SOURCING LOCAL AND SUSTAINABLE TOURISM: THE CASE OF YESILYURT

Yıldız Ö. E.

INTERNATIONAL JOURNAL OF CONTEMPORARY ECONOMICS AND ADMINISTRATIVE SCIENCES, vol.7, pp.80-95, 2017 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 7
  • Publication Date: 2017
  • Journal Name: INTERNATIONAL JOURNAL OF CONTEMPORARY ECONOMICS AND ADMINISTRATIVE SCIENCES
  • Journal Indexes: Emerging Sources Citation Index (ESCI)
  • Page Numbers: pp.80-95
  • Keywords: Local food & beverage, sustainable tourism development, tourist experience, sense of place, FOOD, AUTHENTICITY, EXPERIENCE, PLACE
  • Dokuz Eylül University Affiliated: Yes

Abstract

Once tourism establishments choose to source their food & beverage stocks locally, remarkable changes will happen for all parties involved. The small-scale producers will benefit increased demand and income and will also find opportunities to diversify economic activities. The establishments will increase the quality of their food & beverage offer and lower their costs. The tourists will enjoy a more authentic and memorable experience. The destination will enjoy a higher multiplier effect and lower leakage, preservation of nature and culture, and a potential for a marketable brand image and regional identity, as well as product diversification. The decision has the potential to contribute to sustainability of the destination however, only if the local food & beverage and supporting cultural and natural elements are in coherence, to create a sense of place.