A Study on Sustainable and Green Practices in Gastronomic Tourism Post COVID-19

Nagendra Yadav; Partho Pratim Seal

Article Details

A Study on Sustainable and Green Practices in Gastronomic Tourism Post COVID-19

Authors:

Nagendra Yadav | Partho Pratim Seal

Publisher:

KnE Social Sciences

Journal:

KnE Social Sciences Vol.10 Issue 29, pp.90-102

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001515148

pISSN:

2518-668X

Keywords:

Abstract:

 The post-COVID-19 era has accelerated the shift towards sustainability in tourism, with a particular emphasis on gastronomy, which is deeply intertwined with local culture, food systems, and communities. This study explores sustainable practices among Indian gastronomic tourism operators, focusing on how culinary tourism aligns with environmental and social responsibilities. Data were gathered from 384 Indian tourism operators, and the Triple Bottom Line and Stakeholder Theory frameworks were used to assess economic performance, environmental impact, and community benefits. The study’s research objectives include evaluating the impact of sustainability practices on the economic performance of gastronomic tourism operators in post-COVID India, identifying factors influencing the adoption of sustainable practices, and assessing how certification and innovation affect customer satisfaction and brand reputation. The findings reveal that sustainability practices significantly enhance economic performance. Innovation, certification, and expertise play crucial roles in implementing sustainable practices, with certified operators experiencing enhanced customer satisfaction and a bolstered brand reputation. The success of sustainability initiatives is further strengthened by market support, regulatory frameworks, and the integration of technology. Investing in sustainability is financially prudent. However, smaller businesses face challenges such as limited supplier networks, insufficient technical expertise, and budget constraints. Consequently, advanced technologies remain underutilized due to resource limitations. This study proposes a sustainability framework for gourmet tourism, emphasizing capacity training, policy support, and phased implementation. It also advocates for public–private collaboration and standardized certifications.

Article Details

A Study on Sustainable and Green Practices in Gastronomic Tourism Post COVID-19

Authors:

Nagendra Yadav | Partho Pratim Seal

Publisher:

KnE Social Sciences

Journal:

KnE Social Sciences Vol.10 Issue 29, pp.90-102

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001515148

pISSN:

2518-668X

gastronomic tourism

sustainability

green practices

culinary tourism

post-COVID recovery

Issues

Article Details

A Study on Sustainable and Green Practices in Gastronomic Tourism Post COVID-19

Authors: Nagendra Yadav | Partho Pratim Seal

Publisher: KnE Social Sciences

Journal: KnE Social Sciences Vol.10 Issue 29, pp.90-102

Document Type: Article

Publication Date: 3/2025

Document Language: English

Document ID (Org No.): 2001515148

pISSN: 2518-668X

gastronomic tourism

sustainability

green practices

culinary tourism

post-COVID recovery

Issues

Authors:

Nagendra Yadav | Partho Pratim Seal

Publisher:

KnE Social Sciences

Journal:

KnE Social Sciences Vol.10 Issue 29, pp.90-102

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001515148

pISSN:

2518-668X