The first edition of the International and Interuniversity Congress on Gastronomic Tourism will be held in Barcelona on 27, 28 and 29 November 2025. This event is conceived as a space for interdisciplinary reflection on the relationship between tourism and gastronomy. Under the title "Current realities, emerging trends and future directions”, the congress seeks to promote meetings and debate between academics, researchers and professionals from various disciplines who study, work or have an interest in this field.

Over the course of three days, the current dynamics, interconnections and new perspectives in the relationship between tourism and gastronomy will be explored. In addition, this congress is being held in a special context: the designation of Catalonia as the World Region of Gastronomy 2025 , becoming the first European region to receive this recognition.

The event is co-organized by prestigious universities and institutions specialized in the study of gastronomic tourism, including: the University of Alcalá de Henares , the Peruvian University of Applied Sciences (UPC) of Lima-Peru , the Mediterranean Gastronomy Center (GASTERRA) of the University of Alicante , the UNESCO Chair of Food, Culture and Development of the Universitat Oberta de Catalunya (UOC) and the CETT, Barcelona School of Tourism, Hospitality & Gastronomy - University of Barcelona , which leads the organization of this first edition in collaboration with the Barcelona Provincial Council.

The Congress will be held at the CETT campus , located in the city of Barcelona, just twenty minutes from the centre.

Thematic lines include, but are not limited to:

• The development of gastronomic tourism linked to intangible heritage attractions and events, highlighting its contribution to cultural preservation and local identity.
• Gastronomic nominations and recognitions (gastronomic capital, world region of gastronomy, European region of gastronomy, among others) as positioning and competitiveness tools.
• Marketing strategies in gastronomic tourism applied to both destinations and companies, including digital marketing and differentiation of the offer.
• The use of gastronomic brands as vectors of tourism promotion and economic development.
• Specific areas of gastronomic tourism, such as gastrodiplomacy , wine tourism and innovations in gastronomic experiences for companies and destinations.
• Post-pandemic trends that have redefined gastronomic tourism and the new associated consumption habits. The contribution of gastronomic tourism to the Sustainable Development Goals (SDG) and its role in social, economic and environmental sustainability.
• Future prospects of gastronomic tourism: new forms, emerging processes and cultural meanings.
• The influence of fiction, virtuality and cinema as platforms for the promotion and narrative of gastronomic tourism.
• New avenues for academic research in gastronomic tourism, with a multidisciplinary and innovative approach.
• The role of women in gastronomy, sommelier and leadership in gastronomic tourism, and their visibility in the sector.

Submission Guidelines

The abstracts must deal with any of the topics of interest of the Congress and will be evaluated anonymously by the members of the Scientific Committee. Those selected will be presented orally during the 1st International Congress on Gastronomic Tourism and published, together with the papers, in a digital book of proceedings with ISSBN.

All persons wishing to contribute communications to the Congress must indicate this when registering as attendees to the Congress. Once registration has been made, they will be provided with a web address from which they can send a summary of their communication, using the platform Easychair . Upon receipt, abstracts will be evaluated for acceptance and the authors will be notified of the corresponding decision within the stipulated deadlines.

The abstract must be 300 words long . Its content must include the aspects that are addressed in the communication, including the introduction, objectives, methodology and results, as well as 3 to 5 keywords following the template. The languages accepted at the Congress are Catalan, Spanish, English and Portuguese.

All accepted papers must be defended at the conference by at least one of their authors, who must be registered for this purpose. Authors not registered for the conference will not be entitled to obtain the appropriate certificate of presentation of the communication. The presentation of communications and papers in person at the conference may be done in any of the 4 languages of the conference.

Committees

Scientific Committee

• Dr. Carlos Hiriart, Universitat de Morelia Michoacán
• Dr. Carlos J. Baños Castiñeira, University of Alicante
• Dr. Claudio Milano-University of Barcelona
• Dr. Eugeni Osàcar Marzal, CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
• Dr. José Antonio Pérez-Aranda, CETT-UB Barcelona School of Tourism , Hospitality and Gastronomy
• Dr. José Antonio Vazquéz -Medina, Centre de Recerca en Alimentació i Desenvolupament, Mèxic.
• Dr. Josep Antoni Ivars Baidal , University of Alicante
• Dr. Oriol Anguera-Torrell, CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
• Dr. Raúl Compés , Universitat de Zaragoza
• Dr. Ricardo Hernández, University de Córdoba (Spain)
• Dr. Rogelio Martínez , University de Guadalajara (Mexic)
• Dr Sangkyun Kim, Edith Cowan University
• Dr. Xavier Medina, University Oberta de Catalunya
• Dr. Xavier Font Urgell, Direcció General de Turisme de Catalunya
• Dra. Anna Torres Delgado. University de Barcelona
• Dra. Berta Ferrer, Universitat de Lleida
• Dra. Blanca Henache, University de Alcalá de Henares
• Dr. Daniel Imbert-Bouchard, CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
• Dra. Erica Salvaj , Universidad de Desarrollo de Chile
• Dra. Estela Mariné-Roig, Universitat de Lleida
• Dra. Genoveva Millán, University of Loyola 
• Dra. Helena Martín Gómez, CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
• Dra. Montserrat Crespi-University of Barcelona
• Dra. Nayra Llonch Molina. Universitat de Lleida
• Dra. Núria Huete, University of Castilla La Mancha
• MSc . Gabriel Santos, Subdirector Càtedra d' Enoagroturisme , University de la Laguna
• MSc. Michele Barton, Pacífic Business School. Lima (Perú)

Organizing committee

• Dr. Mª del Pilar Leal Londoño CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
• Dr. Emma Pla Rusca CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy,
• Dr. Jordi Arcos – Pumarola , CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
• Dr. Blanca Henache University of Alcalá de Henares
• Dr. Enrique Moltó , University of Alicante
• MSc . Giannina Robinson. Universitat Peruana de Ciències Aplicades – Lima (Perú)
• MSc . Fiorella Orozco Sibille . Universitat Peruana de Ciències Aplicades – Lima (Perú)

Venue

The conference will be held in Barcelona, Campus CETT Avda , Can Marcet 34-36, 08035 BARCELONA (Spain)

Contact

All questions about submissions should be emailed to ctgastronomico@cett.cat