Abstract
This article seeks to enhance the debate on collective action to improve the quality of gastronomic offer for tourists and to promote sustainable territorial development. We followed a case study strategy, with the island of Texel in The Netherlands as the observational unit. The methodology observed the ethnographic approach and implemented qualitative research techniques. Our study has four main conclusions : (a) cultural patterns and the local history path are key to understand territorial transformation and the ability to create new social institutions; (b) strong local identity and sense of community facilitate the necessary reorganization and transformation of local economic activities ; (c) quality labels are useful social institution to govern Common Pool Resources (CPRs) and to embed local food in the tourist offer in a sustainable way; (d) local food can guide and enhance the tourist experience of visitors when it is part of the cultural landscape.
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