IDEAS home Printed from https://ideas.repec.org/a/pal/pbapdi/v17y2021i2d10.1057_s41254-020-00164-5.html
   My bibliography  Save this article

The relevance of food for the development of a destination brand

Author

Listed:
  • Joao R. Freire

    (IPAM)

  • Rosane K. Gertner

    (City University of New York - College of Staten Island)

Abstract

A positive destination brand image depends on a number of factors. Food consumption is one of these. The aim of this paper is to demonstrate and clarify the relevance of food for destination brand management. To do so, this investigation employs a qualitative method of research: exploratory research. Using the Algarve (Portugal) as the empirical destination brand, data were collected through in-depth interviews with 58 participants from the UK. This article concludes that consumers use both local cuisine and its availability (through restaurants) to define and evaluate a destination, and that both influence that destination’s brand image. These two variables are part of the dimension called food, which fulfils both a physiological and a social need, since eating can be considered a pleasurable social activity. Therefore, food is a destination brand dimension that should be taken into account when developing a brand strategy. Destination brand managers should act on this dimension to communicate brand values by management licensing and implementing educational programs and systems of quality control to improve the supply side.

Suggested Citation

  • Joao R. Freire & Rosane K. Gertner, 2021. "The relevance of food for the development of a destination brand," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 17(2), pages 193-204, June.
    • Handle: RePEc:pal:pbapdi:v:17:y:2021:i:2:d:10.1057_s41254-020-00164-5
    DOI: 10.1057/s41254-020-00164-5
    as

