Gastronomy tourism is a “sub-branch of tourism” shaped around the subject of food. In gastronomy tourism as a type of special interest tourism, food is an essential tourist motivational tool and a significant variable in the tourist decision-making process. Thanks to gastronomy tourism, tourists gain a touristic experience through food by establishing a connection with the region, the people living in that region, the place and the culture. Gastronomy tourism, which is considered in a wide range from the preparation stage of a local delicacy to its consumption, from tasting experiences to food festivals, from symbolic consumption of food to its conceptualization as a cultural element, makes it possible to transfer food rituals and the essence of cuisine to future generations when it is carried out within a sustainable framework. Sustainable gastronomy tourism is not only related to the natural environment, but also includes issues such as promoting local production, supporting local employment, waste and plastic management, protection of locals, sustainability education in gastronomy, health and sustainability awareness. In this study, sustainable gastronomy tourism is conceptually examined. The practices carried out within the scope of gastronomy tourism within a sustainable framework and the problems experienced in this regard are discussed in terms of social, cultural, environmental and economic aspects. In addition, the concept is enriched with some exemplary practices from around the world related to sustainable gastronomy tourism.