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Framework for maintaining local & authentic food travel experiences

Explore the framework for maintaining local and authentic food travel experiences, preserving cultural heritage, and enhancing the tourist experience.

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Framework for maintaining local & authentic food travel experiences

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  1. Framework for maintaining local & authentic food travel experiences Matthew Stone, PhD mjstone@csuchico.edu

  2. people like food. people like travel. people like food travel.

  3. food tourism the pursuit and enjoyment of unique and memorable food and drink experiences, both far and near. (Wolf, 2014, p. 21)

  4. food tourism the act of traveling for a taste of place in order to get a sense of place. (Wolf, 2018)

  5. SAMPLE Worldwide experts in tourism From over 20 countries Balanced by gender Quantitative & qualitative questions

  6. SAMPLE

  7. William Ortiz PERU | UNITED KINGDOM Udi Goldschmidt ISRAEL Wendy Perrin USA Jutamas (Jan) Wisansing THAILAND Bill Baker USA | AUSTRALIA David Font I Simon CATALONIA Jens Heed SWEDEN Gürkan Boztepe TURKEY Shinichi Nakamura JAPAN Stephan Berrouet-Durand HAITI Daisann McLane HONG KONG Fernando Salazar USA Amanda & Ryan Kingsmith-Ferguson CANADA Louise Byg-Kongsholm DENMARK Kristiina Havas FINLAND John Mulcahy IRELAND Jill Axelsson-Pabst SWEDEN Robin Shaw AUSTRALIA Livio Colapinto ITALY Camille Hoheb USA Aashi Vel USA | INDIA Zack Gallagher IRELAND Saurabh Dixit INDIA Selin Rozanes TURKEY

  8. Challenges McDonaldization (Ritzer, 1983) Global standardization Duplication of other destinations’ successes Same samebut different

  9. I will talk about What is local? How can we preserve authenticity? Can a framework help a destination to preserve authenticity?

  10. What is local? • Local ingredients; locally sourced • Representative of the culture • Authentic recipes or preparation • Traditional to the culture; roots in the culture • Where locals eat • Supporting locally-owned businesses • Products manufactured locally • Includes evolution; melting pot of influences

  11. How limiting is “local”? Can it be national or regional?

  12. Importance of authenticity How important are these as food tourism goals: 100% “providing an authentic experience to visitors” 97% “protecting local heritage through food and drink”

  13. Importance-Performance Gaps 1 to 5 Likert-type scale

  14. Globalization Globalization can benefit areas: New food, drinks, & dining styles Globalization can harm areas: Diluting, replacing, or altering local foods and traditions

  15. Preserving Authenticity

  16. “What are the best ways that destinations can preserve their sense of authentic local food & drink in a globalizing world?”

  17. “Authenticity does not mean 'keep it that way.' Changes at the right pace should be openly accepted. Standardisation is a real enemy of authentic local food and drink.” Jutamas Jan Wisansing

  18. “Offerings should be based on local tastes rather than trying to please foreign tourists.” GurkanBoztepe

  19. “prioritizing the authenticity [of] production of local products and [try] to keep the local recipes .” Maria Athanasopoulou

  20. “prioritizing the authenticity [of] production of local products and [try] to keep the local recipes .” Maria Athanasopoulou

  21. Many stakeholders are involved: Businesses Government Tourism Employees Residents Visitors

  22. Framework for Maintaining Authentic Food & Drink Offerings

  23. Framework for Maintaining Authentic Food & Drink Offerings Production of Experiences Sourcing Food experiences focusing on less popular foods Variety of experiences: culinary classes, festivals, restaurants, etc. Production Retention of agricultural production Ensuring use of local ingredients and recipes Tourist Experience

  24. Framework for Maintaining Authentic Food & Drink Offerings Production of Experiences Best ways to educate visitors about local food & drink:

  25. Framework for Maintaining Authentic Food & Drink Offerings Production of Experiences Role of Education: 62% “Restaurants should teach visitors about food (not just provide them with meals)”

  26. Framework for Maintaining Authentic Food & Drink Offerings People Involvement Awareness Use locals to set priorities Involve multiple stakeholders Educating and training residents Building awareness in residents Ensure that locals know the long-term importance of authenticity Long-Term Thinking Involvement of younger generations Establishment of mentoring relationships

  27. Framework for Maintaining Authentic Food & Drink Offerings People 89% 83% 72%

  28. Framework for Maintaining Authentic Food & Drink Offerings People Role of Education: 87% “Hospitality & tourism employees need to know more about local food & drink traditions” 62% “Locals need to know more about local food & drink traditions”

  29. Framework for Maintaining Authentic Food & Drink Offerings Policy Regulation Limits on multinational businesses Incentives for maintaining local traditions Certification/authentication programs Subsidies for small businesses Resisting gentrification of ethnic neighborhoods (DMO) Policies Creation of shared goals Certification/authentication programs Awards

  30. Framework for Maintaining Authentic Food & Drink Offerings Policy 83% 75% 72% 57% 

  31. Framework for Maintaining Authentic Food & Drink Offerings Policy Public funding: 72% Governments should fund programs to preserve and publicize local food & drink traditions

  32. Framework for Maintaining Authentic Food & Drink Offerings Promotion Branding Promoting Creating a clear brand positioning Defining and communicating what is “local” Role of social media & influencers Local chefs and producers as marketers Avoid mass-market tourism

  33. Framework for Maintaining Authentic Food & Drink Offerings Promotion 83% “Food tourism providers should promote sustainable activities to visitors” 45% “Destinations should offer food & drink certification programs for local businesses”

  34. Framework for Maintaining Authentic Food & Drink Offerings

  35. How Government & Industry Can Improve Food Tourism 83% 72% 45%

  36. 2019 State of the Food Travel Industry Report Free download Matthew Stone, PhD mjstone@csuchico.edu photo credits: flickr creative commons: Winniepix (outdoor café); Paolo Trabattoni (boulangerie); jeffreyw (taco); Epic BEER (beer line); Christopher Dorobek (wine); Hakee Chang (champagne); David (Ben’s Chili Bowl), Alex Butterfield (fruit). Matthew Stone (stroopwaffels)

  37. Hungry for more? Worldfoodtravel.org Matthew Stone, PhD mjstone@csuchico.edu

  38. Ways to Preserve Culinary Authenticity

  39. Ways to Preserve Culinary Authenticity

  40. Ways to Preserve Culinary Authenticity

  41. Education 89% agree: Need to educate residents about local foods & traditions 83% agree: Need to get younger residents involved in preserving traditions 72%: Need to build awareness about why authenticity is important

  42. Framework for Maintaining Authentic Food & Drink Offerings

  43. How Businesses & Residents Can Improve Food Tourism 87% 62% 62%

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