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Beyond local food consumption: the impact of local food consumption experience on cultural competence, eudaimonia and behavioral intention

Bingna Lin (Rosen College of Hospitality Management, University of Central Florida, Orlando, Florida, USA)
Saerom Wang (Department of Hotel and Convention Management, Dong-Eui University, Busan, Republic of Korea)
Xiaoxiao Fu (Rosen College of Hospitality Management, University of Central Florida, Orlando, Florida, USA)
Xiaoli Yi (Shenzhen Tourism College of Jinan University, Shenzhen, China)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 18 August 2022

Issue publication date: 2 January 2023

424

Abstract

Purpose

This paper aims to explore the relationships among local food consumption experience, cultural competence, eudaimonia, and behavioral intention. Building upon acculturation theory, need hierarchy theory and self-determination theory, the current study develops a conceptual model of local food consumption as international tourists’ acculturation process.

Design/methodology/approach

This study collects data from 305 Chinese outbound tourists and uses partial least squares-structural equation modeling to examine the developed model.

Findings

The findings reveal a significant effect of the local food consumption experience, consisting of novel, authentic, sensory and social dimensions, on cultural competence, which subsequently evokes eudaimonia and behavioral response toward local food. The mediating effect of cultural competence is also confirmed.

Practical implications

Destination marketers and restaurant managers should recognize local food consumption as a meaningful tool that contributes to tourists’ cultural competence and eudaimonic well-being during travel. They should strive to craft an indigenous consumption setting and provide employee training on the history and culture of local food, helping tourists understand local food customs and embrace different food cultures.

Originality/value

To the best of the authors’ knowledge, very few studies have attempted to examine the meaningful consequences of local food consumption through the theoretical lens of acculturation. This study dives into international tourists’ local food consumption and pioneers a conceptual model to capture how local food consumption experience provokes their eudaimonia and behavioral desires through the mechanism of cultural competence.

Keywords

Acknowledgements

This work was supported by the Fundamental Research Funds for the Central Universities in study design and data collection [grant number 19JNYH06]; National Natural Science Foundation of China in the analysis and interpretation of data [grant number 42071191]; National Social Science Foundation of China in the writing of the article [grant number 21BGL285]; and the Hospitality and Tourism Research Centre of The Hong Kong Polytechnic University in the decision to submit the article for publication [grant number P0013976].

The authors declare that there is no conflict of interest.

Citation

Lin, B., Wang, S., Fu, X. and Yi, X. (2023), "Beyond local food consumption: the impact of local food consumption experience on cultural competence, eudaimonia and behavioral intention", International Journal of Contemporary Hospitality Management, Vol. 35 No. 1, pp. 137-158. https://doi.org/10.1108/IJCHM-01-2022-0099

Publisher

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Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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