Sustainable Gastronomy and Local Food Systems in Tourism: A Bibliometric Mapping of Research and Practice

Abstract

This study examines the evolution of sustainable gastronomy and local food systems within tourism through a bibliometric and science-mapping analysis of Scopus-indexed publications from 2000 to 2025. Using VOSviewer, the study identifies major thematic clusters, research frontiers, and collaborative networks that shape the field. Findings reveal that gastronomy has progressed from a peripheral tourism element to a central driver of destination attractiveness, cultural identity, and sustainability practices. Keyword analyses show a strong shift from early focuses on tourism development and management toward recent emphases on sustainability, local food governance, cultural heritage, and community-based gastronomic initiatives. Co-authorship and country collaboration networks highlight dominant contributions from Spain, Portugal, Thailand, and Latin America, demonstrating an increasingly global and interdisciplinary research landscape. The study underscores the growing recognition of gastronomy as a vehicle for sustainable development and cultural preservation while identifying gaps in rural food systems, traditional cuisines, and agricultural–tourism integration. These insights provide a conceptual foundation for advancing sustainable gastronomic tourism research and practice.