the visited region. Arousing all senses, food and drink items and the practice of gastronomy include an exhaustive amount of information of significance for both personal well-being and for socializing with others. Gastronomy urges individuals to get profoundly involved, and in recent years this is cleverly exploited in new food related tourism attractions such as food festivals and wine tasting trails, cooking experiences and competitions, open fields, farms and factories, etc. Gastronomy is much more than fine dining.
Gastronomic tourism is becoming a real player in the tourism market, and food and wine related services and events attract greater numbers of tourists each year. Food links into local and regional economies in multifaceted value chains, which includes agriculture, fisheries, food producers, a variety of media, entertainment, learning, research and numerous service providers. As a consequence, the regeneration of rural economics, the discovery of local identity and the re-valuing of heritage and tradition can all flow from growing, processing, marketing, distributing eating and enjoying food and beverages. Food and gastronomy is however, also implicated in the process of globalization, typified by parallel trends: frantic small scale food diversification and massive gastronomic convergence. Other interesting contrasts consistently exist between authenticity and innovation. Increasingly, food and food consumption are seen as key elements in a better more sustainable world, where the interlinkages with tourism need to be further explored.
The academic interest brings together scholarly perspectives from a range of disciplines—from cultural anthropology, sociology, media studies, ethnography, hospitality, food studies, and history, advertising and marketing, to environmental science, rural studies, business management, economics, human geography, and political philosophy. Linked also with many contemporary perspectives in tourism research, including sustainability, ethics’, social justice and human rights. However, many aspects of gastronomy and tourism also appear grossly underexplored, among these: aesthetics, science, technology, innovation, health and human relations. Moreover, critical and philosophical approaches such as foodways, foodscapes and food movements are often weak on gastronomy and tourism underpinnings, which provides ample scope for innovative contributions in these areas of scholarship.
Gastronomy and Tourism invites research contributions of a theoretical as well as empirical and practical nature without specific disciplinary focus. The aim is to provide a source for cutting-edge thinking and evidence in an emerging field, and to be a forum for continuous development and discussion of matters interlinking gastronomy and tourism. The Journal is an academic publication but will also look to cover industry and education perspectives.
SPECIAL FEATURE: Locations on the Food Menu
Purpose: Gastronomy and Tourism invites brief (1–2 page) portrayals of interesting gastronomic hotspots with a significant tourism ingredient. These portrayals provide a possibility for readers among researchers and practitioners to get themselves acquainted with emerging and innovative food initiatives of interest for further inquiry and research, and with challenging places to visit. The locations may qualify for a presentation on the “Locations on the Food Menu” if they demonstrate, for example, exceptional instances of food heritage reinvention, good use of collaborative measures among food stakeholders, new types of food trail designs, sustainable food management practices, novel ways of communication with customers, visionary food experience inventions, prospective foodway linkages, food in extraordinary tourism settings etc., The section cannot be used for standard promotional purposes by destinations and food providers.
Anyone, for example destination management organizations, food and tourism associations, food and tourism project managers, researchers, etc., can submit examples and text for this section of Gastronomy and Tourism. The cases are not included in the journal’s review systems, and decision about publication is taken by the Editor-in-Chief.
Template for submission: Click on “Special feature contributions” for formatting.
University of Southern Denmark
Universitetsparken 1, Kolding DK-6000
Tel: +45 6550 4220
Vice Dean (Education) and Professor of Business Education, King’s Business School
King’s College London
(N) 2.10 Bush House
London WC2B 4BG
Tel: (+44) 020 7848 3770 (ext 3749)
Mohamed Abioui, Ibn Zohr University, Morocco
Abel D. Alonso, Edith Cowan University, Australia
Sylvia Aulet, University of Girona, Spain
Giovanna Bertella, UiT The Arctic University of Norway, Tromso, Norway
Magda Antonioli Corigliano, Università Bocconi, Italy
Carlos Fernandes, Polytechnic Institute of Viana do Castelo, Portugal
Elisabete Figueiredo, University of Aveiro, Portugal
Isabelle Frochot, University de Savoie, France
Roger Haden, Southern Cross University, Australia
Jafar Jafari, University of Wisconsin-Stout, USA
Laura James, Aalborg University, Denmark
Gregory Kwiatkowski, Western Norway University of Applied Sciences, Norway
Francisco Flores Madrid, Anahuac University, Mexico
John Thomas Mgonja, Sokoine University of Agriculture, Tanzania
Muchazondida Mkono, Southern Cross University, Australia
Lena Mossberg, Gothenburg University, Sweden
Bendegul Okumus, Rosen College of Hospitality Management, FL
Greg Richards, Tourism Research and Marketing, Spain
Richard Robinson, The University of Queensland, Australia
Erose Sthapit, Manchester Metropolitan University, United Kingdom
David J. Telfer, Brock University, Canada
Adam Viljoen, TREES, North-west University, South Africa
Gastronomy and Tourism uses CrossRef Similarity Check and is sustained by Portico Preservation Services.
