Study examined Gökçeada visitors' perceptions of sustainable gastronomic tourism elements. Questionnaire collected from 384 tourists during June-August 2009-2010. Two visitor types identified: sustainable gastronomic tourists (81.25%) and interested tourists (18.75%)
Local food is produced and consumed within 100 miles of a geographical area. Gastronomy tourism is the fastest-growing branch of tourism. Local foods provide unique experiences and competitive advantage
Gastronomy has become central to tourism experiences worldwide. Over a third of tourist spending goes to food. Food tourism attracts high-quality, local produce-focused tourists. Destinations can market themselves as unique through gastronomic experiences
Turkish tourism industry grew from 0.6% to 4.7% of GDP between 1980-2013. Industry created over 1 million jobs, including 2.5 million informal workers. Tourism showed 300% quantitative growth between 2001-2012. Average tourist expenditure per capita is 680 USD, below global average
Gastronomy tourism involves food experiences while traveling. Wine tourism focuses on vineyards, wineries, tasting and purchasing wine. Food and wine tourism contribute to local economic development
Gastronomic tourism focuses on exploring local cuisine and food culture. Roots trace back to ancient pilgrim journeys and Grand Tours. Modern tourism grew with globalization and social media