Restaurant assessment of local food and the Global Sustainable Tourism criteria

Bristow, Robert S.; Jenkins, Ian

doi:10.54055/ejtr.v18i.316

Cited by 18 publications

(8 citation statements)

References 34 publications

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“…The attention still lacking is on the topic of agencies or actors. Restaurants and the government have gained attention (Bristow & Jenkins, 2018;Meneguel et al, 2019;Purnomo, 2020;Purnomo, 2021b;Purnomo, 2021c). Concerns about other food service actors have not become an important topic (Alonso et al, 2017;Henderson, 2019;Scheyvens & Laeis, 2019;Stoffelen & Vanneste, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…Through this approach, the study of food tourism entered the realm of critical studies involving cultural, identity, and structural studies. This approach examined unequal interactions between food service providers such as restaurants (Bristow & Jenkins, 2018;Meneguel et al, 2019), local producers (Privitera et al, 2018;Scheyvens & Laeis, 2019), factories (Stoffelen & Vanneste, 2015), street vendors (Henderson, 2019;Pilato et al, 2021), farmers or fishermen (Alonso et al, 2017;Fountain et al, 2021), and governments as planners (Purnomo, 2021b;Purnomo, 2021c;Purnomo, 2021d).…”

Section: Sociology Of Food Tourismmentioning

confidence: 99%

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Sociology of Food Tourism Research Opportunities: A Bibliometric Analysis

Purnomo

2022

Society (Bangka. Online)

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This research aims to formulate sociological research opportunities in food tourism. The study used the literature review method with bibliometric analysis to find the most discussed issues and opportunities for discussing new problems that have yet to be widely discussed. This research used VOSViewer software edition 1.6.18 to analyze 3,055 research articles on the ScienceDirect website from 1999-2023. The publication period is divided into three according to the ability to download, which can only download 1000 articles in each period. This research analyzed the development of publications, publishers, scope, main keywords, clusters, density visualization maps, overlays, and research networks. The analysis found that the research on the sociology of food tourism has increased, but sociology journals have yet to become publishers with the highest number of articles. Research opportunities exist on the topics of policy, inequality, and migration. Opportunities also exist in relating new and old issues to other matters. Previous studies have yet to study many interactions between actors providing food and other actors forming food tourism destinations. It is suggested that further research covers the topics of policy, inequality, migration, sociological theorizing of food tourism, and interactions between actors in the production of tourist attractions.

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Section: Discussionmentioning

confidence: 99%

Section: Sociology Of Food Tourismmentioning

confidence: 99%

Sociology of Food Tourism Research Opportunities: A Bibliometric Analysis

Purnomo

2022

Society (Bangka. Online)

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“…The importance of dining when traveling has been somewhat neglected in the tourism literature (Cohen and Avieli, 2004; Kim et al , 2010a, b), although dining is an essential and desired activity (Quan and Wang, 2004). Tourists value dining to the point they are willing to spend up to one-third of total travel expenses on food (Hall and Sharples, 2003; Meler and Cerovic, 2003; Bristow and Jenkins, 2018). In a similar vein, according to the report of World Food Travel Association, visitors spend about 25% of travel budgets on food and beverages (World Food Travel Association, 2020).…”

Section: Literature Review and Hypothesesmentioning

confidence: 99%

Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations

Chang

Morrison

Chen

et al. 2021

BFJ

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PurposeThe research objectives were to: (1) examine the relationship among motivations, satisfaction and loyalty with plant-based food dining at destinations; (2) determine if and how the attractiveness of eating plant-based foods moderates satisfaction and loyalty; and (3) investigate potential differences in visitor background information and consumption characteristics.Design/methodology/approachA survey was conducted at tourist attractions in southern Taiwan and 274 valid questionnaires were obtained. The relationships among motivations, satisfaction and loyalty were investigated when eating plant-based foods during travel. The moderating effects of food attractiveness on motivations and satisfaction/loyalty were measured.FindingsThe results indicated a positive relationship between motivations and satisfaction/loyalty in plant-based food dining. Motivations for plant-based food dining were comprised of four domains (physical, cultural, interpersonal and prestige) and satisfaction and loyalty had three (overall satisfaction, intention to revisit and intention to recommend).Research limitations/implicationsThe major implications were that motivations had a significant effect on satisfaction and loyalty; food attractiveness did not moderate the effect of motivations on satisfaction/loyalty; and background characteristics influenced satisfaction and loyalty.Practical implicationsMarketers and strategic planners for plant-based restaurants or those with plant-based meal options must make a greater effort to understand the distinctive demographic and dietary characteristics of the people who comprise the core of this market.Originality/valueThis research adds to the very limited literature on plant-based and vegetarian dining in tourism destinations. Furthermore, it tests, partially validates and expands a model by Kim et al. (2009) for consuming local food while traveling. The findings also complement the considerable evidence linking motivations to satisfaction and loyalty when dining.

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“…It allows the discovery of the history of shing, the presence of sh in regional cuisine, or the understanding of food-based traditions in coastal destinations (Laecher et al, 2013). Restaurants are gatekeepers of local food (Bristow and Jenkins, 2018), which is understood as food that has its origin in the de ned area (Morris and Buller, 2003) and favours the development of sustainable tourism (Sims, 2009). Speci cally, ne dining restaurants contribute to the promotion of food tourism (De Albuquerque, Mundet and Aulet, 2019).…”

Section: Introduction and Contextmentioning

confidence: 99%

Seafood ‘speaks’ in Costa Daurada’s Michelin-starred restaurants (Catalonia, Spain)

Fusté‐Forné¹

2022

JMIC

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Seafood tourism is recently gathering a growing attention as part of tourism practice and research. Fish production and consumption have also a significant role in food tourism management and marketing. This research note explores the role of fish in two fine dining restaurants located in the town of Cambrils, a coastal and marine destination in southern Catalonia. Results show the fish-based identity of both restaurants and reveal how fish-based menus communicate a sense of place which is focused on the knowledge of the territory and the seasonal component of fish-based products. Theoretical and practical implications, and further research opportunities, are described.

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Restaurant assessment of local food and the Global Sustainable Tourism criteria

Cited by 18 publications

References 34 publications

Sociology of Food Tourism Research Opportunities: A Bibliometric Analysis

Sociology of Food Tourism Research Opportunities: A Bibliometric Analysis

Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations

Seafood ‘speaks’ in Costa Daurada’s Michelin-starred restaurants (Catalonia, Spain)

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