Manuscript submission: Authors should submit Word document manuscripts electronically via Scholastica at https://gat.scholasticahq.com
Follow the guidelines below to prepare the manuscript.
General manuscript preparation: Manuscripts should be submitted as a Word document, with all pages numbered. A cover page with the title only should be included because manuscripts are sent out for blind review. Main and secondary headings should be clearly identifiable.
Title page: This should contain the title, all author names and corresponding affiliation(s) for each author, which includes Department, Institution, City (State), Country. The corresponding author must be clearly designated and a complete mailing address and email address for the corresponding author must be included (phone and fax numbers are optional). A short title of approximately 40 characters (or less) should also be included.
ORCID iD: Authors may include their ORCID (Open Researcher and Contributor ID) number if they wish and a link and the iD number will be included in the final article.
Writing Style: The manuscript should be written in the third person and all submissions must be in English. Readers need to grasp information quickly; thus, authors should use straightforward declarative sentences, making every effort to help readers understand the concepts presented. All manuscripts should be comprehensible to all readers, regardless of their areas of specializations and academic backgrounds. Manuscripts may include tables, drawings, charts, or photographs.
Paper Length: Manuscripts should be between 6,000 and 12,000 words. Each figure and table counts for approximately 300 words. Contributions within “Locations on the Food Menu” (see below) should be 600–1,200 words in length.
Abstracts and key words: The abstract should state concisely what was done and why, what was found, and what was concluded, and end with a list of up to five key words pertinent to the central theme.
Text: The manuscript itself will be composed of three parts: introduction, the study, and conclusion. Headed with an appropriate title, the study (or the main body of the paper) is in turn divided into subtitled sections. The whole submission should be arranged in the following order: cover page, title page, abstract and key words, introduction, the study, conclusion, acknowledgment, biographical note, reference list. Avoid the use of text footnotes.
Abbreviations and terminologies: These should be fully spelled out and defined when first used in the text.
References: In the text, references are cited using the author/date style following the APA Publication Manual (7th ed.). Consult chapters 8 and 9 in the manual for complete text citations and reference list entries. [Note: always providecitation page number(s) in the text for quoted material from a printed source.]The reference list, placed at the end of the text, must be in alphabetical order. Include in the reference list only those cited in the text and ensure that all text citations have an entry in the reference list. A referenced article should contain all authors’ names, year of publication, title of the article, name of the publication, volume, and inclusive page numbers. A referenced book should list author name(s), year of publication, title of the book, place of publication, and publisher per the following examples:
Text citations: (Armstrong, 2015) or (Armstrong, 2015; Dolan et al., 2012; Hall & Sharples, 2003; Koc, 2016) or (Robertson, 2014 p. 39) (for quoted material). Note that names are to be alphabetical within the parenthetical, NOT by date order.
Journal article: Koc, E. (2016). Food Consumption in all-inclusive holidays: Illusion of control as an antecedent of inversionary consumption. Journal of Gastronomy and Tourism, 2(2), 107–116. https://doi.org/10.3727/216929716X14720551277844
Book: Robertson, M. (2014). Sustainability. Principles and practice. Abingdon, UK: Routledge.
Chapter/pages in edited book: Gössling, S., & Hall, C. M. (2013). Sustainable culinary systems. An introduction. In C. M. Hall & S. Gössling (Eds.), Sustainable culinary systems: Local foods, innovation, tourism and hospitality (pp. 3–44). Routledge.
Internet Source: Armstrong, C. (2015). Everyone in Utah absolutely loves these 9 foods and drinks. Only in Your State. Retrieved from https://www.onlyinyourstate.com/utah/ut-foods-and-drinks/
Please note that citations such as “personal communication” should not be included in the reference list, but may be added parenthetically in the text.
