ABSTRACT
Tourism is an important contributor to a destination’s economy. This chapter addresses the meaning of local food diversity in tourist experiences, and presents a case from Houston, Texas, USA. It introduces two different types of travelers, one that prefers risk-averse food options such as standardized food chains and a more adventurous group of tourists who are open to different food experiences. The chapter discusses the importance of local food diversity in the formation of tourist experiences, and describes the various aspects of sustainable tourism. It explains how local foods’ contribution to sustainable tourism in all segments can create a sustainable destination identity and strengthen the integrity of food systems in regional areas for local inhabitants. Travelers’ local gastronomic experiences can help destinations build more sustainable and long-term economic and social development. The chapter concludes by providing practical suggestions and implications for industry practitioners and policy makers.
