Overview

In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges — the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future. Tailored for a diverse audience of professionals, academics, advocates, and enthusiasts, Gastronomic Sustainability Solutions for Community and Tourism Resilience beckons readers to become part of a movement beyond the conventional boundaries of tourism. The book covers various topics from culinary diplomacy to post-disaster recovery, offering practical insights and ethical considerations. It is not just a book but a roadmap for a more sustainable and harmonious future, inviting all stakeholders to engage in conversation and take concrete steps towards shaping a world where gastronomy tourism becomes a force for positive change.

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Dr Shivam Bhartiya is an expert with more than 8 years of experience in Tourism Management. Prior to taking up the current role at the CDOE, JAIN University, Bengaluru, Karnataka, Dr. Bharitya serverd at Central University of Karnataka, GD Goenka University, and Hemvati Nandan Bahuguan Garhwal Central University as an Assistant Professor at Hemvati Nandan Bahuguan Garhwal Central University. He holds a PhD in Tourism Management with expertise in community development, destination planning and management, tourism and gender, tourism marketing and tourism psychology. Vaibhav Bhatt is an assistant professor in the Department of Tourism and Hospitality Management at the Central University of Tamil Nadu. Dr. Bhatt holds a Ph.D. in Tourism from HNB Garhwal (A Central) University, where he researched the planning and development strategies for the promotion of nature tourism in the Indian Himalayas. With ten years of professional experience in tourism and hospitality, he has garnered practical industry experience through long research and teaching stints. In his research, he focuses on sustainable tourism planning and development, wherein he seeks to aid the tourism sector by crafting sustainability strategies to transform theoretical concepts into practice. Dr. Bhatt is an active researcher and has published numerous research articles in prestigious national and international journals and books. He has been a reviewer of various national and international journals and also delivers guest lectures at academic conferences and faculty development programs. Andrea Jiménez Ruiz has a degree in tourism with a specialty in tourism business administration and a master's degree in Territorial Development and Agri-food Tourism. PhD student in Agricultural Sciences and Natural Resources.

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