Exploring the Future of Food Tourism and Gastronomy: A Symposium Recap
📍 Location: NHL Stenden University of Applied Sciences, Leeuwarden, Netherlands
📅 Date: 27th May 2025
🔗 Symposium Details
To mark the launch of the new book 2075: The Future(s) of Food Tourism by Kim et al. (2025), an engaging online symposium was hosted by the editors to explore how food tourism and gastronomy might evolve in the face of climate change, technological disruption, and shifting cultural values.
🍽️ Webinar 1: Meet the Editors
The symposium opened with a session introducing the editorial team behind the book: Una McMahon-Beattie (Ulster University), Ian Yeoman (Hotel Management School Leeuwarden), Sean Kim and Eerang Park (both from Edith Cowan University). They reflected on their motivations for creating a future-focused volume that moves beyond traditional ideas of authenticity and localism.
The editors discussed four major themes:
- Climate change and innovation
- Cultural roots and identity
- Exclusivity and political discourse
- Well-being and sustainability
They emphasized that food tourism is not just about consumption—it’s about storytelling, identity, and activism. The book’s scenarios are designed to inspire educators, planners, and policymakers to think creatively and strategically.
🔮 Webinar 2: Scenarios for the Future of Food Tourism
This session introduced four imaginative scenarios based on two key drivers: access to food tourism (community vs. exclusivity) and tourist identity (hedonism vs. bohemianism). The resulting scenarios were:
- Roots (community + bohemianism)
- Dr. Spock’s Restaurant (community + hedonism)
- Royal Mayfair (exclusivity + hedonism)
- La Natura Food Trail (exclusivity + bohemianism)
These scenarios serve as tools for strategic thinking and innovation, helping students and professionals envision diverse futures and develop adaptive strategies. The editors also highlighted the importance of storytelling and design in bringing these futures to life.
🚀 Webinar 3: Futuristic Innovations in Gastronomy and Food Tourism
This session showcased bold, speculative ideas from leading researchers:
- Floating sea farm restaurants in the Dutch Wadden Sea (Dr. Anke Arts & Ben Wielenga)
- Preserving Peranakan cuisine through immersive storytelling in Singapore (Dr. Eunice Tan)
- Wine as a luxury “liquid jewel” authenticated by blockchain (Dr. Felipe Koch)
- Home hospitality in rural areas emphasizing slowness and ancestral practices (Dr. Francesc Fusté-Forné & Dr. Alicia Orea Giner)
The panelists stressed that innovation should go beyond novelty—it must support cultural preservation, inclusivity, and ecological responsibility.
🧠 Workshop: Working the Scenarios
An in-person workshop at NHL Stenden brought together participants from the Hotel Management School Leeuwarden, Academy of Tourism & Leisure, and the Economic Board Groningen. Drawing on the symposium’s insights, they explored the future of food tourism through the lens of the book’s scenarios.
“Working on the implications and issues of the scenarios”
Key takeaways included:
- Balancing standardization and diversity in food culture
- Using technology to enhance personalization without losing cultural identity
- Promoting agritourism and local pride through education and storytelling
- Rediscovering forgotten ingredients and elevating everyday food experiences
- Supporting local entrepreneurs and fostering collaboration across sectors
The workshop concluded with a shared vision: building a resilient, inclusive, and culturally rich food future for the northern Netherlands.