ABSTRACT
Food tourism has made a good progress since the 2000s in both academia and the tourism industry. Key subjects include unique food experiences, authenticity, food and beverage tourism value chains, sustainability, and economic proposition. The last chapter of this book aims to analyze future trends and issues in food tourism and propose possible solutions for its development over the next decade from the perspectives of supply and demand in anticipation of the role of food in tourism futures. This chapter expands the literature by examining the global perceptions and applications of food and beverage tourism while critically reviewing current issues, the effects of the pandemic, and the policy gaps and issues for academics, stakeholders, and food tourism industry partners to better understand the future problems they may face.
