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Unfolding the Impacts of a Prolonged COVID-19 Pandemic on the Sustainability of Culinary Tourism: Some Insights from Micro and Small Street Food Vendors

Author

Listed:
  • Vanessa Gaffar

    (Faculty of Economics and Business Education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia)

  • Benny Tjahjono

    (Centre for Business in Society, Coventry University, Coventry CV1 5FB, UK)

  • Taufik Abdullah

    (Faculty of Social Science Education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia)

  • Maya Sari

    (Faculty of Economics and Business Education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia)

  • Rofi Rofaida

    (Faculty of Economics and Business Education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia)

Abstract

Our study reveals the impacts of various COVID-19-related restrictions on the culinary tourism industry by exploring how street food vendors deal with this unprecedented encounter. The data were collected through semi-structured interviews of 20 street food vendors and later analyzed using qualitative data analysis, focusing on the thematic analysis of coded interview transcripts, as a basis for generalization of our findings. This study unfolds the knock-on effects of the lock-down, social distancing, and movement restrictions imposed on the street food vendors and sheds light on how the culinary tourism industry can become more resilient and sustainable in facing a future or recurring pandemic. Understanding the dynamic impacts of the pandemic will offer insights for the culinary tourism industry and the government in the development of relevant policies to alleviate those impacts and protect the culinary tourism industry in the ‘new normal’ post-pandemic era.

Suggested Citation

  • Vanessa Gaffar & Benny Tjahjono & Taufik Abdullah & Maya Sari & Rofi Rofaida, 2022. "Unfolding the Impacts of a Prolonged COVID-19 Pandemic on the Sustainability of Culinary Tourism: Some Insights from Micro and Small Street Food Vendors," Sustainability, MDPI, vol. 14(1), pages 1-16, January.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:1:p:497-:d:717015
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    References listed on IDEAS

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    1. Elide Di-Clemente & José Manuel Hernández-Mogollón & Tomás López-Guzmán, 2020. "Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism," Social Sciences, MDPI, vol. 9(3), pages 1-15, March.
    2. Markus Poschke, 2013. "‘Entrepreneurs out of necessity’: a snapshot," Applied Economics Letters, Taylor & Francis Journals, vol. 20(7), pages 658-663, May.
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    Cited by:

    1. Hongxiang Zhu & Lay Hoon Ang & Nor Shahila Mansor & Kai Chee Lam, 2023. "Nomenclature of Chinese Street Food Names in Malaysia: A Scalar Analysis," SAGE Open, , vol. 13(4), pages 21582440231, November.
    2. Thea Paeffgen, 2022. "Organisational Resilience during COVID-19 Times: A Bibliometric Literature Review," Sustainability, MDPI, vol. 15(1), pages 1-29, December.
    3. Maria Palazzo & Iza Gigauri & Mirela Clementina Panait & Simona Andreea Apostu & Alfonso Siano, 2022. "Sustainable Tourism Issues in European Countries during the Global Pandemic Crisis," Sustainability, MDPI, vol. 14(7), pages 1-21, March.

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