This thesis examines how food allergies and intolerances act as barriers to tourist participation in tourism experiences. It follows a qualitative methodology using semi-structured interviews, exploring how different individuals can navigate the risk they experience related to food, encountering issues with trust, communication and other social aspects while partaking in tourism activities. The findings showcase an array of different barriers, involving practical aspects, including issues with safe food options, cross contamination risks, finance and awareness, as well as emotional and psychological constraints, which include stress, exclusion and anxiety. Trust is largely discussed in terms of staff, food labelling and routines for organisation, which can determine whether an interviewee is willing to participate in activities, which language barriers and communication can also have an impact on. “Risk-loaded” consumption is a concept that demonstrates the high-risks that can come along with eating when abroad, which can be shaped by the uncertainty and dependency of others. Therefore, this research creates a theoretical understanding of consumer vulnerability within tourism and discusses the different managerial, ethical and social implications that will help drive the change to a more inclusive and allergy friendly tourism industry.
Casas et al. (Thu,) studied this question.