There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system.

This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption.

This book provides the reader with an integrated approach to understanding the subject of how culinary systems may be made more sustainable and will be valuable reading to all those interested in sustainable food and food tourism.

part |44 pages

Introductory context

chapter |42 pages

Sustainable culinary systems

An introduction
ByStefan Gössling, C. Michael Hall

part |141 pages

Reinforcing the local in food and tourism

chapter |21 pages

Real food in the US

Local food initiatives, government and tourism
ByAmy Hughes, Alan A. Lew

chapter |14 pages


The development and success of a local food brand in Norway
ByMarte Lange-Vik, Johannes Idsø

chapter |23 pages

The local in farmers' markets in New Zealand

ByC. Michael Hall

chapter |13 pages

Is ‘local' just a hot menu trend?

Exploring restaurant patrons' menu choices when encountering local food options
ByCarrie Herzog, Iain P. Murray

chapter |21 pages

The links between local brand farm products and tourism

Evidence from Japan
ByYasuo Ohe, Shinichi Kurihara

chapter |13 pages

The evolving relationship between food and tourism

A case study of Devon in the twentieth century
ByPaul Cleave

chapter |17 pages

Raising awareness of local food through tourism as sustainable development

Lessons from Japan and Canada
ByDavid J. Telfer, Atsuko Hashimoto

part |104 pages

Slow and sustainable food and tourism

chapter |16 pages

Nordic eco-gastronomy

The Slow Food concept in relation to Nordic gastronomy
ByJan Henrik Nilsson

chapter |18 pages

Collaboration in food tourism

Developing cross-industry partnerships
BySally Everett, Susan L. Slocum

chapter |18 pages

Sustainable winegrowing in New Zealand

ByTim Baird, C. Michael Hall

chapter |15 pages

Regulatory and institutional barriers to new business development

The case of Swedish wine tourism
ByKarin Malm, Stefan Gössling, C. Michael Hall

chapter |19 pages

Sustaining halal certification at restaurants in Malaysia

BySharifah Zannierah Syed Marzuki, C. Michael Hall, Paul W. Ballantine

chapter |16 pages

Heritage cuisines, regional identity and sustainable tourism

ByDallen J. Timothy, Amos S. Ron

part |14 pages


chapter |12 pages

Reimagining sustainable culinary systems

The future of culinary systems
ByC. Michael Hall, Stefan Gössling