Inclusive and Bias-Free Language: Authors should ensure that their manuscript is free from bias, conveys respect to all people, is sensitive to differences, and does not indicate cultural dominance or make cultural assumptions. Use appropriate and unbiased language descriptors regarding age, disability, gender, sexual orientation, socioeconomic status, and other personal factors. Consult Chapter 5 of the 7th edition of Publication Manual of the American Psychological Association for bias-free language guidelines.
Use of Copyright Material: Authors must attest their manuscript contains original work and provide proof of permission to reproduce any content (artwork, photographs, tables etc.) in connection with their manuscript, also ensuring their work does not infringe on any copyright and that they have obtained permission for its use. It is important to note that any and all materials obtain via the Internet/social media (including but not limited to Face Book, Twitter, Instagram, etc.) falls under all copyright rules and regulations and permission for use must be obtained prior to publication.
Figures: All figures should be prepared to be suitable for reproduction at high resolution. Figures should be prepared without color unless the figure is to be printed in color. [Note there is a charge for color (see Author Options below)]. Labeling and figure detail should be large enough to be legible after reduction to fit page parameters, and light lines and shading should be avoided. Each figure must be cited in the text and legends for all illustrations should be included (do not incorporate figure legends as part of the figure itself).
Tables: Table material should not duplicate the text. Include a title for each table. Avoid overly wide or long tables that would not fit printed page parameters.
Commentary, Research Notes, and Book Reviews: Journal of Gastronomy and Tourism (GAT) also solicits submission to these Departments. The above general format applies.
Evaluation: GAT is a refereed journal. All manuscripts are evaluated by at least two independent referees. The evaluation is double blind and anonymous: neither referees nor the authors are aware of each other’s identities.
Special Feature—Locations on the Food Menu: In addition to applicable formatting instructions above, this 1–2 page section should include the following: Title: Provide a good title that indicates what is special about the location and its food activities. Photographs: optional supplied by author @600 dpi. Background and context: A brief introduction to what the initiative attempts to achieve and why; What is done and what is special; Description of the characteristics of the location and the particular food and tourism activities; Stakeholders; Outcomes and implications (optional); Reflections on how the gastronomy activity benefits the location; Prospects for further development; References and links.
Copyright: Publications are copyrighted for the protection of authors and the publisher. A Transfer of Copyright Agreement will be sent to the corresponding author whose manuscript is accepted for publication. The form must becompleted and returned with the final manuscript files(s).
Online Fast Track Publication: Accepted manuscripts will be loaded to Fast Track with DOI links online. Fast Track is an early e-pub system whereby subscribers to the journal can start reading and citing the articles prior to their inclusion in a journal issue. Please note that articles published in Fast Track are not the final print publication with proofs. Once the accepted manuscript is ready to publish in an issue of the journal, the corresponding author will receive a proof from our Production Department for approval. Once approved and published, the Fast Track version of the manuscript is deleted and replaced with the final published article. Online Fast Track publication ensures that the accepted manuscripts can be read and cited as quickly as possible.
Author Options: Articles appearing in Gastronomy and Tourism are available to be open access and may also contain color figures (not a condition for publication). Authors will be provided with an Author Option Form, which indicates the following options. The form must be completed and returned with the final manuscript file(s) even if the answer is “No” to the options. This form serves as confirmation of your choice for the options.
A Voluntary Submission Fee of $125.00 includes one free page of color and a 50% discount on additional color pages (color is discounted to $50.00 per color page). (Not a condition for publication).
Open Access is available for a fee of $200.00. Color would be discounted to $50.00 per color page. (Not a condition for publication).
The use of Color Figures in articles is an important feature. Your article may contain figures that should be printed in color. Color figures are available for a cost of $100.00 per color page. This amount would be discounted to $50.00 per color page if choosing to pay the voluntary submission fee or the open access option as indicated above. (Not a condition for publication).
If you choose any of the above options, a form will be sent with the amount due based on your selection, at proof stage. This form will need to be completed and returned with payment information and any corrections to the proof, prior to publication.
Page Proofs: Page proofs will be sent electronically to the designated corresponding author prior to publication. Minor changes only are allowed at this stage. The designated corresponding author will receive one free copy of the issue in which the article is published and a free pdf file of the final press article will be sent by email.
Disclaimer: Although every effort is made by the publisher and editorial board to see that no inaccurate or misleading data, opinion, or statement appears in this journal, they wish to make it clear that the data and opinions appearing in the articles and advertisements herein are the sole responsibility of the contributor or advertiser concerned. Accordingly, the publisher, the editorial board, editors, and their respective employees, officers, and agents accept no responsibility or liability whatsoever for the consequences of any such inaccurate or misleading data, opinion, or statement.
