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Gastronomy as a Means to Sustainable Tourism Development in Peripheral Destinations: Triple Helix as a Driver

In: Creating and Managing Experiences in Cultural Tourism

Author

Listed:
  • Jon Sundbo
  • Donna Sundbo

Abstract

This chapter deals with gastro-tourism (Hjalager & Richards, 2002; Hall, 2004; Croce & Perri, 2010) as a factor that can develop peripheral destinations in an economic, social and environmentally sustainable way. The chapter emphasizes that it can be achieved via a triple helix (Leydesdorff & Etzkowitz, 1998). Examples of triple helix based-developments in Denmark and the drivers of and barriers to development are discussed. The aim of the chapter is to demonstrate that gastro-tourism can develop peripheral destinations in a sustainable way and to provide knowledge about the use of the triple helix…

Suggested Citation

  • Jon Sundbo & Donna Sundbo, 2019. "Gastronomy as a Means to Sustainable Tourism Development in Peripheral Destinations: Triple Helix as a Driver," World Scientific Book Chapters, in: Daniela Angelina Jelinčić & Yoel Mansfeld (ed.), Creating and Managing Experiences in Cultural Tourism, chapter 16, pages 255-271, World Scientific Publishing Co. Pte. Ltd..
    • Handle: RePEc:wsi:wschap:9789813233683_0016
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