Document Type : Research Paper
Authors
1
Faculty of Geography, University of Tehran, Tehran, Iran.
2
Geography and Urban Planning, Faculty of Geography, University of Tehran, Tehran, Iran.
3
Department of Geographical Research, Faculty of Planning and Environmental Sciences, University of Tabriz, Tabriz, Iran.
4
Geography and Rural Planning, Faculty of Geography, University of Tehran, Tehran, Iran.
10.22034/gp.2026.73048.3564
Abstract
Today, food tourism is one of the fastest growing segments of the tourism market and covers many aspects of the food and tourism industries. Most tourists are motivated by food travel, From the perspective of sustainable development of local food tourism, local foods havepotential to improve the competitiveness of destinations. Therefore, food tourism can provide a deep experience for tourists, then go through different models and stages of development in several countries around the world. This research is classified as qualitative-quantitative research in terms of its development goal and in terms of the method of data collection and analysis. Initially, since the aim of the present research is primarily to design and explain the sustainable development model of local food tourism in Tabriz city and for this purpose, there is a need for qualitative data, a qualitative approach using content analysis was chosen in the first step to identify the elements of the model under study. In the second stage, to validate the presented model after exploring the elements of sustainable development of local food tourism, quantitative methods and structural equation models were used to refine and review them. As research findings, the factors of sustainable development of local food tourism were categorized into 8 main themes, namely economic sustainability, social sustainability, cultural sustainability, environmental sustainability, ethical sustainability, political sustainability, educational sustainability and creative and innovation sustainability. And using the structural equation model, a model of sustainable development of local food tourism from the perspective of tourists in Tabriz was presented. The results can increase the knowledge of managers and officials in the field of local food tourism regarding the sustainable development of local food tourism and provide practical guidelines for managers, officials, planners and policymakers of sustainable development of local food tourism at different national and regional levels.
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