Francesc Fusté-Forné is Associate Professor at the Department of Business and Director of the Chair of Maritime Studies, University of Girona, Spain.

"This book will become a significant reference for understanding how seafood tourism can contribute positively to our oceans and coastal ecosystems. Based on a global interdisciplinary approach and dedication to sustainability, this work brings together scholarship and storytelling to provide a robust understanding of how seafood traditions can strengthen local communities and enhance visitor experiences, and foster sustainable development of marine environments."Dimitrios Buhalis, Professor, Bournemouth University, UK"This book features diverse scholars who explore the interplay of seafood, sustainability and tourism in a fascinating array of cases: New Zealand fish and chip shops, seaweed and sea urchin foraging, aquaponics, seafood festivals, and British and Spanish restaurants. Chapters ponder the role of taste, sea-to-table initiatives, human–nature relationships, communication practices, and climate change in promoting or hindering sustainable seafood tourism and offer valuable insights for students and scholars."Carole Counihan, Professor Emerita of Anthropology, Millersville University, USA"Excellently written and timely book discussing global perspectives on sustainable seafood tourism experiences from its foundations and practices to local cultural traditions, and future directions. It offers insights into the connection between sustainable and regenerative tourism, biodiversity, culinary identity, and food production. Written for a wide audience—such as tourism professionals, researchers, and students—the book offers different global case studies to understand how authentic experiences are put into practice and how cultural traditions impact community wellbeing and tourism experiences."Dr. Jessica Aquino, Associate Professor, Department of Rural Tourism, Hólar University, Iceland

• Part 1 Foundations of Sustainable Seafood Tourism Experiences 1. Exploring the Marine Larder by Personal Taste Experiences 2. Interpretation of Sustainable Seafood Experiences in Tourism: The Call of the Wild Kitchen, a Seaweed Foraging Experience 3. Dining Experiences and the Sustainable Fish Value Chain Part 2 Cultural Traditions and Events 4. From Net to Plate: The Role of Seafood Festivals in Promoting Sustainable Tourism 5. Pataclet and the Sfaxian Marka: Bridging Culinary Identity and Sustainable Tourism Through Academic and Practical Insights 6. From Fryer to Footprint: The Role of Fish and Chips in New Zealand’s Coastal Tourism, Sustainability, Regeneration, and Local Economies Part 3 Sustainability in Practice 7. Sustainable Freshwater Fish to Table: Aquaponics in the Classroom and on the Menu of a Fine Dining Restaurant 8. Sea Urchins on the Plate: Navigating Livability and Collaborative Survival 9. Brighton Restaurants’ Contribution to Sustainable Seafood Tourism Part 4 Global Perspectives and Future Directions 10. Sustainable Seafood Cuisine and Island Tourism Through the Ecological Humanities Framework, with a Focus on Fish and Seaweeds 11. Unsustainable Practices in the Seafood Industry in Tourism Destinations 12. Conceptual Integration: Gastronomic Intelligence–Value Chain–Sustainable Seafood Gastronomic Tourism

Francesc Fusté-Forné is Associate Professor at the Department of Business and Director of the Chair of Maritime Studies, University of Girona, Spain.

"This book will become a significant reference for understanding how seafood tourism can contribute positively to our oceans and coastal ecosystems. Based on a global interdisciplinary approach and dedication to sustainability, this work brings together scholarship and storytelling to provide a robust understanding of how seafood traditions can strengthen local communities and enhance visitor experiences, and foster sustainable development of marine environments."Dimitrios Buhalis, Professor, Bournemouth University, UK"This book features diverse scholars who explore the interplay of seafood, sustainability and tourism in a fascinating array of cases: New Zealand fish and chip shops, seaweed and sea urchin foraging, aquaponics, seafood festivals, and British and Spanish restaurants. Chapters ponder the role of taste, sea-to-table initiatives, human–nature relationships, communication practices, and climate change in promoting or hindering sustainable seafood tourism and offer valuable insights for students and scholars."Carole Counihan, Professor Emerita of Anthropology, Millersville University, USA"Excellently written and timely book discussing global perspectives on sustainable seafood tourism experiences from its foundations and practices to local cultural traditions, and future directions. It offers insights into the connection between sustainable and regenerative tourism, biodiversity, culinary identity, and food production. Written for a wide audience—such as tourism professionals, researchers, and students—the book offers different global case studies to understand how authentic experiences are put into practice and how cultural traditions impact community wellbeing and tourism experiences."Dr. Jessica Aquino, Associate Professor, Department of Rural Tourism, Hólar University, Iceland

