Green Restaurants as a Tool to Develop Eco-gastronomy Tourism in the Egyptian Destination | ||||
| International Journal of Tourism, Archaeology and Hospitality | ||||
| Article 9, Volume 4, Issue 1, January 2024, Page 164-185 PDF (942.73 K) | ||||
| Document Type: Research Articles | ||||
| DOI: 10.21608/ijtah.2024.228650.1097 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Haidy Abd Elfatah Elsehely  1; Mohamed Abdelrady Saifeldin Elsayed 2
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| 1Tourism Studies Department, Faculty of Tourism and Hotel Management, Helwan University. | ||||
| 2Hotel Management Department, Faculty of Tourism and Hotel Management, Helwan University. | ||||
| Abstract | ||||
| Eco-gastronomy is concerned with preparing and presenting food stuffs produced by traditional techniques. It seriously takes into account human health and environmental protection. Eco-gastronomy depends on sustainability of agricultural applications using natural production methods and traditional feeding habits. Eco-gastronomy tourism attracts visitors to participate in the cultural reality of the destination through the local food and products, and all services and activities related to them. Green restaurants have emerged due to the need to cater to customers who desire healthy and sustainable food. These customers are fully aware that adopting certain lifestyle habits reduces environmental impact. The study focuses on the role of green restaurants in developing eco-gastronomy tourism in Egyptian destination. Three hundred survey forms have been distributed to a random sample of participants, and the analysis of two hundred-sixty seven valid forms has been relied upon in order to accomplish the objective of the study. The results have confirmed that a remarkable experience, with green restaurants, has a positive effect on the development of eco-gastronomy of the destination, as well as on tourists’ intentions to recommend and repeat their visit to destination. Therefore, effective strategies have been suggested to develop these types of restaurants. | ||||
| Keywords | ||||
| Gastronomy tourism; Eco-gastronomy tourism; Sustainability; Green Restaurants; The Egyptian Destination | ||||
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