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Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain)

Author

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  • José Antonio Folgado-Fernández

    (Department of Financial Economics and Accounting, University of Extremadura, 10071 Cáceres, Spain)

  • Elide Di-Clemente

    (Department of Business Management and Sociology, University of Extremadura, 10071 Cáceres, Spain)

  • José Manuel Hernández-Mogollón

    (Department of Business Management and Sociology, University of Extremadura, 10071 Cáceres, Spain)

Abstract

Food-based events and festivals are being increasingly organized around the world, both in large cities and in small towns with the aim of attracting the many benefits they provide to the destinations where they are held. While the impact of mega events is sufficiently studied in scientific literature, the works that address the effects of small events are still scarce. To close this gap, this research investigates the significance of small food-based events for tourism and the sustainable development of destinations. An exhaustive study of a renowned festival based on cheese was carried out in the Spanish city of Trujillo. A survey was used to ask non-local attendants and it explored their motivations, the event itself, the assessment of the permanent elements of the destination, and loyalty to the festival. The impact of these small festivals is not only relevant for the tourism sector and the sustainable positioning of the destination, however it is also relevant for the local economy due to the consumption of local gastronomic products. Given their role in attracting visitors, these small festivals as tourist motivators must be integrated into the communication campaigns of those destinations that seek to enhance their sustainability.

Suggested Citation

  • José Antonio Folgado-Fernández & Elide Di-Clemente & José Manuel Hernández-Mogollón, 2019. "Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain)," Sustainability, MDPI, vol. 11(10), pages 1-14, May.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:10:p:2922-:d:233543
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    References listed on IDEAS

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    1. Genoveva Millán Vázquez de la Torre & Ricardo Hernández Rojas & Virginia Navajas Romero, 2016. "The study of gastronomic tourism in Cordoba and the association of the cuisine. An econometric analysis," Tourism and Hospitality Management, University of Rijeka, Faculty of Tourism and Hospitality Management, vol. 22(2), pages 173-191, December.
    2. Francisco Javier Jiménez-Beltrán & Tomás López-Guzmán & Francisco González Santa Cruz, 2016. "Analysis of the Relationship between Tourism and Food Culture," Sustainability, MDPI, vol. 8(5), pages 1-11, April.
    3. Hillel, David & Belhassen, Yaniv & Shani, Amir, 2013. "What makes a gastronomic destination attractive? Evidence from the Israeli Negev," Tourism Management, Elsevier, vol. 36(C), pages 200-209.
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    4. Vladimir A. Ermolaev & Natalia N. Yashalova & Dmitry A. Ruban, 2019. "Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability," Sustainability, MDPI, vol. 11(19), pages 1-11, October.
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    12. Stefan Šmugović & Bojana Kalenjuk Pivarski & Velibor Ivanović & Dragan Tešanović & Dragana Novaković & Aleksandar Marić & Jasmina Lazarević & Maja Paunić, 2024. "The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia," Sustainability, MDPI, vol. 16(17), pages 1-18, August.
    13. Dariusz Kloskowski & Grzegorz Kwiatkowski & Dorota Janiszewska & Luiza Ossowska, 2023. "The Role of Metropolitan Areas in the Spatial Differentiation of Food Festivals," Sustainability, MDPI, vol. 15(13), pages 1-21, July.

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