Affiliation:
1. International University of Business Agriculture and Technology, Bangladesh
2. Lovely Professional University, India
3. Daffodil Institute of IT, Bangladesh
Abstract
This chapter examines cultural and gastronomic tourist sustainability. Cultural, gastronomic, and travel interactions and why the environment, society, and economics matter will be discussed. The authors reviewed relevant research articles, books, reports, and case studies. They chose case studies to demonstrate critical ideas, examined industry sustainability using findings, discussed ramifications, and suggested sustainable approaches to create a viable cultural and gourmet tourism study. They highlight significant findings and recommend future studies to develop cultural gastronomic tourism within the industry. Cultural and gastronomic tourism increases visitor experiences and biodiversity, enabling sustainable growth. They found local food, waste reduction, and eco-friendly consumption are essential to food tourism. Gastronomic heritage calls for industry accountability and sustainable development for hospitality. Sustainable gastronomy tourism improves economic growth, environmental sustainability, cultural preservation, social change, community resilience, and sustainable development.