Sustainability and local food at tourist destinations: a study from the transformative perspective

Guillén, Marta Estrada; Tena, Miguel Ángel Moliner; Monferrer, Diego; Vidal-Meliá, Lidia

doi:10.1080/09669582.2023.2195594

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Cited by 5 publications

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“…Tourism management organizations and scholars have acknowledged the crucial role of food tourism in sustainable development and attracting tourists [ 60 , 69 , 106 , 107 ]. However, there is a dearth of research on the impact of food tourism experiences on tourists' subjective well-being.…”

Section: Discussionmentioning

confidence: 99%

The effect of food tourism experiences on tourists' subjective well-being

Yang,

Liu,

2024

Heliyon

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Section: Discussionmentioning

confidence: 99%

The effect of food tourism experiences on tourists' subjective well-being

Yang,

Liu,

2024

Heliyon

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“…The intentions of tourists to consume local food products, to revisit the destination location, and to recommend the place as a gastronomic destination could contribute to the sustainable development of the area [69][70][71][72]. The United Nations launched 17 Sustainable Development Goals (SDGs) that could be applied in all sectors of every nation [73].…”

Section: Implications/limitations Of the Survey And Recommendationsmentioning

confidence: 99%

Exploring the Behavioral Intentions of Food Tourists Who Visit Crete

et al. 2023

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Food tourism has been growing globally in recent years. Food tourism is considered as special interest tourism, attracting tourists who have a great interest in food. Tourists spend a significant percentage of their budget on the purchase of local food products and related food activities, contributing to the sustainable development of the touristic destination in the process. This survey took place in Crete, Greece, throughout the touristic period of 2021, and 4268 valid questionnaires were completed by international tourists. For the data analysis, the Structural Equation Model and an extended Theory of Planned Behavior Model, based on subjective norms, attitudes, perceived behavioral control, and satisfaction, were used to better understand the consumers’ intentions to revisit and recommend the region of Crete. The outcomes of the research pinpointed that the perceived quality and perceived value of local foods positively influenced satisfaction, which, in turn, evoked favorable intentions to revisit and recommend Crete as a touristic destination. Moreover, while satisfaction, attitude, and subjective norms seem to be the most significant drivers affecting positive behavioral intentions, perceived behavior control seems to have had no significant impact. The implications and limitations of the survey, as well as future recommendations, are also discussed.

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