Indigenous food has been recognized as a strategy to enhance community well-being; however its usage is decreasing due to a number of factors. At the same time indigenous food has been linked to issues such as biodiversity, and tourism. Indigenous food link to culinary arts is seen as possible way to revive the usage of indigenous food to enhance community well-being and tourism development. Using these issues as a background this paper aims to propose a possible strategy to contribute to community well-being by using indigenous food as a leverage and pivotal force. This is done by proposing a Teaching and Learning centre for indigenous food and cultural tourism to be developed within a tertiary education institution. Hospitality and tourism students are seen as future personnel that can contribute to the revival of indigenous food. The paper is based on the analysis of available literature that covers and connects the various matters discussed in the analysis such as indigenous food, culinary art and tourism.
The importance and role of tourism around the world is not new; it is enough to mention that tourism represents one of the fastest-growing and most profitable global economic sectors. However, tourism has negative impacts in destinations, such as the displacement and relocation of communities and disruption of economic systems, socio-political processes and organizations. It must be recognized that new strategies are required, because growth itself is not sufficient to fight poverty and inequality. Local people, especially the disadvantaged sections of the communities, need to be protagonists and able to control the tourism sector and benefit from it. The aim of this paper is to contribute to wellbeing, sustainability, and tourism research by proposing issues and ways forward related to enhancing well-being through community-based tourism (CBT). The paper is divided into three sections. The first focuses on CBT approaches. The second concerns the conceptual framework of wellbeing, with special emphasis on wellbeing in tourism, including host/guest relations; we present different evaluations of wellbeing, e.g., (socio-cultural, psychological, economic, and environmental). The third section discusses how wellbeing is presented in CBT and proposes ways forward for research. The paper is theoretical, and is based on previous literature and institutional and organizational documents.
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