A novel model for improving food tourism, environmental aspects and tourist satisfaction

Articles in Press

Document Type : Research Paper

Author

School of Business and Communication Arts, University of Phayao, Thailand

10.22124/cjes.2025.8682

Abstract

Food tourism is a rapidly growing sector within the travel and hospitality industry, centered on exploring a destination’s culture, history, and flavors through its culinary offerings. Supply-side innovations, such as interactive food experiences, authentic local cuisine, and cultural immersion, are key drivers in the evolving landscape of food tourism. Research aims to explore the role of supply-side innovations in designing food tourism experiences and their impact on tourist satisfaction. Tourist data was gathered using a mixed-methods methodology. Quantitative data were gathered through surveys distributed to 152 tourists who participated in food tourism experiences. The independent variables include the type of innovation, level of engagement, service quality, cultural significance, and authenticity, while the dependent variable is tourist satisfaction. Statistical analyses, including descriptive statistics, Analysis of Variance (ANOVA), multiple regression, and correlation analysis, were conducted to assess the impact of supply-side innovations on tourist satisfaction. The findings indicate that key factors such as the type of innovation, level of engagement, authenticity, service quality, and cultural significance strongly influence overall tourist satisfaction. Tourists who reported greater emotional involvement in the experience were also more likely to recommend it and revisit it in the future. Research provides empirical evidence supporting the integration of food tourism innovations as a means to enhance tourist satisfaction and contribute to the sustainability of the industry.

Keywords

References

Aybek, G & Özdemir, B 2022, Effects of ethnic restaurant experience on prospective tourist intentions: Mediating role of food image. Tourism Management Perspectives, 44: 101034.
Batat, W & Addis, M 2021, Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective. European Journal of Marketing, 55: 2392-2413.
Calza, F, Sorrentino, A & Tutore, I 2023, Managing environmental sustainability in customer experience processes: A multi-stakeholder analysis within the food delivery ecosystem. Business Process Management Journal, 29: 210-229.
Carvalho, M, Kastenholz, E & Carneiro, MJ 2021, Pairing co-creation with food and wine experiences—A holistic perspective of tourist experiences in Dão, a Portuguese wine region. Sustainability, 13: 13416.
Carvalho, M, Kastenholz, E & Carneiro, MJ 2023, Co-creative tourism experiences–a conceptual framework and its application to food & wine tourism. Tourism Recreation Research, 48: 668-692.
Duarte Alonso, A, Martens, W & Ong, JLT 2022, Food tourism development in wine regions: perspectives from the supply side. Current Issues in Tourism, 25: 1968-1986.
Ibrahim, MA, Wan Mohd Zain, WMA, MiorShariffuddin, NS, Azinuddin, M, Mohd Salim, MNH & Zainul, NH 2024, Crafting food destination image in the social media age: dynamics of consumption, experience and culture differences. Journal of Hospitality and Tourism Insights, 2024.
Jia, X & Chaozhi, Z 2021, Turning impediment into attraction: A supplier perspective on Halal food in non-Islamic destinations. Journal of Destination Marketing & Management, 19: 100517.
Kim, S, Park, E, Fu, Y & Jiang, F 2021, The cognitive development of food taste perception in a food tourism destination: A gastrophysics approach. Appetite, 165: 105310.
Park, E & Widyanta, A 2022, Food tourism experience and changing destination foodscape: An exploratory study of an emerging food destination. Tourism Management Perspectives, 42: 100964.
Recuero-Virto, N & Arróspide, CV 2024, Culinary destination enchantment: The strategic interplay of local gastronomy in regional tourism development. International Journal of Gastronomy and Food Science, 36: 100931.
Sgroi, F 2022, Evaluating of the sustainability of complex rural ecosystems during the transition from agricultural villages to tourist destinations and modern agri-food systems. Journal of Agriculture and Food Research, 9: 100330.
Soltani, M, Soltani Nejad, N, Taheri Azad, F, Taheri, B & Gannon, MJ 2021, Food consumption experiences: a framework for understanding food tourists’ behavioral intentions. International Journal of Contemporary Hospitality Management, 33: 75-100.
Sreenivasan, A & Suresh, M 2024, Sustainability-controlled measures for resilient management of fresh and short food startups supply chain. Sustainable Manufacturing and Service Economics, 3L 100024.
Stalmirska, AM 2024, Local food in tourism destination development: The supply-side perspectives. Tourism Planning & Development, 21: 160-177.
Stone, MJ, Migacz, S & Wolf, E 2022, Learning through culinary tourism and developing a culinary tourism education strategy. Journal of Tourism and Cultural Change, 20: 177-195.
Wondirad, A, Kebete, Y & Li, Y 2021, Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing & Management, 19: 100482.
Caspian Journal of Environmental Sciences

Articles in Press, Corrected Proof
Available Online from 17 April 2025

Files

Share

How to cite

Statistics