State of the art and research perspectives on the relationship between sustainable tourism and certified quality foods: a PRISMA 2020 systematic review

Abstract Gastronomic tourism has emerged as an essential component in the development of tourist destinations, especially in territories that produce foods of differentiated quality, including those certified under designation of origin (DO) or geographical indication (GI). These certifications guarantee the quality and authenticity of food production processes but also serve as strategic tools for the promotion of tourism, as well as the economic, social, and environmental sustainability of the area. Drawing from the Scopus and Web of Science databases, this study offers a systematic review of literature focused on the intersection of gastronomic tourism and DO/GI. Articles published between 1990 and 2024 were analysed in order to identify key trends, predominant countries, and gaps in research. The initial year for results was 1991, and Spain, Brazil, Turkey, and Italy emerged as the countries with the highest scientific production. Most studies in this academic area have focused on the integration of DO/GI into development strategies, tourism management, and rural tourism, while sustainability has been a less prevalent topic. Predominant among the most studied agro-industry sectors was wine, at 64.04% of results, followed by cheese (14.61%), olive oil (7.87%), and coffee (6.74%). This article contributes to the literature by providing an updated conceptual framework and by suggesting directions for future research, at the same time facilitating further analysis, which may prove essential to decision-making by agents responsible for planning and managing the sector.