With increasing concerns over environmental and animal protection, along with consumers'
preoccupation with health and wellness, the concept of a green diet is gaining popularity …

Purpose This study aims to examine international tourists' local African food consumption
experiences by using an attribute–benefit–value–intention (ABVI) framework …

The purpose of this paper is to provide an understanding of vegan-friendly restaurant
customers' experiences by investigating the “delighters” and “frustrators” characteristics. A …

Chinese culinary culture has a long history of development and has unique characteristics,
attracting people from all over the world. As a world-renowned restaurant award, the …

This paper proposes a model that conveys the diversity of tourist culinary perceptions—the
hierarchical local food consumption value mapping. The researchers deploy hard laddering …

The purpose of this study is to identify the consumption values that drive the purchase
intention of Agri-food products (AFP) produced by local entrepreneurs, and how their …

This study examines college youth travellers' food choices using a market segmentation-
based latent class modelling approach. A D-efficient stated-preference experiment was …

The research examines the impacts of sensory experiences, taste, and destination food
imagery on tourists' attitude. This study changes risks into positive attributes like safety and …

This study delves into the dynamic realm of tourism research, highlighting the significance of
local cuisine in destination allure. By leveraging regional food for branding and growth, it …

Background and aims The gastronomic identity of an area is the key factor in tourism
development, attracting numerous tourists and generating significant income. Numerous …