ガストロノミーツーリズムの持続可能な発展に向けて―欧州事例（スペイン・ドイツ）から日本への示唆―

抄録

＊ This study investigates how the two key drivers of sustainable gastronomy tourism—community co-governance and quality-label branding (PGI/PDO, GI)—interact across Richards’ three experiential phases (Experience 1.0-3.0). Fieldwork (June 2024) in the Basque Country, Catalonia and Bavaria, supplemented by tourism and agri-food statistics, identifies three success mechanisms: (i) multi-stakeholder hubs such as the Basque Culinary Center; (ii) label-driven rural homestays embedded in short food-supply chains; and (iii) urban-to-rural revenue recycling via tourism taxes. For Japan, it recommends (a) GI-anchored farmhouse-stay packages, (b) city-level gastronomy strategies modelled on San Sebastián, and (c) overtourism governance redirecting city tourism taxes to rural GT projects.