The objective of this study is to identify and analyze the scientific literature with a bibliometric analysis to find the main topics, authors, sources, most cited articles, and countries in the literature on virtual reality in education. Another aim is to understand the conceptual, intellectual, and social structure of the literature on the subject and identify the knowledge base of the use of VR in education and whether it is commonly used and integrated into teaching–learning processes. To do this, articles indexed in the Main Collections of the Web of Science, Scopus and Lens were analyzed for the period 2010 to 2021. The research results are presented in two parts: the first is a quantitative analysis that provides an overview of virtual reality (VR) technology used in the educational field, with tables, graphs, and maps, highlighting the main performance indicators for the production of articles and their citation. The results obtained found a total of 718 articles of which the following were analyzed 273 published articles. The second stage consisted of an inductive type of analysis that found six major groups in the cited articles, which are instruction and learning using VR, VR learning environments, use of VR in different fields of knowledge, learning processes using VR applications or games, learning processes employing simulation, and topics published during the Covid-19 pandemic. Another important aspect to mention is that VR is used in many different areas of education, but until the beginning of the pandemic the use of this so-called “disruptive process” came mainly from students, Institutions were reluctant and slow to accept and include VR in the teaching–learning processes.

This paper discusses an analysis of the impact of tourists’ food experiences at gastronomic events on destination image and these events’ contribution to both destination and event loyalty. Data were collected with a survey conducted during two renowned Spanish gastronomic festivals: the Cherry Blossom Festival, in the Jerte Valley, and the National Cheese Fair, in Trujillo. A total of 616 valid responses were obtained and analysed using the partial least squares path modelling technique. The results show that gastronomic experiences have a positive effect on destination image and loyalty. Furthermore, destinations’ structural elements have a significant relationship to destination brand but not to destination loyalty. Loyalty to gastronomic events is positively correlated with event brand and destination brand and image. Together, these elements have a positive relationship to destination loyalty. This study provides a novel approach to gastronomic experiences associated with place branding. The findings indicate that managers need to coordinate the different branding strategies of public and private administrators to focus these on emphasising the value of destinations’ structural elements and events’ brand and, thereby, enhancing tourists’ loyalty.

Food-based events and festivals are being increasingly organized around the world, both in large cities and in small towns with the aim of attracting the many benefits they provide to the destinations where they are held. While the impact of mega events is sufficiently studied in scientific literature, the works that address the effects of small events are still scarce. To close this gap, this research investigates the significance of small food-based events for tourism and the sustainable development of destinations. An exhaustive study of a renowned festival based on cheese was carried out in the Spanish city of Trujillo. A survey was used to ask non-local attendants and it explored their motivations, the event itself, the assessment of the permanent elements of the destination, and loyalty to the festival. The impact of these small festivals is not only relevant for the tourism sector and the sustainable positioning of the destination, however it is also relevant for the local economy due to the consumption of local gastronomic products. Given their role in attracting visitors, these small festivals as tourist motivators must be integrated into the communication campaigns of those destinations that seek to enhance their sustainability.

Residents are an essential part of tourism destinations, which makes gaining a deeper understanding of residents’ attitudes towards tourism development necessary because their favourable attitudes can contribute to destinations’ success. This study sought to understand to what extent rural residents’ perceptions of tourism development in their region affect their intention to support further tourism development. The present research also focused on the influence of the variables of community attachment and perceived quality of life on the relationship between residents’ perceptions of and intentions to support this development. This study concentrated on the case of olive oil tourism development in the Sierra de Gata and Las Hurdes districts in Spain. To test the proposed model, the data were collected from a sample of 245 residents in this region. Partial least squares was used to assess the model’s accuracy. The results highlight the importance of residents’ perceptions and their community attachment and perceived quality of life to destination managers who plan and develop tourism projects.

This work aims to highlight tourism based on gastronomy, heritage and olive oil-related activities. These activities enhance the knowledge about the product itself and its links with culture and local traditions. Olive oil tourism is based on a typical gastronomic product of internationally recognised quality. This type of tourism boosts sustainable destinations capable of introducing and promoting the consumption of local products. In addition, it favours the implementation of different activities in rural settings, such as routes through the olive groves, gastronomic markets, educational initiatives, historical events, etc. This study analyses the development of olive oil tourism in the district of La Serena in Extremadura (Spain). The study involved 208 tourists that were asked about their experience on oil tourism during their trip. The results emphasize the great potential of development that olive oil tourism can achieve in rural settings as sustainable destinations. From the results obtained, managers of rural settings with a great olive oil tradition can base their tourism strategies on the gastronomic and cultural context of this local product.

The scientific literature on tourism identifies two driving trends: the quest for experientiality and the growing connection between holidays and quality of life. The present research focuses on water-based activities practiced with a healthy purpose, capable of driving positive economic, social and environmental effects on the territory where this type of tourism is developed. Considering the growing demand of experiential tourism, it is important to assess the experiential value of these practices and their impact on the quality of life, satisfaction and loyalty. A sample of 184 customers of thermal spas and similar establishments was used to test the structural model proposed, employing the partial least squares technique. The results show the experiential value of healthy water-based activities and confirm their positive impact on the individuals’ quality of life, satisfaction and loyalty towards both the experience and the destination.