World Tourism Organization, 2021)5. The WIPO Development Agenda project on IP and Gastronomy Tourism, implemented in Cameroon, Malaysia, Morocco, and Peru, is a clear example of institutional initiatives that aim to promote sustainable gastronomy tourism experiences by implementing this type of legal tool.6 Through this project, traditional gastronomic knowledge has been mapped, local actors have been trained in the use of IP to protect and enhance culinary traditions, and support has been provided to foster sustainable gastronomic tourism models. In recent years, some research has analyzed different issues on this topic. Bonadio and Borghini (2024),7 through various case studies on IP and food, argue that the adequate protection of gastronomic heritage not only preserves authenticity but also generates economic value and international recognition. For Benson (2019)8 and Matteo (2019),9 protection through IPRs plays a fundamental role given that the increasing valorization of elements of gastronomic heritage makes them more susceptible to misappropriation. Traditional IP tools such as copyright, trademarks, patents, and appellations of origin offer some mechanisms to safeguard gastronomic assets. In turn, to the extent that culinary experiences are a key component of tourist attraction and differentiation, the intersection between gastronomic innovation and IPRs is expected to acquire greater relevance. Notwithstanding the foregoing, the applicability of IPRs in gastronomy is limited and sometimes not sufficiently effective. A study by Presenza et al. (2017)10 analyzes the role of innovation in haute cuisine as a barrier against imitation. As part of the results, the authors argue that, given the limitations of formal IP mechanisms, chefs and restaurant businesses develop alternative strategies to protect their innovations and maintain their competitive advantage. This highlights that the current IP system is sometimes insufficient to address the complexity of creativity and the operating dynamics in this field. 5 World Intellectual Property Organization, & World Tourism Organization. (2021). Boosting Tourism Development through Intellectual Property. https://www.wipo.int/publications/en/details.jsp?id=4543&plang=EN 6 WIPO. (2023). Intellectual Property and Gastronomic Tourism: Promoting Cultural Heritage and Local Development. https://www.wipo.int/ip-development/en/agenda/projects/ip-and-gastronomic-tourism.html 7 Bonadio, E., & Borghini, A. (2024). Food, Philosophy, and Intellectual Property: Fifty Case Studies (1st ed.). Routledge. https://doi.org/10.4324/9781003433675. 8 Benson, T. J. (2019). Intellectual property rights in gastronomic tourism. In S. K. Dixit (Ed.), The Routledge Handbook of Gastronomic Tourism, 1st Edition, pp.499-505. Routledge. https://doi.org/10.4324/9781315147628-60 9 Matteo, D. (2019). Gastronomic tourism innovations. In S. K. Dixit (Ed.), The Routledge Handbook of Gastronomic Tourism, 1st Edition, pp.545-552. Routledge. https://doi.org/10.4324/9781315147628-65 10 Presenza, A., Abbate, T., Casali, G. L., & Perano, M. (2017). An innovative approach to the intellectual property in haute cuisine. International Journal of Hospitality Management, 65, 81–88. 305 EXPLORING THE INTERPLAY OF INTELLECTUAL PROPERTY
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