Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach
基于利益相关者和社会实践理论，通过访谈秘鲁Cevichería餐厅经营者，揭示可持续美食旅游发展中的社会经济与环境问题及其适应策略。
This study proposes a theoretical framework based on stakeholder and social practice theory in the context of sustainable culinary tourism development. This framework emanates from the examination of issues affecting such development, and ways to adapt, from the perspective of a key SCT stakeholder group, restaurant operators, in a developing gastronomic destination. In-depth, face-to-face interviews revealed socio-economic and environmental issues, namely, perceived impacts from larger fish/seafood exports, over-fishing, and weather patterns affecting the quantity and consistency of product supply, which resulted in increased prices. Ethical and proactive principles, and taking the leadership in limiting socio-economic and environmental issues were the main ways to adapt. Moreover, operators were incorporating alternative fish/seafood products, reinforcing ethical conduct, rejecting unacceptable business practices, and strictly adhering to closed seasons/bans. Participants’ ways to adapt are strongly related to the tenets of the two employed theories; these associations will be discussed, and future research streams suggested.