Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Abstract

Purpose Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience. Design/methodology/approach The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis. Findings Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience. Practical implications Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability. Originality/value The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.

The Effect of Number of Visitors, Tourist Destinations, Hotel Room Tax and Accommodations on Original Local Government Revenue: Case Study West Sumatra Province, Indonesia

“…Previous studies by (Botti et al, 2018); (Gonzá lez et al, 2019) and (Santos et al, 2020) showed tourist destination increase local revenue. Regions that have high tourist destinations tend to have high local income potential.…”

“…Objects can offer shows, natural beauty, shopping for souvenirs or culinary tours. In terms of culinary, for example, tourists tend to adapt to local food change their appetite (Santos et al, 2020). Local cultural performances are attractive to foreign tourists and are able to improve the regional economy (Rahmanita, 2019).…”

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“…The consumption of locally sourced products by restaurants can contribute to the three bottom-lines of sustainability [41][42][43]. It contributes to economic and social sustainability by stimulating sustainable traditional activities, including farming, fishing, and regional food industries, as well as sustaining rural communities [42]. Furthermore, the consumption of fresh local food products contributes to environmental sustainability, as these products do not require large-scale storage, refrigeration, processing, or transport over long distances, thus reducing greenhouse gas emissions and food's ecological footprint [42,43].…”

“…It contributes to economic and social sustainability by stimulating sustainable traditional activities, including farming, fishing, and regional food industries, as well as sustaining rural communities [42]. Furthermore, the consumption of fresh local food products contributes to environmental sustainability, as these products do not require large-scale storage, refrigeration, processing, or transport over long distances, thus reducing greenhouse gas emissions and food's ecological footprint [42,43]. The benefits of adopting sustainable practices include improved customer satisfaction and restaurant reputation [44,45].…”