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Food Culture: Strengthening Collaborative Entrepreneurship Between Tourism and Agri-Food Businesses

Author

Listed:
  • Maria Spilioti

    (Department of Agricultural Economics and Rural Development, Agricultural University of Athens, 118 55 Athens, Greece)

  • Konstantinos Marinakos

    (Department of Tourism Management, University of West Attica, 122 43 Athens, Greece)

Abstract

This research aims to determine the utilization levels of local products and the challenges and opportunities of creating a recognizable food-centered cultural identity based on collaborative networks developed between agriculture and tourism. This has the potential to strengthen collaborative entrepreneurship. It uniquely contributes to the existing literature by exploring the connections between agri-food and tourism, while proposing strategies to maximize business opportunities centered on food culture. Descriptive and inferential statistics are conducted based on primary data collected by distributing a questionnaire to 59 public and private organizations in the Peloponnese region in Greece, which has significant agricultural production but limited tourist flows. The results indicate a lack of collective action and business recognition of the value of regional food culture among participants. The human resources employed in tourism lack the skills to highlight traditional food heritage. The presence of structural and operational barriers undermines efforts to facilitate communication, manage suppliers, and enhance the visibility of products designated with Geographical Indications. This paper offers preliminary results; however, extensive future studies are needed to validate the findings fully. The study highlights key implications: Improved communication between stakeholders could enhance the management of the local food network. Agri-food and tourism businesses can develop educational programs and food-focused tourism packages that promote social cohesion and preserve cultural heritage.

Suggested Citation

  • Maria Spilioti & Konstantinos Marinakos, 2025. "Food Culture: Strengthening Collaborative Entrepreneurship Between Tourism and Agri-Food Businesses," Administrative Sciences, MDPI, vol. 15(8), pages 1-29, July.
    • Handle: RePEc:gam:jadmsc:v:15:y:2025:i:8:p:291-:d:1709771
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    References listed on IDEAS

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    1. Tao Zhang & Junyu Chen & Baoliang Hu, 2019. "Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience," Sustainability, MDPI, vol. 11(12), pages 1-18, June.
    2. Sofia Karampela & Dimitris Kavroudakis & Thanasis Kizos, 2019. "Agritourism networks: empirical evidence from two case studies in Greece," Current Issues in Tourism, Taylor & Francis Journals, vol. 22(12), pages 1460-1479, July.
    3. Mara Cerquetti & Concetta Ferrara & Annamaria Romagnoli & Gianluca Vagnarelli, 2022. "Enhancing Intangible Cultural Heritage for Sustainable Tourism Development in Rural Areas: The Case of the “Marche Food and Wine Memories” Project (Italy)," Sustainability, MDPI, vol. 14(24), pages 1-21, December.
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    1. Aniza Arifin & Wan Mohd Adzim Wan Mohd Zain & Muaz Azinuddin, 2025. "Conceptual Role of Organizational Learning on Clan Culture and Performance of Small and Medium-Sized Food Tourism Enterprises (SMFTES)," International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 9(10), pages 3731-3737, October.

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