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Food has become not only a captivating and integral attribute of travelling but also a source of motivation and offers nourishment value to tourists. In addition, food endeavours to build human health by providing appropriate nutrition, adopting healthy environments, and presenting aesthetically to enhance tourists’ experiences. Thus, food advocates highly for human health and well-being. Recently, food has held high esteem in the research realm of culinary and gastronomy tourism and craves a niche by offering memorable tourist experiences. However, research on the nexus of food and faith and how food acts as a main driver for faith-inspired tourists has garnered scarce attention. Especially, the understanding of faith-driven tourists’ food consumption and related aspects in religious destinations has been limited in tourism literature. Emphasising the lack of research on food for faith-inspired tourists, this study intends to understand the role of Hindu temple food in driving and consolidating the faith as well as offering an overall tourist experience. To ascertain the study’s objective, individual semi-structured face-to-face interviews were employed for the exploratory nature of this study. As a result of thematic analysis, a total of four key themes have been identified as responsible for driving the food for faith-inspired tourists and categorised as follows: (1) offering purpose and spirituality to life, (2) delving oneself into sacredness and purity, (3) seeking salvation from the mundane desires, and (4) a mark of health and sustainability.

Against the background of the popularity of social media and heritage tourism, this study aims to focus on world heritage sites, proposing a method to examine and compare the digital spatial footprints left by tourists using geographic information systems.

By analyzing user-generated content from social media, this research explores how digital data shapes the destination image of WHS and the spatial relationships between the components of this destination image. Drawing on the cognitive-affective model (CAM), it investigates through an analysis of integrated data with more than 20,000 reviews and 2,000 photos.

The creativity of this research lies in the creation of a comprehensive method that combines text and image analytics with machine learning and GIS to examine spatial relationships within the CAM framework in a visual manner.

The results reveal tourists' perceptions, emotions, and attitudes towards George Town and Malacca in Malaysia, highlighting several key cognitive impressions, such as history, museums, churches, sea, and food, as well as the primary emotions expressed. Their distributions and relationships are also illustrated on maps.

Tourism practitioners, government officials, and residents can gain valuable insights from this study. The proposed methodology provides a valuable reference for future tourism studies and help to achieve a sustainable competitive advantage for other heritage destinations.

Sustainable food consumption is crucial to protect the environment and to promote a better quality of life. Our study analyses and compares the causes, perceived consequences of food waste and practices to mitigate it in supermarkets and restaurants.

We conducted 17 semi-structured interviews with managers or other responsible persons with mastery of information about food waste of restaurants (self-service and à la carte) and supermarkets. The data were analysed via thematic content analysis.

The leading causes of food waste for the interviewed supermarkets and restaurants were improper handling by the staff, ineffective stock control management and lack of employee training. Supermarkets perceived other causes such as inadequate food packaging, refrigeration and temperature issues and dishonesty of carriers. The perceived consequences of food waste were mainly related to the economic aspect. Regarding adopting practices to reduce waste, some highlights are employee training, waste management by a specialized employee, assertive demand forecasting, meal preparation in the store and food donation. Just the supermarkets employ price reduction as a practice to reduce food waste. We concluded that, in general, supermarkets perceive more causes for waste than restaurants but do not necessarily present practices to mitigate these additional causes.

This research expanded the scope of studies about food waste and reveals procedures that those in charge can implement to reduce food waste. Our study analysed the causes, practices and consequences of food waste in two types of food channels (supermarkets and restaurants, in different formats). The literature does not clearly disclose aspects assigned to different food marketing channels, especially in emerging economies.

Following previous research highlighting the importance of gastronomy experience through cooking classes, this study aims to explore the relationships among gastronomy experience, cocreation, experience satisfaction, subjective well-being (SWB) and quality of life (QOL).

Data were obtained from domestic tourists who attended the Korean temple food cooking classes. Structural equation modeling (SEM) was used to verify the hypothesized relationships. The degree of cocreation was also tested for its potential moderating role on the relationships between gastronomy experience and experience satisfaction using a multigroup analysis.

Results revealed the strong and positive effects of the four dimensions of gastronomy experience on satisfaction. Furthermore, experience satisfaction was found to indirectly influence QOL through SWB. The effects of the education and entertainment experiences on satisfaction were found to be more positive in the high degree of cocreation group compared with the low degree of cocreation group. However, the influence of the escapism experience on satisfaction was greater in those less involved with the cocreated experiential activity.

Findings may assist tourism marketers and local stakeholders to better understand the nature of gastronomy experiences and the importance of cocreation when designing and promoting gastronomy tourism experiences.

This study introduced an integrative framework that provides a better knowledge of the cocreated experience in the context of gastronomy tourism, and this model may be useful in designing impactful gastronomy experiences that lead to true value cocreation and consequently enhancing QOL.

Front-of-pack (FOP) nutrition labeling has attracted considerable attention in a wide range of communities. However, the limited effects of FOP nutrition labels on healthier food preferences have been reported. Drawing on the dual system theory, this study aimed to investigate which FOP nutrition labels increase healthier food preferences and when. Drawing on the dual-process theory, this study aimed to investigate the effects of Nutri-Scores on healthy food preferences under time pressure.

Participants saw two food packages (healthier and less healthy) with either intuitive (nutrient score) or numeric FOP labels. They then had to choose one of their preferred products with or without time pressure.

Across two studies (including one pre-registered replication), the results consistently demonstrated that the Nutri-Score (vs numeric labels) increases healthier food preferences under time pressure. No significant difference in the likelihood of choosing healthier food was found between the labels under non-time pressure.

