Gastronomi ve Turizm İçin Gıda İle İlgili Engeller: Gıda Alerjileri ve Diyet Tercihlerinin Rolü

Abstract

The increasing number of tourists with food allergies and different eating preferences triggers a wide array of problems within the gastronomy and tourism service establishments. Thus the needs to understand the behavior of people assist the tourism stakeholders in adopting the changing nutrition paradigms to their operations. This study attempts to diagnose the prominent components that disturb travelers with food allergies and distinct diet preferences within their gastronomy and tourism experiences. To understand their eating experiences through tourism activities major affecting groups identified by reviewing the related literature. Two critical groups determined as celiac patients and vegan/vegetarian travelers. The qualitative research methodology is used by sending openended questionnaires to various groups associated with the sample. Data obtained from the study classified into three dimensions as acceptance and empathy, Education and Training, Ethics, and Sustainability. Findings reveal that travelers encounter a wide array of problems during their gastronomy and tourism-related experiences

Comprehension of City Map Pictograms Designed for Specific Tourists’ Needs

“…Artisan bakeries often use natural ingredients without additives, appealing to health-conscious consumers who are keen on cleaner eating options. Finally, purchasing artisan bakery goods can be considered as a way to contribute The selection of pictograms for the food domain was mostly based on [8], which discusses the challenges faced by tourists with food allergies and preferences, emphasizing the importance of understanding these issues within the gastronomy and tourism sectors. Individuals with celiac disease or gluten sensitivity encounter significant barriers during travel, which highlights the need to create a gluten-free food POI pictogram.…”

“…In the current era where accessible tourism and sustainable behavior are being promoted, it is highly recommended that those involved in the development of the tourism industry think about people with special needs [7]. For example, one study [8] points to the need to improve signage and the availability of information at tourist destinations to meet the needs of visitors with special dietary requirements or preferences. Accessible and well-designed signage systems could play an important role in enabling these people to travel independently [9].…”