| More

Culinary tourism and rural development: exploring the dynamic of “the Greek Breakfast” initiative in Santorini

Views: 450 Downloads: 271
Sophia Skordili (http://orcid.org/0000-0002-1371-0322), Konstantina Tsakopoulou (http://orcid.org/0000-0002-7972-2692)
Sophia Skordili, Konstantina Tsakopoulou


During the last decade or so, culinary or food tourism has gained a prominent place in "special interest tourism" literature. It is widely believed that the (re)connection of tourist rural areas with their local agrifood base can contribute to sustainable and secure development away from the malfunctions of the prevalent mass tourism model. The paper explores the actual and potential interface between tourism and the local agrifood sector in Santorini, a small Mediterranean island and a major tourist destination, by examining the challenges and opportunities from the implementation of the "Greek Breakfast" initiative. The results of fieldwork research have revealed several impediments that hinder the project. Among other challenges, the absence of a coherent network of collaboration and communication among various stakeholders and the weak recognition of the benefits of food tourism by several local actors seem to be the more crucial ones.

Λέξεις κλειδιά

culinary tourism; local food; special interest tourism; Santorini

Πλήρες Κείμενο:

PDF (English)


Alasdair, R., Komninos, N., Sanchez, P. and Tsanakas, P. (2012). RIS3 regional assessment: South Aegean. A report to the European Commission, Directorate General for Regional Policy. Unpublished report.

Alonso, Y. and Liu, Y. (2012). Old wine region, new concept and sustainable development: winery entrepreneurs’ perceived benefits from wine tourism on Spain's Canary Islands. Journal of Sustainable Tourism, 20 (7), pp. 991-1009.

Berno, T. (2011). Sustainability on a plate: linking agriculture and food on Fiji islands tourism industry. In R. M. Torres, and J. Hensall Momsen (eds), Tourism and agriculture; New Geographies of consumption, production and rural restructuring (pp. 87-103). London: Routledge.

Bertella, G. (2011). Knowledge in food tourism: the case of Lofoten and Maremma Toscana. Current Issues in Tourism, 14 (4).

Boesen, M., Sundbo, D. and Sundbo, J. (2016). Local food and tourism: an entrepreneurial network approach. Scandinavian Journal of Hospitality and Tourism, 1-16.

Bramwell, B. (2004). Mass tourism, diversification and sustainability in Southern Europe’s coastal regions. In B. Bramwell (ed.) Coastal mass tourism. Diversification and sustainable development in Southern Europe (pp.1-31), Channel View Publications.

Dana, L. P., Gurau, C. and Lasch, F. (2014). Entrepreneurship, tourism and regional development: A tale of two villages. Entrepreneurship and Regional Development, 26 (3-4), pp. 357-374.

Everett, S. and Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16 (2), 150-167.

Everett, S. and Slocum, S. (2013). Food and tourism: An effective partnership? A UK-based review. Journal of Sustainable Tourism, 21 (6), pp. 789-809.

Hadjimichalis, C. (1987) Uneven development and regionalism: State, territory and class in Southern Europe. London: Croom Helm.

Hjalager, Anne-Mette, Tervo-Kankare, Kaarina and Tuohino, Anja (2016). Tourism value chains revisited and applied to rural well-being tourism. Tourism Planning & Development, 13(4), pp. 379-395.

Kalfagianni, A. and Skordili, S. (eds) (2018). Localizing global food: Short food supply chains as responses to the agro-food system challenges. London & Νew Υork: Routledge.

Kontis AP., Gkoumas A. (2017). “Greek Breakfast”: A new tourism brand name for an age-long gastronomy tradition. In A. Kavoura, D. Sakas and P. Tomaras (eds), Strategic Innovative Marketing. Springer Proceedings in Business and Economics (pp. 235-241). Springer: Cham.

Kyriakaki, A., Zagkotsi, S. and Trihas, N. (2016). Gastronomy, tourist experience and location: The case of the Greek Breakfast. Tourismos. An International Multidisciplinary Journal of Tourism, 11 (3), pp. 227-261.

Labrianidis, L., Skordili, S. and Kalogeresis, A. (2004). Entrepreneurship in Rural Greece: Kilkis and Lesvos. In L. Labrianidis (ed.) The future of Europe’s rural periphery (pp. 223-46). London: Ashgate.

Lee, A., Wall, G. and Kovacs, J. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of Rural Studies, 39, pp. 133-144.

Melissourgos and Tsakopoulou, K. (2015). Human capital and tourism: exploring crucial issues for local development on Rethymnon and Naxos. In L. Labrianidis, G. Kafkalas and T. Kalogeresis (eds), Spatial Development and Human Capital, Athens: Kritiki.

OECD (2012). Food and the tourism experience: The OECD-Korea Workshop. Paris: OECD Publishing.

Pirog, R., Miller, C., Way, L., Hazekamp, C., and Kim, E. (2014). The local food movement: Setting the stage for good food. Mitchigan State University Center for Regional Food Systems.

Raftopoulos, I. (2017). Researching the development of gastronomic tourism: The case of Naxos, Greece. Unpublished MSc thesis, Planet Europe, Radboud and Cardiff Universities.

