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Article

Community-Based Tourism through Food: A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico

Faculty of Tourism, University of Girona, Plaça Ferrater Móra 1, 17004 Girona, Spain
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Author to whom correspondence should be addressed.
Academic Editors: Oliver Meixner, Petra Riefler and Karin Schanes
Sustainability 2021, 13(12), 6693; https://doi.org/10.3390/su13126693
Received: 28 April 2021 / Revised: 4 June 2021 / Accepted: 9 June 2021 / Published: 12 June 2021
(This article belongs to the Special Issue Sustainable Consumer Behavior and Food Marketing)
Purpose: this article presents a conceptual framework for examining community tourism as a sustainable livelihood through food tourism, considering the significant increase in community-based tourism in Mexico and the impact this activity has on rural and vulnerable destinations. The main aim of this research is to generate a proposal for a set of sustainable tourism indicators for rural and isolated communities through food strategies geared towards tourism development. Methodology: this information can then be used to generate a first list of indicators for creating and evaluating community tourism proposals in a region. Said theoretical list includes four dimensions (socio-cultural, environmental, tourist, and economic), which comprise 27 indicators in total. Findings: the results, validated by different participants related to the tourism sector, show that a lack of information for quantifying indicators is one of the main limitations when evaluating a vulnerable destination and that participation by the private sector and public administrations will be essential in generating these data. Approach: this research will therefore contribute to the development of new action strategies that allow not only the strengthening of the current localized agri-food systems, but also the revaluation of forgotten food systems. View Full-Text
Keywords: food tourism; community-based tourism; sustainable development; community engagement; rural development; food heritage food tourism; community-based tourism; sustainable development; community engagement; rural development; food heritage
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MDPI and ACS Style

Sosa, M.; Aulet, S.; Mundet, L. Community-Based Tourism through Food: A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico. Sustainability 2021, 13, 6693. https://doi.org/10.3390/su13126693

AMA Style

Sosa M, Aulet S, Mundet L. Community-Based Tourism through Food: A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico. Sustainability. 2021; 13(12):6693. https://doi.org/10.3390/su13126693

Chicago/Turabian Style

Sosa, Mariana, Silvia Aulet, and Lluis Mundet. 2021. "Community-Based Tourism through Food: A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico" Sustainability 13, no. 12: 6693. https://doi.org/10.3390/su13126693

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