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Thúy, Đào Thị Hồng
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Social Sciences

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Developing Green Tourism Destinations In Ha Giang: A Local Culinary Approach Thúy, Đào Thị Hồng
Journal of Indonesian Tourism and Development Studies Vol. 12 No. 1 (2024)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2024.012.01.04

Abstract

Although gastronomy is increasingly recognized as a unique and abundant resource for tourism development, its contribution to unlocking destination potential and fostering tourism growth has become undeniable. However, research interest in this field remains relatively limited, particularly in exploring and utilizing gastronomy as a dimension of green tourism development. Given its role in enhancing the value of tourist experiences while promoting cultural sustainability, gastronomy should be considered a crucial aspect of tourism development. As a resource that reflects the local way of life and cultural identity, cuisine provides distinctive and profound insights into the destination. This study employs a qualitative research approach with a triangulated data collection method, incorporating perspectives from local communities, culinary tourism stakeholders, and local authorities. SWOT analysis and flow model analysis techniques are utilized to derive meaningful findings and implications. Keywords: tourism, green tourism, culinary tourism, sustainable development, Ha Giang.  
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