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


The initial SIG meeting, which should take place on 17 - 20 February 2021, has been


The SIG meeting on Gastronomy and Tourism in Girona has been postponed to 2022 due to the continued uncertainties surrounding coronavirus (COVID-19) and its potential impact on people’s health, workload and travel restrictions. The new dates are 16-19 February 2022. The organizers are also considering a change of theme, which will be communicated in a later stage. Early June 2021 the group will organize an ONLINE MEETING to keep in touch with the gastronomy community and to make plans for the future.



The Gastronomy and Tourism Research Group has long discussed the relationship between food and tourism, and more recently how food is an integral part of the tourist experience. During the meetings of the last few years, different topics were addressed, such as the connection between tradition and innovation, what is 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, in the tourism sector. The theme of the 2021 meeting proposes a reflection on what changes in relation to food and tourism have taken place due to this situation. Which of these changes are transient and which are expected to remain?

Changes may affect many different issues related to food tourism, but widely they can be grouped into three areas: the ones that affect service providers, the ones that affect food production and consumption, and the ones that affect habits (both related to eating and travelling). What have been the answers by those responsible for the tourism and food sectors globally in the face of the challenges posed by Covid19? What concrete initiatives represent cases of good practice to deal with the situation? How have our diet and eating habits changed since the pandemic? Will people still feel safe while eating in restaurants? How have eating habits changed? As the agri-food sector has achieved new prominence, is the globalisation of food still a realty? Will people consume more local products and opt for traditional meals or a variation of it? Has the lockdown increased the potential for a resurgence in local gastronomy? Has the lockdown stimulated more 0km eating? Are these situations having an impact on tourists’ eating habits? How will these changes affect the future of tourism? What challenges are we facing?


Conference themes

For this ATLAS Gastronomy and Tourism Research Group Meeting, we invite submissions of papers that may explore, but are not limited to, the following topics:

  • Reaction of restaurants and other food providers
  • Changes and challenges in food production
  • Local versus global. Access to food production.  Will producers still allow visitors?
  • Eating habits and trends – gastronomy during and post lockdown
  • Change in demand and across sectors and world regions 


Abstract submission

All abstracts will be subjected to double-blind 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 conference and logical clarity.

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. Authors should also indicate which conference topic their proposed paper relates to.


Important dates

Abstract submission : September 30, 2021
Notification of acceptance : October 31, 2021
Event : February 16-19, 2022
Full paper submission : To be decided


Publication details

All abstracts (max 500 words) will be published in the abstract book. This abstract book (with ISBN) will be sent to all registered participants before the event, in PDF format.

Papers will be considered to be published in one of the multiple ways that the ATLAS Gastronomy and Tourism Research Group has developed along the years, depending on the quality and themes of the papers. The Scientific Committee will decide on which papers will be considered and through which channel. Papers can be published through a scientific journal as a book chapter, or can also be considered for publication in the ATLAS Review. The ATLAS Review gives ATLAS members and participants of the ATLAS conference and meeting participants a platform to publish the papers they have presented.

The deadline for submitting papers will be set BEFORE the meeting in February 2022.


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 - University of Girona, Spain
  • Joaquim Majó - University of Girona, Spain
  • Greg Richards - Tilburg University, The Netherlands
  • Olivier Etcheverria - Université d'Angers, France
  • Dolors Vidal - University of Girona, Spain
  • Anne-Mette Hjalager - University of Southern Denmark
  • Other members announced soon



Provisional programme

Arrival, dinner and overnight stay.
The recommended hotels will be announced soon
Short tour / presentation by a local chef, meeting point announced later

Conference at the University of Girona – Faculty of Tourism
Presentations, with a coffee break
Presentations, with a coffee break
Food tour of Girona
Conference at the University of Girona – Faculty of Tourism
Presentations, with a coffee break
Presentations, with a coffee break
Discussion and publication plans, future meetings


Field trip / excursion - Optional and extra charge
“Wine, fish and farmers”.
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 + lunch
In the afternoon, visit to Pals (rice fields) or to MOOMA (they grow apples and produce liquor)



  • 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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