• Part 1 Foundations of Sustainable Seafood Tourism Experiences 1. Exploring the Marine Larder by Personal Taste Experiences 2. Interpretation of Sustainable Seafood Experiences in Tourism: The Call of the Wild Kitchen, a Seaweed Foraging Experience 3. Dining Experiences and the Sustainable Fish Value Chain Part 2 Cultural Traditions and Events 4. From Net to Plate: The Role of Seafood Festivals in Promoting Sustainable Tourism 5. Pataclet and the Sfaxian Marka: Bridging Culinary Identity and Sustainable Tourism Through Academic and Practical Insights 6. From Fryer to Footprint: The Role of Fish and Chips in New Zealand’s Coastal Tourism, Sustainability, Regeneration, and Local Economies Part 3 Sustainability in Practice 7. Sustainable Freshwater Fish to Table: Aquaponics in the Classroom and on the Menu of a Fine Dining Restaurant 8. Sea Urchins on the Plate: Navigating Livability and Collaborative Survival 9. Brighton Restaurants’ Contribution to Sustainable Seafood Tourism Part 4 Global Perspectives and Future Directions 10. Sustainable Seafood Cuisine and Island Tourism Through the Ecological Humanities Framework, with a Focus on Fish and Seaweeds 11. Unsustainable Practices in the Seafood Industry in Tourism Destinations 12. Conceptual Integration: Gastronomic Intelligence–Value Chain–Sustainable Seafood Gastronomic Tourism

Francesc Fusté-Forné is Associate Professor at the Department of Business and Director of the Chair of Maritime Studies, University of Girona, Spain.

"This book will become a significant reference for understanding how seafood tourism can contribute positively to our oceans and coastal ecosystems. Based on a global interdisciplinary approach and dedication to sustainability, this work brings together scholarship and storytelling to provide a robust understanding of how seafood traditions can strengthen local communities and enhance visitor experiences, and foster sustainable development of marine environments."Dimitrios Buhalis, Professor, Bournemouth University, UK"This book features diverse scholars who explore the interplay of seafood, sustainability and tourism in a fascinating array of cases: New Zealand fish and chip shops, seaweed and sea urchin foraging, aquaponics, seafood festivals, and British and Spanish restaurants. Chapters ponder the role of taste, sea-to-table initiatives, human–nature relationships, communication practices, and climate change in promoting or hindering sustainable seafood tourism and offer valuable insights for students and scholars."Carole Counihan, Professor Emerita of Anthropology, Millersville University, USA"Excellently written and timely book discussing global perspectives on sustainable seafood tourism experiences from its foundations and practices to local cultural traditions, and future directions. It offers insights into the connection between sustainable and regenerative tourism, biodiversity, culinary identity, and food production. Written for a wide audience—such as tourism professionals, researchers, and students—the book offers different global case studies to understand how authentic experiences are put into practice and how cultural traditions impact community wellbeing and tourism experiences."Dr. Jessica Aquino, Associate Professor, Department of Rural Tourism, Hólar University, Iceland

• Part 1 Foundations of Sustainable Seafood Tourism Experiences 1. Exploring the Marine Larder by Personal Taste Experiences 2. Interpretation of Sustainable Seafood Experiences in Tourism: The Call of the Wild Kitchen, a Seaweed Foraging Experience 3. Dining Experiences and the Sustainable Fish Value Chain Part 2 Cultural Traditions and Events 4. From Net to Plate: The Role of Seafood Festivals in Promoting Sustainable Tourism 5. Pataclet and the Sfaxian Marka: Bridging Culinary Identity and Sustainable Tourism Through Academic and Practical Insights 6. From Fryer to Footprint: The Role of Fish and Chips in New Zealand’s Coastal Tourism, Sustainability, Regeneration, and Local Economies Part 3 Sustainability in Practice 7. Sustainable Freshwater Fish to Table: Aquaponics in the Classroom and on the Menu of a Fine Dining Restaurant 8. Sea Urchins on the Plate: Navigating Livability and Collaborative Survival 9. Brighton Restaurants’ Contribution to Sustainable Seafood Tourism Part 4 Global Perspectives and Future Directions 10. Sustainable Seafood Cuisine and Island Tourism Through the Ecological Humanities Framework, with a Focus on Fish and Seaweeds 11. Unsustainable Practices in the Seafood Industry in Tourism Destinations 12. Conceptual Integration: Gastronomic Intelligence–Value Chain–Sustainable Seafood Gastronomic Tourism