Can consumption of local food contribute to sustainable tourism? Evidence from the perception of domestic tourists

Wani, Mehraj Din; Dada, Zubair Ahmad; Shah, Shamim Ahmad

doi:10.1080/13504509.2023.2262950

Cited by 12 publications

(3 citation statements)

References 101 publications

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“…In other words, there is a scarcity of research on this topic. Nevertheless, recent studies, such as Wani et al (2023), have already demonstrated how consuming local food can positively impact sustainability-focused tourism. Exploring unique local food concepts can help differentiate destinations in tourism marketing campaigns.…”

Section: Main Limitation Referencesmentioning

confidence: 99%

“…There is a greater focus on topics related to the design and management of events from various perspectives, including economic, environmental, and social. Additionally, local food has the potential to impact various dimensions of sustainability (Wani et al, 2023). However, it is important to note that the perspective of social sustainability is not well developed.…”

Section: Main Limitation Referencesmentioning

confidence: 99%

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Exploring the nexus between sustainability and food events

Torrejón Ramos,

Medina Salgado

2024

esicm

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Objective: Food tourism can have social, economic, and environmental benefits. However, its environmental impact is high. Food festivals need to be managed in a sustainable perspective that reduces their environmental footprint and contributes to the economic and social development of communities. This article aims to describe the literature linking food events and sustainability, to pave the way for further research to contribute to sustainable development.Methodology: The PRISMA model is used to structure and document the conducted review. A descriptive and narrative analysis will be carried out by analysing time, impact of journals, main authors, and methodological characteristics. Finally, the main objectives, contributions and limitations are highlighted.Results: The search reveals a scarce literature on the subject. The studies are mostly empirical and use different analytical techniques. However, it is difficult to generalise the results. In addition, there is a paucity of articles dealing exclusively with waste management, which calls for progress in this area of research. There is a need for further research in this area. There is an opportunity for publication by young researchers or for the development of new lines of research.Limitations: The information could be extended by using other databases and analysed with bibliometric or content analysis software.Practical implications: This study gathers information that can help organisers of food events to identify sustainable practices and reduce their environmental impact.

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Section: Main Limitation Referencesmentioning

confidence: 99%

Section: Main Limitation Referencesmentioning

confidence: 99%

Exploring the nexus between sustainability and food events

Torrejón Ramos,

Medina Salgado

2024

esicm

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“…These can contribute to economic development due to the economic prospects for local farmers and producers. Tourists that experience sustainable food tourism can influence the local economy and buy products that are locally made, providing a positive influence for the economy of the food tourism destination [9]. Likewise, sustainable practices can be influenced by this type of food tourism.…”

Section: Introductionmentioning

confidence: 99%

Perceived Risk and Food Tourism: Pursuing Sustainable Food Tourism Experiences

An,

Choi,

Eck

et al. 2023

Sustainability

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While food can function as a component product of tourism, there remains a need for food tourism to become more sustainable. This study sought to discover what risk dimensions tourists perceive in food tourism and to enhance understanding of what actions and coping behaviors tourists take to lower levels of perceived risk in a food tourism setting. Data were collected in March 2023 for two weeks from Chinese tourists who considered traveling to Jeju Island, South Korea. A total of 303 responses were analyzed using exploratory factor analysis, confirmatory factor analysis, and structural equation modeling to test 13 hypotheses. Results identified physical risk, communication risk, and food-related risk as concerns for tourists, and the results confirmed support for 11 of the hypotheses tested. This study has theoretical implications for supplementing insufficient prior research by examining the risk factors perceived by tourists when participating in food tourism. Practical implications from this study include ways to reduce the level of perceived risk dimensions for sustainable food tourism experiences.

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