Entries Awaiting Contribution
Gastronomic Memory
The individual and collective knowledge, recollections, and meanings associated with food, recipes, and culinary practices, sustained through everyday cooking, shared meals, and transmission between generations.
Gastrodiplomacy
The strategic use of food and culinary culture to communicate national or regional identity, encourage intercultural understanding, and build favourable relationships with international audiences.
Green Human Resource Management
The integration of environmental objectives into recruitment, training, performance evaluation, employee participation, and reward systems to support environmentally responsible behaviour throughout hospitality organisations.
Human–Robot Collaboration
A work arrangement in which employees and service robots perform complementary or coordinated tasks, requiring attention to task allocation, employee training, interaction quality, and the integration of robots into hospitality service processes.
Visitor Dispersal
A destination management strategy that encourages visitors to explore a wider range of locations and travel periods, aiming to ease pressure on crowded attractions and distribute tourism expenditure more broadly.
Social Licence to Operate in Tourism
The continuing acceptance of tourism businesses and activities by host communities, developed through trust, meaningful participation, responsible conduct, and a fair distribution of tourism’s benefits and costs.
Microadventure
A short, affordable outdoor adventure undertaken close to home, usually organized independently to introduce exploration and novelty into everyday life.
Digital Detox in Leisure
The intentional reduction or temporary suspension of digital device and online service use during leisure time to direct attention toward offline activities and face-to-face relationships.
Precision Fermentation
A production approach that uses microorganisms engineered through biotechnology and cultivated under controlled conditions to produce specific substances, such as proteins, flavor compounds, or colorants, for developing food ingredients.
3D Food Printing
A production technique that deposits food materials layer by layer according to a digital design, creating products with specific shapes and structures while enabling experimentation with form, portion size, and texture.
Computational Gastronomy
An interdisciplinary research field that examines recipes, ingredients, and their relationships through data science, network analysis, and computational methods to support comparisons of culinary cultures and the development of new recipes.
Multisensory Gastronomic Experience
A dining experience shaped by the interaction of taste, smell, sight, hearing, touch, and spatial context, considering how presentation, ambient sound, texture, and other sensory elements jointly influence perception.
Upcycled Foods
Food products made from safely recoverable ingredients and production by-products that would otherwise become waste or remain outside the human food supply.
Circular Gastronomy
A culinary production and service approach that applies circular economy principles to reduce food losses, repurpose usable by-products, and develop new dishes using local resources.
Total Revenue Management
An integrated approach to managing revenue across rooms, food and beverage, spas, events, and other hotel services, considering guests’ total spending throughout their stay.
Attribute-Based Pricing
A pricing approach that assigns separate prices to accommodation attributes, such as views, floor location, bed configurations, or service features, allowing guests to assemble an offering that matches their preferences.
Digital Twins in Hospitality
Digital representations of hotels’ physical assets and operational processes connected to current data, enabling operational monitoring, scenario evaluation, and informed resource management decisions.
Last-Chance Tourism
A form of travel motivated by the desire to experience natural environments and tourism attractions before they disappear or undergo irreversible changes due to climate change or other environmental pressures.
Coolcation
A travel trend involving the choice of cooler destinations to escape high temperatures and enjoy more comfortable climatic conditions, with implications for destination selection, seasonality, and climate change adaptation.
Tourism Degrowth
A tourism development approach that seeks to deliberately reduce resource consumption and ecological pressures while reorganizing tourism activities around social justice, residents’ quality of life, and environmental limits.
Digital-Free Experiences
Leisure and hospitality experiences designed around temporary disconnection from digital devices to support refreshment, meaningful engagement, and personal well-being.
Smart Ageing Ecosystem
An integrated network of stakeholders, accessible environments, and technology-supported services designed to facilitate older adults’ participation in leisure, tourism, and hospitality experiences.
Algorithmic Leisure and Autonomy
The relationship between algorithmically curated leisure experiences and individuals’ ability to make independent choices, discover unfamiliar content, and exercise control over their free time.
Computational Culinary Creativity
The use of computational methods, algorithmic food pairing, and generative artificial intelligence to support recipe development, ingredient combinations, and culinary experimentation.
Regenerative Restaurant
A restaurant model that connects sourcing, menu development, dining experiences, and operations with local ecosystems, cultural heritage, producers, and circular resource systems.
