The Effect of Local Food Consumption Value on Sustainable Tourism Development: An Application in Tourism Enterprises

Abstract

Purpose -This research aims to examine the impact of local food consumption value (emotional value, health value and taste/quality value) on sustainable tourism development. Design/methodology/approach – Quantitative research method was adopted in the study and data was collected through a questionnaire. The population of the study consists of the employees working in tourism establishments that are starred by the Turkish Ministry of Culture and Tourism in Rize. The data obtained were analyzed and analyzed using SPSS and AMOS 24 software. Structural equation modeling (SEM) was used to test the complexity of the model created for this research. Statistical analyses such as normality tests, factor analysis, and correlation tests were also utilized. Findings – According to the results of the study, it was found that taste/quality value has a positive and significant effect on sustainable tourism development. However, emotional value and health value did not have a statistically significant effect on sustainable tourism development. This result shows that tourists primarily focus on taste and quality when choosing local food. Discussion – In the current study, the impact of local food consumption value on sustainable tourism development was examined. According to the findings, it was determined that employees primarily focus on taste and quality when choosing local food, while emotional and health values do not have a significant effect. The findings suggest that tourism businesses should develop strategies to improve the quality of local food and encourage authentic dining experiences. It is concluded that local food can be used as a strategic tool to support sustainable tourism.