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

STALMIRSKA, Anna Maria (2021). Local Food in Tourism Destination Development: The Supply-Side Perspectives. Tourism Planning & Development.

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Official URL: https://www.tandfonline.com/doi/full/10.1080/21568...
Link to published version:: https://doi.org/10.1080/21568316.2021.1928739
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    Abstract

    Although the importance of the role of local food in destination marketing and development has begun to form an academic debate in the last decade, little effort has been invested to empirically underpin the concept of local food. Thus, in addressing the research gap, this study explores the perceptions and views on local food among supply-side representatives in Yorkshire, England. The findings suggest multiple understandings and discursive constructions of what constitutes “local food” among supply-side representatives. These are broadly presented as three dimensions: geographic; cultural; and socio-economic. Practical implications are offered to producers, service providers, and management, and future research avenues are suggested.

    Item Type: Article
    Uncontrolled Keywords: 1506 Tourism
    Identification Number: https://doi.org/10.1080/21568316.2021.1928739
    SWORD Depositor: Symplectic Elements
    Depositing User: Symplectic Elements
    Date Deposited: 19 May 2021 14:35
    Last Modified: 19 May 2021 15:01
    URI: http://shura.shu.ac.uk/id/eprint/28670

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