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Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

José António C. Santos (School of Management, Hospitality and Tourism and Research Centre for Tourism, Sustainability and Well-being, Universidade do Algarve, Portugal)
Margarida Custódio Santos (School of Management, Hospitality and Tourism and Research Centre for Tourism, Sustainability and Well-being, Universidade do Algarve, Portugal)
Luis Nobre Pereira (School of Management, Hospitality and Tourism and Research Centre for Tourism, Sustainability and Well-being, Universidade do Algarve, Portugal)
Greg Richards (Academy for Leisure and Events, Breda University of Applied Sciences, Breda, The Netherlands and Department of Leisure Studies, Tilburg University, Tilburg, The Netherlands)
Luis Caiado (School of Management, Hospitality and Tourism, Universidade do Algarve, Portugal)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 26 September 2020

Issue publication date: 13 November 2020

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Abstract

Purpose

Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience.

Design/methodology/approach

The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis.

Findings

Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience.

Practical implications

Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability.

Originality/value

The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.

Keywords

Acknowledgements

This paper is financed by National Funds provided by FCT-Foundation for Science and Technology through project UIDB/04020/2020.

Citation

Santos, J.A.C., Santos, M.C., Pereira, L.N., Richards, G. and Caiado, L. (2020), "Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach", International Journal of Contemporary Hospitality Management, Vol. 32 No. 11, pp. 3501-3521. https://doi.org/10.1108/IJCHM-04-2020-0302

Publisher

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Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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