Abstract
This study explores how sustainable culinary tourism fosters rural diversification and resilience in the Baltic Sea Region (BSR). Despite increasing recognition of gastronomy as a driver of sustainable tourism, comparative analyses across macro-regional contexts remain limited. The paper addresses this gap through a qualitative comparative analysis of twelve thematic culinary trails involving seventy-three small and medium-sized enterprises (SMEs) developed under the INTERREG Baltic Sea Region Programme’s BASCIL project. Drawing on documentary analysis, stakeholder consultations, and thematic coding, the research identifies six interconnected pathways: agritourism and farm-based experiences, rural gastronomic branding, culinary festivals, digitalization, sustainability and circular economy practices, and European Union (EU) policy support. Results reveal that culinary tourism strengthens local economies, reinforces cultural identity, and promotes transnational cooperation, while challenges persist in professionalization, digital adoption, and infrastructure. The study underscores the enabling role of EU frameworks in scaling innovation and embedding gastronomy within rural development strategies. It concludes that culinary tourism operates as a strategic lever for sustainable rural transformation, integrating economic, social, and environmental dimensions, and calls for further longitudinal research on its long-term socio-economic and policy impacts in the BSR and beyond.
Lankauskienė, R.; Simonaitytė, V.; Gedminaitė-Raudonė, Ž. 2025. Sustainable Culinary Tourism Pathways in the Baltic Sea Region: A Comparative Perspective. Sustainability : MDPI. ISSN 2071-1050. eISSN 2071-1050. 17, 23, 10472, p. 1–21. DOI: 10.3390/su172310472. [Scopus; Social Sciences Citation Index (Web of Science); Science Citation Index Expanded (Web of Science)].