The promotion of local agro-food products through tourism: a segmentation analysis

Madaleno, Ana; Eusébio, Celeste; Varum, Celeste

doi:10.1080/13683500.2017.1296417

Cited by 26 publications

(21 citation statements)

References 56 publications

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“…Relatively little is known about how tourists’ eating habits change between everyday life and holidays. Tourists’ eating habits adapt to the destination through processes of learning and cultural adjustment (Madaleno et al , 2019), which are especially noticeable in new cultural environments (Chang et al , 2010). However, few studies have assessed the scope of differences between tourists’ eating habits at home and in tourism destinations.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Researchers have also assessed visitors’ gastronomic preferences (Upadhyay and Sharma, 2014) and evaluated the contribution of gastronomic experiences to their overall satisfaction (Björk and Kauppinen-Räisänen, 2017). Other studies have profiled gastronomic tourists (Sánchez-Cañizares and López-Guzmán, 2012), analysed the factors that influence gastronomic experiences (Kim and Jang, 2016) and segmented the gastronomic tourism market (Levitt et al , 2019; Madaleno et al , 2019; Pérez-Gálvez et al , 2020; Correia et al , 2009).…”

Section: Introductionmentioning

confidence: 99%

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

Santos

Pereira

et al. 2020

IJCHM

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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.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Santos

Pereira

et al. 2020

IJCHM

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“…Thus, most studies use tourists’ intention to revisit a restaurant and willingness to recommend the establishment to others as their key outcome measures. In the food tourism context, the concept of behavioral intention includes the intention to revisit a destination and spread information through word of mouth (Kim et al , 2018; Kivela and Crotts, 2006; Madaleno et al , 2017).…”

Section: Literature Review and Hypothesesmentioning

confidence: 99%

Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists

Kim

Choe

2019

IJCHM

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Purpose This study aims to examine the attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test the structural relationships between local food attributes, perceived benefits, consumption value and behavioral intentions. Design/methodology/approach The structural relationships of foreign tourists’ perceptions of local food consumption were conceptualized, and hypotheses were proposed. The main survey was conducted using a large sample of 1,323 tourists in Hong Kong. Findings “Food quality”, “food novelty” and “restaurant quality” significantly affected “emotional” and “epistemic benefit”. “Emotional benefit” had a significant effect on “consumption value” and “behavioral intention”, while “epistemic benefit” only influenced “consumption value”. Practical implications Local food marketers and DMOs need to promote the product features that are relevant to tourists’ benefits. Restaurant marketers need to develop distinctive strategies for tourists from different national backgrounds. Originality/value This study proposed and empirically tested a new model of tourists’ local food consumption, including two benefits, consumption value and behavioral intention.

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“…In the affective image, there is a positive, neutral or negative emotional connection between the destination food and the destination itself [40]. In the context of food tourism, the concept of conative image includes the willingness to revisit restaurants, recommend restaurants to others and use word of mouth to spread information [41,42].…”

Section: Food Image and Brandingmentioning

confidence: 99%

Impact of Short Food Videos on the Tourist Destination Image—Take Chengdu as an Example

Song

et al. 2020

Sustainability

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Taking Chengdu as an example, based on the destination image theory and employing the content analysis methodology, this paper conducts data mining on the online comment texts of TikTok short food videos, and analyzes the impact of short food videos on the destination image (cognitive image, affective image and conative image). The results show that: (1) in terms of cognitive image, short food videos have increased potential tourists’ attention to the destination image, especially their attention to the flavor characteristics of food in the destination and the local social environment; (2) in terms of affective image, the comments of short food videos are mainly neutral and positive, and the contents about the flavor characteristics of food and the local social environment are more likely to affect the affective image of the destination; and (3) in terms of conative image, the appearance description of food in short food videos brings about an obvious effect of intention, and it also creates the demand to travel together and obtain information. This paper is inspiring for city managers and tourism marketers to use TikTok short videos to establish and disseminate food-based city brands and destination images.

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The promotion of local agro-food products through tourism: a segmentation analysis

Cited by 26 publications

References 56 publications

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

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

Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists

Impact of Short Food Videos on the Tourist Destination Image—Take Chengdu as an Example

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