Perceived Risk and Food Tourism: Pursuing Sustainable Food Tourism Experiences
Sustainability, 2023 While food can function as a component product of tourism, there remains a need for food tourism to become more sustainable. This study sought to discover what risk dimensions tourists perceive in food tourism and to enhance understanding of what actions and coping behaviors tourists take to lower levels of perceived risk in a food tourism setting ...
Soyoung An +3 more
openaire +2 more sources
The future of food tourism in a post-COVID-19 world: insights from New Zealand [PDF]
Journal of Tourism Futures, 2022 Purpose – This paper considers two sectors critical to New Zealand's economy and identity – food and tourism – and addresses the question: what role will – or could – food and drink play in a more resilient tourism future for the country?
Joanna Fountain
doaj +2 more sources
Potatoes: Food tourism and beyond
Cogent Social Sciences, 2023 Food tourism includes various activities and attractions linked to food. Potatoes can also be also linked to tourism, or food tourism as testified by special Victorian Potato Industry Tour organized in and around Melbourne, Australia or Rural Community ...
Andrea Giampiccoli +3 more
doaj +2 more sources
Learning to face global food challenges through tourism experiences [PDF]
Journal of Tourism Futures, 2019 Purpose - The purpose of this paper is to provoke reflections on the potential contribution of food tourism experiences to achieving the sustainable development goals for eradicating hunger and malnutrition. Design/methodology/approach - In line with the
Giovanna Bertella, Benjamin Vidmar
doaj +3 more sources
The influence of gastronomic identity factors on food tourism development in the Republic of Serbia and Bosnia and Herzegovina. [PDF]
Front Nutr, 2023 Background and aims The gastronomic identity of an area is the key factor in tourism development, attracting numerous tourists and generating significant income.
Kalenjuk Pivarski B +11 more
europepmc +2 more sources
Models of stakeholder collaboration in food tourism experiences
Acta Geographica Slovenica, 2021 This study explores the role of stakeholders in creating and managing food tourism experiences. The main aim was to discover who participates in this process, why, and how.
Mateja Šmid Hribar +2 more
doaj +2 more sources
Determining food tourism consumption of wild mushrooms in Yunnan Provence, China: A projection-pursuit approach. [PDF]
Heliyon, 2023 As the first of the six elements of tourism, food is an important part of tourism activities. As an important driving force for the economic development of tourist destinations, food tourism plays an increasingly important role in tourism and has ...
Lin J +7 more
europepmc +2 more sources
The effect of food tourism experiences on tourists' subjective well-being. [PDF]
HeliyonFood has become a crucial factor in attracting tourists to destinations. Providing tourists with satisfying food experiences has become a significant concern for tourist destinations. This study examines how tourists' food experiences contribute to their
Yang S, Liu Y, Xu L.
europepmc +2 more sources
Food tourism and regional development: A systematic literature review
European Journal of Tourism Research, 2019 Using food as a differentiating asset of destinations and its potential in influencing tourists’ travel decisions is being much discussed in academia. Different countries use distinct terms to relate food to tourism.
Susana Rachão +3 more
doaj +2 more sources
Conceptualising integrated rural tourism. [PDF]
, 2007 Rural spaces are no longer associated purely with agricultural commodity production but are seen as locations for the stimulation of new socioeconomic activity, often incorporating tourism, leisure, speciality food production and consumption and e ...
Oliver, Tove +3 more
core +4 more sources