Models of stakeholder collaboration in food tourism experiences

This study explores the role of stakeholders in creating and managing food tourism experiences. The main aim was to discover who participates in this process, why, and how. The research is based on interviews and participatory observation of twenty-two case studies mainly located in rural areas in e...

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Bibliographic Details
Published inActa geographica Slovenica : Geografski zbornik Vol. 61; no. 1; p. 127–140
Main Authors Šmid Hribar, Mateja, Razpotnik Visković, Nika, Bole, David
Format Journal Article
LanguageEnglish
Published ZRC SAZU, Založba ZRC 01.01.2021
Subjects
collaboration
food tourism
gastronomy tourism
mediterranean
network
stakeholders
tourism experience
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Summary:This study explores the role of stakeholders in creating and managing food tourism experiences. The main aim was to discover who participates in this process, why, and how. The research is based on interviews and participatory observation of twenty-two case studies mainly located in rural areas in eight Mediterranean countries. The paper focuses on two types of food experience: food events and food services with additional subtypes. The results reveal three models of stakeholder collaboration: one typical for events, one typical for services, and one emphasizing more direct interaction between visitors and local communities. The findings show diversity in the connections among stakeholders, who have different motives and roles in food experiences.
ISSN:1581-6613
1581-8314
DOI:10.3986/AGS.8756