Burgers for tourists who give a damn! Driving disruptive social change upstream and downstream in the tourist food supply chain

Marylyn Carrigan, Jordon Lazell, Carmela Bosangit, Solon Magrizos

    Research output: Contribution to journalArticlepeer-review

    5 Citations (Scopus)
    179 Downloads (Pure)

    Abstract

    Using the theoretical lens of social capital, this paper examines the role of small tourist food businesses and their impact on the sustainability of the destination and local food supply chains. The paper analyses the experiences of small business owner-managers highlighting the complex and subtle nature of the socially responsible strategies used to progress sustainability in a tourist destination. The findings show that authentic lifestyles, motivated by intrinsic not just extrinsic rewards, are driving disruptive social change upstream and downstream in the tourist food supply chain. Small food business owner-managers are catalysts for “common” good, and as supporters for ethical and sustainable food chains have considerable local tourism influence and impact. Social capital strengthens their sense of destination ownership and fuels an obligation to protect their fragile tourist resources. The intersection between social capital, authenticity and responsibility among small food businesses in the tourist industry is demonstrated.

    Original languageEnglish
    Pages (from-to)1563-1582
    Number of pages20
    JournalJournal of Sustainable Tourism
    Volume25
    Issue number11
    Early online date3 Mar 2017
    DOIs
    Publication statusPublished - 2 Nov 2017

    Keywords

    • food businesses
    • Responsible/sustainable tourism
    • SMEs
    • social capital theory

    ASJC Scopus subject areas

    • Geography, Planning and Development
    • Tourism, Leisure and Hospitality Management

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