Title

Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach

Document Type

Journal Article

Publisher

Routledge

School

School of Business and Law

RAS ID

26378

Comments

Originally published as:

Alonso, A. D., Kok, S., & O'Brien, S. (2017). Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach. Journal of Sustainable Tourism, 26(5), 812-831. doi:10.1080/09669582.2017.1414224

Original article available here.

Abstract

This study proposes a theoretical framework based on stakeholder and social practice theory in the context of sustainable culinary tourism development. This framework emanates from the examination of issues affecting such development, and ways to adapt, from the perspective of a key SCT stakeholder group, restaurant operators, in a developing gastronomic destination. In-depth, face-to-face interviews revealed socio-economic and environmental issues, namely, perceived impacts from larger fish/seafood exports, over-fishing, and weather patterns affecting the quantity and consistency of product supply, which resulted in increased prices. Ethical and proactive principles, and taking the leadership in limiting socio-economic and environmental issues were the main ways to adapt. Moreover, operators were incorporating alternative fish/seafood products, reinforcing ethical conduct, rejecting unacceptable business practices, and strictly adhering to closed seasons/bans. Participants’ ways to adapt are strongly related to the tenets of the two employed theories; these associations will be discussed, and future research streams suggested.

DOI

10.1080/09669582.2017.1414224

Share

 
COinS