Rhiney, K. (2011). Agritourism linkages in Jamaica: Case study of the Negril all-inclusive hotel subsector. In R. M. Torres and J. Momsen (eds), Tourism and agriculture. New Geographies of consumption, production and rural restructuring (pp.117-138), London: Routledge.

Richards G. (2015). Evolving gastronomic experiences: From food to foodies to foodscapes. Journal of Gastronomy and Tourism, 1, pp. 5-18.

Sidali, K. L., Spiller, A. and Schulze, B. (eds). Food, agriculture and tourism. Linking local gastronomy and rural tourism. Springer-Verlag.

Sims R. (2010). Putting place on the menu: The negotiation of locality in UK food tourism, from production to consumption. Journal of Rural Studies, 26, pp. 105-115.

Skordili, S. (2013). Economic crisis as a catalyst for food planning: The case of Athens. Special issue “The rise of urban food planning”, International Planning Studies, 13 (1), pp.128-141.

Smith, A. and Hall, C.M. (2003). Restaurants and local food in New Zealand. In C.M Hall., L. Sharples, R. Mitchell, N. Macionis and B. Cambourne (eds), Food tourism around the world (pp. 249-267), Butterworth/Heinemann.

Smith, S. and Xiao, H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46, pp. 289-299.

Sonnino, R. (2007). Embeddedness in action: Saffron and the making of the local in Southern Tuscany. Agriculture and Human Values, 24, pp. 61–74.

Spilanis, I. and Vayanni, H. (2003). Sustainable tourism: Utopia or necessity? The role of new forms of tourism in the Aegean Islands. Journal of Sustainable Tourism, pp. 1-23.

Stavrianea, A., Dipidis, C., Siomkos, G. (2017). Gastronomy tourism: An examination of the “Greek Breakfast Initiative” potential. In N. Tsounis, A. Vlachvei (eds), Advances in Applied Economic Research. Springer Proceedings in Business and Economics (pp. 841-848). Springer: Cham.

Timms, B. and Conway, D. (2012). Slow tourism at the Caribbeans’ geographical margins. Tourism Geographies, 14 (3), pp. 396-418.

Tsakopoulou, K., Manitsas, K. and Vassileiou, M. (2015). Policies on food tourism: Greek flavours and local development [in Greek]. Geographies, 25, pp. 62-76.

Tsartas, P. (2004). Tourism development in Greek insular and coastal areas: Sociocultural changes and crucial policy issues. In B. Bramwell (ed.), Coastal mass tourism. Diversification and sustainable development in Southern Europe (pp. 68-84). Channel View Publications.

Tsartas, P., Papatheodorou, A. and Vasileiou, M. (2014). Tourism development and policy in Greece. In C. Costa, E. Panyik and D. Buhalis D. (eds.) European Tourism Planning and Organisation Systems: The EU Member States (pp. 295-316), Bristol, Buffalo, Toronto: Channel View Publications.

University of Cincinatty (2004). Santorini: Sustainable Regional Development. Phase A: Analysis. Mimeo, School of Planning, University of Cincinati.

Welter F. (2011). Contextualising entrepreneurship: Conceptual challenges and ways forward. Entrepreneurship: Theory and Practice, 35 (1), pp. 165-184.

Internet sources

CCoC (Commercial Chamber of Cyclades) (2009). Tourism Profile Research 2007-2009: Short Presentation [in Greek], unpublished Research Report

CCoC (2014). Certification Standards for the Aegean Cuisine Project (ed. 5 04 2014) [in Greek], http://www.ekyklades.gr/images/1AEGEANCUISINE_SPECIFICATION_F4427.pdf [accessed on 25/08/2015]

EKKE (National Centre of Social research) and HSA (Hellenic Statistical Authority) (2017). Panorama of Greek Census Data, https://panorama.statistics.gr/en/ [accessed on 30/08/2017)

HCoH (Hellenic Chamber of Hotels) (2010). Report on Establishing and Promoting the Greek breakfast Project: A Short Presentation [in Greek], http://www.grhotels.gr/gb/meleti.pdf [accessed on 24/08/2015].

HCoH (2013) Report on Establishing and Promoting the Greek breakfast Project: A Short Presentation [in Greek], http://www.grhotels.gr/gb/meleti.pdf [accessed on 24/08/2015].

HCoH (2017), Terms and conditions for acquiring the Greek Breakfast label, May 2017

RoSA (Region of South Aegean) (2015) Smart Specialisation Strategy for the South Aegean Region: final report [in Greek], http://pepna.gr/sites/default/files/news [accessed on 26/08/2015]

RIT (Research Institute for Tourism) (2015) Tourism profile of the South Aegean region [in Greek], Hellenic Chamber of Hotels [last accessed on 25/01/2018].

RIT (Research Institute for Tourism) (2017) Structure and characteristics of the hotel industry in Greece, 2016 [in Greek], http://www.grhotels.gr/gb/ITEP_Hotel-Structure_2016_TELIKO.pdf [accessed on 12/12/2017].

Εισερχόμενη Αναφορά

  • Δεν υπάρχουν προς το παρόν εισερχόμενες αναφορές.

Creative Commons License
Η χρήση του περιεχομένου καθορίζεται από την άδεια Creative Commons Attribution-NonCommercial 4.0 International License.