Determinants of resilience in local food systems: insights from world agriculture heritage sites

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F04130081%3A_____%2F25%3AN0000023" target="_blank" >RIV/04130081:_____/25:N0000023 - isvavai.cz</a>
Result on the web
<a href="https://www.emerald.com/bfj/article-abstract/127/3/950/1245212/Determinants-of-resilience-in-local-food-systems?redirectedFrom=fulltext" target="_blank" >https://www.emerald.com/bfj/article-abstract/127/3/950/1245212/Determinants-of-resilience-in-local-food-systems?redirectedFrom=fulltext</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1108/BFJ-07-2024-0747" target="_blank" >10.1108/BFJ-07-2024-0747</a>

Result language
angličtina
Original language name
Determinants of resilience in local food systems: insights from world agriculture heritage sites
Original language description
PurposeThis study delves into the relationship between local food systems and food tourism destinations, with a specific focus on resilience. Drawing on stimulus-organism-response (S-O-R) theory, we investigate the determinants of this relationship such as destination food image (DFI), food authenticity (FA), food culture (FC), food experience (FE), food traditional value (FTV), local food products (LFPs) and resilient food system (RFS) as crucial components influencing the resilience of the food system.Design/methodology/approachThe data were collected in Oita Prefecture, Japan. The domestic, international tourists and local communities of six cities in this area were part of the surveys. A partial least squares approach (Smart-PLS 3.2.9) was used to analyse the data collected.FindingsThe results revealed that a destination's food image, shaped by authenticity, traditional value and experiences, positively impacts the resilience of the food system, benefiting both the local community and tourists. The findings extend the literature by explaining the resilience of food systems in tourist destinations.Originality/valueThe study provides direction for policymakers and stakeholders to bolster the sustainability and resilience of local food systems as part of tourism.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
50204 - Business and management

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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