Together, our results suggest that intuitive FOP labeling (i.e. Nutri-Score) enhances healthier food preferences during Type 1 processing and provides practical implications for promoting healthy eating.

Due to the increasing population and diverse lifestyles of aging people in Thailand, close examination of their needs and health care problems is required. Availability and accessibility of food affects the health and well-being of aging people in the community; therefore, to enhance their quality of life, community nurses and health care personnel must understand the variety of foods in their diet, in order to provide suitable and culturally acceptable nutrition for the elderly. The purpose of this paper is to explore the diversity of foods eaten by older people and the social, economic, environmental, and cultural contexts in which they live in the Northern region of Thailand. This is a part of a larger research project of community food management systems for the care of older people.

Critical ethnographic research was employed during the study. The data were collected from 41 primary elderly informants and family members. The researcher collected data by conducting individual in-depth interviews, observation of activities, and focus group discussions. The text data were analyzed by content analysis.

Information gathered from this research reveal nine categories of food which older people are associated with and which include: favorite foods; food provided by others; foodstuffs which should be eaten due to chronic diseases (recommended by doctor); foods to be avoided; snacks; food eaten with others (eating when socializing); food for festivals and cultural traditions; food offered for making merit; and food donated to others.

Utilization of health data, specifically regarding individual dietary diversity, can guide community nurses and health care personnel to provide and promote health that will suit individuals and their families. Community nurses and health care personnel should be aware of the variety of older persons’ diets and the importance of being able to manage and sustain their own nutritional needs. Appropriate nutrition, which is one of the social determinants of health, could improve the quality of the well-being of aging members in the community.

This paper aims to elucidate some of the complexity around food consumption by drawing from neuroscience research of food as a motivated choice (i.e. a neurobehavioral process sensitive to dopaminergic response to food and environmental cues such as marketing). The authors explore the single and compounded effect of the motivational salience of food’s intrinsic reinforcing value tied to its sugar content and that of two marketing food cues, price and in-store display, on actual consumer purchase behavior.

The authors test the above hypotheses in two perceived “healthy” product categories with a wide distribution of sugar content. The authors estimate a within-category model using three years of retail transaction data to test the effect on weekly sales.

The authors confirm the single effect of each of food’s and marketing cues’ motivational salience as well as their compounded effect with high-motivational-salience food being less price elastic and more susceptible to in-store display activities.

This research highlights the need to complement current reliance on unhealthy/healthy perception with finer grained objective evidence linked to the formulation of the food itself and the marketing applied to them.

The present study findings may help marketing managers and policymakers develop better targeted pricing and display strategies for low- and high-motivational-salience food, attempting to strike a better balance between consumer welfare and commercial performance.

This paper is one of the few that links real-world market outcomes to predictions derived from a unique combination of consumer neuroscience and neurobiology of food, advancing data-driven decisions.

Purpose – This chapter asks what we should make of the gift exchanges that take place between workers and their managers on the floor of a massive offshore manufacturing unit in South India. Such exchanges appear anomalous in the ethnography of global manufacturing yet here they underpinned the organisation of hyper-intensive production processes.

Findings – Following diverse acts of giving, this chapter shows how these transactions constituted the performative and relational grounds on which workers came to know themselves and sought to shape the world around them. In doing so it extends the anthropology of work and labour by showing that acts of giving are integral to global commodity production.

The research objectives were to: (1) examine the relationship among motivations, satisfaction and loyalty with plant-based food dining at destinations; (2) determine if and how the attractiveness of eating plant-based foods moderates satisfaction and loyalty; and (3) investigate potential differences in visitor background information and consumption characteristics.

A survey was conducted at tourist attractions in southern Taiwan and 274 valid questionnaires were obtained. The relationships among motivations, satisfaction and loyalty were investigated when eating plant-based foods during travel. The moderating effects of food attractiveness on motivations and satisfaction/loyalty were measured.

The results indicated a positive relationship between motivations and satisfaction/loyalty in plant-based food dining. Motivations for plant-based food dining were comprised of four domains (physical, cultural, interpersonal and prestige) and satisfaction and loyalty had three (overall satisfaction, intention to revisit and intention to recommend).

The major implications were that motivations had a significant effect on satisfaction and loyalty; food attractiveness did not moderate the effect of motivations on satisfaction/loyalty; and background characteristics influenced satisfaction and loyalty.

Marketers and strategic planners for plant-based restaurants or those with plant-based meal options must make a greater effort to understand the distinctive demographic and dietary characteristics of the people who comprise the core of this market.

This research adds to the very limited literature on plant-based and vegetarian dining in tourism destinations. Furthermore, it tests, partially validates and expands a model by Kim et al. (2009) for consuming local food while traveling. The findings also complement the considerable evidence linking motivations to satisfaction and loyalty when dining.

The purpose of this paper is to problematize authenticity and integrity in the context of tourist-based interventions in historic cities through a case study of skewed strategies in urban conservation programs. The paper aims to explore the paradoxes of tourists’ requisites against the heritage management imperatives.

The methodology is a mix of case study and analytical study of theories, literature, and principles related to authenticity and integrity in urban conservation with a focus on tourism.

In the context of historic areas, while tourism is essential for generating the economic support necessary for conserving and managing a heritage site, lopsided strategies challenge the “authenticity” and “integrity” of the place.

Bringing forth the point of the authentic or curated identity, the paper argues for a framework grounded in authenticity and integrity for achieving balance in the management of historic cities.

The paper brings together the subject of authenticity and integrity in the context of tourist-based strategies in historic cities. It highlights the gap in current practices, which often gets into inadvertent consequences of tourists appreciating the intervention that appear to be against the fundamentals of heritage conservation.