THE CONSUMPTION OF LOCAL FOOD IN RESTAURANTS: A STUDY IN KAS

Yıl 2017, Cilt: 1 Sayı: 2, 55 - 64, 31.12.2017

Serdar Eren

https://doi.org/10.30625/ijctr.345607

Cited By: 2

Öz

Gastronomy is an element to promote the sustainability of the destination. Some destinations in Turkey managed to reach the needed sustainability by promoting their cuisines with their local products. Alacati, Ayvalik, or Hatay are some destinations that are popular with their cuisines and local products, apart from classical 3S tourism activities. Even though other destinations such as; Kas or Datca have almost the same artisanal products, their cuisines are definitely not popular. This research aims to find out the reasons behind the gastronomy tourism sustainability by searching the local food usage among chefs in Kaş-Antalya.  Semi-structured interviews are conducted with 10 chefs to argue the barriers to the local food usage. The findings suggest that there is a lack of information on products and communication among chefs and the local suppliers, the supply side within the local producers are weak and the relationships among retail stakeholders are not very active.

Anahtar Kelimeler

Gastronomy, Tourism, Local Food, Chefs

Kaynakça

• Alonso, A.D. (2010). Farmers’ relationship with hospitality business: A preliminary study. British Food Journal, 112(11), 1163-1174.
• Antalya Tarım ve Hayvancılık müdürlüğü (2017). Tarım ve Hayvancılık Raporları, Retrieved from http://antalya.tarim.gov.tr/Menu/75/Antalyada-Tarim, 01.10.2017.
• Arnould, E. J., & Wallendorf, M. (1994). Market-oriented ethnography: interpretation building and marketing strategy formulation. Journal of marketing research, 484-504.
• Başak, E. (2012). Kaş-Kekova Deniz Koruma Alanı’nın Yerel Kalkınmanın Sürdürülebilirliği Üzerindeki Etkilerinin Ekonomik Değerlendirmesi, WWF Türkiye (Doğal Hayatı Koruma Vakfı) yayını, İstanbul, Türkiye.
• Barham, E., Lind, D. and Jett, L. (2005). ‘The Missouri Regional Cuisines Project: Connecting to Place in the Restaurant’, in P. F. Barlett (ed.), Urban Place: Reconnections with the Natural World. MIT Press, Cambridge MA, pp. 141–72.
• Berg, B. & Lune, H.(2012). Qualitative research methods for the social sciences.
• Born, B., & Purcell, M. (2006). Avoiding the local trap scale and food systems in planning research. Journal of Planning Education and Research, 26(2), 195-207.
• Casselman, A. (2010). Local foods movement in the Iowa catering industry (Unpublished master’s thesis). Iowa State University, Ames.
• Cawley, M., Gaffey, S., & Gillmor, D. A. (2002). Localization and global reach in rural tourism: Irish evidence. Tourist Studies, 2(1), 63-86.
• Clark, G., & Chabrel, M. (2007). Measuring integrated rural tourism. Tourism Geographies, 9, 371–386.
• Curtis, K. R., & Cowee, M. W. (2009). Direct marketing local food to chefs: Chef preferences and perceived obstacles. Journal of food distribution research, 40(2), 26-36.
• Curtis, K. R., Cowee, M. W., Havercamp, M., Morris, R., & Gatzke, H. (2008). Marketing local foods to gourmet restaurants: A multi-method assessment. Journal of Extension, 46(6), 16-24.
• Dougherty, M.L., Brown, L.E., & Green, G.P. (2013). The social architecture of local food tourism: Challenges and opportunities for community economic development. Journal of Rural Social Sciences, 28(2), 1-27.
• Dougherty, M.L., & Green, G.P. (2011). Local food tourism networks and word of mouth. Journal of Extension, 49(2), 1-8.
• Duram, L., & Cawley, M. (2012). Irish chefs and restaurants in the geography of local food value chains. The Open Geography Journal, 5, 16-25.
• DuPuis, E.M., & Goodman, D. (2005). Should we go home to eat? Toward a reflexive politics of localism. Journal of Rural Studies, 21(3), 359-371.
• Elbademcifligi (2017). Our Products, Retrieved from http://www.elbademiciftligi.com/, 01.10.2017
• Feagan, R., Morris, D., & Krug, K. (2004). Niagara region farmers’ markets: Local food systems and sustainability considerations. Local Environment, 9(3), 235-254.
• Flora Mediterranean Garden (2017). Our Grounds, Retrieved from http://www.olymposflora.com/ing_nasil.htm, 01.10.2017.
• Gale, F. (1997). Direct farm marketing as a rural development tool. Rural Development Perspectives, 12(2), 19-25.
• Giovannucci, D., Barham, E., & Pirog, R. (2010). Defining and marketing “local” foods: Geographical indications for US products. The Journal of World Intellectual Property, 13(2), 94-120.
