Sustainable Culinary Tourism through Local Food Integration: An Empirical Study of Hotels and Restaurants in Kochi, Kerala
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Abstract
Culinary tourism here has become more than essential in the global travel industry, highlighting cultural heritage as well as in promoting sustainable development. This study hereby examines local food systems in Kochi, Kerala, known which in nature for its gastronomy style. Utilizing a mixed-methods based approach, where data was gathered from 450 tourists along with insights from 40 hospitality & agricultural stakeholders. Results here in indicate a strong preference (77%) for authentic local cuisine over international options in these aspects. Hotels thereby practicing farm-to-table sourcing displayed lower carbon footprints & better community engagement in this nature. However, challenges here like based on supply chain issues which cost management persist in this manner. The study herein emphasizes the need for collaboration-based structure between local farmers & hospitality sectors to achieve cultural preservation as well as sustainability in Kochi....
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