Articles appearing in publications are available to be published as Open Access and/or with color figures. A voluntary submission fee is also an option if you choose to support this publication. These options are NOT required for publication of your article.
You may complete the Author Option Payment Form here.
The designated corresponding author will receive a free pdf file of the final press article via email.
Gastronomy and Tourism (GAT) Peer Review Policy
Peer review is the evaluation of scientific, academic, or professional work by others working in the same field to ensure only good scientific research is published.
In order to maintain these standards, Gastronomy and Tourism (GAT) utilizes a double blind review process whereby the identity of the reviewers is not known to authors and the authors are not shown on the article being reviewed.
The peer review process for GAT is laid out below:
An article is first checked for its topical suitability and basic formatting by the Editor-In-Chief (EIC).
The EIC then selects between 2 and 5 reviewers for detailed peer review. The reviewers are always experts in their field and could be part of the editorial board. Authors may not suggest reviewers; however, they are allowed to suggest reviewers to be avoided due to a potential conflict of interest.
Comments from the reviewers (minimum 2 reviewers) are expected in 4 weeks or less and are delivered to the EIC who assesses the merit of the manuscript based on these comments as well as on her own assessment of the article.
Authors receive detailed comments along with the final decision of: accept, accept with minor revisions, accept with major revisions, or rejection. The comments to authors are blinded.
As a reviewer for GAT you would have the benefit of reading and evaluating current research in your area of expertise at its early state, thereby contributing to the integrity of scientific exploration.
If you are interested in becoming a reviewer for GAT please contact the EIC:
Anne-Mette Hjalager, University of Southern Denmark, firstname.lastname@example.org
As a reviewer for Gastronomy and Tourism, you can take advantage of the following incentive:
If you review three papers for one of the Cognizant journals (Tourism Review International, Tourism Analysis, Event Management, Tourism Culture and Communication, Tourism in Marine Environments, and Gastronomy and Tourism) within a one-year period, you will qualify for a free OPEN ACCESS article in one of the above journals.
The publishers and editorial board of Gastronomy and Tourism have adopted the publication ethics and malpractice statements of the Committee on Publication Ethics (COPE) https://publicationethics.org/core-practices and the COPE position statement regarding Authorship and AI Tools https://publicationethics.org/cope-position-statements/ai-author. These guidelines highlight what is expected of authors and what they can expect from the reviewers and editorial board in return. They also provide details of how problems will be handled. Briefly:
Gastronomy and Tourism is governed by an international editorial board consisting of experts in cultural anthropology, sociology, media studies, ethnography, hospitality, food studies, and history, advertising and marketing, to environmental science, rural studies, business management, economics, human geography, and political philosophy and other related fields. Information regarding the editorial board members is listed on the inside front cover of the printed copy of the journal in addition to the homepage for the journal at:https://www.cognizantcommunication.com/journal-titles/journal-of-gastronomy-and-tourism under the “Editorial Board” tab.
This editorial board conducts most of the manuscript reviews and plays a large role in setting the standards for research and publication in the field. The Editor-in-Chief receives and processes all manuscripts and from time to time will modify the editorial board to ensure a continuous improvement in quality.
The reviewers uphold a peer review process without favoritism or prejudice to gender, sexual orientation, religious/political beliefs, nationality, or geographical origin. Each submission is given equal consideration for acceptance based only on the manuscript’s importance, originality, academic integrity, and clarity and whether it is suitable for the journal in accordance with the Aims and Scope of the journal. They must not have a conflict of interest with the author(s) or work described. The anonymity of the reviewers must be maintained.
All manuscripts are sent out for blind review and the editor/editorial board will maintain the confidentiality of author(s) and their submitted research and supporting documentation, figures, and tables and all aspects pertaining to each submission.
Reviewers are expected to not possess any conflicts of interest with the authors. They should review the manuscript objectively and provide recommendations for improvements where necessary. Any unpublished information read by a reviewer should be treated as confidential.
Manuscripts must contain original material and must not have been published previously. Material accepted for publication may not be published elsewhere without the consent of the publisher. All rights and permissions must be obtained by the contributor(s) and should be sent upon acceptance of manuscripts for publication.
