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SUSTAINABLE FOOD TOURISM: IMPACTS, OPPORTUNITY, AND CHALLENGES IN THE MODERN ERA |
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| รหัสดีโอไอ | |
| Creator | Maneenate WORRACHANANUN |
| Title | SUSTAINABLE FOOD TOURISM: IMPACTS, OPPORTUNITY, AND CHALLENGES IN THE MODERN ERA |
| Publisher | Asian Administration and Management Review |
| Publication Year | 2568 |
| Journal Title | Asian Administration and Management Review |
| Journal Vol. | 8 |
| Journal No. | 1 |
| Page no. | Article 3 |
| Keyword | Food Tourism, Sustainability, Gastronomic Tourism |
| URL Website | https://so01.tci-thaijo.org/index.php/AAMR |
| Website title | https://so01.tci-thaijo.org/index.php/AAMR/article/view/276197 |
| ISSN | 2730-3683 |
| Abstract | Food tourism has recently emerged as a significant trend in the global tourism industry, especially after the COVID-19 outbreak, as people are looking for some pleasurable experience such as authentic culinary experiences. This study aims to explore how food tourism can promote sustainability by examining its economic, socio-cultural, and environmental impacts. The researcher uses qualitative research methods, in-depth interviews were conducted with key stakeholders, including local producers, restaurant owners, tourism operators, and sustainability experts. The findings reveals that sustainable food tourism plays a significant role in local economies by promoting farm-to-table practices and local ingredients sourcing, and enhancing economic resilience. However, there are some challenges emerged in the food tourism scene, such as the high costs of sustainable preactice and the risk of over-commercialization were found. In socio-culturally aspect, food tourism helps preserve local culinary traditions, but concerns about the loss of authenticity due to the influence of global tourist preferences were raised. On the environmental aspect, sustainable practices in food tourism such as reducing food waste and promoting organic farming are mitigating negative impacts, though over-tourism and resource depletion remain significant challenges. |
