Bridging Sustainable Agriculture and Sustainable Tourism to Enhance Sustainability

Berno, Tracy

doi:10.4324/9781315087535-9

Cited by 7 publications

(9 citation statements)

References 1 publication

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“…Considering the lack of a developed manufacturing sector, the focus of PICs has been on strengthening linkages between the hotel and agricultural sector. Berno (2006) noted that hotels in Fiji spent about FJ$30 million annually on imported food that Fiji could have grown or produced. More recently, Scheyvens and Russell (2012a) noted that small-to medium-sized hotels and resorts in Fiji had a higher likelihood of using local food suppliers, with some purchasing up to 70% of their food from within the country.…”

Section: Theme 3-economic Linkages and Leakagesmentioning

confidence: 99%

Tourism in Pacific island countries: A status quo round‐up

Cheer

Pratt

Tolkach

et al. 2018

Asia & Pacific Policy Stud

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In the 21st century, Pacific island countries (PICs) continue to leverage for tourism the attributes that have imbued them, including appeals to their cultural, geographical, and climatic allure. However, the questive than Southeast Asian destinations. ---This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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Section: Theme 3-economic Linkages and Leakagesmentioning

confidence: 99%

Tourism in Pacific island countries: A status quo round‐up

Cheer

Pratt

Tolkach

et al. 2018

Asia & Pacific Policy Stud

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“…Within this context, gastronomy is an important element to create awareness in a destination and to support the destination to compete with other destinations (Deveci et al, 2013). Berno (2006) stated that the local and traditional gastronomic values had become to extinction with globalization; and the sustainable gastronomy goals could be achieved with a tourism understanding that supported the local agricultural activities and gastronomic heritage in the destination; by emphasizing that there would be an increase of demand to the local food and local cuisine with the recent gastronomy tourism, and mentioned that the demand in local and organic food would effect the protection of traditional culinary art with the sustainable restaurant concept. Cuisine tourism; is to visit food producers, food festivals, restuarants and special areas with purpose of tasting a special kind of food or to see preperation of food.…”

Section: International Journal Of Academic Research In Business and S...mentioning

confidence: 99%

Gastronomy Tourism as an Alternative Tourism: An Assessment on the Gastronomy Tourism Potential of Turkey

Şahin¹

2015

IJARBSS

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Gastronomy tourism, besides being the most important means of economic development, it is also the most significant part of the fastly developing cultural tourism market. Many recent researches emphasized that the culinary culture of a target destination has a significant part in the travel experience. Travelling for the purpose of experiencing the new and unbelievable food, wine and other inimitable local gastronomy assets of another region is gastronomy tourism. In Turkey, tourism policies had been limited to the coastal mass tourism in the coastal zones of Aegean and Mediterranean regions, utilizing sea, sand and sun potentials of the country, win the purpose of maximum contribution to the national economy, by attracting foreign tourists. Turkish Cuisine; in seven region with advantage of having different climates and vegetation, reserves diversity of local taste and flavour in its cuisine as well Turkish cuisine one of three top cuisine in the world. The aim of this study is to emphasize the importance of marketing strategy of the traditional Turkish cultural cuisine as a alternative tourism field. Turkish articles with the subject of "gastronomy" published in "Google Scholar" and Council of Higher Education Thesis Centre or foreign articles regarding the gastronomy potential of Turkey and master's and PhD thesis on the subject have been analysed within this research. A content analysis has been conducted as a result of the revision of the data gathered from 54 articles and 32 thesis within the scope of defined categories. Also method of frequency analysis has been utilised during the analysis of the data. According to the findings, gastronomy tourism has an important potential as a kind of alternative tourism for the Turkish tourism sector.

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“…Vegetables, fruits, animal products, and handicrafts are among the essential products that can be included in the short supply chain between hotels, restaurants, and residents in Luxor and Aswan. Here, Berno [49] suggests that this notion does not have to end with the eating experience; it can also include various associated indirect and direct agritourism practices and goods, such as flower gardening, food commemorations, farm holidays, factory trips, and value-added items, such as souvenir food merchandise, expanding the advantages to the local community even more. Through increasing involvement, perceived customer efficacy, and perceived availability, more sustainable food consumption can be encouraged [50].…”

Section: Theoretical Foundations and Hypotheses Formulationmentioning

confidence: 99%

Farm-to-Fork and Sustainable Agriculture Practices: Perceived Economic Benefit as a Moderator and Environmental Sustainability as a Mediator

et al. 2023

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In recent years, there has been growing interest in promoting sustainable agriculture and reducing the environmental impact of the food system. One approach to achieving these goals is through farm-to-Fork (FTF) sourcing, which involves direct procurement of food products from local farms to restaurants table. This approach has been touted as a way to support sustainable agriculture and decrease the carbon footprint of the food supply chain. This study aims to explore the relationship between farm-to-fork sourcing, perceived economic benefit, and environmental sustainability. Specifically, the research examines the moderating effect of the perceived economic benefit as well as the mediating role of environmental sustainability in the relationship between farm-to-fork (FTF) sourcing and sustainable agriculture practices. To investigate these relationships, a web-based questionnaire was designed and collected from 298 farmers. The collected data were analyzed via PLS-SEM. The results of the study suggest that farm-to-fork sourcing has a positive impact on sustainable agriculture practices and both perceived economic benefit and environmental sustainability have a moderating and mediating role in these relationships. This finding is consistent with the idea that direct procurement of food from local farms can lead to economic benefits for both farmers and restaurants, while also reducing the carbon footprint of the food supply chain.

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Bridging Sustainable Agriculture and Sustainable Tourism to Enhance Sustainability

Cited by 7 publications

References 1 publication

Tourism in Pacific island countries: A status quo round‐up

Tourism in Pacific island countries: A status quo round‐up

Gastronomy Tourism as an Alternative Tourism: An Assessment on the Gastronomy Tourism Potential of Turkey

Farm-to-Fork and Sustainable Agriculture Practices: Perceived Economic Benefit as a Moderator and Environmental Sustainability as a Mediator

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