ABSTRACT This study addresses a significant gap in tourism literature by exploring the dietary needs of tourists—an often‐overlooked aspect of the travel experience. Using survey data from diverse customer groups in Singapore, and framed by Social Practice Theory, the research identifies patterns in dietary needs and highlights gaps in current tourism policies and service practices. The findings reveal that dietary preparedness remains limited, partly due to policy voids and insufficient institutional awareness. In response, the study introduces and promotes the concept of dietary inclusivity as both a theoretical lens and a practical strategy. It argues that fostering sympathetic imagination and solidarity can support the redesign of food service practices to accommodate dietary diversity more effectively. Ultimately, the study calls for a paradigm shift in tourism policy and practice, towards a more inclusive, responsive, and culturally competent approach to food service that reflects the evolving expectations and needs of travellers.
Mohammadi et al. (Thu,) studied this question.