Tourism and the new ways of food consumption: an exploratory approach

  • João T. Simões Instituto Politécnico de Tomar
  • Eunice R. Lopes Instituto Politécnico de Tomar
Keywords: Tourism, gastronomy, climate change, sustainable tourism, conscious food


This exploratory study aims to contribute to this theme because the scarcity of academic works related to the subject of food in tourism is pointed out by several authors as a gap in this area of knowledge. It was intended to present in this document some considerations and to raise the interest of the academy about a new approach between the relationship of tourism and food, thus starting an exploratory study on new eating habits and, more specifically, on the profile of the "new food consumer". An exploratory review of the most relevant bibliography was carried out through the Scopus research engine® and later, information was researched to determine some considerations about the new eating habits (their definition, typology, and characteristic). With this research, some results were obtained, namely data related to food waste. This study addressed and delimited concepts, exploring hypotheses, and attempting to present a technical-scientific contribution through potential measures of application to the tourism industry in the dynamics of "new food consumption". The new consumption habits that have emerged recently and rapidly in relation to food are still little explored in tourism. The agents and even some part of the population, despite a notion, are unaware of the genesis and characteristics of all regimes that integrate conscious consumption. This, means that economic operators, may not be able to respond effectively to the adaptations that the response to this type of (conscious) consumption requires.


Associação Vegetariana Portuguesa. (2019). 120.000 Vegetarianos em Portugal, número quadruplicou numa década.

Balderas-Cejudo, A., Patterson, I., & Leeson, G. W. (2019). Senior Foodies:A developing niche market in gastronomic tourism. International Journal of Gastronomy and Food Science, 16(April), 100152.

Beni, M. C., & Moesch, M. (2017). A teoria da complexidade e o ecossistema do turismo. Turismo - Visão e Ação, 19(3), 430.

Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos- Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18(April), 100171.

Berry, M. E. (2019). Sustainable Food Systems and the Mediterranean Diet. Encyclopedia of Food and Health, 11, 1–9.

Fan, A., Almanza, B., Mattila, A. S., Ge, L., & Her, E. (2019). Are vegetarian customers more “green”? Journal of Foodservice Business Research, 8020.

González Santa Cruz, F., Choque Tito, J., Pérez-Gálvez, J. C., & Medina-Viruel, M. J. (2019). Gastronomic experiences of foreign tourists in developing countries. The case in the city of Oruro (Bolivia). Heliyon, 5(7), 1–8.

Hanchar, A. (2017). Avaliação Quantitativa do Desperdício Alimentar: Case Study (Universidade do Porto; V ol. 01). Retrieved from

Lopes, E. R., & Simões, J. T. (2019). Turismo e alterações climáticas: análise bibliométrica tourism and climate changes: bibliometric analysis. Tourism and Hospitality International Journal, 13(1), 131–158. Retrieved fromções_climáticas_aná lise_bibliométrica
Lopes, R. E., & Simões, J. T. (2019). Economia Circular Aplicada ao Turismo: Perceção dos Estudantes do Ensino Superior. In C. Costa & C. Estevão (Eds.), Turismo - Estratégia, Competitividade e Desenvolvimento RegionalPublisher: Novas Edições Académicas. Novas Edições Académicas.
Mondini, V. E. D., Borges, G. D. R., Mondini, L. C., & Dreher, M. T. (2018). Influência dos fatores consciência ambiental e hábitos de consumo sustentável sobre a intenção de compra de produtos ecológicos dos indivíduos. Revista Pensamento Contemporâneo Em Administração, 12(2), 117.
Scopus - Analyze search results. (n.d.).

Yfantidou, G., & Matarazzo, M. (2017). The Future of Sustainable Tourism in Developing Countries. Sustainable Development, 25(6), 459–466.

UNWTO. (2018). 2018 Edition UNWTO Tourism Highlights. 1–20.

UNWTO. (2019). International Tourist Arrivals Reach 1.4 billion Two Years Ahead of Forecasts. Press Release, 17(1), 1–5. Retrieved from: arrivals-reach-14-billion-two-years-ahead-forecasts
How to Cite
Simões, J. T., & Lopes, E. R. (2021, January 1). Tourism and the new ways of food consumption: an exploratory approach. Journal of Tourism and Heritage Research, 4(1), 267-288. Retrieved from