Sustainable Gastronomy Practices and Their Impact on Tourist Experience and Behavioral IntentionA Quantitative Investigation of Eco-Friendly Culinary Tourism

I Gusti Ngurah Agung Suprastayasa; ⁠Ida Ayu Sri Puspa Adi

Authors

I Gusti Ngurah Agung Suprastayasa Bali Tourism Polytechnic, Indonesia Author
⁠Ida Ayu Sri Puspa Adi Bali Tourism Polytechnic, Indonesia, Indonesia Author

Keywords:

Sustainable Gastronomy, Tourist Experience, Behavioral Intention, Culinary Tourism, SEM-PLS

Abstract

Sustainable culinary tourism is increasingly important amidst global environmental pressures, yet quantitative research on the impact of sustainable gastronomy practices on tourist experience and behavioral intention in the Indonesian context is still lacking. This study aims to examine the influence of sustainable gastronomy practices on tourist experience and behavioral intention in eco-friendly culinary tourism in Bali/Surabaya. The study used a mixed-method approach through a Systematic Literature Review (SLR) and a quantitative survey using SEM-PLS. The results show that sustainable gastronomy practices have a significant influence on tourist experience and behavioral intention. These findings provide theoretical contributions to the development of SDGs in the context of sustainable gastronomy and provide practical implications for culinary destination managers

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