From Gastronomy Tourism to Creative and Sustainable Tourism of Gastronomy Case Study: 30 Tir Street Food in Tehran

Tourism and gastronomy together are as old as tourism and gastronomy. Nowadays the systems of these twins are so developed that they can secure social and economic prosperity and well-being of societies and control environmental hazards by focusing on creativity, local and indigenous art and culture. Such sustainable development depends on innovation and the adoption of innovative approaches in solving civil problems. Although the street food seems to be only a place for slow and strolling tourism at first glance, if the managers and urban planners can support and reinforce the creative and related industries in the creative tourist paradigm, one can hope that the larger local community will find better livability and better prosperity. In this study, for answering the main question, "what kind of activities should be done on the sidewalks of 30 Tir street in Tehran to be sustainable as a creative gastronomy tourism?", a qualitative research method is used and by conducting library studies, observing, interviewing and holding the expert panel, performing 77 activities is represented as a response. These activities are in fact the expected services of business ecosystem based on creative gastronomy tourism, only 7 of them are currently running on 30 Tir street in Tehran, and the rest are the road map development of this pedestrian street, which are considered as the main findings of this research. Among the priorities of this roadmap, being in harmony with the historical and cultural textures of the neighborhood and relation with it was associated with the consensus of the expert panels.