Library:
Paris Champerret
Madrid
London
Paris Montparnasse
Turin
Berlin
- Item type
- Study and report
- Dissertation
- Language
- French
- Publication year
- 2025
- Contributors
- Subjects
- SUSTAINABLE DEVELOPMENT
Abstract
This thesis explores the potential of gastronomic tourism as a lever for sustainable development, through a case study focused on the Destination France plan, introduced by Atout France. Presented in 2021, this plan aims to reinforce France’s position as the world’s leading tourist destination, notably by promoting more sustainable forms of tourism. While the proposed measures are numerous, one key aspect appears to be overlooked: actions to be taken beyond national borders.
French gastronomy is internationally renowned, as evidenced by the inclusion of the French gastronomic meal on UNESCO’s list of Intangible Cultural Heritage in 2010. Strengthening efforts to promote sustainable French gastronomy abroad could therefore contribute to France’s global influence by enhancing its soft power and increasing its appeal as a tourist destination. This thesis thus examines the conditions under which such promotion could be integrated into a sustainable tourism strategy, without compromising cultural authenticity or increasing the ecological footprint.
This thesis first provides a literature review connecting the concepts of gastronomic tourism, sustainability, and culinary heritage. It then explores the possibility of broadening the scope of the Destination France plan by incorporating an international strategy to promote French culinary heritage within a sustainable framework. To support this reflection, a qualitative study was conducted with three professionals in the field who have direct experience with French gastronomy abroad. The interviews highlight several key levers: co-creation with local stakeholders, the role of food education, the need for a balance between authenticity and adaptation, and the importance of public-private cooperation. This thesis proposes guidelines for a sustainable culinary diplomacy, with the aim of promoting a living French gastronomy— one that remains true to its authenticity and values, while fully aligned with the principles of sustainability.
