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Local supply chains make a significant contribution to achieving the SDGs.
Cooperation and exchange of information increase willingness to use regional foods
Social relationships are decisive for the use of regional food.
Regionality is more than just a marketing tool for companies.
As one of the largest and fastest growing industries in the world, the travel industry faces the challenge of improving sustainability in the context of travel. The use of regional products in rural destinations has the potential to make a significant contribution to this goal, not only from an environmental, but also from an economic and social perspective. This qualitative study analyzes hotels in South Tyrol and focuses on the factors that influence decision-makers' perceptions of the use of regional food in hotel kitchens. The preliminary results of this study indicate that social aspects are a primary factor in the decision to purchase regional food products. This can be seen in the tendency of decision makers to support their friends, family members and people with whom they have a personal connection. However, complex supply chains, limited food availability and seasonal fluctuations lead hoteliers to make pragmatic decisions. For this reason, hotels show a preference for wholesalers over regional food producers.
Preliminary findings of this conference paper:
- Primary influencing factors are social aspects: Decision makers tend to support friends, family members and people with personal connections, which translates into a desire to promote local producers and strengthen community cohesion. Social aspects are a fundamental factor in the decision to buy local food and can even outweigh environmental aspects of sustainability and price.
- Ecological and economic aspects:Environmental aspects, such as the reduction of CO2 emissions through shorter transportation routes, are increasingly being taken into account by hoteliers. However, it should be mentioned that existing literature points out that regional food is not necessarily more sustainable - this depends largely on the original origin and the processing method. Taste and freshness are emphasized as important advantages of regional products.
- Although the higher price of local food is a recurring problem, it is not the primary factor influencing purchasing decisions; the positive aspects tend to outweigh the higher price.
- There is a need to promote extensive cooperation between different actors in rural areas to facilitate access to regional products. Awareness training is also crucial to highlight the added value and potential of the diversity of local food.