Models of stakeholder collaboration in food tourism experiences

Authors

DOI:

https://doi.org/10.3986/AGS.8756

Keywords:

food tourism, gastronomy tourism, tourism experience, stakeholders, network, collaboration, Mediterranean

Abstract

This study explores the role of stakeholders in creating and managing food tourism experiences. The main aim was to discover who participates in this process, why, and how. The research is based on interviews and participatory observation of twenty-two case studies mainly located in rural areas in eight Mediterranean countries. The paper focuses on two types of food experience: food events and food services with additional subtypes. The results reveal three models of stakeholder collaboration: one typical for events, one typical for services, and one emphasizing more direct interaction between visitors and local communities. The findings show diversity in the connections among stakeholders, who have different motives and roles in food experiences.

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Published

28-07-2021

How to Cite

Šmid Hribar, M., Razpotnik Visković, N., Bole, D. 2021: Models of stakeholder collaboration in food tourism experiences. Acta geographica Slovenica 61-1. https://doi.org/10.3986/AGS.8756

Issue

Section

Special issue: Gastronomy, territory and tourism