The Role of Local and Regional Food in Destination Marketing

Rand, Gerrie Elizabeth Du; Heath, Ernest Thomas; Alberts, N.F.

doi:10.1300/j073v14n03_06

Cited by 289 publications

(202 citation statements)

References 8 publications

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“…Additionally, local foods are not used by local chefs to present innovative culinary experiences. The issue of authenticity was also reported by Du Rand, Heath and Alberts [74], who observed that to enable destination branding and develop sustainable food tourism, local food must be linked to the area in which it is produced. Sims [28] emphasized the importance of heritage in relation to the authenticity of food experiences by stressing that tourists value local foods because they are not only seen as local (belonging to one place) but are also perceived as "traditional" products with a long history of production in a specific location.…”

Section: Authenticity Of Food and Food Experiencesmentioning

confidence: 89%

“…Food festivals and events contribute to regional development [74] and regional destination branding, benefitting producers and local businesses not only by attracting locals and visitors but also by increasing awareness of a particular area as a destination by showcasing its local food [75].…”

Section: Celebrating the Local: Food Events And Festivalsmentioning

confidence: 99%

“…Tourism spending on locally produced goods may stimulate the local economy to maintain and/or reinvigorate the viability of local primary production and processing sectors [74,90]. Using local food as leverage for tourism appears to contribute to the objectives of sustainability.…”

Section: Local Food and Gi Productsmentioning

confidence: 99%

“…Food tourism is small-scale, supports agricultural diversification and may spread benefits throughout the area's economic sector, increasing employment opportunities [91]. It also fosters community participation [90,92], generates a multiplier effect in the local economy [28,89], contributes to the authenticity of a destination and ultimately strengthens the local economy [74,79]. Local foods represent an important means of marketing a destination's identity and culture whilst enabling food producers to add value to their products and establish a unique place in global competition.…”

Section: Local Food and Gi Productsmentioning

confidence: 99%

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Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

Rinaldi

2017

Sustainability

146

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Food and gastronomy (F&G) are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F&G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places' attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F&G are understood in different research areas to identify common and transversal elements that might represent the core of F&G's potential for place development. These areas have been analysed to identify common, recurrent and significative local F&G resources. Significance in this context indicates that the identified local F&G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions).

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Section: Authenticity Of Food and Food Experiencesmentioning

confidence: 89%

Section: Celebrating the Local: Food Events And Festivalsmentioning

confidence: 99%

Section: Local Food and Gi Productsmentioning

confidence: 99%

Section: Local Food and Gi Productsmentioning

confidence: 99%

See 2 more Smart Citations

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

Rinaldi

2017

Sustainability

146

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“…Among industries important in branding, research shows that the majority of studies in the area of place branding using food are related to the industry of tourism. Destination marketing (Rand et al, 2003;Du Rand and Heath, 2006;Hashimoto and Telfer, 2006) and hospitality relations, for example, and are about how gastronomy is a way to attract visitors to a particular destination (Hjalager, 2002;Feagan, 2007), or about general place promotion (Boyne and Hall, 2004).…”

Section: Food-branding Places -A Sensory Perspectivementioning

confidence: 99%

Food-branding places – A sensory perspective

Berg

Sevón

2014

Place Brand Public Dipl

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This article takes as its starting point the observation that food, meals and gastronomy are frequently used in the branding of places. The knowledge of how and why this takes place is, however, rather limited, and the aim of this article is thus to identify and describe the role of food, meals and gastronomy in the direct and indirect branding of places. The article contains three main sections, where the first is a clarification of key concepts and the methodology applied. The second part is an account of the ways in which food is used in branding places, based on the observations we have made as part of a multisite field study of large metropolitan cities. The third part of the article is a tentative and illustrated conceptual framework, based on the assumption that places can be seen as sensescapes. Food, meals and gastronomy contribute to the spatial configuration (sensory topography), time-space flow (orchestration) and iconography (sensory mapping) of these place-sensescapes. The conclusion of the article is that the character of a place does not only affect the experience of food and gastronomy in that place, but also that food and gastronomy is -directly and indirectly -affecting the character of the place and its brand-image.Place Branding and Public Diplomacy (2015) 0, 1-16.

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The Stein Effect: an Alternative Film‐induced Tourism Perspective

Busby

Huang

Jarman

2012

Journal of Tourism Research

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Cornwall, in the far west of England, has long been a popular holiday destination, attracting visitors with a range of motivations, both domestically and internationally. At the same time, gastronomy has become more of a motivation, and when viewed on the small screen with celebrity chef involvement, it is argued that a form of film‐induced tourism occurs. The research identified the influence of television celebrity chef Rick Stein upon visitors to the small, coastal town of Padstow, also now known as Padstein. Copyright © 2012 John Wiley & Sons, Ltd.

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The Role of Local and Regional Food in Destination Marketing

Cited by 289 publications

References 8 publications

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

Food-branding places – A sensory perspective

The Stein Effect: an Alternative Film‐induced Tourism Perspective

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