Dynamics of Slow Food Tourism in Himachal Pradesh: Stakeholder Insights, Impacts, and Sustainable Practices
Keywords:
Slow Food Tourism, Sustainable Practices, Himachal Pradesh, Stakeholder Perspectives, Cultural Preservation, Economic Impact, Sustainable Development, Gastronomic Heritage, Eco-friendly TourismAbstract
This research investigates the dynamics of Slow Food Tourism in Himachal Pradesh, emphasizing the perspectives of various stakeholders, the impact on the local economy and culture, and the adoption of sustainable practices. Himachal Pradesh, renowned for its diverse agricultural practices and rich culinary traditions, offers an insightful case study on the integration of Slow Food principles into tourism. By engaging with local farmers, restaurateurs, tour operators, government bodies, communities, NGOs, and
tourists, the study highlights the collective efforts shaping the future of Slow Food Tourism in the region. Analysis of quantitative and qualitative data reveals insights into stakeholders' perceptions, challenges, and opportunities in promoting sustainable tourism. This research contributes to understanding the role of Slow Food Tourism in fostering economic growth, cultural preservation, and sustainability, providing valuable recommendations for stakeholders and policymakers.
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References
Baltescu, C. A. (2016). Culinary experiences as a key tourism attraction. Case Study: Brasov County. Bulletin of the Transilvania University of Brasov Economic Sciences, 9(2), 107-118.
Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, Southw e s t England. Journal of Sustainable Tourism, 16(2), 150-167.
Hashimoto, A., & Telfer, D. J. (2006). Selling Canadian culinary tourism: Branding the global and the regional product. Tourism Geographies, 8(1), 31-55.
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