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easons why MNCs are described as the “key agents for economic activity in SIDS” (Read, 2004, p. 366). However, the dominant role of MNCs in SIDS contributes to a number of adverse effects. Among these are leakage of tourism revenue as repatriation of wages and profits, loss of control of the tourist industry by the host country and the creation of tourist enclaves detached from local communities (Bende-Nabende, 2002). These negative impacts are further aggravated when tourist hotels establish supply systems with foreign suppliers cutting out local businesses as is often the case in SIDS. High dependency on tourism also makes an economy susceptible to external shocks from both global and regional incidents. The impact is often more profound on SIDS whose tourism industries often rely on long-haul flights for the majority of their incoming tourists. The devastating impact on tourism after the September 2001 terrorist attacks in the United States (Neto, 2003), and the spread of Avian Flu and severe acute respiratory syndrome (SARS) in Asia (Kuo, Chen, Tseng, Ju, & Huang, 2007) are both examples of how external shocks can affect local tourism industries. In addition, any event that causes changes in tourists’ travel patterns, such as political unrest in a region or a rise in oil prices, can have a direct impact on tourism-dependent economies. Excessive reliance on a particular economic sector, particularly when combined with unstable social and economic conditions, is said to create an ideal situation for political insecurity which then would impede sustainable development (Sönmez, 2002). When most investment and development is focused on tourism, development in other economic sectors can be overlooked. Neglect and decline in industries such as fisheries and agriculture can cause locals to abandon these occupations for jobs in tourism, and the motivation for developing, expanding and modernizing local production would be restrained. Tourism multipliers can be restricted and the resulting inequalities of income distribution would lead to local farmers, fishermen and others who work in food sector to feel alienated from the tourism industry (Jamal & Lagiewski, 2006). This may eventually foster hostility among local communities towards tourism and lead to social unrest (Telfer & Wall, 1996). The goodwill and support of local communities is an important but often neglected tourism resource (Milne, 1997). Participation and involvement of local communities is necessary for the successful and sustainable development of a tourism industry (Tsaur, Lin, & Lin, 2006); hence local communities should not be ignored (Dodds & Butler, 2009). 20
Although the above inherent characteristics make sustainable development a challenging task for SIDS (Ashe, 2005), due to their lack of other resources any diversion from tourism would create economic hardships for SIDS (Briguglio & Briguglio, 1996). Hence, development strategies that incorporate sustainable tourism practices are one of the most viable options for policy makers of SIDS (Ashe, 2005). In this regard, given tourism’s potential to stimulate demand in other economic sectors, it is very important that linkages are created between those sectors and tourism. For instance, linkages between agriculture and fisheries and tourism, in addition to encouraging the involvement of local communities, would stimulate growth and development in these sectors. Shaw and Williams (2002) advised that if the benefits of tourism are to be distributed through the local communities, strong linkages between the tourism industry and other economic sectors need to be developed. This in turn, would assist in reducing a country’s economic dependency on imports and even tourism itself. In spite of the challenges brought upon SIDS by globalisation and tourism development, and in the face of strong pressures for homogenization, SIDS have retained their cultural, religious and social differences. In some destinations, instead of conforming to homogenizing forces, a counter-reaction to the effects of globalisation on culture and societies is evident (Vanhove, 2001). There is a growing focus on sustainable tourism development emerging as a result of the awareness and appreciation of local culture, and as a movement to safeguard traditional and cultural heritage. 2.4 Sustainable tourism Most of the definitions of sustainable tourism highlight socio-cultural and environmental preservation, a high level of community involvement and planning that considers present and future use (Liu, 2003; Ritchie & Crouch, 2003). Some definitions also advocate that sustainable tourism must contribute to the economic stability of the host region or community (Ritchie & Crouch, 2003; Twining-Ward & Butler, 2002). Sustainable tourism is about economic, social and environmental sustainability, and is dependent on all three areas (Mbaiwa, 2005). The fundamental purpose of tourism is to gain economic benefits by using a destination’s cultural or environmental wealth. Detrimental impacts on those assets are alarming for the overall tourism industry because, “what is at stake is not just tourism but the survival of tourism-dependent economies” (Poon, 1993, p. 25). Therefore, tourism is required to be sustainable in order to contribute to development 21
Page 1 and 2: The Role of Local Food in Maldives
Page 3 and 4: CHAPTER FIVE: THE CURRENT ROLE OF F
Page 5 and 6: Figure 5.26 Buffet dinner .........
