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. While gastro-tourism can be based on local food’s cultural heritage, innovation and modernization are necessary to capture tourists’ interests. This can be done in several ways. Sometimes, sustainable modernized gastro-tourism is developed by a triple helix: local stakeholders develop new local food and tourism initiatives, researchers offer methods and know-how for achieving these aims and political actors (e.g. municipalities) provide support. Innovation and development may be organized by a change agent such as an organizsation or a community entrepreneur who has the task of creating innovation and development; sometimes, the drive comes from the bottom-up via local networks or by an individual entrepreneur. Either way, local gastro-cultural life is often the basis for this development, which can have positive effects on the local culture and identity. However, there are challenges and barriers to sustainable development. The chapter demonstrates the motives, efforts, tools and knowledge which lead to success and which barriers may occur.
|Titel||Creating and Managing Experiences in Cultural Tourism|
|Redaktører||Daniela Angelina Jelinčić, Yoel Mansfield|
|Status||Udgivet - jun. 2019|
|Navn||Managing Cultural Tourism: A Sustainability Approach|