The role of farm-to-table activities in agritourism towards sustainable development

Abstract

Purpose The purpose of this paper is to evaluate the role of farm-to-table (FTT) activities in agritourism towards sustainable development based on three agritourism farms in Brunei. Design/methodology/approach The study is based on qualitative data using semi-structured interviews with 23 participants involved in the management of the farms. In-depth interviews are considered the most appropriate approach to gain the unexplored perspectives of the agriculture community at the three agritourism farms. Findings The study found that FTT activities imparted in agritourism contribute towards sustainable development economically, socially and environmentally. FTT leads to the establishment of small medium and micro enterprises, which, in turn, creates employment for the local people. It also plays a part in preserving the ethno-culinary heritage of indigenous food, promoting food localism and sustainable agriculture. These findings suggest that FTT activities play an important role in revitalizing the local community. The outcome of this empirical research may enable planners to better formulate regional policy based on a balanced approach taking into account the three dimensions of sustainability towards agritourism development. From a theoretical standpoint, this study adds value to the literature by identifying the contributions of FTT activities towards sustainable development emphasising on the consumption of local ethnic food and food localism. Originality/value The contributions of agritourism for local farms has not been extensively discussed especially in Brunei’s local agriculture industry. This study will provide evidence that FTT activities contribute towards a moderate form of food activism; one that re-forges the disrupted linkages between people, nature and cultural heritage.

The role of locally produced bio products in the development of agritourism

“…The mentioned issue has been more or less studied by Georgian and foreign researchers. Important works on agritourism belong to the following authors: Ghongadze [1], Kvaratskhelia [2], Kaini [5], Yang [6], Kerdpitak [7], Lak [9], Joshi [10], Rodrigues [11], Brščić [12], Burr [13], Domi [14], Phelan [15], Pehin Dato Musa [17], Hung-Hao [18], Ghadiri Ma'soum [19], Zalokar [21], Kartvelishvili [23], Rossi [24], Brune [26], Duglio [29], Montoya-Guevara [30], Wacher [31], Salukvadze [32], Csurgó [33], Jenkins [34], Luzzi [35], Privitera [37], Bojić [38], Adelle [39], Ecker [40], Desmond [41], Akhmadi [42], Busby [43], Sunitha [44], Blau [45].…”

“… Sustainable development of the region economically, socially and ecologically, is facilitated. Which is accompanied by the following processes: development of tourism, farms, establishment of small, medium and micro agro-enterprises [17].…”

Charting the progress of technology adoption in tourism and hospitality in the era of industry 4.0

“…For instance, Blockchain can contribute to food tracking and traceability. Tourists are increasingly curious about the food that arrives on their table in hotels and cruise ships and so they would like to know more on where the buffet food comes from, how it is produced or whether it is a typical dish of the country (Pehin Dato Musa and Chin, 2022). Technology is already used by several companies, such as Carrefour, where every party along its supply chain can provide traceability information for each batch, including dates, places, farm buildings and distribution channels (Carrefour Group, 2019).…”

Sustainability as a building block for tourism – future research: Tourism Agenda 2030

“…This relationship captures the effects on the preservation of biodiversity and ecosystems. Besides, it considers human well-being by balancing economic, social and environmental aspects (Ruhanen et al , 2019; Pehin Dato Musa and Chin, 2022). Even so, authors such as Sharpley (2020) still recognise the value of socially and environmentally sustainable tourism, but not as sustainable development.…”