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ATLAS Gastronomy and Tourism Research Group Meeting
Girona, Spain
February 16-19, 2022
Gastronomy after the pandemic: Changes and challenges in food tourism


Due to the current COVID19 situation we also do offer the possibility to attend the meeting ONLINE



The ATLAS Tourism and Gastronomy Group has long discussed the relationship between food and tourism, food being part one of the most important elements of tourism experience. During the meetings over the last few years, different topics have been addressed, such as the connection between tradition and innovations, the definition of ‘traditional food’, what is authentic or real when it comes to gastronomy, among others.

The Covid19 pandemic has abruptly changed all scenarios, altering many aspects of our daily lives and, above all, the tourism sector. The theme of the 2022 meeting  proposes a reflection on what changes concerning food and tourism have taken place due to this situation. Which of these changes are transient? Which of these changes will remain?

In this unstable context, research on the changes and the challenges is more necessary than ever. Therefore, the main issue is the rethinking of the business model in the food tourism sector, food festivals and events, agritourism etc. through 5 different perspectives: 

  • Management. Rethink food operations to increase profits and create a long-term sustainable business, with more controlled investments and shorter returns and diversifying activities. Also, retain old customers and capture a new audience through product innovation and new forms of service.  
  • Marketing. Importance of technology to explore alternative solutions and resources and ensure market presence. Increasing social media advertising to improve corporate strategy in marketing actions.
  • Hygiene. The importance of taking into account health, implementing systems for a greater perception of safety by customers and cleaning of spaces.
  • Social commitment. The need for a re-education of the components in the restaurant sector, with new habits and ways of life. Taking into account the sense of fear of the customers and making them feel secure in all the gastronomy spaces in the tourism travels.
  • Cultural heritage. How can food be used to enliven heritage experiences? How can the cultural heritage of a region be brought to life through food and gastronomic experiences?

In June 2021 there will be an online preparatory session for a discussion with current and potential group members as well as publication initiatives. More information on the programme of this session will be provided later.

Organizational Meeting (ZOOM):
25th June 2021-14h00 GMT

Special track at the ATLAS Annual Conference
The Gastronomy and Tourism SIG will also hold a special track during the ATLAS Annual Conference,  7-10 September 2021



Conference themes

How are restaurants dealing with the pandemic?

  • How have the tourism sector and the restaurant sector responded to the challenges posed by Covid19? What measures have been implanted to overcome these challenges?

Has the pandemic forced people to think more locally about both food and tourism?

  • How can sustainability be increased in the future by strengthening this trend?
  • Could there be greater engagement between producer and consumer through local fairs, specialized shops and dialogue with tourism?
  • Do people eat more of what is produced locally? Will this have an impact on tourists eating habits? Will producers still allow visits to their premises?
  • How will all these changes affect the future of tourism? What challenges could we be facing?
  • What are the implications of the growth of domestic tourism for local food production and consumption?

With lockdown gastronomy, have eating habits and trends been affected?

  • How have our diet and eating habits changed as a result of the pandemic? Will people still feel safe while eating in restaurants? What is the current perception of traditional food?

Therefore, in this SIG Meeting we aim to bring together a range of abstracts that examine practical, up-to-date international situations and case studies related to consequences of the pandemic and lessons learned for the future of gastronomy related tourism.  


Abstract submission

All abstracts will be subjected to review by members of the scientific committee. Acceptance of a submission will be based on: theoretical and empirical significance; methodological soundness; relevance to the theme of the meeting and logical clarity.

The official language of the meeting is English.

Abstracts should indicate background, theoretical/practical implications, methods and/or data sources and indicative findings of the paper. Abstracts should have between 350-500 words. The titles should be no more than 12 words.



Important dates

Organizational Meeting (ZOOM) : June 25, 2021 at 14.00 GMT
Abstract submission : September 30, 2021
October 15, 2021
Notification of acceptance :

October 15, 2021
November 1, 2021

Full paper submission : April 15, 2022
Event : February 16-19, 2022


Publication details

Abstracts will be published in an e-book form. This book (with ISBN) will be sent to all registered participants before the meeting, in PDF format.

Submission date for the papers (manuscripts should be between 4,000 and 7,000 words, excluding reference list) is April15th 2022 and should be submitted in MS WORD by e-mail attachment to ATLAS at

The webinar in June aims at discussing among the participants with accepted abstracts on publication issues, whether editing a book or a special issue of a journal, or explore other options.

The ATLAS Review journal is an option for papers not published in the book form/special issue. The ATLAS Review gives ATLAS members and participants of the ATLAS Meeting a platform to publish the papers they have presented. The editing will be carried out by an editorial board/field editors.


Scientific committee

Organizing committee

  • Carlos Fernandes - Polytechnic of Viana do Castelo, Portugal
  • Silvia Aulet - University of Girona, Spain
  • Joaquim Majó - University of Girona, Spain
  • Dolors Vidal - University of Girona, Spain

International Scientific Committee

  • Carlos Fernandes – Polytechnic of Viana do Castelo, Portugal
  • Silvia Aulet – Faculty of Tourism, University of Girona
  • Joaquim Majó – Faculty of Tourism, University of Girona
  • Dolors Vidal – Faculty of Tourism, University of Girona
  • Greg Richards - NHTV Breda University of Applied Sciences and the University of Tilburg, The Netherlands
  • Roberta Garibaldi - University of Bergamo, Italy
  • Anne-Mette Hjalager - University of Southern Denmark



Provisional programme

Wednesday, 16th February
Arrival, dinner and overnight stay.
Presentation of the city/speech by a chef
Launch event of the publication
Delegated meet at the restaurant for dinner

Thursday, 17th February  
Conference in: University of Girona – Faculty of Tourism
09 – 13.00 presentations, with a coffee break
13 – 14.00 lunch
14 – 18.00 presentations, with a coffe break
18.00 food tour

Friday, 18th February
Conference in: University of Girona – Faculty of Tourism
09 – 13.00 presentations, with a coffee break
13 – 14.00 lunch (+ tour or activity)
14 – 18.00 presentations, with a coffe break
18 – 19.00 discussion and publication plans, future meetings

Saturday, 19th February – Field trip excursions
Visit to Mas Molla in Sant Antoni de Calonge (farm wine). They produce wine in a traditional way
Visit to “Espai del peix” in Palamós. Showcooking + meal
In the afternoon: visit to Pals (rice fields) or to MOOMA (producers of apples and derived products).


Meeting fee

The meeting fee is EURO 150 for ATLAS members and EURO 175 for non members. For those who are unable to travel to Girona, it will be possible to attend online. The meeting fee for attending online is EURO 75 for ATLAS members and EURO 100 for non members.

Packages: ATLAS members Non-Members


€ 150
€ 175


€ 75
€ 100




Cancellation policy

If written cancellation is received before February 2nd 2022, a refund of all meeting fees will be made, minus an administration fee of € 50. No refund will be possible after February 2nd 2022, but substitute delegates can be nominated.




  • Contact
    Please contact: e-mail
  • Registration
    Submit this form to register for the conference.
  • Abstract submission form
    Submit this form to submit an abstract for the conference.


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