• Gössling, S., & Hall, C.M. (2013). Sustainable culinary systems: An introduction. In C.M. Hall & S. Gössling (Eds.), Sustainable culinary systems: Local foods, innovation, and tourism & hospitality (pp.3-44). Abingdon: Routledge.
• Guthrie, J., Guthrie, A., Lawson, R., & Cameron, A. (2006). Farmers’ markets: The small business counter-revolution in food production and retailing. British Food Journal, 108(7), 560-573.
• Hall, C.M. (2004a). Small firms and wine and food tourism in New Zealand: issues of collaboration, clusters, and lifestyles. In R. Thomas (Ed.), Small firms in tourism: International perspectives (pp.167-182). Oxford: Elsevier.
• Hall, C.M. (2013). The local in farmers’ markets in New Zealand. In C.M. Hall & S. Gössling (Eds.), Sustainable culinary systems: Local foods, innovation, tourism, and hospitality (pp.99-121). Abingdon: Routledge.
• Hall, C.M. (2016). Heirloom products in heritage places: Farmers markets, local food, and food diversity. In D. Timothy (Ed.) Heritage Cuisines: Traditions, identities, and tourism (pp.88-103). Abingdon: Routledge.
• Hall, C.M., & Sharples, L. (Eds.) (2008). Food and wine festivals and events around the world: Development, management, and markets. Oxford: Elsevier.
• Ilbery, B., & Maye, D. (2006). Retailing local food in the Scottish–English borders: A supply chain perspective. Geoforum, 37(3), 352-367.
• Inwood, S.M., Sharp, J.S., Moore, R.H., & Stinner, D.H. (2009). Restaurants, chefs, and local foods: Insights drawn from application of a diffusion of innovation framework. Agriculture and Human Values, 26(3), 177-191.
• Hinrichs, C.C. (2000). Embeddedness and local food systems: Notes on two types of direct agricultural market. Journal of Rural Studies, 16(3), 295-303.
• Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: a grounded theory approach. International Journal of Hospitality Management, 28, 423-431
• Kirby, Laura D. 2006. Restaurants as a Potential Market Channel for Locally-Grown Food in Western North Carolina. Prepared for the Appalachian Sustainable Agriculture Project (ASA), November 2006.
• Kirwan, J. (2006). The interpersonal world of direct marketing: Examining conventions of quality at UK farmers’ markets. Journal of Rural Studies, 22(3), 301-312.
• Kloppenburg, Jr, J., Lezberg, S., De Master, K., Stevenson, G., & Hendrickson, J. (2000). Tasting food, tasting sustainability: Defining the attributes of an alternative food system with competent, ordinary people. Human organization, 59(2), 177-186.
• Kneafsey, M., Holloway, L., Venn, L., Cox, R., Dowler, E., & Tuomainen, H. (2004). Consumers and producers: Coping with food anxieties through “reconnection”? Cultures of Consumption, Working Paper no.19.
• Kozinets, R. V. (2002). The field behind the screen: Using ethnography for marketing research in online communities. Journal of marketing research, 39(1), 61-72.
• Kozak, M. (2002). Comparative analysis of tourist motivations by nationality and destinations. Tourism Management, 23(3), 221-232.
• Mak, A. H., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of tourism research, 39(1), 171-196.
• Malhotra, N.K., & Birks, D.F. (2007). Marketing research: An applied approach (3rd ed.). Harlow: Pearson Education.
• Martinez, S. W. (2010). Local food systems; concepts, impacts, and issues (No. 97). Diane Publishing.
• Morris, C., & Buller, H. (2003). The local food sector: A preliminary assessment of its form and impact in Gloucestershire. British Food Journal, 105(8), 559-566.
• Nelson, Andrew P. (2014). “Dine Local: Analyzing the Practices of ‘Locavore’ Chefs in Alberta.” Master’s thesis, University of Alberta.
• Nilsson, J-H. (2016). Value creation in sustainable food networks: The role of tourism. In C.M. Hall & S. Gössling (Eds.), Food tourism and regional development: Networks, products, and trajectories (pp.61-75). Abingdon & New York: Routledge.
• Nummedal, M., & Hall, C.M. (2006). Local food in tourism: An investigation of the New Zealand South Island’s bed and breakfast sector’s use and perception of local food. Tourism Review International, 9(4), 365-378.
• Ohe, Y., & Kurihara, S. (2013). Evaluating the complementary relationship between local brand farm products and rural tourism: Evidence from Japan. Tourism Management, 35, 278-283.
• Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253-261.
