Sustainable Culinary Practices and Their Impact on Tourist Food Experience and Destination Loyalty: A Study of Bihar’s Gastronomic Tourism

Shashi Shekhar Mishra (), Rajiv Ruliya and Lalit Mehta
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Shashi Shekhar Mishra: Maharishi Markandeshwar (deemed to be) University, Research Scholar
Rajiv Ruliya: Maharishi Markandeshwar (deemed to be) University, Assistant Professor
Lalit Mehta: Maharishi Markandeshwar (deemed to be) University, Assistant Professor

A chapter in Proceedings of the 2nd International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2025), 2025, pp 339-351 from Springer

Abstract: Abstract The development of eco-friendly practices in the hospitality and tourism industry is one of the globally rising trends that are gaining popularity worldwide, particularly in culinary tourism. Incorporating locally produced foods into meals and using sustainable food production processes greatly enhances a tourist’s culinary experience. Because of the distinct cuisine and culture, Bihar serves as perfect case study for analyzing the problems of sustainable cooking and the loyalty of the tourist to the destination. This study is aimed at analyzing the effect of sustainable cooking practices on visitor dining experiences and its impact on destination loyalty. It analyzes the satisfaction of visitors based on the traditional methods of food preservation, the farm-to-table model of dining, and the green sourcing of food materials, and how these methods incentivize the visitors to return. The study also examines how tourists perceive sustainability in Bihar’s culinary sector and how it aligns with their desire for authentic, eco-friendly travel experiences. The purpose of this study is to offer crucial insights on the increasing role of sustainability in gourmet tourism by employing a mixed-method research methodology that incorporates surveys and interviews with travelers and hospitality specialists. The findings will draw attention to crucial components that enhance tourists’ overall satisfaction with their culinary adventures and, ultimately, enhance Bihar’s appeal as a sustainable culinary destination. The study also aims to provide practical recommendations for lawmakers and hospitality businesses on how to integrate sustainability into the region’s food tourism sector in order to encourage long-term growth and environmental responsibility.

Keywords: Sustainable Gastronomy; Local Cuisine; Destination; Culinary Techniques; Hospitality (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6463-799-1_28

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DOI: 10.2991/978-94-6463-799-1_28

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