References, acknowledgments, figure legends, and tables must be properly cited and authors must attest their manuscript contains original work and provide proof of permission to reproduce any content (artwork, photographs, tables, etc.) in connection with their manuscript, also ensuring their work does not infringe on any copyright and that they have obtained permission for its use. It is important to note that any and all materials obtain via the Internet/social media (including but not limited to Face Book, Twitter, Instagram, etc.) falls under all copyright rules and regulations and permission for use must be obtained prior to publication.
Authors listed on a manuscript must have made a significant contribution to the study and/or writing of the manuscript. During revisions, authors cannot be removed without their permission and that of all other authors. All authors must also agree to the addition of new authors. It is the responsibility of the corresponding author to ensure that this occurs.
Financial support and conflicts of interest for all authors must be declared.
The reported research must be novel and authentic and the author(s) should confirm that the same data has not been and is not going to be submitted to another journal (unless already rejected). Plagiarism of the text/data will not be tolerated and could result in retraction of an accepted article.
When humans, animals, or tissue derived from them have been used, then mention of the appropriate ethical approval must be included in the manuscript.
The publishers agree to ensure, to the best of their abilities, that the information they publish is genuine and ethically sound. If publishing ethics issues come to light, not limited to accusations of fraudulent data or plagiarism, during or after the publication process, they will be investigated by the editorial board including contact with the authors’ institutions if necessary, so that a decision on the appropriate corrections, clarifications, or retractions can be made. The publishers agree to publish this as necessary so as to maintain the integrity of the academic record.
Volume 8, Number 1
Food Service Professionals’ Competencies in Managing Food Allergies and Intolerances: A South African Perspective – 1
Joseph Javangwe, Adam Herman Viljoen, and Martinette Kruger
Tourism Research in Economics, Environs and Society (TREES), North-West University, Potchefstroom, South Africa
The prevalence of food allergies and intolerances (FAI) has been rising significantly, yet there are no effective solutions to manage their impact. South Africa’s tourism sector is pursuing to attract more visitors to bolster its performance. Most of South Africa’s international tourists come from Western countries, where food allergies and intolerances are common. Consequently, an increasing proportion of tourists with these health concerns are cautious about traveling to destinations that might not guarantee expertise in managing food allergies. In food service, the Knowledge-Attitude-Practice (KAP)-Gap theory serves as a tool to assess the alignment between food service professionals’ understanding and perceptions of food allergies and intolerances and their actual practices in addressing these dietary needs. This study enriches the academic discourse by examining the KAP-Gap among South African food service professionals in managing food allergies and intolerances. In this qualitative study, 12 comprehensive interviews were undertaken using an inductive methodology, which underwent manual thematic content analysis to identify recurring patterns. The primary respondents were food service professionals from full-service restaurants in South Africa, notably head chefs and food service managers. Data collection was facilitated through semistructured interviews. The findings highlighted a significant knowledge gap regarding effective FAI management strategies. This lack of awareness poses potential risks to tourists with food allergies or intolerances when they eat outside their homes, especially in unfamiliar locales. While communication on allergies often leaned towards avoiding legal complications, the overall staff attitude was positive and adaptable, essential for addressing FAI-specific requirements. The study suggests practical implications and best practices, including enhanced food labeling and developing allergy response strategies, and suggests potential training and infrastructural enhancements. There is also an implication for reconsidering legislative frameworks in managing food allergies and intolerances.
Key words: Food allergies and intolerances; Food service professionals; Full-service restaurants; Knowledge competencies; Best practice guidelines; Tourism
Berries Without Bugs: Recreational Foraging and a Fruit Fly Threat in Rural Michigan – 21
Tara L. Bal,* Siona M. Beaudoin,† and Angie Carter‡
*College of Forest Resources and Environmental Science, Michigan Technological University, Houghton, MI, USA
†Lake Linden-Hubbell High School, Lake Linden, MI, USA
‡Department of Social Sciences, Michigan Technological University, Houghton, MI, USA
Recreational foraging is an important cultural activity in the rural region of Michigan’s Upper Peninsula. During the summer of 2019, an exploratory survey was conducted of foragers in the Keweenaw Peninsula area of Michigan’s Upper Peninsula to identify local knowledge of berries and a new invasive fruit fly, spotted wing drosophila (SWD, Drosophila suzukii). SWD infests fruit before it is harvested, hastening ripening and potentially causing the fruit to spoil more quickly than might be expected. Research studying recreational foraging in the US has primarily focused on the study of urban areas. In addition, research studying SWD’s impact on berry production has largely focused on commercial cultivation rather than foraged harvesting in mixed woodlands. The majority of our respondents began picking berries in their youth and have continued throughout their life, emphasizing the importance of berry foraging within the local culture. Furthermore, many of the respondents confirmed that they pick berries as a cost-saving way to obtain healthy food, which could negatively be impacted by the fruits spoiling more quickly. In conclusion, most respondents were unfamiliar with SWD. Our findings suggest additional research studying the cultural and economic impacts of SWD is needed to inform adaptive foraging practices and SWD infestation prevention.
