Sourcing Local and Sustainable Tourism: The Case of Yesilyurt

  • Özay Emre Yıldız Dokuz Eylül University, Reha Midilli Foça Faculty of Tourism, Department of Tourism Management http://orcid.org/0000-0002-0777-8574
Keywords: Local food & beverage, sustainable tourism development, tourist experience, sense of place

Abstract

Once tourism establishments in the destination choose to source their food & beverage stocks locally, this will cause remarkable changes for all parties involved. The small-scale producers will benefit increased demand and income and also find opportunities to diversify economic activities. The establishments will increase the quality of their food & beverage offer and lower their costs. The tourists will enjoy a more authentic and memorable experience. The destination will see higher multiplier effect and lower leakage, preservation of nature and culture, and a potential for a marketable brand image and regional identity, as well as product diversification. The decision has the potential to contribute to sustainability of the destination however, only if the local food & beverage and supporting cultural and natural elements are in coherence, to create a sense of place. 

Author Biography

Özay Emre Yıldız, Dokuz Eylül University, Reha Midilli Foça Faculty of Tourism, Department of Tourism Management
Assistant Professor, Department of Tourism Management
Published
2018-01-06
How to Cite
Yıldız, Özay E. (2018). Sourcing Local and Sustainable Tourism: The Case of Yesilyurt. International Journal of Contemporary Economics and Administrative Sciences, 7(3-4), 80-95. Retrieved from http://ijceas.com/index.php/ijceas/article/view/186
Section
Articles