The Plate as the New Compass: How Sustainability and Hyperlocality are Transforming Gastronomic Tourism

The modern traveller rarely makes decisions based on a single factor; the gastronomic experience functions more as a collective representation of local attractions. The harmonious synergy of wine tourism, agritourism, and cultural heritage defines the true appeal of today’s destinations. From the perspective of I-DEST, this approach holds fundamental potential: by connecting gastronomy and winemaking, travel can transform into a profound cultural connection, emotional engagement, and a driver of sustainable local development.

Recent scientific and market analyses clearly show that the focus of gastronomic tourism has shifted from superficial aspects to environmental and social impacts. The latest academic research has introduced the concept of the gastronomic footprint, which measures the full journey and environmental impact of ingredients on the plate and in the glass, from production to waste management. Modern travellers are increasingly seeking farm-to-table concepts, local ingredients, and zero-waste kitchens. This means that a destination's competitiveness is no longer defined solely by the diversity of its offerings but also by its ecological responsibility and transparency.

Globally, there are outstanding examples of short supply chains, winemaking, and local identity integration that can serve as models for destination management:

• Harghita County as Europe’s Gastronomic Region in 2027: According to the decision of the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT), Harghita County will hold the title of Europe’s Gastronomic Region 2027. This recognition highlights how a tradition-preserving region can become an internationally renowned sustainable model destination through its Székely gastronomy heritage, the Open Farm initiative, and the collaboration of local small-scale producers.

• The UNESCO Geoparks GEOFOOD Programme: The GEOFOOD international brand, launched by UNESCO Global Geoparks, directly links the unique geological heritage (geodiversity), soil characteristics, and local food production of regions. The initiative aims to allow tourists to taste geofood dishes and ingredients in local restaurants and from producers, which are closely tied to the area's rock and soil composition, supporting the micro-regional economy and preserving geological heritage.

• Italy and the 'Campagna Amica' & Wine Routes Model: In Italy, conscious local product programmes, the Strade del Vino (wine routes), and the Km Zero (zero kilometre) philosophy provide legal and community support for small producers. The network of farmers' markets, wineries, and protected origin foods directly connects agritourism with regional identity, ensuring that tourist spending directly benefits local farmers.

• Japan and the Chisan-Chisho Philosophy: In Japan, the Chisan-Chisho ('produce locally, consume locally') philosophy not only perfects short supply chains but also carries deeper philosophical meaning. Japanese hospitality, which is based on the seasonality of ingredients and local beverages, guarantees traceability and the highest quality experience.

• Copenhagen and the Micro-Seasonality of Nordic Cuisine: The Scandinavian countries demonstrate how respect for the local ecosystem becomes a cornerstone of premium food and wine tourism through foraging and hyperlocal menus.

Recent international studies highlight that a successful gastronomic tourism strategy lies not in the sheer number of restaurants or wineries but in well-crafted experience narratives. Visitors seek cultural engagement and authentic experiences – whether it’s winery tours, wine and food pairing workshops, local market visits, or direct encounters with producers. The local gastronomic heritage comes to life through the stories told, which not only enhance guest satisfaction and loyalty but also help destinations stand out in an oversaturated tourism market.

The development of the tourism sector is being strongly shaped by the intersection of technology and new travel habits. Personalised itinerary planning, data-driven recommendation systems, and smart booking platforms enable visitors to tailor their trips to their dining and wine preferences. At the same time, social media and visual content creation play a fundamental role in bringing hidden local values, wine regions, and micro-destinations to global attention. Successful destination management organisations must therefore focus on both digital visibility and engaging local communities.

• Suryawan, I. B. et al. (2025). A Systematic Review of Wine Tourism Focused Research from a Sustainable Gastronomy Perspective. Goya Journal, 18(07), 356-366.

• UN Tourism (2025).The Art of Wine Tourism & Gastronomic Arts: Conclusions Report of the 9th UN Tourism Global Conference on Wine Tourism.

• Tendani, E., & Muchenje, B. (2026). From Flavours to Footprint: Gastronomy Tourism and the Evolution of Hospitality toward Sustainable Practices. IntechOpen.

• GEOFOOD International (2025). Connecting Geodiversity, Local Food and Sustainable Tourism in UNESCO Global Geoparks. GEOFOOD Network Reports.

• IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism (2024–2026). Harghita County Title Announcement: Gastronomic Region of Europe 2027.