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Factors Influencing the Sustainability of Food Tourism Destinations: Evidence from the World Heritage Site of Guilin

Author

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  • Biyue Long

    (School of Tourism, Hospitality and Event Management, University Utara Malaysia, Sintok 06010, Kedah Darul Aman, Malaysia)

  • Noor Suhaila Yusof

    (School of Tourism, Hospitality and Event Management, University Utara Malaysia, Sintok 06010, Kedah Darul Aman, Malaysia)

  • Muna Maryam Azmy

    (School of Tourism, Hospitality and Event Management, University Utara Malaysia, Sintok 06010, Kedah Darul Aman, Malaysia)

Abstract

This study examines the sustainability factors critical to developing food tourism within World Heritage Sites (WHSs), leveraging the unique natural, social, and cultural resources inherent to these locations. Using Guilin as a case study, this quantitative research collects data from diverse stakeholders, including catering operators, government officials, service providers, tourists, and residents. Critical factors identified as essential for sustaining food tourism include destination marketing, visitor experience, destination image, stakeholder engagement, core food products, and government support, with destination marketing emerging as the most influential. This study proposes a framework of sustainability factors shaping food tourism development in WHSs. The findings challenge the traditional reliance on physical resources for WHS tourism, broaden understanding of food tourism in these heritage sites, and offer strategic insights for comparable destinations in Southeast Asia.

Suggested Citation

  • Biyue Long & Noor Suhaila Yusof & Muna Maryam Azmy, 2024. "Factors Influencing the Sustainability of Food Tourism Destinations: Evidence from the World Heritage Site of Guilin," Sustainability, MDPI, vol. 16(22), pages 1-25, November.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:22:p:10027-:d:1522780
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    References listed on IDEAS

    as
    1. Yan Zhang & Jiekuan Zhang, 2023. "Tourist Attractions and Economic Growth in China: A Difference-in-Differences Analysis," Sustainability, MDPI, vol. 15(7), pages 1-21, March.
    2. Riccardo Testa & Antonino Galati & Giorgio Schifani & Anna Maria Di Trapani & Giuseppina Migliore, 2019. "Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations," Sustainability, MDPI, vol. 11(17), pages 1-17, August.
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