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Annals of tourism research
Sep, 2020;84 103005.

Re-thinking sustainability and food in tourism.

Giovanna Bertella
Author Information
  1. Giovanna Bertella: UiT-The Arctic University of Norway, Norway.
PMID: 32836569 DOI: 10.1016/j.annals.2020.103005

Abstract

•The sustainability of food tourism is limited and new ways of thinking are needed.•Considerations about food tourism in relation to animal ethics and sustainability are interconnected.•An extensive use of animal-derived food in tourism is in conflict with SDG3 and SDG13.

Keywords

Animal ethics Ecofeminism Food tourism SDGs Sustainability

References

  1. Meat Sci. 2010 Sep;86(1):2-14 [PMID: 20510532]
  2. Am J Clin Nutr. 2014 Jul;100 Suppl 1:386S-93S [PMID: 24847855]
  3. Lancet. 2019 Feb 2;393(10170):447-492 [PMID: 30660336]
  4. J Chin Med Assoc. 2020 Mar;83(3):217-220 [PMID: 32134861]
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