Defining risk reduction strategies for tourists with specific food needs: a qualitative approach

Abstract

PurposeThis exploratory study aims to identify the main risk reduction strategies when individuals suffer from coeliac disease (CD) or non-coeliac gluten sensitivity (NCGS) travel. Based on Yeung and Yee's (2013; 2019) model, the paper offers a new framework for analysing the main travel risk reduction strategies for people with specific food needs. The empirical work focuses on the perspectives of different stakeholders (CD and NCGS community, restaurant managers/service providers and nutritionists).Design/methodology/approachA qualitative approach based on thematic analysis is adopted. The results of 32 semi-structured in-depth interviews reveal different stakeholders' perspectives in order to understand the various strategies.FindingsThe findings confirm the high level of consensus that the main food risk reducers are: travel information, staff training in safety assurance, legislation and risk prevention protocols. The findings also show significant limitations in the information offered by restaurants, organisations and tourist destinations and the negative repercussions on the tourist experience and the reputation on a particular destination.Practical implicationsThe results will help hospitality business managers and destination management organisations develop food risk reduction strategies to solve some of the most important food-related problems when people in this market segment travel.Originality/valueThis work contributes to the literature by providing a new framework on travel risk reduction strategies for people with specific food needs. The novelty of this research is mainly found in the study of risk reduction strategies related to the travel decision-making process for those with CD and NCGS from different perspectives.