Scientific Circular Gastronomy
A science-based culinary approach that combines waste reduction, fermentation, and molecular gastronomy to transform kitchen by-products into valuable ingredients and food components.
Ancestral Menu Labels
Dish names that reference cultural heritage, ancestral knowledge, or traditional practices to communicate culinary identity and influence expectations, perceived authenticity, and willingness to pay.
Gastronomic Destination Authenticity
The perceived connection between a destination’s food experiences and its local culture, culinary traditions, ingredients, and sense of place.
Ephemeral Gastronomy Tourism
A form of gastronomy tourism in which seasonal availability, temporary experiences, and disappearing food traditions or ingredients generate destination value through their limited duration or scarcity.
Biophilic Hospitality Design
A design approach that integrates natural elements and connections with nature into hospitality environments to support guest well-being and shape accommodation experiences.
Rapport Leadership
A proposed leadership approach that supports harmonious human–robot collaboration through technological agility, emotional assurance, dynamic authority, and flexible adaptability.
Algorithmic Management
The use of algorithms and artificial intelligence to allocate tasks, schedule work, monitor performance, and support managerial decisions, with implications for employee autonomy and career security.
Value Co-Creation in Regenerative Tourism
A participatory process through which tourists, businesses, and local communities jointly create experiences and benefits that support ecological restoration and community well-being.
AI Hallucinations in Tourism
Plausible but inaccurate or fabricated information generated by artificial intelligence systems that can influence travel planning, destination selection, consumer trust, and booking decisions.
Family Yoga
A family-oriented recreation and fitness program in which children and their parents or caregivers participate together in yoga poses, partner stretching, breathing exercises, and mindfulness activities.
Multigenerational Recreation Center
A community recreation center that brings together fitness, aquatic activities, learning, play, meeting spaces, and social activities to serve children, young people, adults, and older adults within a single facility.
Pro-Style Recreational Sports League
An adult sports league model that provides amateur participants with professional sports elements, such as media days, personalized uniforms, statistics, and playoffs, within a social recreation setting.
Periodized Group Strength Training
A strength training approach in which training load, intensity, and exercise goals are programmed across defined weekly blocks to support gradual progression within a group fitness setting.
Embedded Boutique Fitness Studio
A hybrid facility model in which a large fitness club offers a specialized boutique experience, such as reformer Pilates or cycling, through a dedicated studio and program.
Therapeutic Recreation Social
A structured recreation program in which individuals with disabilities, health conditions, or support needs participate in physical activity, entertainment, and social interaction within a safe and adapted environment.
Indoor Recreation Center Amenity Planning
A facility planning approach that integrates fitness areas, swimming pools, sports courts, classrooms, childcare spaces, and meeting rooms within indoor recreation centers according to community demographics and usage preferences.
Prebiotic Soda
A functional beverage category that combines a carbonated drink format with prebiotic fiber or ingredients intended to support the gut microbiota.
Chef-in-Residence Restaurant Program
A restaurant approach in which different guest chefs take charge of the kitchen for defined periods, presenting their culinary identities, cultural narratives, and signature menus through temporary programs.
Multi-Brand Restaurant Hub
A foodservice model in which two or more distinct restaurant and beverage brands operate within the same physical space while sharing operational infrastructure.
Functional Hydration Beverage
A beverage category that combines fluid intake with electrolytes, protein, prebiotics, or similar functional ingredients to offer specific wellness benefits beyond hydration.
Micro-Meal
A meal format consisting of smaller portions than a traditional main meal, designed to be portable or easily accessible for frequent and flexible consumption throughout the day.
AI-Personalized Nutrition
An AI-supported nutrition approach that analyzes individual dietary, lifestyle, and biological response data to generate personalized food and meal recommendations.
High-Mix Food Robotics
A food production approach that uses physical AI and robotic systems to automate the preparation of frequently changing combinations of recipes, ingredients, portions, and products.
Digital Enablement of Tourism SMEs
A sectoral capacity-building approach aimed at improving small and medium-sized tourism enterprises' access to digital tools, markets, finance, skills, and interconnected business networks.
Destination Visibility in AI Recommendations
A digital destination marketing concept describing the extent to which a destination appears in recommendations and shortlists generated by generative AI and AI-based travel discovery systems.
