当地食品的消费是否有助于旅游业的可持续发展?证据来自国内游客的感知

IF 6.5 3区 环境科学与生态学 Q1 ECOLOGY
Mehraj Din Wani, Zubair Ahmad Dada, Shamim Ahmad Shah
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引用次数: 1

摘要

摘要近年来,旅游业与可持续发展的关系已成为学术文献中的一个流行语。本研究采用了一个综合路径模型来调查可持续旅游的重要性日益增加,这在一定程度上归因于国内游客对当地食物的偏好。调查还确定了本地食品对可持续性各个方面的潜在影响,包括经济、文化、社会和环境方面。使用有目的样本技术收集数据,使用SPSS和偏最小二乘结构方程模型(PLS-SEM)筛选和分析来自克什米尔山谷的462名国内游客的回复。从PLS-SEM分析得出的结果表明,国内游客消费当地生产的食品的行为对可持续发展为重点的旅游有相当大的和统计显著的影响。此外,消费当地种植的食品对可持续性的各个方面都有积极影响,包括经济、社会、文化和环境方面。本研究对区域美食学和可持续旅游的现有学术文献有所贡献。在目前的工作中,作者的目标是展示当地食品在旅游接待地区促进可持续旅游的潜力。这项研究的结果可以被旅游部门的决策者利用,以提高他们有效地推销土著美食的能力,从而维持该行业的持久生存能力。关键词:可持续旅游;当地食品;半消费者态度;
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Can consumption of local food contribute to sustainable tourism? Evidence from the perception of domestic tourists
ABSTRACTThe nexus of tourism and sustainability has emerged as a catchphrase in academic literature in recent years. The present study employed an integrated path model to investigate the increasing significance of sustainable tourism, which is attributed, in part, to the penchant of domestic tourists to consume locally sourced food. The investigation additionally ascertains the potential influence of local food products on the various dimensions of sustainability, including economic, cultural, social, and environmental aspects. Data is collected using a purposeful sample technique, with 462 responses from domestic tourists to the Kashmir Valley being screened and analyzed using SPSS and partial least squares structural equation modeling (PLS-SEM). The findings derived from PLS-SEM analysis demonstrate that the act of domestic tourists consuming locally produced food has a considerable and statistically significant influence on sustainability-focused tourism. Furthermore, the consumption of locally grown foods has a positive influence on various dimensions of sustainability, including the economic, social, cultural, and environmental aspects. The present study contributes to the existing scholarly literature on the subjects of regional gastronomy and sustainable tourism. In the current work, the authors aim to present the potential of local food to promote sustainable tourism in the tourist host regions. The outcomes of this research can be utilized by policymakers in the tourism sector to enhance their ability to effectively market indigenous cuisine, thereby sustaining the industry’s enduring viability.KEYWORDS: Sustainable tourismlocal foodPLS-SEMconsumer attitudedomestic tourism Disclosure statementNo potential conflict of interest was reported by the author(s).
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来源期刊
CiteScore
11.10
自引率
3.60%
发文量
58
审稿时长
18-36 weeks
期刊介绍: The International Journal of Sustainable Development and World Ecology is now over fifteen years old and has proved to be an exciting forum for understanding and advancing our knowledge and implementation of sustainable development. Sustainable development is now of primary importance as the key to future use and management of finite world resources. It recognises the need for development opportunities while maintaining a balance between these and the environment. As stated by the UN Bruntland Commission in 1987, sustainable development should "meet the needs of the present generation without compromising the ability of future generations to meet their own needs."
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