KnE Social Sciences

Published date: Dec 03 2025

Journal Title: KnE Social Sciences

Issue title: The 5th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2025)

Pages: 90 - 102

DOI: 10.18502/kss.v10i29.20253

Nagendra Yadavnagendra.yadav@manipal.eduWelcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education, Manipal

Partho Pratim SealWelcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education, Manipal

The post-COVID-19 era has accelerated the shift towards sustainability in tourism, with a particular emphasis on gastronomy, which is deeply intertwined with local culture, food systems, and communities. This study explores sustainable practices among Indian gastronomic tourism operators, focusing on how culinary tourism aligns with environmental and social responsibilities. Data were gathered from 384 Indian tourism operators, and the Triple Bottom Line and Stakeholder Theory frameworks were used to assess economic performance, environmental impact, and community benefits. The study’s research objectives include evaluating the impact of sustainability practices on the economic performance of gastronomic tourism operators in post-COVID India, identifying factors influencing the adoption of sustainable practices, and assessing how certification and innovation affect customer satisfaction and brand reputation. The findings reveal that sustainability practices significantly enhance economic performance. Innovation, certification, and expertise play crucial roles in implementing sustainable practices, with certified operators experiencing enhanced customer satisfaction and a bolstered brand reputation. The success of sustainability initiatives is further strengthened by market support, regulatory frameworks, and the integration of technology. Investing in sustainability is financially prudent. However, smaller businesses face challenges such as limited supplier networks, insufficient technical expertise, and budget constraints. Consequently, advanced technologies remain underutilized due to resource limitations. This study proposes a sustainability framework for gourmet tourism, emphasizing capacity training, policy support, and phased implementation. It also advocates for public–private collaboration and standardized certifications.

Keywords: gastronomic tourism, sustainability, green practices, culinary tourism, post-COVID recovery

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