![Sample our Built Environment journals, sign in here to start your access, Latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5926/TOC-Subject-Sample-2021-Built-Environment.jpg"})
ABSTRACT
This study proposes a theoretical framework based on stakeholder and social practice theory in the context of sustainable culinary tourism development. This framework emanates from the examination of issues affecting such development, and ways to adapt, from the perspective of a key SCT stakeholder group, restaurant operators, in a developing gastronomic destination. In-depth, face-to-face interviews revealed socio-economic and environmental issues, namely, perceived impacts from larger fish/seafood exports, over-fishing, and weather patterns affecting the quantity and consistency of product supply, which resulted in increased prices. Ethical and proactive principles, and taking the leadership in limiting socio-economic and environmental issues were the main ways to adapt. Moreover, operators were incorporating alternative fish/seafood products, reinforcing ethical conduct, rejecting unacceptable business practices, and strictly adhering to closed seasons/bans. Participants’ ways to adapt are strongly related to the tenets of the two employed theories; these associations will be discussed, and future research streams suggested.
Acknowledgments
The authors would like to thank the Editors and the Reviewers for their constructive feedback, and for helping us to improve and sharpen the manuscript.
Disclosure statement
No potential conflict of interest was reported by the authors.
Additional information
Notes on contributors
Abel Duarte Alonso
Abel Duarte Alonso, PhD, is a senior lecturer at Liverpool Business School, Liverpool John Moores University, Redmonds Building Brownlow Hill, Liverpool, L3 5UG. He is also a honorary senior lecturer at the School of Business and Law, Edith Cowan University, 270 Joondalup Dr., Joondalup, 6027 WA, Australia; His research interests include micro, small and medium enterprises, family enterprises, innovation, wine entrepreneurship, tourism, hospitality, and community development.
Seng Kok
Seng Kok, PhD, is a senior lecturer at the Liverpool Business School, Liverpool John Moores University, Redmonds Building Brownlow Hill, Liverpool, L3 5UG. His research interests include focuses upon entrepreneurship, public sector management and higher education management.
Seamus O'Brien
Seamus O'Brien, PhD, is the principal lecturer at the Liverpool Business School, Liverpool John Moores University, Redmonds Building Brownlow Hill, Liverpool, L3 5UG. His research interests include economics of small business, rural entrepreneurship, innovation, and creativity.