Promoting Gastronomic Tourism to Foster Local Development: The Stakehodelrs’ Perspective


  • Maria del Pilar Leal Londoño University of Barcelona



Gastronomic Tourism, Local Development, Stakeholder Perceptions, Tourist Strategies, Touristic Planning


The purpose of this study is to highlight the potential of gastronomic tourism as a mechanism for local development by examining stakeholders’ perceptions and the specific actions being carried out at a range of levels in Catalonia. The study reports the findings of a SWOT analysis (Strengths, Weaknesses, Opportunities, and Threats) based on the responses gathered from semi-structured interviews.  The findings reveal the strategies and the roles played by public and private agents. The study provides useful insights for planners and decision makers interested in instigating gastronomic tourism actions not only at the local but also at the regional level.


Alain, D. (1999). Triangulation in qualitative tourism research. Tourism Management, 20 (1), 157-161.

Andersson, T. & Getz, D. (2009). Tourism as a mixed industry: Differences between private, public and not-for-profit festivals. Tourism Management, 30, 847-856.

Andriotis, K. (2005). Community groups’ perceptions of and preferences for tourism development: evidence from Crete. Journal of Hospitality and Tourism Research, 29(1), 67–90.

Antonioli Corigliano, R. (2002). The route to quality: Italian gastronomy networks in operation. In Hjalager, A. & Richards, G. (Ed), Tourism and gastronomy (pp. 166-185). Routledge: London.

Argenti, J. (1997). Stakeholders: the case against. Long Range Planning, 30(3), 442-445.

Bessière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-34.

Boniface, P. (2003). Tasting tourism: Travelling for food and drink. Ashgate: Burlington.

Bornhorst, T., Brent Ritchie, J.R. & Sheehan, L. (2010). Determinants of tourism success for DMOs & destinations: An empirical examination of stakeholders' perspectives. Tourism Management, 31 (5), 572–589.

Butler, R.W. (1999). Sustainable tourism: A state-of-the-art review. Tourism Geographies, 1(1), 7–25.

Byrd, E.T. & Gustke, L.D. (2004). Identifying tourism stakeholder groups based on support for sustainable tourism development and participation in tourism activities. In Pineda, F.D. & Brebbia, C.A. (Ed.), Sustainable tourism: The sustainable world (pp. 97-198). London: WIT Press.

Byrd, T., Bosley, H. & Dronberger, M. (2009). Comparisons of stakeholder perceptions of tourism impacts in rural eastern North Carolina. Tourism Management, 30(5), 693–703.

Caffyn, A. & Jobbins, G. (2003). Governance capacity and stakeholder interactions in the development and management of coastal tourism: examples from Morocco and Tunisia. Journal of Sustainable Tourism, 13 (2&3), 224-245.

Caldentey, P. (2001). Comercialización de productos agrarios: Productos locales y desarrollo rural. Revista actualidad LEADER, 15, 8-9.

Cohen, E & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778.

Creswell, J. & Miller, D. L. (2000). Determining Validity in Qualitative Inquiry, Theory Into Practice. Theory into practice, 39(3), 124-130.

Donaldson, T. & Preston, L. (1995). The stakeholder theory of the modern corporation: Concepts, evidence and implications. Academy of Management Review, 20, 65-91.

Eisenhardt, K. (1989). Building Theories from Case Study Research. The Academy of Management Review, 14(4), 532-550.

Espeteix, E. (2007). Los espacios turísticos del patrimonio alimentario. In Tresserras, J. & Medina, X. (Ed.), Patrimonio gastronómico y turismo cultural en el Mediterráneo (pp. 153-174). Barcelona: Ibertur Publications.

Everett, S & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, south west England. Journal of Sustainable Tourism, 16(2), 150-167.

Freeman, E. (1994). The politics of stakeholder theory: some future directions. Business Ethics Quarterly, 4(4), 409–421.

Garrod, B., Fyall, A., Leask, A., Reid, E. (2012). Engaging residents as stakeholders of the visitor attraction. Tourism Management, 33(5), 1159-1173.

Gartrell, R.B. (1994). Destination marketing for convention and visitor bureaus. Kendall Hunt Publishing (2nd ed.). Iowa: Dubuque.

Getz, D. (2008). Event tourism: Definition, evolution, and research. Tourism Management, 29, 403–428.

Goeldner, C. & Ritchie, J. R. B. (2003). Tourism: Principle, practices, philosophies. (9th ed.). New York: Wiley.

Guba, E. (1990). The alternative paradigm dialogue. In Guba, E. (ed.) The paradigm dialogue (pp.17-27). Newbury Park: Sage.

Hall, C. M & Mitchell, R. (2001). Wine and food tourism. In Douglas, N. & Derrett, R. (ed.) Special interest tourism: Context and cases (pp. 307-329). Brisbane: John Wiley.

