Sustainable Culinary Tourism in Osogbo Integrating Ecotourism, Nutrition, and Gastronomy for Holistic Destination Experiences

Yıl 2024, Cilt: 3 Sayı: 2, 147 - 161, 31.12.2024

Oloyede Adekunle , Tobi Akinremi , Olagunju Oluwafemi , Alagbe Caleb , Roseline Olufeyisayo Olarinde , Grace Oluwatoyin Idowu-mogaji

Öz

Sustainable culinary tourism offers a unique opportunity to merge nutrition, local gastronomy, and ecotourism for holistic tourism experiences. This study explores the potential of Osogbo’s traditional dishes to enhance sustainable tourism through nutritional awareness, cultural heritage, and environmental conservation. Key objectives include assessing the nutritional profiles of local cuisines, evaluating their impact on tourist satisfaction, and formulating strategies for sustainable culinary tourism. The study hypothesizes that nutritional awareness significantly influences tourist satisfaction and contributes to sustainable tourism development.
A mixed-methods approach was employed, incorporating in-depth interviews with chefs, nutritionists, and cultural custodians, alongside surveys of 322 participants. Nutritional analyses of traditional dishes complemented data on tourists’ perceptions of gastronomy’s role in their experiences. Statistical tools, including chi-square and regression analysis, were used to test hypotheses, revealing that 93.4% of respondents valued the nutritional quality of local food, with a strong positive correlation (β = 0.45, p = 0.003) between nutrition and tourist satisfaction.
Findings highlight the potential of Osogbo’s culinary offerings in driving sustainable tourism. Traditional dishes, characterized by their nutritional richness and cultural significance, not only enhance visitor experiences but also promote wellness and sustainability. Environmental conservation efforts, such as using local and seasonal ingredients, resonated strongly, with 80% of tourists willing to pay a premium for eco-friendly options.
In conclusion, integrating nutrition into Osogbo’s culinary tourism strategies can elevate the region as a model for sustainable tourism. Recommendations include developing nutritional profiling programs, promoting farm-to-table initiatives, and establishing sustainable gastronomy certifications to foster a vibrant and eco-conscious culinary tourism sector

Anahtar Kelimeler

Sustainable Culinary Tourism, Nutritional Profiling, Ecotourism Integration, Local Gastronomy, Tourist Satisfaction

Etik Beyan

LadokeAkintola University of Technology. Faculty of Food and Consumer Sciences Ethics Committee. 14th March, 2024 AdekunleOlufemi OLOYEDE Sustainable Culinary Tourism in Osogbo Integrating Ecotourism, Nutrition, and Gastronomy for Holistic Destination Experiences Dear Dr. AdekunleOlufemi OLOYEDE, Subject: Ethics Committee Report for Paper Submission The Ethics Committee for Faculty of Food and Consumer Sciences Ethics Committee, LadokeAkintola University of Technology (LAUTECH) has thoroughly reviewed the manuscript titled "Sustainable Culinary Tourism in Osogbo Integrating Ecotourism, Nutrition, and Gastronomy for Holistic Destination Experiences "submitted by Dr. Oloyede. The committee appreciates the author's contribution to the field and recognizes the importance of the research. The committee has carefully examined the ethical aspects of the research conducted in accordance with the guidelines and standards set forth by LAUTECH Ethics Policy, and any relevant national or international guidelines. The following key ethical considerations were assessed: Informed Consent: The committee ensures that the paper addresses the issue of informed consent appropriately, especially when involving human subjects. Confidentiality: The committee examined the measures taken to protect the confidentiality of participants, including how data were anonymized or de-identified to ensure the privacy and confidentiality of individuals involved in the study. The committee reviewed the paper for data integrity and transparency, as well as authorship and contributorship declarations. Potential conflicts of interest were identified and the committee recommended that authors ensure transparency in reporting any such conflicts. The committee also emphasized the importance of crediting all significant contributors to the research while acknowledging those who do not meet the criteria for authorship. Based on our assessment, the Ethics Committee is pleased to report that the manuscript "Sustainable Culinary Tourism in Osogbo Integrating Ecotourism, Nutrition, and Gastronomy for Holistic Destination Experiences " has been deemed ethically sound and aligns with the ethical standards outlined by Faculty of Food and Consumer Sciences (LAUTECH) Ethics Committee. After the suggested revisions, we anticipate that the manuscript will be ready for final approval. The Ethics Committee appreciates your dedication to ethical research practices and wishes you success in the publication process Should you have any questions or require further clarification, please do not hesitate to contact the Ethics Committee at [phone]. Yours Faithfully, JULIUS J.A. (Ph.D.) Faculty of Food and Consumer Sciences Ethics Committee

Destekleyen Kurum

LadokeAkintola University of Technology. Faculty of Food and Consumer Sciences Ethics Committee.

Kaynakça

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