This scientific contribution examines how technology can help gastronomy tourism respond to current and future restrictions linked to COVID-19.
The key point: when travel is limited and distancing is required, digital tools become part of how experiences are maintained, adapted or reconfigured.
Why it matters: crisis periods reveal which parts of tourism offer can be made resilient through technology and which still depend on physical proximity.
The takeaway: technology is not a substitute for gastronomy tourism, but it can make the sector more adaptive under pressure.