Personalized Travel Pricing
A pricing practice that uses a traveler's personal data or estimated willingness to pay to vary the price of the same travel product between individuals.
Hotel Data Lakehouse
A data architecture that consolidates a hotel's structured and unstructured data within a shared analytical infrastructure combining the flexibility of a data lake with the management capabilities of a data warehouse.
Hotel AI Cybersecurity Governance
An approach to managing data access, model use, third-party risks, security controls, and responsibilities associated with hotel AI systems within a corporate cybersecurity framework.
Hotel AI Workflow Redesign
An operational approach that reorganizes task sequences, human intervention, data flows, and decision points around AI capabilities rather than simply adding AI to existing hotel tasks.
Hotel AI Change Management
A management approach involving the planned transformation of employee roles, processes, skills, responsibilities, and working habits to support the adoption of AI applications within hotel organizations.
Hotel AI Return-on-Investment Measurement
A performance assessment approach that evaluates the measurable economic outcomes of hotel AI investments in terms of costs, efficiency, revenue, employee time, and guest experience.
Travel AI Pilot-to-Production Transition
n approach to transforming experimental AI applications into continuously operating, measurable services with clearly defined accountability within actual customer, employee, and operational processes.
AI-Agent-Compatible Hotel Booking
A digital distribution approach that makes hotel rates, availability, membership information, and booking processes accessible to AI agents for reliable interpretation and transaction processing.
Adventure-Based Youth Outdoor Program
A structured recreation programme in which children and young people combine physical activity with environmental learning through exploration, walking, observation, and hands-on activities in different natural settings.
Protocol-Driven Thermal Recovery
A wellness and recreation approach that incorporates heat and cold applications into a recovery protocol structured around duration, temperature, sequence, and individual tolerance, rather than isolated instances of extreme exposure.
Compact Smart Home Gym
A home fitness system that combines digital resistance, performance tracking, and AI-assisted guidance in space-saving equipment that is foldable, wall-mounted, or portable.
Wearable Fitness Data Interoperability
A digital fitness approach that enables the exchange of step, sleep, heart rate, activity, and recovery data across different brands and platforms through shared standards or synchronisation layers.
Movement Health
An approach to physical well-being centred on an individual’s ability to maintain adequate movement skills, movement capacity, strength, balance, mobility, and fitness in daily life and physical activity.
Mobile Fitness Unit
A mobile recreation service that brings exercise equipment and instructor support to different parks, neighbourhoods, or community spaces instead of a fixed gym.
QR-Coded Fitness Trail
A recreational application in which QR codes at stations along an outdoor walking or exercise trail provide access to videos or digital instructions that guide users through structured exercise.
Sharing Centrepiece Dish
A large-format dish placed at the centre of the table for several people to share, combining portion sharing, social dining, and visual presentation.
Texture-Led Menu Design
A menu development approach in which crispy, creamy, chewy, silky, foamy, or particulate textures are planned as key differentiating elements of food and beverage experiences.
Regional Cuisine Specificity
An approach to menu and gastronomy communication that explicitly highlights the origins and identity of a particular region, city, or local culinary tradition instead of broad national cuisine labels.
Aroma-Enhanced Saltiness
A food formulation approach that uses specific aroma compounds to increase perceived saltiness through sensory interactions.
Flavoromics
A flavour science approach that comprehensively examines numerous volatile and non-volatile flavour compounds in foods using large volumes of analytical data, multivariate statistics, and machine learning.
Short Food Supply Chain Resilience
A supply approach based on the capacity of restaurants and food businesses to flexibly restructure local supply networks or those involving few intermediaries in response to demand, cost, and supply shocks.
Food-Waste Choice Architecture
A behavioural design approach that modifies elements of the decision environment, such as plate size, informational messages, and portion presentation, to guide consumers towards choices that generate less food waste.
Electronic Meal Ordering System
An order management application in institutional food services that digitally records meal selections, portion details, and delivery information and links them to kitchen production.
AI-Optimized Smart Menu
A menu design approach in which the ordering, descriptions, images, and health and sustainability messages of menu items are analysed using artificial intelligence and arranged to support consumer choices and operational objectives.
Pro-Environmental Tourist Behaviour
A tourist behaviour concept encompassing travellers’ choices and actions aimed at reducing environmental impacts during travel, including those related to transport, consumption, waste, energy, and nature conservation.
