Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism

Zühal Aksakallı Bayraktar; Gökalp Nuri Selçuk

doi:10.31822/omat.2026-11-1-43

EN

Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism

Abstract

In recent years, regions with gastronomic tourism potential have entered into various quests to evaluate this existence. Gastronomy tourism resources should be used effectively in order to evaluate the gastronomic tourism potential of the regions that stand out with their gastronomic richness and to market them as a gastronomic tourism destination. Theoretical approaches are needed, especially to understand the scientific infrastructure of gastronomy routes. Therefore, the research focuses on creating a new source of gastronomic tourism in the region through the development of a cheese route in Kars. In the study, it is aimed to develop a substantive theoretical model in order to establish the theoretical infrastructure necessary to develop a cheese route in the context of gastronomy routes. The grounded theory approach was adopted as the research design in the study. Within the scope of the findings of the research, 10 categories were created. After the categories developed, a substantive theoretical model named “Sustainable Gastronomy Route Development Theoretical Model” was created. Finally, the Kars Cheese Route project, which was carried out simultaneously with the research, and the harmonization of the developed substantive theory were carried out. According to the results obtained, it was seen that the research was supported by field applications. Within the scope of the research, it was found that a strategic approach that starts with planning and research, continues with the evaluation of various touristic resources and finally ends with promotion and marketing is required for the preparation of gastronomy routes with a sustainable approach. In addition, in the context of the research findings, it was understood that this strategic perspective can be gained through a collective and cumulative process.

Keywords

Kars Cheese Route, Gastronomy Routes, Sustainable Gastronomy Routes, Grounded Theory

Supporting Institution

United Nations Development Program (UNDP), Republic of Türkiye Ministry of Culture and Tourism, Anadolu Efes

Project Number

REF: GT/2019

Ethical Statement

This research with project number REF: GT/2019, is supported within the scope of Gelecek Turizmde in partnership with the United Nations Development Program (UNDP), Republic of Türkiye Ministry of Culture and Tourism and Anadolu Efes.

Thanks

We would like to thank the United Nations Development Program (UNDP), Republic of Türkiye Ministry of Culture and Tourism and Anadolu Efes.

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Details

Primary Language

English

Subjects

Tourism (Other)

Journal Section

Research Article

Authors

Zühal Aksakallı Bayraktar ^*
0000-0001-6106-6482
Türkiye

Gökalp Nuri Selçuk
0000-0001-5821-1212
Türkiye

Publication Date

April 19, 2026

Submission Date

February 18, 2025

Acceptance Date

December 5, 2025

Published in Issue

Year 2026 Volume: 11 Number: 1

DOI

https://doi.org/10.31822/omat.2026-11-1-43

IZ

https://izlik.org/JA79KU28AJ

APA

Aksakallı Bayraktar, Z., & Selçuk, G. N. (2026). Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism. Journal of Multidisciplinary Academic Tourism, 11(1), 43-67. https://doi.org/10.31822/omat.2026-11-1-43

AMA

1.Aksakallı Bayraktar Z, Selçuk GN. Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism. Jomat. 2026;11(1):43-67. doi:10.31822/omat.2026-11-1-43

Chicago

Aksakallı Bayraktar, Zühal, and Gökalp Nuri Selçuk. 2026. “Developing a Sustainable Gastronomy Route Model: A Grounded Theory Approach on Cheese Tourism”. Journal of Multidisciplinary Academic Tourism 11 (1): 43-67. https://doi.org/10.31822/omat.2026-11-1-43.

EndNote

Aksakallı Bayraktar Z, Selçuk GN (April 1, 2026) Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism. Journal of Multidisciplinary Academic Tourism 11 1 43–67.

IEEE

[1]Z. Aksakallı Bayraktar and G. N. Selçuk, “Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism”, Jomat, vol. 11, no. 1, pp. 43–67, Apr. 2026, doi: 10.31822/omat.2026-11-1-43.

ISNAD

Aksakallı Bayraktar, Zühal - Selçuk, Gökalp Nuri. “Developing a Sustainable Gastronomy Route Model: A Grounded Theory Approach on Cheese Tourism”. Journal of Multidisciplinary Academic Tourism 11/1 (April 1, 2026): 43-67. https://doi.org/10.31822/omat.2026-11-1-43.

JAMA

1.Aksakallı Bayraktar Z, Selçuk GN. Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism. Jomat. 2026;11:43–67.

MLA

Aksakallı Bayraktar, Zühal, and Gökalp Nuri Selçuk. “Developing a Sustainable Gastronomy Route Model: A Grounded Theory Approach on Cheese Tourism”. Journal of Multidisciplinary Academic Tourism, vol. 11, no. 1, Apr. 2026, pp. 43-67, doi:10.31822/omat.2026-11-1-43.

Vancouver

1.Zühal Aksakallı Bayraktar, Gökalp Nuri Selçuk. Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism. Jomat. 2026 Apr. 1;11(1):43-67. doi:10.31822/omat.2026-11-1-43

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Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism

Abstract

Keywords

Abstract

Supporting Institution

Project Number

Ethical Statement

Thanks

References

Details

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Authors

Publication Date

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Acceptance Date

Published in Issue

DOI

IZ

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