Journal of Foodservice Business Research

Call for Papers

Journal of Foodservice Business Research

Special Issue on “Meal-Sharing Economy in Tourism and Hospitality Industry”

Guest Editor

Ozan Atsız, Associate Professor, Tourism Faculty, Nevşehir Hacı Bektaş Veli University

[email protected]

In an increasingly technology-based economy, the meal-sharing, characterized by individuals sharing their homes and meals with strangers, has gained considerable momentum in recent years, driven by the rise of the sharing economy and social media. This emerging trend has a significant impact on the hospitality and tourism industry as well as local economies.

In particular, with the emergence of social-media platforms related food sharing, majority of travellers have started to use these platforms to interact with local residents (Atsız, Cifci, & Law, 2022; Atsız, Cifci, & Rasoolimanesh, 2022; Cifci et al., 2021). Further, it has received considerable academic attention from various researchers to understand travellers’ experience (Atsız, Cifci, & Law, 2022), entrepreneurship motives in meal-sharing (Atsız & Cifci, 2021), the meal-sharing platform’s integration into online travel agencies (Li et al., 2023), etc. Despite previously published papers, there is limited works on this topic.

This special issue of the Journal of Foodservice Business Research (JFBR) aims to provide a platform for researchers, scholars, and practitioners to share their insights and perspectives on the meal-sharing economy's social, economic, and environmental impacts.

I invite submissions that explore the following topics:

• The meal-sharing economy and tourism & hospitality industry
• The impact of meal-sharing economy on food sector
• Taxation in the meal-sharing economy
• Meal sharing economy and its social, economic, and environmental impacts
• Strategies for managing meal-sharing economy
• Emerging trends and challenges in meal-sharing economy

I welcome both theoretical and empirical papers that use a range of research methods and perspectives to explore these issues. Manuscripts should be original, unpublished work, not under consideration for publication elsewhere.

All submissions will be reviewed through a double-blind peer-review process. Manuscripts should be sent via online submission system of JFBR, with full papers due by September 15, 2024.

For any questions or inquiries, please contact the Guest Editor, Ozan Atsız, at ozanatsiz@nevsehir.edu.tr

I look forward to receiving your submissions.

 

References

Atsız, O., & Cifci, I. (2021). Exploring the motives for entrepreneurship in the meal-sharing economy. In Current Issues in Tourism. Routledge. https://doi.org/10.1080/13683500.2021.1908239

Atsız, O., Cifci, I., & Law, R. (2022). Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals. Journal of Tourism and Cultural Change, 20(1–2), 131–156. https://doi.org/10.1080/14766825.2021.1880419

Atsız, O., Cifci, I., & Rasoolimanesh, S. M. (2022). Exploring the components of meal-sharing experiences with local foods: a netnography approach. Current Issues in Tourism, 25(6), 919–936. https://doi.org/10.1080/13683500.2021.1905619

Cifci, I., Atsız, O., & Gupta, V. (2021). The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok. British Food Journal, 123(12), 4030–4048. https://doi.org/10.1108/BFJ-01-2021-0069

Li, C., Deng, L., & Law, R. (2023). Double blades: does a sharing platform benefit from integration to a popular OTA platform? Journal of Travel & Tourism Marketing, 40(1), 1–20. https://doi.org/10.1080/10548408.2023.2199767

Veen, E. J., Wahlen, S., & Angelino, L. (2023). Exploring everyday food provisioning: the teleoaffectivity of meal sharing. Food and Foodways, 31(1), 22–42. https://doi.org/10.1080/07409710.2023.2162200

All submissions will be reviewed through a double-blind peer-review process. Manuscripts should be sent via online submission system of JFBR, with full papers due by September 15, 2024. Publication dates can be May-July 2025.

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