Study identifies gaps and proposes critical reflection on slow food tourism, highlighting local gastronomy and sustainability
Lecturers Eunice Duarte and Marco Martins recently published the chapter “Is Slow Food Tourism a Thing? - An Exploratory Study” in the book Advances in Tourism, Technology and Systems, edited by Springer Nature (Smart Innovation, Systems and Technologies Series, Volume 442, 2025).
The work stems from participation in the international conference ICOTTS 2024 and offers a critical reflection on the emerging concept of slow food tourism – a branch of sustainable tourism that values local gastronomy, authenticity and respect for the environment.
The authors argue that, although the slow food movement has strong theoretical and ethical potential, its framework within tourism still lacks a clear scientific definition. The study identifies research gaps and emphasises the need to further conceptualise this phenomenon, linking it with sustainability practices and the empowerment of local communities.
This publication reinforces the role of Lusófona University in international scientific production in the fields of tourism, sustainability and territorial innovation.
