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Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

2020-11Journal article Restricted access
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dc.contributor.authorSantos, José António C.
dc.contributor.authorSantos, Margarida Custódio
dc.contributor.authorPereira, Luis
dc.contributor.authorRichards, Greg
dc.contributor.authorCaiado, Luis
dc.date.accessioned2021-06-24T11:35:15Z
dc.date.available2021-06-24T11:35:15Z
dc.date.issued2020-11
dc.description.abstractPurpose Little is known about how tourists' eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination's local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists' overall experience. Design/methodology/approach The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis. Findings Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience. Practical implications Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability. Originality/value The authors address three identified research gaps:a posteriorisegmentation based on tourists' food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.
dc.description.sponsorshipNational Funds by FCT-Foundation for Science and Technology [UIDB/04020/2020]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1108/IJCHM-04-2020-0302
dc.identifier.issn0959-6119
dc.identifier.urihttp://hdl.handle.net/10400.1/16384
dc.language.isoeng
dc.peerreviewedyes
dc.publisherEmerald
dc.relationResearch Centre for Tourism, Sustainability and Well-being
dc.subjectBehavioural segmentation
dc.subjectChange in eating habits
dc.subjectLocal food consumption
dc.subjectSun-and-sea destinations
dc.subject.otherSocial Sciences
dc.titleLocal food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleResearch Centre for Tourism, Sustainability and Well-being
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04020%2F2020/PT
oaire.citation.endPage3521
oaire.citation.issue11
oaire.citation.startPage3501
oaire.citation.titleInternational Journal of Contemporary Hospitality Management
oaire.citation.volume32
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSantos
person.familyNameCustódio Santos
person.familyNameNobre Pereira
person.givenNameJosé António C.
person.givenNameMargarida
person.givenNameLuis
person.identifier.ciencia-idA71F-B4FC-F35C
person.identifier.ciencia-idB919-91DD-CFD9
person.identifier.ciencia-id6114-E329-972E
person.identifier.orcid0000-0002-2675-3487
person.identifier.orcid0000-0003-3383-5699
person.identifier.orcid0000-0003-0917-7163
person.identifier.ridU-9656-2019
person.identifier.scopus-author-id57198436773
person.identifier.scopus-author-id57192278257
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticle
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