Designing sustainable food experiences: Rethinking sustainable food tourism

In this article, the position that there is a good case for sustainable food tourism
despite the negative impact on the climate caused by tourism and travelling practices is argued. This requires, however, that we develop well-designed sustainable
food experiences. We need to redesign and rethink the very idea of the food experience with particular focus on participation, the role of the consumer, the accessibility of the food design, and the potential of local contexts, to give some universal
examples. This does not mean that sustainable food tourism is or can become
carbon neutral. It means that the job of the food designer is to offer climate-friendly
solutions and, maybe more importantly, that sustainable food experience designers should focus on how to inspire more sustainable food consumption and anticonsumerist lifestyles beyond the context of the experience. These arguments are
presented via a case study of a sustainable food experience from the Faroe Islands.