    Download full text from publisher

    File URL: http://link.springer.com/10.1057/s41254-020-00164-5
    File Function: Abstract
    Download Restriction: Access to the full text of the articles in this series is restricted.
    File URL: https://libkey.io/10.1057/s41254-020-00164-5?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Elands, Birgit H.M. & Lengkeek, Jaap, 2012. "The tourist experience of out-there-ness: theory and empirical research," Forest Policy and Economics, Elsevier, vol. 19(C), pages 31-38.
    2. Mykletun, Reidar J. & Gyimóthy, Szilvia, 2010. "Beyond the renaissance of the traditional Voss sheep's-head meal: Tradition, culinary art, scariness and entrepreneurship," Tourism Management, Elsevier, vol. 31(3), pages 434-446.
    3. João R Freire, 2016. "Managing destination brand architecture – The case of Cascais Municipality," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 12(1), pages 78-90, February.
    4. Kim, Yeong Gug & Eves, Anita, 2012. "Construction and validation of a scale to measure tourist motivation to consume local food," Tourism Management, Elsevier, vol. 33(6), pages 1458-1467.
    5. Chang, Richard C.Y. & Kivela, Jakša & Mak, Athena H.N., 2011. "Attributes that influence the evaluation of travel dining experience: When East meets West," Tourism Management, Elsevier, vol. 32(2), pages 307-316.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Norberto Muñiz-Martinez & Magdalena Florek, 2023. "Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 19(1), pages 155-166, March.
    2. Francesc Fusté-Forné & Nela Filimon, 2021. "Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries," IJERPH, MDPI, vol. 18(12), pages 1-20, June.
    3. Ching-Sung Lee & Yen-Cheng Chen & Pei-Ling Tsui & Cheng-Wei Che & Ming-Chen Chiang, 2021. "Application of Fuzzy Delphi Technique Approach in Sustainable Inheritance of Rural Cooking Techniques and Innovative Business Strategies Modeling," Agriculture, MDPI, vol. 11(10), pages 1-13, September.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Joao R. Freire & Rosane K. Gertner, 0. "The relevance of food for the development of a destination brand," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 0, pages 1-12.
    2. Ji, Mingjie & Wong, IpKin Anthony & Eves, Anita & Scarles, Caroline, 2016. "Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes," Tourism Management, Elsevier, vol. 57(C), pages 387-396.
    3. Bernardo, Edgar & Agapito, Dora & Guerreiro, Manuela, 2021. "Destination foodscape – a holistic conceptual framework," Journal of Tourism, Sustainability and Well-being, Cinturs - Research Centre for Tourism, Sustainability and Well-being, University of Algarve, vol. 9(4), pages 326-342.
    4. Siwarit Pongsakornrungsilp & Pimlapas Pongsakornrungsilp & Theeranuch Pusaksrikit & Pimmada Wichasin & Vikas Kumar, 2021. "Co-Creating a Sustainable Regional Brand from Multiple Sub-Brands: The Andaman Tourism Cluster of Thailand," Sustainability, MDPI, vol. 13(16), pages 1-23, August.
    5. Dimitris Karagiannis & Meletios Andrinos, 2021. "The Role of Sustainable Restaurant Practices in City Branding: The Case of Athens," Sustainability, MDPI, vol. 13(4), pages 1-18, February.
    6. Apak, Ömer Ceyhun & Gürbüz, Ahmet, 2023. "The effect of local food consumption of domestic tourists on sustainable tourism," Journal of Retailing and Consumer Services, Elsevier, vol. 71(C).
    7. Dolores Gallardo-Vázquez, 2023. "Attributes influencing responsible tourism consumer choices: Sustainable local food and drink, health-related services, and entertainment," Oeconomia Copernicana, Institute of Economic Research, vol. 14(2), pages 645-686, June.
    8. Stefano Duglio & Alessandro Bonadonna & Marilisa Letey & Giovanni Peira & Laura Zavattaro & Giampiero Lombardi, 2019. "Tourism Development in Inner Mountain Areas—The Local Stakeholders’ Point of View through a Mixed Method Approach," Sustainability, MDPI, vol. 11(21), pages 1-19, October.
    9. Bianca Polenzani & Chiara Riganelli & Andrea Marchini, 2020. "Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective," Sustainability, MDPI, vol. 12(3), pages 1-18, January.
    10. Jinsoo Hwang & Heather (Markham) Kim & Jinkyung Jenny Kim, 2023. "Examining the Importance of Motivation and Its Impact on Outcome Variables in the Context of Edible Insect Restaurant," SAGE Open, , vol. 13(2), pages 21582440231, June.
    11. Agapito, Dora, 2020. "The senses in tourism design: A bibliometric review," Annals of Tourism Research, Elsevier, vol. 83(C).
    12. Liu, Chih-Hsing & Gan, Bernard & Ko, Wen-Hwa & Teng, Chih-Ching, 2022. "Comparison of localized and foreign restaurant brands for consumer behavior prediction," Journal of Retailing and Consumer Services, Elsevier, vol. 65(C).
    13. Dolnicar, Sara & Juvan, Emil, 2019. "Drivers of plate waste," Annals of Tourism Research, Elsevier, vol. 78(C), pages 1-1.
    14. Mainolfi, Giada & Marino, Vittoria, 2020. "Destination beliefs, event satisfaction and post-visit product receptivity in event marketing. Results from a tourism experience," Journal of Business Research, Elsevier, vol. 116(C), pages 699-710.
    15. Min Shao & Derong Lin, 2021. "A Study on How the Five Senses Are Affected When Tourists Experience Towns with Forest Characteristics: An Empirical Analysis Based on the Data of Fujian, Guangdong and Sichuan in China," Sustainability, MDPI, vol. 13(15), pages 1-16, July.
    16. Marta Derek, 2021. "Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework," Sustainability, MDPI, vol. 13(4), pages 1-18, February.
    17. Omar Alsetoohy & Baker Ayoun & Mahmoud Abou-Kamar, 2021. "COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA," Sustainability, MDPI, vol. 13(16), pages 1-24, August.
    18. Čaušević Amra & Fusté-Forné Francesc, 2022. "Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing," European Journal of Tourism, Hospitality and Recreation, Sciendo, vol. 12(1), pages 61-77, December.
    19. Vistad, Odd Inge & Vorkinn, Marit, 2012. "The Wilderness Purism Construct — Experiences from Norway with a simplified version of the purism scale," Forest Policy and Economics, Elsevier, vol. 19(C), pages 39-47.
    20. Viriya Taecharungroj, 2018. "City-district divergence grid: a multi-level city brand positioning tool," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 14(2), pages 101-114, May.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:pal:pbapdi:v:17:y:2021:i:2:d:10.1057_s41254-020-00164-5. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Sonal Shukla or Springer Nature Abstracting and Indexing (email available below). General contact details of provider: http://www.palgrave.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.