A Taste of Tomorrow: ECU Academics Explore the Future of Food Tourism in 2075

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A Taste of Tomorrow: ECU Academics Explore the Future of Food Tourism in 2075

Wednesday, 14 January 2026

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What will food tourism look like in 2075? A new, award-winning publication co-edited by academics from the ECU School of Business and Law envisions a future with AI-powered chefs, zero-carbon dining experiences, and food journeys designed to immerse travellers in culture rather than just cuisine.

The book, 2075 – The Future(s) of Food Tourism, received the Special Award of the Jury at the prestigious Gourmand Awards, an international competition recognising excellence in food and drink publications worldwide.

The announcement was made at the Saudi Feast Food Festival 2025 in Riyadh, with the award presented by Gourmand Awards founder Edouard Cointreau.

A global honour for ECU scholarship

Co-edited by Associate Professor Sangkyun (Sean) Kim and Dr Eerang Park, alongside international collaborators Professor Una McMahon-Beattie and Professor Ian Yeoman, the book brings together leading global thinkers to explore how food tourism may evolve over the next 50 years.

That global outlook is reflected in the recognition the book received at the Gourmand Awards, which draws entries from more than 200 countries and is supported by 15 major international organisations, including the United Nations, UNESCO and the World Bank.

The awards celebrate publications that explore food not just as consumption, but as culture, diplomacy and shared human experience.

“Cooking with Words”

The Gourmand Awards’ guiding theme, Cooking with Words, celebrates written and digital works that tell powerful stories through food. The jury recognised 2075 – The Future(s) of Food Tourism for its international relevance, originality, and contribution to global understanding through food culture.

According to Associate Professor Kim, the award reflects the book’s strong alignment with the values and purpose of the Gourmand Awards.

“I am deeply honored and grateful to receive this prestigious award, which recognises the international significance of our book being aligned with the mission of the Gourmand Awards; to promote peace and international understanding through food culture,” he said.

Food for Thought

The book explores many possible futures for food tourism, imagining how emerging technologies, climate change, shifting consumer values and cultural narratives may reshape the way people experience food and place.

Rather than being defined by iconic dishes alone, food tourism in 2075 may centre on deeply immersive experiences that reveal how food is grown, shared and sustained. Travellers may seek not only unforgettable meals, but a deeper understanding of the systems, communities and traditions that shape food cultures in a rapidly changing world.

By looking ahead, 2075 – The Future(s) of Food Tourism invites readers to think differently about how food, travel and culture intersect, and how the choices made today may shape the experiences of tomorrow.

The international recognition of the book reflects the growing impact of research at the ECU School of Business and Law, and our ongoing role in contributing ideas that resonate far beyond campus, across industries, cultures and borders.

School of Business and Law