Coconut-based Low-carbon Culinary Tourism on Samui Island, Thailand
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Published:
Jun 7, 2018
Keywords:
Culinary Tourism Low-carbon Samui Island
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Abstract
This qualitative research aims to provide culinary menu format following low-carbon foodprints consisting of purchasing, preparation and presentation (3Ps) for Samui Island, which is one of the top ten tourism destinations in Thailand among international tourists. The researchers reviewed literature concerned culinary tourism and low-carbon situation. Semi-structured interviews were conducted with supply chain stakeholders (hotel chefs, local farmers, market vendors of farmers and intermediaries. Then, the form of low carbon culinary menus is designed and was verified by chefs, who worked in restaurants and hotels on Samui Island and joined the Samui Chefs Club. The tool was sent via e-mail to professional chefs by purposive sampling and non-probability method to create low-carbon culinary menus for tourists who will come to enjoy culinary tourism on Samui Island. The research applied coding analysis assisting by licensed NVivo11 with the deductive conclusion. The findings included the integration of local coconut production into Samui’s coconuts supply chain, low carbon criteria, design cookbook format and low carbon menus categorized by purchase, preparation, and presentation
Article Details
How to Cite
Natthakan Pruksorranan ณ. พ., & Adarsh Batra ด. บ. (2018). Coconut-based Low-carbon Culinary Tourism on Samui Island, Thailand. Dusit Thani College Journal, 12(Special), 231–247. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/129685
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Academic Article
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References
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Santich, B. J. (2007). The Study of Gastronomy: A Catalyst for Cultural Understanding. The International Journal of the Humanities, 5(6), 53-58.
Songlin, M., & Ruihong, L. (2010). Evaluation on Sustainable Food Security in Henan against the Background of Low-Carbon Economy. Agriculture and Agricultural Science Procedia, 1, 412-416. doi: 10.1016/j.aaspro.2010.09.051
Smith, S. L. J., & Xiao, H. G. (2008). Culinary Tourism Supply Chains: A Preliminary Examination. Journal of Travel Research, 46, 289-299. https://dx.doi.org/10.1177/0047287506303981
Swedish Environmental Protection Agency. (2008). Svinn I livsme- delskedjan. Möjligheter till minskade mängder. Rapport 5885. Stockholm: Swedish Environmental Protection Agency. In Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011). Food management in tourism: Reducing tourism’s carbon ‘foodprint’. Tourism Management, 32(3), 534-543.
Thomas-Francois, K., Massow, M.V. & Joppe, M. (2017). Strengthening Farmers–Hotel Supply Chain Relationships: A Service Management Approach, Tourism Planning & Development, 14(2), 198-219, doi: 10.1080/21568316.2016.1204359
Wolf, E. (2002). Culinary Tourism: A Tasty Economic Proposition. Retrieved 20 September 2012, from https://www.culinarytourism.org
Björk, P. & Kauppinen-Räisänen, H. (2016). Exploring the multidimensionality
of travellers' culinary-gastronomic experiences, Current Issues in Tourism, 19(12),
1260-1280, doi: 10.1080/13683500.2013.868412
Bloch, M. (2009). Carbon emissions and our food. The carbon footprint of food. Retrieved 20 September 2012, from https://www.greenlivingtips.com/articles/340/1/The-carbon-footprint-of-food-.html
Boesen, M., Sundbo, D. & Sundbo, J. (2017). Local food and tourism: an entrepreneurial network approach, Scandinavian Journal of Hospitality and Tourism, 17(1), 76-91, doi: 10.1080/15022250.2016.1218629
Boyne, S., & Hall, D. (Eds.). (2003). Managing food and tourism developments: Issues for planning and opportunities to add value. London: Butterworth-Heinemann.
Carlsson-Kanyama, A., Pipping Ekström, M., & Shanahan, H. (2003). Food and life cycle energy inputs: consequences of diet and ways to increase efficiency. Ecological Economics, 44(2-3), 293-307.
Choden, S. (2012). For low carbon tourism in the coming days. Retrieved Sunday 16th September 2012, from https://www.thebhutanese.bt/for-low-carbon-tourism-in-the-coming-days/
Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011). Food management in tourism: Reducing tourism’s carbon ‘foodprint’. Tourism Management, 32(3), 534-543.
Hall, C. M., & Mitchell, R. (2005). Gastronomic tourism: Comparing food and wine
tourism experiences. In M. Novelli (Ed.), Niche tourism: Contemporary
issues, trends and cases (pp. 73-88.). Oxford: Elsevier ButterworthHeinemann.
Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world: Development, management, and markets. Great Britain: Butterworth-Heinemann.
