ABSTRACT
This chapter explores gastronomic tourism as a sustainable supply chain issue as articulated in the United Nations Sustainable Development Goals. Gastronomy and tourism in economic terms is presumed to valorize regions particularly through indigenous integrated supply chains. The chapter examines the concept of sustainability to consider not only economic externalities but also the social and environmental benefits of food/gastronomic tourism. It suggests that although in principle there is a demand for a gastronomic tourism, the sustainability of such ventures is dependent on the economic and social value delivered and its environmental impact. In many developed, transitional, and developing countries, tourism is seen to be an important source of employment opportunities and economic growth in both urban and rural areas. In gastronomic tourism, greenhouse gases are emitted not from transport alone but also from land clearance, inputs to land, food production, processing, warehousing, and chill chains, retail, and consumption.
