Call for Chapters: Impacts of Climate Change on Food Systems and Gastronomy Tourism

Editors

Yusuf Karakuş, Recep Tayyip Erdoğan University, Turkey
Gökhan ONAT, Recep Tayyip Erdoğan University, Turkey

Call for Chapters

Proposals Submission Deadline: May 24, 2026
 Full Chapters Due: September 6, 2026
 Submission Date: September 6, 2026

Introduction

Climate change has evolved beyond being merely an environmental issue today, becoming a systemic force that is fundamentally transforming food systems, consumption behaviors, and tourism experiences. Gastronomy tourism, in particular, is directly affected by this transformation due to its position at the intersection of local production, cultural heritage, and experiential consumption. However, a review of the existing literature reveals that studies addressing the relationship between climate change, food systems, and tourism are largely fragmented and confined within disciplinary boundaries. These studies typically address environmental impacts, consumer behavior, or policy dimensions separately; yet, they fall short of explaining the complex, multi-actor, and dynamic relationships among these elements through a holistic systems approach. This book aims to fill this gap by treating gastronomic tourism as a socio-ecological system and seeks to holistically integrate the following theoretical approaches: - Sustainable tourism and destination management - Food systems and agricultural sustainability - Climate change and adaptation/mitigation strategies - Consumer behavior and decision-making processes - Systems theory and complex adaptive systems

Objective

This book aims to examine the impacts of climate change on food systems and culinary tourism from a holistic and interdisciplinary perspective. The existing literature often examines these three areas in isolation, a situation that makes it difficult to fully understand the complex, multi-stakeholder nature of culinary tourism in particular. This study seeks to overcome this fragmented approach by positioning gastronomic tourism as a socio-ecological system and aims to reveal the interdependencies, feedback mechanisms, and transformation dynamics within this system. The book not only compiles existing knowledge but also aims to contribute theoretically to the literature by offering new conceptual insights within the frameworks of systems theory, sustainability approaches, and behavioral models. Additionally, it is expected to generate actionable implications for climate change adaptation, sustainable production and consumption, destination management, and policy development processes. In this regard, the book aims to contribute to academic knowledge production while also developing an analytical framework to guide practical applications.

Target Audience

This book is primarily intended for academics conducting research in the fields of tourism, sustainability, food systems, and environmental studies, as well as graduate students. However, it also serves as an important reference resource for stakeholders actively involved in the planning and management of tourism and food systems, such as destination management organizations, public institutions, policymakers, and local governments. For businesses, entrepreneurs, and industry professionals active in the field of culinary tourism, the book aims to provide a guiding framework on sustainable practices and strategies for adapting to climate change. In this context, the work is designed as a multifaceted resource that combines academic depth with practical application, contributing to theoretical discussions while also supporting practical decision-making processes.

Recommended Topics

Prospective authors are invited to submit chapters including, but not limited to, the following topics: • Climate change impacts on global and local food systems, • Climate-induced transformations in agricultural production and food supply chains, • Resilience and adaptability of food systems under climate stress, • Sustainable and low-carbon food production models in tourism destinations, • Gastronomy tourism in the context of climate change, • The role of local cuisine in climate adaptation and sustainability, • Climate-sensitive destination planning and gastronomy development, • Seasonal variability and its impact on gastronomy tourism demand, • Food security, food sovereignty, and tourism development, • Circular economy approaches in food and tourism systems, • Carbon footprint and environmental impacts of gastronomy tourism, • Sustainable restaurant management and climate-friendly menu design, • Alternative food sources (e.g., plant-based, lab-grown meat, edible insects) and tourism, • Tourist perceptions of climate change and sustainable food consumption, • Behavioral change and decision-making in sustainable gastronomy tourism, • Risk perception, environmental concern, and “conditional support” in tourism contexts, • Stakeholder perspectives on climate-resilient gastronomy systems, • Destination governance and policy frameworks for sustainable food tourism, • Public-private-community partnerships in food and tourism systems, • Carrying capacity and environmental limits in gastronomy tourism, • Digitalization and smart technologies in food and tourism systems, • Innovation and entrepreneurship in climate-resilient gastronomy, • Food waste management and sustainability practices in tourism, • Cultural heritage, gastronomy, and biodiversity conservation, • Regional and comparative case studies on climate and gastronomy tourism, • Quantitative and qualitative methodologies in food and tourism research, • Multi-criteria decision-making (e.g., AHP, QFD) in gastronomy planning, • Systems thinking approaches to food, tourism, and climate interactions,

Submission Procedure

Researchers and practitioners are invited to submit on or before May 24, 2026, a chapter proposal of 1,000 to 2,000 words clearly explaining the mission and concerns of his or her proposed chapter. Authors will be notified by June 7, 2026 about the status of their proposals and sent chapter guidelines.Full chapters of a minimum of 10,000 words (word count includes references and related readings) are expected to be submitted by September 6, 2026, and all interested authors must consult the guidelines for manuscript submissions at https://www.igi-global.com/publish/contributor-resources/before-you-write/ prior to submission. All submitted chapters will be reviewed on a double-anonymized review basis. Contributors may also be requested to serve as reviewers for this project.

Note: There are no submission or acceptance fees for manuscripts submitted to this book publication, Impacts of Climate Change on Food Systems and Gastronomy Tourism. All manuscripts are accepted based on a double-anonymized peer review editorial process.

All proposals should be submitted through the eEditorial Discovery® online submission manager.

Publisher

This book is scheduled to be published by IGI Global Scientific Publishing, an international academic publisher of the "Information Science Reference", "Medical Information Science Reference", "Business Science Reference", and "Engineering Science Reference" imprints. IGI Global Scientific Publishing specializes in publishing reference books, scholarly journals, and electronic databases featuring academic research on a variety of innovative topic areas including, but not limited to, education, social science, medicine and healthcare, business and management, information science and technology, engineering, public administration, library and information science, media and communication studies, and environmental science. For additional information regarding the publisher, please visit https://www.igi-global.com. This publication is anticipated to be released in 2027.

Indexing Information for Prospective Authors

IGI Global Scientific Publishing meets the criteria for inclusion in major indexing services such as Scopus; however, it is important to note that all indexing decisions are made independently by these services. IGI Global Scientific Publishing books are selectively indexed by the indexing organization after publication. Indexing cannot be guaranteed for any book prior to publication, and the indexing organization has complete control over the final selection and timeline.

Important Dates

May 24, 2026: Proposal Submission Deadline
June 7, 2026: Notification of Acceptance
September 6, 2026: Full Chapter Submission
November 8, 2026: Review Results Returned
December 20, 2026: Final Acceptance Notification
January 3, 2027: Final Chapter Submission

Inquiries

Yusuf Karakuş
Recep Tayyip Erdoğan University
yusuf.karakus@erdogan.edu.tr

Gökhan ONAT
Recep Tayyip Erdoğan University
gokhan.onat@erdogan.edu.tr
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