The Role of Local Food in Maldives Tourism - Scholarly Commons ...

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other industries such as agriculture, fishing, services and transport (Telfer & Wall, 1996; Frochot, 2003 2003). Local ocal food contributes directly and indirectly to tourism sustainability by stimulating food production and agriculture, conserving authenticity, increasing destination attractiveness, empowering communities through increased job creation and commercial activities, engendering community pride and strengthening brand identity (du Rand et al., 2003) 2003). Enhanced nhanced local food production is viewed as the key to pro-poor poor tourism initiatives (Goodwin, 2009). du Rand et al., (2003) illustrated the different ways that local food contributes to sustainable development (Figure 2.4). Figure 2. 4 The contribution of local food to sustainable development Branding identity Pride generation Agricultural activity LOCAL FOOD Empowerment Source: Adapted from du Rand et al. (2003, p. 100) Tourism is closely linked to local food production. If tourists’ food requirements can be met from local resources, it will be of great benefit to the local economy. On the other hand, if most of the food for tourists has to be imported, it will reduce net tourism revenue, add to imports and harm local agriculture (Belisle 1983). An investigation of food as part of the culture that was being offered to tourists in Bali, Indonesia found that tourists’ desire for traditional food was not being met (Reynolds, 1993) 1993). The study revealed that the growth in international and Western foods is damaging traditional foods and eating habits. Therefore, as Reynolds stated, in the same way that culture and 36 Authetic exploitation Attraction enhancement
tradition are made sustainable in tourism, ethnic and traditional foods and other art forms must also be conserved. Studies that have considered the factors necessary for economic sustainability emphasize the importance of equal distribution of the costs and benefits of tourism, utilization of local skills and knowledge, and creation of a wide range of employment opportunities (Ritchie & Crouch, 2003). However, a number of hurdles render achievement of these strategies challenging, particularly for LDCs and especially for SIDS. Some of these obstacles are the uneven distribution of tourism development (Opperman, 1993, cited in Sharpley, 1999), the high import content of tourism products and services due to lack of local resources, and leakages of tourism revenues in the form of profit repatriation by MNCs and remittances and salaries of expatriate employees (Ashe, 2005). In addition, most island destinations confine tourism development to self- contained resort enclaves, thus restricting the tourism multiplier effect (Shareef & McAleer, 2007). Self-contained resort enclaves are often criticised for their seclusion from local communities. Such enclaves take away the rights of local people to use beaches, surrounding lagoons and a certain area of the sea that border these enclaves. In addition, all tourist needs are fulfilled on the resort leaving only a slight prospect for local businesses to access tourists. Nonetheless, Swarbrooke (2001) believes that self- contained resort enclaves protect the local communities from any negative effects that could result from tourism. Therefore, if managed well, self-contained enclaves could be constructive in sustainable tourism development. Eastham (2003) suggests that the true economic benefits from tourism can be achieved by integrating local supply networks into the tourism system in ways that maximize linkages to the local communities. Local food is seen as a vehicle that provides vital economic linkages between tourism and other economic sectors including fishing and agriculture (Santich, 2007). Use of local food encourages promotion of locally raised and grown products and ingredients in preference to imports (Sharma, 2005). When meals are prepared using traditional recipes and locally grown produce, leakages are negligible. The intensive labour required for the production and service of food contributes greatly to tourism employment. Sustainable occupations such as farming and fishing, and the small manufacturing and hospitality sectors benefit from the income generated (Tao & Wall, 2009). Moreover, scarce resources and more money are retained in the community and this leads to the promotion of economic development and creation of sustainable food systems. Finally, making optimum use of goods and 37
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 and 30: local culture, built heritage, and
Page 31 and 32: Although the above inherent charact
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: vegetarian pizza outlets are run by
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
Page 81 and 82: 4.4 Agriculture Agriculture plays o
Page 83 and 84: population was badly affected by th
Page 85 and 86: enefits of tourism among all the at
Page 87 and 88: As tourism became established in th
Page 89 and 90: prospect repeatedly proclaimed by e
Page 91 and 92: Table 4. 1 Maldives tourist arrival
Page 93 and 94: Figure 4. 8 Market share of top ten
Page 95 and 96: 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
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Everett, S., & Aitchison, C. (2008)
Page 181 and 182:
Heath, E., & Wall, G. (1992). Marke
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Lutfy, M. I. (1995). Dhivehiraajjeg
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MTCA. (2007b). Tourism Yearbook. Ma
Page 187 and 188:
Ravenscroft, N., & Westering, J. V.
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Sheehan, K. (2001). E-mail survey r
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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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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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