• Parrott, N., Wilson, N., & Murdoch, J. (2002). Spatializing quality: regional protection and the alternative geography of food. European Urban and Regional Studies, 9(3), 241-261.
• Pearson, D., Henryks, J., Trott, A., Jones, P., Parker, G., Dumaresq, D., & Dyball, R. (2011). Local food: Understanding consumer motivations in innovative retail formats. British Food Journal, 113(7), 886-899.
• Renting, H., Marsden, T. K., & Banks, J. (2003). Understanding alternative food networks: exploring the role of short food supply chains in rural development. Environment and Planning A, 35(3), 393-411.
• Reynolds-Alliea①, K., & Fieldsb, D. (2012). A comparative analysis of Alabama restaurants: Local vs non-local food purchase. Journal of Food Distribution Research, 43(1).
• Ricketts Hein, J., & Watts, D. (2010). Local food activity in the Republic of Ireland and Great Britain. Irish Geography, 43(2), 135-147. Roy, H. (2016). The role of local food in restaurants: a comparison between restaurants and chefs in Vancouver, Canada, and Christchurch, New Zealand.
• Ryu, K., Jang, S. (2006). Intention to experience local cuisine in a travel destination: The modified theory of reasonable action. Journal of Hospitality and Tourism Research, 30 (4), 507–516
• Schmit, T. M., Lucke, A., & Hadcock, S. E. (2010). The Effectiveness of Farm-to-Chef Marketing of Local Foods: an Empirical Assessment from Columbia County, NY. Department of Applied Economics and Management, College of Agriculture and Life Sciences, Cornell University.
• Schmit, T.M., & Hadcock, S.E. (2012). Assessing barriers to expansion of farm-to-chef sales: A case study from upstate New York. Journal of Food Research, 1(1), 117-125.
• Sharma, A., Moon, J., & Strohbehn, C. (2014). Restaurant’s decision to purchase local foods: Influence of value chain activities. International Journal of Hospitality Management, 39, 130-143.
• Smith, Andrew (2007). The Oxford Companion to American Food and Drink. Oxford University Press. Oxford, UK
• Smith, A., & MacKinnon, J. B. (2009). The 100-mile diet: A year of local eating. Vintage Canada.
• Sims, R. (2009). Food, place, and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.
• Sonnino, R., & Marsden, T. (2006). Alternative food networks in the south west of England: towards a new agrarian eco-economy?. In Between the local and the global (pp. 299-322). Emerald Group Publishing Limited.
• Starr, A., Card, A., Benepe, C., Auld, G., Lamm, D., Smith, K., & Wilken, K. (2003). Sustaining local agriculture barriers and opportunities to direct marketing between farms and restaurants in Colorado. Agriculture and Human Values, 20(3), 301-321.
• Strohbehn, C. H., & Gregorie, M. B. (2003). Case studies of local food purchasing by central Iowa restaurants and institutions. Journal of Foodservice, 14(1), 53-64.
• Tangala (2017). Tanagala Çiftliği, Kiler, Retrieved from http://www.tangala.org/kiler.html, 01.10.2017.
• Telfer, D. J., & Wall, G. (2000). Strengthening backward economic linkages: local food purchasing by three Indonesian hotels.Tourism Geographies, 2(4), 421-447.
• Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: Tourist food consumption and preferences. Tourism Geographies, 4(3), 282-306.
• Venn, L., Kneafsey, M., Holloway, L., Cox, R., Dowler, E., & Tuomainen, H. (2006). Researching European alternative food networks: Some methodological considerations. Area, 38(3), 248-258.
• Ver Ploeg, M. V., Breneman, V., Farrigan, T., Hamrick, K., Hopkins, D., Kaufman, P., Tuckermanty, E. (2009). Access to affordable and nutritious food: Measuring and understanding food deserts and their consequences. Report to Congress. United States Department of Agriculture Economic Research Service. Retrieved September 11, 2013, from http://www.ers.usda.gov/media/242675/ap036_1_.pdf.
• Wilkins, J.L., Bowdish, E. & Sobal, J. (2002) Consumer perceptions of seasonal and local foods: a study in a US community.Ecology of Food and Nutrition, 41, 415–439.
• Woods, T., Ernst, M. and Herrington, J. (2006). 2006 Kentucky restaurant produce buyer survey. Kentucky Department of Agricultural Economics. 27 Mar 2007. www.uky.edu/Ag/NewCrops/restaurantsurvey.pdf.
• WWF-Türkiye (Doğal Hayatı Koruma Vakfı), (2015). Yerel kültürel ve çevresel değerlerİn Kaş-Kekova ÖÇKB ile etkileşimi ve Sürdürülebilir Turizme Etkileri, Sea-Med Teknik Serisi, Ekim 2015 raporu. Istanbul-Türkiye.