Future of food: Cellular agriculture & hospitality and tourism research

Research output: Contribution to conference › Presentation and Extended Abstract › peer-review

Growing tree
30.09.2022
Publication

INTRODUCTION | Our relationship with food has grown complicated over the last few decades (Yoo, 2015). Rather than what we eat, the focus is increasingly on how well our digestive system can process a specific type of protein (e.g. gluten) or what ecological impacts (e.g. carbon footprint) our food choices have (Smil, 2013). The convergence of ever cheaper, more powerful technology brings new affordances to food production to address both personal and environmental issues at scale. In particular, the way protein is traditionally mass produced is set to change due to advances in cellular agriculture (Tubb & Seba, 2019).

In hospitality and tourism, food plays an important role in creating memorable experiences and a sense of belonging (Yoo, 2015). Food is also a major contributor to the sectors’ growing carbon footprint (Gössling et al., 2011). Despite the important role food plays in hospitality and tourism literature, extant research has so far ignored the practical and theoretical implications of cellular agriculture on the sector. This conceptual paper aims to shed light on technologies posing to disrupt traditional protein supply chain management, and contribute to the field of hospitality and tourism management by identifying avenues for future research on food service that is less dependent on traditional means of protein production, i.e. animal husbandry.

Tuomi, A., Tussyadiah, I., & Ascenção, M. P. (2022). Future of food: Cellular agriculture & hospitality and tourism research (pp. 27-30). Paper presented at the 30th Nordic Symposium on Tourism and Hospitality Research, 26-29 September. Haaga-Helia University of Applied Sciences, Porvoo, Finland.

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Aarni
Tuomi
lehtori
Senior Lecturer
+358 294471540
aarni.tuomi@haaga-helia.fi