Key words: Wild berry; Foraging; Soft fruit; Public perception; Foraging practices
Cooking Up Prosperity: Pop-Up Restaurants, Innovation, and Lifestyle Entrepreneurship – 35
Eli Kristin Nytun Leirdal,* Grzegorz Kwiatkowski,*† and Christian Dragin-Jensen‡
*HVL Business School, Faculty of Technology, Environmental and Social Sciences, Western Norway University of Applied Sciences, Sogndal, Norway
†Department of Economics, Faculty of Economic Sciences, Koszalin University of Technology, Koszalin, Poland
‡Department of Business and Applied Science, Business Academy SouthWest, Esbjerg, Denmark
Entrepreneurship is central to diversifying and enhancing the competitiveness of tourism offerings. The current literature underscores a critical oversight in nurturing entrepreneurship for tourism innovation and urges further exploration of entrepreneurial motivations in tourism start-ups. This is particularly relevant because the tourism sector heavily relies on new ventures to drive innovation, as established firms often struggle to meet the growing demand for distinctive and unique travel experiences. This study examines the entrepreneurial journey and innovation process within the tourism scene. Through comprehensive desk research and an in-depth entrepreneur interview, we aim to deepen our insights into the motivations driving entrepreneurs and the innovation processes behind their tourism products and services. Specifically, our research focuses on pop-up restaurants, illuminating their embodiment of innovation and lifestyle entrepreneurship. The findings reveal that a sense of freedom, creativity, and the pursuit of uniqueness stand out as key motivational factors of establishing pop-up restaurants. These motivations extend into a continuous business innovation cycle, as the drive to enhance and offer novel experiences remains paramount. This study elucidates the uncharted territory of tourism entrepreneurship and offers valuable insights into the driving forces and innovative dynamics within this evolving market.
Key words: Entrepreneurship; Pop-up services; Lifestyle; Norway; Restaurant innovation
Food for Active Outdoor Recreation: Convenience, Sustainability, and Gender Perspectives – 49
Marcus Johansson,* Thomas Beery,† Anna Calven,*‡ and Karin Wendin*§
*Department of Food and Meal Science, Kristianstad University, Sweden
†Department of Environmental Science, Sustainable Multifunctional Landscapes, Kristianstad University, Sweden
‡School of Hospitality, Culinary Arts & Meal Science, Orebro University, Sweden
§Department of Food Science, University of Copenhagen, Denmark
Given increases in outdoor recreation participation observed in Sweden during the COVID-19 pandemic, recent increased public recreational initiatives, and a societal focus on the 17 sustainability goals of Agenda 2030, an exploratory study was initiated to consider the role of food in the outdoor recreation experience. Specifically, the question of how food may serve as a factor in sustainable outdoor recreation was explored. The study was designed to consider patterns in outdoor recreation participation and self-reported food choices/preferences among active outdoor participants. The survey methodology used questions about outdoor recreation participation and food choice preferences to investigate this intersection of food and outdoor recreation. For example, taste, activity function, ease of use, and sustainability were considered. Unsurprisingly, taste emerged as the strongest outdoor recreation food preference factor. Results show how highly active outdoor participants perceive food’s role in 1-day and multiday outdoor recreational experiences. For example, over 90% of all respondents indicated that food was a part of their enjoyment of the outdoor recreation experience. Increased interest in the nutritional value of food used in multiday outdoor recreation activities was also reported—with 99% of respondents indicating its importance. However, the most interesting results indicated a relationship between gender and food choice/preference factors. A review of the results opens the door to further inquiries into gender and persistent gender roles as a food/outdoor recreation factor. The discussion of the results also considers the breadth of potential sustainability factors, individual and collective, and the need for more definitional clarity regarding sustainability within the context of outdoor recreation food.
Key words: Food experience; Food preference; Gender; Outdoor recreation; Sustainability
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Updated as of December 2023
Received manuscripts: 19
Desk rejected: 3
Withdrawn by authors: 3
Still with authors after review: 5
Still in review process: 2
Average days of review: (based on 10 papers) 36,2