Inhaltsangabe
Developing sustainable practices in gastronomic tourism is essential for creating a responsible and impactful travel experience. As travelers become conscious of their environmental and social impact, the culinary tourism sector prioritizes sustainability at every stage. This includes promoting local ingredients, supporting small-scale producers, and minimizing food waste while also celebrating cultural heritage through authentic culinary experiences. Gastronomic tourism enhances the visitor experience while contributing to the preservation of local ecosystems and communities. Further research into gastronomic tourism is necessary to promote multi-stakeholder cooperation between local communities, companies, NGOs, and governments for improved sustainability of culinary tourism. Global Sustainable Practices in Gastronomic Tourism explores sustainability principles in relation to culinary tourism, including its effects on the environment, society, and economy. It examines how sustainable tourism practices incorporate gastronomic heritage, emphasizing the value of maintaining regional food systems and culinary customs. This book covers topics such as conservation and preservation, social media, and waste management, and is a useful resource for hospitality and tourism professionals, economists, environmental scientists, marketers, business owners, academicians, and researchers.
Über die Autorinnen und Autoren
Varinder Singh Rana Passionate, resourceful, and innovative professional, with 22 years Academic and Industry career demonstrating consistent success as an Administrator and Educator at higher education levels. Outstanding track record in assuring student success. Recognized for teaching excellence based on technical, research, and design fundamentals. Strong follow-through, administrative and time management capabilities. Highly articulate, demonstrating refined interpersonal skills across all levels and backgrounds. Effective communicator with excellent planning, organizational, and negotiation strengths as well as the ability to lead, reach consensus, establish goals, and attain results. Received Doctorate (PhD) in Hospitality from Amity University, Noida and postgraduate in Hotel Management and Catering Technology from St Peters University, Chennai and obtained his Bachelors in Hotel Management from Bangalore University in 2001. 21 years of experience in Academia and Industry. Provided services to Lovely Professional University, GNA University, Punjab Tourism Development Corporation and various reputed hotels. Have 11 Limca Records in account. General Secretary of Chefs Association of Five Rivers which is the nodal body of Indian Federation of Culinary Associations (IFCA). Member of Board of Management and Academic Council of GNA University and Board of Studies member of various Universities. Authored 12 books and 30 Research papers. Served as head chef to honourable President of India and President of Republic of Afghanistan during their visit to Punjab. Certified Master trainer of Food Safety and Standards Authority of India. Awarded by Phagwara Administration for outstanding professional work in 2017. Star Achiever Award for regional culinary development from Indian Federation of Culinary Associations. Honoured by Tourism Minister of Punjab for initiating a Bakery Unit at Central Jail, Ludhiana. Presence as Jury of Master Chef Punjabi-A Cookery Reality Show of DD National Punjabi. Cooking shows on National Television. Represented State of Punjab in Republic day Celebration at Red Fort, New Delhi. Jury in ICF and IFCA events at National and International Level. He has been awarded with Best Culinary Educator award by Indian Federation of Culinary Association (A Nodal Body of Ministry of Tourism, Government of India). Won Two silver Medals and one bronze medal for Republic of India (Our Nation) at International Culinary Challenge, Uzbekistan where 22 countries participated. Associated with many projects of Punjab Heritage and Tourism Promotion Board.
Ashish Raina - EditorDr. Ashish Raina is an academician, an author and a distinguished chef. Dr. Ashish Raina is a "Certified Hospitality Trainer" from American Hotel & Lodging Educational Institute with an extensive experience of 14 long years into academia. As a researcher Dr. Ashish has published 28 research papers in National and International conferences including Scopus indexed and other reputed journals. He has bagged some of the prestigious awards like "Best Research Paper Awards", "Best Groomed Trainee Award" and competitive advantage at conferences. Dr. Ashish has proficiency on the areas of Travel and tourism and he is working to promote local food as a tourism product. Ashish has also edited books with national and international publication houses also marked 7 food records in LIMCA Book of records. Dr. Ashish Raina is an advanced innovation ambassador with MoE's INNOVATION CELL, Government of India. He has filed and successfully published 15 patents with the Controller General of Patents, Designs and Trade Marks, Ministry of Innovation, Government of India. Dr. Ashish Raina is working as Professor and Dean, School of Hotel Management, Airlines and Tourism at CT University, Ludhiana, Punjab, Inida.
Dr Gaurav Bathla - Contributing AuthorDr. Gaurav Bathla is having over fourteen years of experience in Academia & Industry and presently working as Professor in School of Hotel Management, Airlines and Tourism at CT University Punjab. He has received his Doctorate (PhD) in Hotel Management and Tourism from GNA University, Punjab. Dr. Bathla has authored more than 30 research papers in Scopus Indexed, UGC Approved and Peer Review Journals. He has been associated with many universities and hotel management institutions for their curriculum development and examination system. Dr. Bathla is editorial / reviewer board member of more than 8 National & International Journals. He has also organized various conferences and Faculty Development Programs in the field of Hospitality and Tourism.
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