CONSUMING LOCAL FOOD FOR SUSTAINABLE TOURISM: THE THEORY OF CONSUMPTION APPROACH

Year 2022, Volume: 5 Issue: 1, 49 - 59, 30.04.2022

Seza Zerman , Umut Kadir Oğuz , Samet Gökkaya

Abstract

Locally sourced food is one of the drivers of sustainability and consequently a vital dimension for sustainable tourism. “Why people consume local food” and the motivations behind their intention and behavior are vital dimensions of local food consumption. Using the Theory of Consumption as the framework, this study attempts to conceptually answer 1) What are the main values that triggers local food consumption? and 2) What are the applications of consumption values in the context of local food? Providing the answers based on the previous literature and empirical evidence, theoretical and practical implications are discussed, and future directions are proposed.

Keywords

local food, sustainability, the teori of consumption

CONSUMING LOCAL FOOD FOR SUSTAINABLE TOURISM: THE THEORY OF CONSUMPTION APPROACH

Abstract

Locally sourced food is one of the drivers of sustainability and consequently a vital dimension for sustainable tourism. “Why people consume local food” and the motivations behind their intention and behavior are vital dimensions of local food consumption. Using the Theory of Consumption as the framework, this study attempts to conceptually answer 1) What are the main values that triggers local food consumption? and 2) What are the applications of consumption values in the context of local food?
Providing the answers based on the previous literature and empirical evidence, theoretical and practical implications are discussed, and future directions are proposed

Keywords

local food, sustainability, the theory of consumption

References

• Bianchi, C., & Mortimer, G. (2015). Drivers of local food consumption: a comparative study. British Food Journal.117(9)
• Brunori, G., & Galli, F. (2016). Sustainability of local and global food chains: Introduction to the special issue. Sustainability, 8(8), 765.
• Candan, B., Ünal, S., & Erciş, A. (2013). Analysing the relationship between consumption values and brand loyalty of young people: A study on personal care products. Management, 29, 46.
• Cropanzano, R. (2009). Writing nonempirical articles for Journal of Management: General thoughts and suggestions. Journal of Management, 35, 1304-1311.
• EPA (2021),. Local food, Local Places. United States Environmental Protection Agency. Retrieved from: https://www.epa.gov/smartgrowth/local-foods-local-places
• Feldmann, C., & Hamm, U. (2015). Consumers’ perceptions and preferences for local food: A review. Food Quality and Preference, 40, 152-164.
• Gilson, L. L., & Goldberg, C. B. (2015). Editors’ comment: So, what is a conceptual paper?. Group and Organization Management, 40 (2) 127-130
• Hall, C.M.; Sharples, L. Chapter 1—The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In Food Tourism Around the World; Hall, C.M., Sharples, L., Mitchell, R., Macionis, N., Cambourne, B., Eds.; Butterworth-Heinemann: Oxford, UK, 2003; pp. 1–24
• Hasselbach, J. L., & Roosen, J. (2015). Consumer heterogeneity in the willingness to pay for local and organic food. Journal of Food Products Marketing, 21(6), 608-625.
• Huang, E., Gregoire, M. B., Tangney, C., & Stone, M. K. (2011). Sustainability in hospital foodservice. Journal of Foodservice Business Research, 14(3), 241-255.
• Kaur, P., Dhir, A., Talwar, S., & Ghuman, K. (2021). The value proposition of food delivery apps from the perspective of theory of consumption value. International Journal of Contemporary Hospitality Management.
• Kushwah, S., Dhir, A., Sagar, M., & Gupta, B. (2019). Determinants of organic food consumption. A systematic literature review on motives and barriers. Appetite, 143, 104402.
• Lang, M., & Lemmerer, A. (2019). How and why restaurant patrons value locally sourced foods and ingredients. International Journal of Hospitality Management, 77, 76-88.
• Lee, C. K., Levy, D. S., & Yap, C. S. F. (2015). How does the theory of consumption values contribute to place identity and sustainable consumption?. International journal of consumer studies, 39(6), 597-607.
• Lehtinen, U. (2012). Sustainability and local food procurement: a case study of Finnish public catering. British Food Journal.
• Lin, P. C., & Huang, Y. H. (2012). The influence factors on choice behavior regarding green products based on the theory of consumption values. Journal of Cleaner production, 22(1), 11-18.
• Low, S. A., Adalja, A., Beaulieu, E., Key, N., Martinez, S., Melton, A., Perez, A., Ralston, K., Stewart, H., Suttles S., Vogel, S., and Jablonski, B., (2015). Trends in US Local and Regional Food Systems: Report to Congress.
• Martinez, S. (2010). Local food systems; concepts, impacts, and issues. Diane Publishing.
• Miao, L., Im, J., Fu, X., Kim, H., & Zhang, Y. E. (2021). Proximal and distal post-COVID travel behavior. Annals of Tourism Research, 88, 103159.
• Sheth, J. N., Newman, B. I., & Gross, B. L. (1991). Why we buy what we buy: A theory of consumption values. Journal of business research, 22(2), 159-170.
• Shin, Y. H., Kim, H., & Severt, K. (2021). Predicting college students’ intention to purchase local food using the theory of consumption values. Journal of Foodservice Business Research, 24(3), 286-309.
• Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of sustainable tourism, 17(3), 321-336.
• Whetten, D. A. (1989). What constitutes a theoretical contribution?. Academy of management review, 14(4), 490-495.
• Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability, 11(12), 3437.