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A Sustainable Analysis Regarding the Impact of Tourism on Food Preferences in European Capitals

Author

Listed:
  • Florin Răzvan Lupșa-Tătaru

    (Office of the Commercial Register, Zizinului Street, No. 106, 030837 Brașov, Romania)

  • Radu Constantin Lixăndroiu

    (Faculty of Economic Sciences and Business Administration, Transilvania University of Brașov, Colina Universității Street No. 1, Building A, 500068 Brașov, Romania)

  • Dana Adriana Lupșa-Tătaru

    (Faculty of Economic Sciences and Business Administration, Transilvania University of Brașov, Colina Universității Street No. 1, Building A, 500068 Brașov, Romania)

Abstract

This research examines the interrelationships among the scope of tourism, travellers’ food choices, and the restaurant business in European capitals. It employs a sustainable and electronic tool, Octoparse 8, to gather and analyse a substantial volume of data. The study utilises computerised data including a total of 10 million reviews pertaining to 21,885 eateries located in 27 European cities. The findings of the research indicate that a significant majority of travellers exhibit a preference for dining establishments that provide vegetarian-friendly and vegan alternatives, as well as gluten-free choices. Furthermore, these individuals tend to gravitate towards European and Mediterranean cuisine when selecting restaurants. There are a limited number of capital cities, like Madrid, Paris, and Rome, where visitors tend to choose local cuisine due to the renowned reputation and longstanding culinary traditions associated with these respective nations. When evaluating a restaurant, visitors do not rely on pricing as a determining factor. Additionally, when discussing captivating scenarios, it is important to examine the cities of Roma and Valetta.

Suggested Citation

  • Florin Răzvan Lupșa-Tătaru & Radu Constantin Lixăndroiu & Dana Adriana Lupșa-Tătaru, 2023. "A Sustainable Analysis Regarding the Impact of Tourism on Food Preferences in European Capitals," Sustainability, MDPI, vol. 15(20), pages 1-17, October.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:20:p:14899-:d:1260511
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    References listed on IDEAS

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    2. Elena-Larisa Nistor & Ștefan Dezsi, 2022. "An Insight into Gastronomic Tourism through the Literature Published between 2012 and 2022," Sustainability, MDPI, vol. 14(24), pages 1-16, December.
    3. Elide Di-Clemente & José Manuel Hernández-Mogollón & Tomás López-Guzmán, 2020. "Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism," Social Sciences, MDPI, vol. 9(3), pages 1-15, March.
    4. Georgios Angelakis & Yari Vecchio & Christos Lemonakis & Georgios Atsalakis & Constantin Zopounidis & Konstadinos Mattas, 2023. "Exploring the Behavioral Intentions of Food Tourists Who Visit Crete," Sustainability, MDPI, vol. 15(11), pages 1-18, June.
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    6. Gniewko Niedbała & Anna Jęczmyk & Ryszard Steppa & Jarosław Uglis, 2020. "Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study," Sustainability, MDPI, vol. 12(13), pages 1-17, July.
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