Page 7 and 8: Attestation of authorship “I here
Page 9 and 10: Abstract In the fiercely competitiv
Page 11 and 12: 1.1 Background to the study CHAPTER
Page 13 and 14: attractiveness and promoting sustai
Page 15 and 16: Figure 1. 1 Map of the Republic of
Page 17 and 18: CHAPTER TWO: LITERATURE REVIEW The
Page 19 and 20: and nationalities are broadened (Sh
Page 21 and 22: focus on creating “meaningful tou
Page 23 and 24: quality of their services and produ
Page 25 and 26: waiting list for future Guggenheim
Page 27 and 28: Natural and cultural attractions ar
Page 29: local culture, built heritage, and
Page 33 and 34: ituals and leisure (Tannahill, 2002
Page 35 and 36: and participation in the experience
Page 37 and 38: Cultural exploration is an integral
Page 39 and 40: 2002). As Jones and Jenkins (2002)
Page 41 and 42: Figure 2. 2 Isle of Arran food trai
Page 43 and 44: globalisation strong local food ide
Page 45 and 46: vegetarian pizza outlets are run by
Page 47 and 48: tradition are made sustainable in t
Page 49 and 50: tourism” (p. 115). As their examp
Page 51 and 52: Slow Food Award in 2000 which recog
Page 53 and 54: eing researched. Although the small
Page 55 and 56: On the other hand, the focus of the
Page 57 and 58: A disadvantage of case sstudies is
Page 59 and 60: 1. data triangulation: uses a range
Page 61 and 62: A number of international organisat
Page 63 and 64: Content analysis has been a valuabl
Page 65 and 66: 3.6.2 Surveys “A survey is a good
Page 67 and 68: Table 3. 2 Advantages vantages and
Page 69 and 70: 3.7 Data validity and reliability I
Page 71 and 72: 3.8 Survey characteristics Out of t
Page 73 and 74: were doing doctoral research that w
Page 75 and 76: was a British protectorate from 188
Page 77 and 78: Figure 4. 2 Population growth rate
Page 79 and 80: 4.3 Economy The Republic of Maldive
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4.4 Agriculture Agriculture plays o
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population was badly affected by th
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enefits of tourism among all the at
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As tourism became established in th
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prospect repeatedly proclaimed by e
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Table 4. 1 Maldives tourist arrival
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Figure 4. 8 Market share of top ten
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provided a slow burning barbecue to
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Figure 4. 13 Rukuraa and raabadhi S
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CHAPTER FIVE: THE CURRENT ROLE OF F
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possible” (Sarantakos, 1998, p. 2
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Table 5. 3 Frequency of images in p
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(Figure 5.3). As Figure 5.4 illustr
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Figure 5. 6 Dining experience Sourc
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Figure 5. 9 Website with no informa
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The description indicates that food
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Figure 5. 11 Screw pine Source: Mal
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Figure 5. 14 Local ‘tea’ ceremo
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Hence, the kind of analysis needed
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Figure 5. 18 Barbecue menus Source:
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Figure 5. 19 Seafood display Source
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Figure 5. 22 Unloading fish to the
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chefs in our booming tourist indust
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Figure 5. 25 Activities featured as
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Table 5. 5 Importance of using loca
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CHAPTER SIX: DEVELOPING LINKS BETWE
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Table 6. 3 Number of respondents th
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ight quality of products from these
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experts, “It is of great potentia
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have failed to utilise”. One of t
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Figure 6. 1 Number of local and for
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local cuisine. This warning echoes
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• Since tourism operators and exp
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to authentic local foods. In additi
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products. This would pave the way f
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• Promote Maldives as an environm
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Figure 6. 4 Garudhiya bai meal Sour
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Figure 6. 7 Canned curries, garudhi
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Figure 6. 11 Screw pine fruit and n
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Figure 6. 14 Short eats Source: Mal
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Figure 6. 16 Smooth loofah, Thoraa
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Figure 6. 19 Malaafaiy Source: Leis
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Figure 6. 21 Drinks made with local
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CHAPTER SEVEN: CONCLUSIONS In an in
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list ‘local’ food items were of
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apparent from tourism marketing mat
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operator” (Omidi, 2009b). Those r
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Bibliography ADB. (2005). Country s
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Buhalis, D. (2001). The tourism phe
Page 179 and 180:
Everett, S., & Aitchison, C. (2008)
Page 181 and 182:
Heath, E., & Wall, G. (1992). Marke
Page 183 and 184:
Lutfy, M. I. (1995). Dhivehiraajjeg
Page 185 and 186:
MTCA. (2007b). Tourism Yearbook. Ma
Page 187 and 188:
Ravenscroft, N., & Westering, J. V.
Page 189 and 190:
Sheehan, K. (2001). E-mail survey r
Page 191 and 192:
Veal, A. J. (1997). Research method
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Appendix 1 - Operators’ Questionn
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185
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187
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189
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191
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193
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Appendix 3 - Participant Informatio
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Appendix 4 - Ethics Approval 197
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Committee. Until full approval has
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