Heldke, L. M., (2003). Exotic Appetites: Ruminations on a Food Adventure. London and New York: Routledge.
Hille, J. (1998). “Godt Norsk”? e CO2-utslipp ved produksjon, lagring og transport av norsk og importert frukt/grønnsaker. Oslo: Framtiden I våre hender. In Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011). Food management in tourism: Reducing tourism’s carbon ‘foodprint’. Tourism Management, 32(3), 534-543.
Hille, J., Ekström, F., Aall, C., & Brendehaug, E. (2009). Klimamerking av mate er det mulig? VF-rapport 8/2009. Sogndal: Vestlandsforsking. In Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011). Food management in tourism: Reducing tourism’s carbon ‘foodprint’. Tourism Management, 32(3), 534-543.
Ignatov, E. (2003). The Canadian Culinary Tourists: How Well Do We Know Them? Master of Arts, University of Waterloo, Waterloo.
Ikeda, K. and Ikeda, S. (1999). Food-cultural, comparative study on buckwheat utilization
among Japan, China, and Europe. Nihon Shyoku-seikatu Bunka Kenkhyu Hokoku-Shyu (Res. Reports on Jpn. Dietary Life and Culture), 16, 1-41.
Kuckshinrichs, W., & Poganietz, W. R. (2006). Aluminium: supply and international trade. In Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011). Food management in tourism: Reducing tourism’s carbon ‘foodprint’. Tourism Management, 32(3), 534-543.
Kuo, N.-W., Hsiao, T.-Y., & Lan, C.-F. (2005). Tourism management and industrial ecology: a case study of food service in Taiwan. Tourism Management, 26(4), 503-508.
Lee, S.S. & Slocum, S. (2015). Understanding the Role of Local Food in the Meeting Industry: An Exploratory Study of Meeting Planners' Perception of Local Food in Sustainable Meeting Planning, Journal of Convention & Event Tourism, 16(1), 45-60, doi: 10.1080/15470148.2014.986780
Long, L. (2004). Culinary Tourism (Material Worlds). Lexington, KY: The University Press of Kentucky.
Mantanarat, R. (2012). Check on hotels carbon footprint. Retrieved 21 September 2012, from https://www.ttrweekly.com/site/2012/06/check-on-hotels-carbon-footprint/
Molz, J. G. (2007). Eating Difference: The Cosmopolitan Mobilities of Culinary Tourism. Space and Culture, 10(1), 77-93. doi: 10.1177/1206331206296383
Munsters, W. (1996). Cultural tourism in Belgium. In G. Richards (Ed.), Cultural
tourism in Europe (pp. 109-126). UK: CAB International.
North, R. (n.d.). The spoon can be a great tool for fighting climate change. A Low Carbon Diet for Colleges and Universities. Retrieved 20 September 2012, from https://www.climateneutralcampus.com/vol1_archives/article.php?whitepaper=campus-food-carbon-footprint&page=1,
Peeraphatchara, C., Boonna, P., Chooseng, K., & Pradip Na Thalang. S. (2011). Uniqueness and Form of the Rice and Curry Fas Food Type of Thai Restaurant Business in Southern Part of Thailand. Bangkok: Rajamangala University of Technology Phra Nakhon.
Santich, B. J. (2007). The Study of Gastronomy: A Catalyst for Cultural Understanding. The International Journal of the Humanities, 5(6), 53-58.
Songlin, M., & Ruihong, L. (2010). Evaluation on Sustainable Food Security in Henan against the Background of Low-Carbon Economy. Agriculture and Agricultural Science Procedia, 1, 412-416. doi: 10.1016/j.aaspro.2010.09.051
Smith, S. L. J., & Xiao, H. G. (2008). Culinary Tourism Supply Chains: A Preliminary Examination. Journal of Travel Research, 46, 289-299. https://dx.doi.org/10.1177/0047287506303981
Swedish Environmental Protection Agency. (2008). Svinn I livsme- delskedjan. Möjligheter till minskade mängder. Rapport 5885. Stockholm: Swedish Environmental Protection Agency. In Gössling, S., Garrod, B., Aall, C., Hille, J., & Peeters, P. (2011). Food management in tourism: Reducing tourism’s carbon ‘foodprint’. Tourism Management, 32(3), 534-543.
Thomas-Francois, K., Massow, M.V. & Joppe, M. (2017). Strengthening Farmers–Hotel Supply Chain Relationships: A Service Management Approach, Tourism Planning & Development, 14(2), 198-219, doi: 10.1080/21568316.2016.1204359
Wolf, E. (2002). Culinary Tourism: A Tasty Economic Proposition. Retrieved 20 September 2012, from https://www.culinarytourism.org