Hall, C. M. & Sharples, L. (2003). Food tourism around the world: Development, management and markets. Oxford: Butterworth Heinemann.

Hjalager, A. & Richards, G. (2002). Tourism and gastronomy. London: Routledge.

Hardy, A. (2005). Using Grounded Theory to Explore Stakeholder Perceptions of Tourism. Journal of Tourism and Cultural Change, 3(2), 108-133.

Hartley, J. (1994). Case studies in organizational research. In Cassell, C. & Symon, G. (ed.), Qualitative methods in organizational research: a practical guide (pp. 208-229). London: Sage.

Healy, P. (1998). Collaborative planning in a stakeholder society. Town Planning Review, 69, 1-21.

Hjalager, A. (1996). Agricultural diversification into tourism: Evidence of a european community development programme. Tourism Management, 17(2), 103-111.

Holloway, L. & Kneafsey, M. (2000). Reading the space of the farmers' market: a preliminary investigation from the UK. Sociologia Ruralis, 40 (3), 285-299.

Ilbery, B. & Kneafsey, M. (2000). Niche markets and regional speciality food products in Europe: towards a research agenda. Environment and Planning A, 31(12), 2207–2222.

Ilbery, B. & Kneafsey, M. (1998). Product and place. European Urban and Regional Studies, 5(4), 329-341.

Instituto de Estudios Turísticos de España (IET). (2011). Encuesta de Gasto Turístico (Egatur). Madrid: IET.

Kajanus, M., Kangas, J. & Kurttila, M. 2004. The use of value focused thinking and the A’WOT hybrid method in tourism management. Tourism Management, 25(4), 499-506.

Kivela, J. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30 (3), 354-377.

Lankford, S. V. (1994). Attitudes and perceptions toward tourism and rural regional development. Journal of Travel Research, 32(3), 35–43.

López Palomeque, F., Font i Garolera, J., Sánchez Aguilera, D. & Majoral i Moline, R. 2002. Cataluña: Un análisis territorial. Barcelona: Ariel.

Mak, Athena, Lumbers, H.N. & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39 (1), 171–196.

McAdam, R., Miller, K. & Teague, S. (2011). The development of University Technology Transfer stakeholder relationships at a regional level: Lessons for the future. Technovation, 32(1), 57–67.

Murphy, P. E. (1983). Perceptions and attitudes of decision making groups in Tourism Centers. Journal of Travel Research , 21(3), 8–12.

Ramukumba, T., Mbengwa, V.M., Mwamayi, K.A. & Groenewald, J.A. (2012). Analysis of local economic development (LED) initiated partnership and support services for emerging tourism entrepreneurs in George municipality, Western Cape Province, RSA. Tourism Management Perspectives, (2-3), 7-12.

Robson, C. (1993). Real world research. Oxford: Blackwell.

Rodriguez, R. (1998). La Escala local del Desarrollo. Definición y aspectos teóricos. Revista de Desenvolvimento Economico, 1(1), 6-16.

Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of gastronomy studies. In Hjalager, A. & Richards, G. (ed), Tourism and gastronomy (pp. 51-70). London: Routledge.

Selin, S. & Beason, K. (1991). Interorganizational relations in tourism. Annals of Tourism Research, 18(4), 639-652.

Sheehan, L. & Brent, J. (2005). Destinations Stakeholders Exploring Identity and Salience. Annals of Tourism Research, 32(3), 711–734.

Telfer, D. & Wall, G. (1996). Linkages between tourism and food production. Annals of Tourism Research, 23(3), 635–653.

Tregear, A., Arfini, F., Belletti, G. & Marescotti, A. (2007). Regional foods and rural development: The role of product qualification. Journal of rural studies, 23 (1), 12-22.

Watts, D., Leat, P. & Revoredo, C. (2010). Local food activity in Scotland: Empirical Evidence and research agenda. Regional Studies, 45 (9), 1-19.

Xiao, H. & Smith, S. L. J. (2006). Case studies in tourism research: A state-of-the-art analysis. Tourism Management, 27, 738–749 .

Yuksel, F., Bramwell, B. & Yuksel, A. (1999). Stakeholder interviews and tourism planning at Pamukkale . Turkey. Tourism Management, 20 (3), 351–360.

Yuksel, I. & Deviren, M. (2004). Using the analytic network process (ANP) in a SWOT analysis- a case study for a textile firm. Information Sciences, 177(16), 3364-3382.




How to Cite

Leal Londoño, M. del P. (2015). Promoting Gastronomic Tourism to Foster Local Development: The Stakehodelrs’ Perspective. Almatourism - Journal of Tourism, Culture and Territorial Development, 6(11), 54–74.