Destination as a Service
A digital destination model in which the destination management organisation continuously provides verified local content and data in machine-readable formats to artificial intelligence, mapping, social discovery, and travel planning systems.
Cognitive Tourism Destination
An advanced destination model that uses artificial intelligence, machine learning, and real-time data systems to perceive its environment, learn, anticipate developments, and adapt visitor experiences and destination management.
Hotel Enterprise AI Readiness
A concept describing the strategy, data infrastructure, skills, governance, and integration capacity required for a hotel business or chain to scale artificial intelligence from individual trials to enterprise-wide implementation.
Hotel Guest Identity Resolution
A data management practice that identifies fragmented guest records across property management, restaurant, spa, loyalty, survey, and other hotel systems as belonging to the same person and consolidates them into a single verified guest profile.
Frugal AI in Hospitality
A cost-effective approach to artificial intelligence implementation that aims to deliver substantial operational benefits with limited budgets, data, computing power, or human resources.
RV Overnight Membership Network
An accommodation network that connects recreational vehicle travellers with host locations, such as farms, vineyards, museums, and small businesses, for short overnight stays through a membership model.
Persistent AI Travel Profile
A digital travel profile that retains travellers’ preferences, loyalty programme information, and travel history across sessions, enabling AI agents to conduct ongoing personalised research and monitoring.
In-Stay Services Marketplace
A digital marketplace that enables travellers to book complementary services needed during their stay, such as meal delivery, laundry, baby equipment, and ski or boat rentals, through an accommodation platform.
Social Travel Map
A digital travel service that enables users to share their travel history and their connections’ past and upcoming trips on a map, supporting destination and experience discovery through social network relationships.
Sauna Club
A wellness and recreation facility that combines sauna bathing, cold-water immersion, relaxation, and often breathwork or group rituals in a social setting, operating on a membership or per-session basis.
Run-Walk-Roll Event
An inclusive mass-participation recreation event in which participants can complete the same course or join the same activity by running, walking, or using wheeled mobility devices.
Adventure-and-Awe Play Design
A recreational space design approach that incorporates exploration, managed encounters with risk, curiosity, wonder, and immersive spatial experiences into play environments.
Intergenerational Recreation Program
A recreation program that regularly brings people from different generations together through shared physical, cultural, creative, or social activities.
Healthy Aging in Parks
A program and policy approach that supports the physical, social, emotional, and cognitive well-being of older adults through park and recreation systems.
Girls’ Flag Football Program
A community sports program that provides facilities, equipment, coaching, scholarships, and mentoring to expand access to non-contact American football for girls and young women.
Evidence-Based Recreation Programming
A management approach that selects and designs park, fitness, and recreation programs using research findings, participant data, and measurable community benefits rather than short-lived trends.
Spent Coffee Grounds Valorization
A circular economy approach that converts the grounds remaining after coffee brewing into food ingredients, biomaterials, energy, packaging, or other value-added products.
Mobile Coffee Ordering
An ordering practice that allows customers to select and pay for coffee and related products in advance through a café application or another mobile digital channel, streamlining collection.
Pour-Over Coffee Brewing
A coffee brewing technique in which hot water is manually poured over ground coffee at a controlled rate and with an even distribution, allowing extraction as the water passes through a filter.
Coffee Traceability
A traceability practice that uses digital or physical records to track coffee producers, production areas, processing, trade, and supply chain movements from origin to finished product.
Functional Coffee
A beverage category in which coffee is enriched with protein, adaptogens, mushrooms, nootropics, or other functional ingredients and marketed for wellness benefits beyond its energizing effects.
Cold Specialty Coffee
A beverage category encompassing specialty coffee served in cold formats, including cold brew, iced espresso, iced latte, nitro coffee, and similar preparations.
Condiment-Led Menu Innovation
A menu development approach that uses sauces, dips, oils, spice blends, and other condiments as the primary means of flavour differentiation when developing new offerings.
Plant-Forward Menu
An inclusive menu approach that places vegetables, legumes, grains, mushrooms, and other plant-based ingredients at the centre of the menu without necessarily excluding animal products.
Tourism Levy / Tourist Tax:
A public revenue mechanism that collects charges from visitors through accommodation, admission, or other tourism-related transactions to finance local services, infrastructure, or tourism management.