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The relevance of food for the development of a destination brand

Author

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  • Joao R. Freire

    (IPAM)

  • Rosane K. Gertner

    (City University of New York - College of Staten Island)

Abstract

A positive destination brand image depends on a number of factors. Food consumption is one of these. The aim of this paper is to demonstrate and clarify the relevance of food for destination brand management. To do so, this investigation employs a qualitative method of research: exploratory research. Using the Algarve (Portugal) as the empirical destination brand, data were collected through in-depth interviews with 58 participants from the UK. This article concludes that consumers use both local cuisine and its availability (through restaurants) to define and evaluate a destination, and that both influence that destination’s brand image. These two variables are part of the dimension called food, which fulfils both a physiological and a social need, since eating can be considered a pleasurable social activity. Therefore, food is a destination brand dimension that should be taken into account when developing a brand strategy. Destination brand managers should act on this dimension to communicate brand values by management licensing and implementing educational programs and systems of quality control to improve the supply side.

Suggested Citation

  • Joao R. Freire & Rosane K. Gertner, 2021. "The relevance of food for the development of a destination brand," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 17(2), pages 193-204, June.
    • Handle: RePEc:pal:pbapdi:v:17:y:2021:i:2:d:10.1057_s41254-020-00164-5
    DOI: 10.1057/s41254-020-00164-5
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    References listed on IDEAS

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    1. João R Freire, 2016. "Managing destination brand architecture – The case of Cascais Municipality," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 12(1), pages 78-90, February.
    2. Elands, Birgit H.M. & Lengkeek, Jaap, 2012. "The tourist experience of out-there-ness: theory and empirical research," Forest Policy and Economics, Elsevier, vol. 19(C), pages 31-38.
    3. Kim, Yeong Gug & Eves, Anita, 2012. "Construction and validation of a scale to measure tourist motivation to consume local food," Tourism Management, Elsevier, vol. 33(6), pages 1458-1467.
    4. Mykletun, Reidar J. & Gyimóthy, Szilvia, 2010. "Beyond the renaissance of the traditional Voss sheep's-head meal: Tradition, culinary art, scariness and entrepreneurship," Tourism Management, Elsevier, vol. 31(3), pages 434-446.
    5. Chang, Richard C.Y. & Kivela, Jakša & Mak, Athena H.N., 2011. "Attributes that influence the evaluation of travel dining experience: When East meets West," Tourism Management, Elsevier, vol. 32(2), pages 307-316.
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    Cited by:

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    2. Francesc Fusté-Forné & Nela Filimon, 2021. "Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries," IJERPH, MDPI, vol. 18(12), pages 1-20, June.
    3. Ching-Sung Lee & Yen-Cheng Chen & Pei-Ling Tsui & Cheng-Wei Che & Ming-Chen Chiang, 2021. "Application of Fuzzy Delphi Technique Approach in Sustainable Inheritance of Rural Cooking Techniques and Innovative Business Strategies Modeling," Agriculture, MDPI, vol. 11(10), pages 1-13, September.

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