شناسایی ظرفیت های گردشگری خوراک در جذب گردشگر

نوع مقاله : مقاله پژوهشی مستقل

نویسندگان

1 گروه علوم و مهندسی صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران ، ایران

2 گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

3 گروه علوم و مهندسی صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

زمینه و هدف: گردشگری خوراک یا گردشگری خوراک پویا فعالیتی است که گردشگران برای تجربۀ غذا و نوشیدنی‌های محلی به مقصدی سفر می‌کنند. این نوع گردشگری منجر به افزایش تجربۀ سفر و پشتیبانی هویت‌های منطقه‌ای می‌شود. گردشگری خوراک با ارائۀ بینشی از فرهنگ و شخصیت مناطق مختلف، به یکی از بخش‌های خلاق و پویا تبدیل شده است. هدف مطالعه، بررسی نقش گردشگری خوراک در بهبود تجربۀ سفر، تقویت هویت منطقه‌ای، افزایش دانش غذایی نسل جوان و پایداری فرهنگی و اجتماعی جوامع محلی است.
روش­ شناسی: پژوهش حاضر از نظر هدف، کاربردی و از نظر روش‌شناسی، توصیفی-تحلیلی است. در بخش توصیفی از روش کتاب­خانه‌ای و منابع مرتبط داخلی و خارجی استفاده شده و در بخش تحلیلی نیز داده‌ها از طریق پیمایش، بررسی‌های میدانی، مشاهده و مصاحبه گردآوری شده‌اند.
یافته ­ها: به ­طور­کلی، مسائل ایمنی نه ­تنها بر توسعۀ صنایع غذایی بلکه بر توسعۀ گردشگری، زندگی مردم، امنیت عمومی و ثبات اجتماعی تأثیر می‌گذارد. نظارت بر امنیت غذایی جاذبه‌های گردشگری، موضوعی کلیدی و نگران‌کننده است.
نتیجه ­گیری و پیشنهادات: گردشگری خوراک با تکیه بر تنوع فرهنگی ایران، می‌تواند به توسعۀ اقتصادی، اشتغال‌زایی و حفظ میراث غذایی کمک کند. تحقق این اهداف نیازمند سیاست‌گذاری منسجم، ارتقاء زیرساخت‌ها، آموزش نیروی انسانی، بازاریابی و حمایت از فعالان محلی است. ترویج داستان‌های بومی جایگاه ایران را تقویت می‌کند.
نوآوری و اصالت: این مطالعه بر گردشگری خوراک به­ عنوان ابزار استراتژیک برای ارتقاء دانش غذایی جوانان و حفظ سنت‌های محلی با نگاهی چند بعدی تأکید دارد که در پژوهش‌های پیشین کمتر دیده شده است.

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