Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona)

Francesc Fusté-Forné,Ester Noguer-Juncà,Paula Ginés-Ariza

doi:10.3390/heritage4030113

Abstract

Previous studies have highlighted the role of local food as a source of destination differentiation and tourist motivation, and as part of the understanding of slow food tourism. However, few previous researchers have discussed the proximity degree of products delivered in food tourism spaces such as markets, and how they contribute to the creation of slow tourism experiences. Based on the analysis of the origin of fruits and vegetables being sold at Mercat del Lleó, the municipal market of Girona (Catalonia, Spain), this paper investigates the value of local supply in an urban food tourism system. Fieldwork included nine interviews with market vendors, and data regarding 301 fruits and vegetables sold at the market were obtained. While results show a wide representation of local and regional produce, fruits and vegetables of national and international origin predominate over proximity products. The article reveals that there is still potential to improve the relationships between local food, identity promotion, and the sustainable experiences that attract slow tourists to urban destinations.

Highlights

Food is an example of heritage that represents a manifestation of the “sense of place” [1,2]
The theoretical section of this paper discussed the concept of food tourism [5,42,79] and, in particular, has delved into the value of local food and gastronomy for the protection and promotion of identity and heritage, and as a source of tourism attraction [45,63,68]
The slow food tourism movement relies on local food heritages and practices as a way to show respect toward the environment and the host communities [14,17,19]

Summary

Introduction

Food is an example of heritage that represents a manifestation of the “sense of place” [1,2]. Drawing upon local products and culinary traditions, food refers to the dynamics of production and consumption, which are illustrative of cultural and natural heritage [3,4]. Food could be viewed as the main reason for tourism. It could be seen as a complementary experience that adds major value to the trip (see, for example, [13]). In both cases, food emerges as an avenue toward the configuration of a food-based tourism offering that relies on locally grown products and can lead to the development of slow food tourism experiences [14]

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Results

Conclusion