Tourism is an important economic sector that has a complex relationship with the environment, society and culture. Many studies have investigated the relationship between sustainability – divided into the economic, environmental and sociocultural pillars – and tourism. Although challenging (Cooper, 2012a; UNEP, 2014), the recent trend within the tourism industry has beenthe rise of new, particularly sustainable forms, such as the development of theslow tourism approach (Matos, 2004). This can be considered a reaction to the broader Western way of life, and it takes the form of tourism that operates at a more leisurely pace, respecting nature and human beings. Starting from a brief description of this approach in tourism, we will present a specific case based on food tourism in Germany. Specifically, it deals with Algovian Emmentaler tourism and is based on data derived from 12 in-depth interviewswith different participants (producers, policy-makers, etc.) from the AlgovianAlps. Results provide evidence on how food tourism can be considered a bestpractice within slow and sustainable tourism. The remainder of the paper isstructured as follows. We first discuss the three pillars of sustainability in tourism. Following that, we offer a brief description of slow and food tourism andwe present the results of the qualitative case study on Algovian Emmentaler. Finally, we draw some conclusions.
Successful integration of slow and sustainable tourism: A case study of food tourism in the alpine region of Algovia, Germany
Sidali KL
;
2017-01-01
Abstract
Tourism is an important economic sector that has a complex relationship with the environment, society and culture. Many studies have investigated the relationship between sustainability – divided into the economic, environmental and sociocultural pillars – and tourism. Although challenging (Cooper, 2012a; UNEP, 2014), the recent trend within the tourism industry has beenthe rise of new, particularly sustainable forms, such as the development of theslow tourism approach (Matos, 2004). This can be considered a reaction to the broader Western way of life, and it takes the form of tourism that operates at a more leisurely pace, respecting nature and human beings. Starting from a brief description of this approach in tourism, we will present a specific case based on food tourism in Germany. Specifically, it deals with Algovian Emmentaler tourism and is based on data derived from 12 in-depth interviewswith different participants (producers, policy-makers, etc.) from the AlgovianAlps. Results provide evidence on how food tourism can be considered a bestpractice within slow and sustainable tourism. The remainder of the paper isstructured as follows. We first discuss the three pillars of sustainability in tourism. Following that, we offer a brief description of slow and food tourism andwe present the results of the qualitative case study on Algovian Emmentaler. Finally, we draw some conclusions.File | Dimensione | Formato | |
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