scholarly journals Local Food in Tourism Destination Development: The Supply-Side Perspectives

2021 ◽  
pp. 1-18
Author(s):  
Anna Maria Stalmirska
Keyword(s):  
Local Food ◽  
Supply Side ◽  
Tourism Destination

scholarly journals Conceptualizing Destination Resilience From a Multilevel Perspective

2018 ◽  
Vol 22 (3) ◽  
pp. 235-250 ◽  
Author(s):  
Alberto Amore ◽  
Girish Prayag ◽  
C. Michael Hall
Keyword(s):  
Supply Side ◽  
Tourism Destination ◽  
Tourism Research ◽  
Tourist Destinations ◽  
Multilevel Perspective ◽  
Demand Fluctuations ◽  
The Many

The concept of resilience has gained momentum in current tourism research, yet there are still flaws and discrepancies between the many notions applied in the field. These limitations are further evident when we focus on tourist destinations. The aim of this article is to advance the conceptualization of destination resilience through a multilevel perspective (MLP) that frames landscape, regime, niche, and actors as integrated elements of the tourism system. The resulting framework encompasses ecological, socioecological, sociopolitical, socioeconomic, and sociotechnological dimensions reflecting the embeddedness of resilience among heterogeneous and potentially complementary destination stakeholders. It is argued that the use of the MLP advances the understanding of tourism destination planning, particularly in contexts coping with gradual as well as drastic changes due to both demand fluctuations and supply-side disturbances.

scholarly journals Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework

2021 ◽  
Vol 13 (4) ◽  
pp. 1687
Author(s):  
Marta Derek
Keyword(s):  
Sustainable Development ◽  
Ecosystem Services ◽  
Natural Environment ◽  
Local Food ◽  
Wild Food ◽  
Supply Side ◽  
Demand Side ◽  
Local Resources ◽  
Important Challenge ◽  
Tourism Destinations

This paper explores the links between local resources (the natural environment) and the local food on offer; i.e., what parts of nature reach the tourist’s plate. It is based on a content analysis of restaurant menus in the Great Masurian Lakes region, which is considered to be one of the main nature-based tourism destinations in Poland. The concept of Ecosystem Services (ES), closely interlinked with the idea of sustainable development, is employed as it recognizes the relationships between humans and the natural environment. The results indicate that food representing the region’s history is almost non-existent. Instead, the local food heritage is being reinvented based on the area’s iconic ES, i.e., wild food. In this way, the supply side of the ES cascade (ecosystem resources and potential) and its demand side (the benefits for tourists and the costs they pay to obtain these benefits) are encompassed on a tourist’s plate in Masurian restaurants. The findings also reveal that, in many cases, the localness of “local” food is an illusion. This, in turn, poses an important challenge for the sustainability of food (and) tourism in the studied area.

Importance-Performance Analysis of Tourism Destination Attractiveness

2022 ◽  
pp. 231-254
Author(s):  
João Ferreira do Rosário ◽  
Maria de Lurdes Calisto ◽  
Ana Teresa Machado ◽  
Nuno Gustavo
Keyword(s):  
Performance Analysis ◽  
Supply Side ◽  
Stakeholder Perceptions ◽  
Tourism Destination ◽  
Multiple Stakeholders ◽  
Destination Attractiveness ◽  
Digital Strategy

This chapter presents an importance-performance analysis to evaluate the ability of a destination's attributes to attract tourists through tourism stakeholder perceptions. In this case, one of Europe's larger destination cities, Lisbon, was considered. It departs from the proposition that tourists are not the most knowledgeable about a destination while the evaluation of a destination's competitiveness from the supply side perspective is scarce. This stakeholder feedback approach to identifying a destination's attributes to attract tourists showed that only 7 of the 40 attributes (five of them related to accessibility and technological infrastructures as municipality responsibility) fall in the IPA grid Concentrate Here quadrant, results that are consistent with the recently received Best City Destination and Best City Break World Travel Awards. This research shows the relevance of multiple stakeholders' feedback to evaluate a city's attributes, including the feedback about the city's need to improve its technological offer through an integrated digital strategy.

scholarly journals Exploring Local Food Characteristics in Developing Food Tourism Destination at Lenggong Valley, Perak

2020 ◽  
Vol 10 (6) ◽  
Author(s):  
Mohd Nazri Abdul Raji ◽  
Shahrim Ab. Karim ◽  
Farah Adibah Che Ishak ◽  
Mohd Mursyid Arshad
Keyword(s):  
Local Food ◽  
Tourism Destination ◽  
Food Tourism

Food tourism in Korea

2021 ◽  
pp. 135676672110095
Author(s):  
Seohee Chang
Keyword(s):  
Local Governments ◽  
Local Food ◽  
Supply Side ◽  
Behavioral Patterns ◽  
Demand Side ◽  
Korean Government ◽  
Tourism Resources ◽  
Policy Strategies ◽  
Food Tourism

Amid the growing popularity of food tourism, many national and local governments have been developing food tourism-centered destination management. However, few studies have examined whether such strategies have been effective. This study analyzes the behavioral and psychological patterns of food tourists at the demand side, with the focus on the period from 2015 to 2018, when the Korean government initiated food tourism-intensive strategies on the supply side (i.e., ‘K-Food’). This study has found that the psychological and behavioral patterns of food tourists display some changes, both positive and negative, that follow changes in the government’s policy strategies over the last 4 years. The study discusses the implications of this finding for food tourism strategies, particularly in terms of the importance of cultural attributes embedded in food tourism and the availability and accessibility of diverse local food tourism resources.

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