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Community-Based Tourism through Food: A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico

Author

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  • Mariana Sosa

    (Faculty of Tourism, University of Girona, Plaça Ferrater Móra 1, 17004 Girona, Spain)

  • Silvia Aulet

    (Faculty of Tourism, University of Girona, Plaça Ferrater Móra 1, 17004 Girona, Spain)

  • Lluis Mundet

    (Faculty of Tourism, University of Girona, Plaça Ferrater Móra 1, 17004 Girona, Spain)

Abstract

Purpose: this article presents a conceptual framework for examining community tourism as a sustainable livelihood through food tourism, considering the significant increase in community-based tourism in Mexico and the impact this activity has on rural and vulnerable destinations. The main aim of this research is to generate a proposal for a set of sustainable tourism indicators for rural and isolated communities through food strategies geared towards tourism development. Methodology: this information can then be used to generate a first list of indicators for creating and evaluating community tourism proposals in a region. Said theoretical list includes four dimensions (socio-cultural, environmental, tourist, and economic), which comprise 27 indicators in total. Findings: the results, validated by different participants related to the tourism sector, show that a lack of information for quantifying indicators is one of the main limitations when evaluating a vulnerable destination and that participation by the private sector and public administrations will be essential in generating these data. Approach: this research will therefore contribute to the development of new action strategies that allow not only the strengthening of the current localized agri-food systems, but also the revaluation of forgotten food systems.

Suggested Citation

  • Mariana Sosa & Silvia Aulet & Lluis Mundet, 2021. "Community-Based Tourism through Food: A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico," Sustainability, MDPI, vol. 13(12), pages 1-15, June.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:12:p:6693-:d:573996
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    References listed on IDEAS

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    Cited by:

    1. Gulnoza Usmonova & Deniza Alieva & Carmelo J. León, 2022. "Yurt Invited: Combining Tourists and Stakeholders Perceptions of Sustainable Community-Based Tourism in Central Asia," Sustainability, MDPI, vol. 14(13), pages 1-21, June.
    2. Enrica , Sofia Anna & Cavalleri & Grünbühel, Clemens M. & Tanwattana, Puntita, 2023. "Urban-Rural Links for Sustainable Food Consumption in Bangkok," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 14(01), January.
    3. Elena-Larisa Nistor & Ștefan Dezsi, 2022. "An Insight into Gastronomic Tourism through the Literature Published between 2012 and 2022," Sustainability, MDPI, vol. 14(24), pages 1-16, December.
    4. Oliver Meixner & Petra Riefler & Karin Schanes, 2021. "Sustainable Consumer Behavior and Food Marketing," Sustainability, MDPI, vol. 13(22), pages 1-4, November.

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