Abstract
Purpose: Tourists are travelling to destinations in search of food experiences which are considered local and authentic. This study investigates tourist attitudes to local food interest on destination choice, travel motivation, satisfaction and perceived object-related and existential authenticity. Additionally, the mediating effects of authenticity on these relationships is also examined.
Design/methodology/approach: A quantitative survey (n = 368) by questionnaire was conducted.
Findings: Data were analysed using factor analysis and Structural Equation Modelling (SEM) show that tourist attitudes to local food influence destination choice (β=0.136; p< 0.001), satisfaction (β= 0.320; p<0.001) and perceptions of object-related (β= 0.542; p<0.001) and existential authenticity (β= 0.629; p<0.001). Furthermore, it was found that existential authenticity, rather than object-related authenticity had a greater impact on the relationships between tourist attitudes to local food and destination choice (β= 0.618; p<0.001), travel motivation (β= 0.817; p<0.001) and satisfaction (β= 0.386; p<0.001).
Practical implications: The paper concludes that there is a clear and influential relationship between tourists’ attitudes to local food and travel behaviour. Results further show that tourists want an existential authentic local food experience where they can be actively involved. Destinations should emphasise unique regional specialities and highlight the experiential value of local food. Thus, giving the tourist an opportunity to not only consume the local food but also to actively participate in the local food experience. Thus, benefiting the region by attracting more visitors and investment.
Originality: The paper contributes to a gap in the academic literature addressing the question of tourist attitudes to local food and its influence on motivation, destination choice and satisfaction. Furthermore, the mediating role of authenticity in food consumption experiences warrants further attention
Design/methodology/approach: A quantitative survey (n = 368) by questionnaire was conducted.
Findings: Data were analysed using factor analysis and Structural Equation Modelling (SEM) show that tourist attitudes to local food influence destination choice (β=0.136; p< 0.001), satisfaction (β= 0.320; p<0.001) and perceptions of object-related (β= 0.542; p<0.001) and existential authenticity (β= 0.629; p<0.001). Furthermore, it was found that existential authenticity, rather than object-related authenticity had a greater impact on the relationships between tourist attitudes to local food and destination choice (β= 0.618; p<0.001), travel motivation (β= 0.817; p<0.001) and satisfaction (β= 0.386; p<0.001).
Practical implications: The paper concludes that there is a clear and influential relationship between tourists’ attitudes to local food and travel behaviour. Results further show that tourists want an existential authentic local food experience where they can be actively involved. Destinations should emphasise unique regional specialities and highlight the experiential value of local food. Thus, giving the tourist an opportunity to not only consume the local food but also to actively participate in the local food experience. Thus, benefiting the region by attracting more visitors and investment.
Originality: The paper contributes to a gap in the academic literature addressing the question of tourist attitudes to local food and its influence on motivation, destination choice and satisfaction. Furthermore, the mediating role of authenticity in food consumption experiences warrants further attention
| Original language | English (Ireland) |
|---|---|
| Title of host publication | Irish Academy of Management |
| Subtitle of host publication | National College of Ireland, 2019 |
| Publication status | Published - 2019 |