EUL Academician Damdelen Discussed “The Importance of Local Food Culture in Sustainable Tourism”


European University of Lefke (EUL) School of Tourism and Hotel Management, Department of Gastronomy and Culinary Arts Lecturer Ali Damdelen shared detailed information about the “Importance of Local Food Culture in Sustainable Tourism”.

Starting his words by explaining the concept of sustainability, Damdelen said, “It is defined as the equal harmony between the actions that occur depending on the population density of the people and the natural resources, cultural and local environments.”

It can be easier and quicker to realize sustainable tourism with the use of local food culture.

“Tourism; Damdelen said that “it is all of the events and relationships arising from temporary stays of individuals, provided that they do not turn into permanent stays and do not engage in any income-generating occupations”, and explained the local food culture as a diet that is shaped by the geographical conditions, biological diversity and social-cultural structure of the local people.      Damdelen stated that sustainable tourism can be realized more easily and quickly by using limited resources appropriately and correctly for sustainable tourism and using local food culture, by looking at the effects of sustainable tourism and the effects of local food culture. “What needs to be done here is to ensure the branding of the local food culture and to carry out promotional and marketing activities accordingly. Of course, we should start to think about the concepts of local food culture and sustainable tourism as a whole, ”Damdelen said, adding that legal regulations, financial support as well as promotion and marketing activities at the right points are necessary.

Damdelen stated that in line with the correctly planned activities, the local food culture will be commodified and a brand formation will be provided, and it will be possible to diversify tourism by creating a socio-cultural diversity in tourism and thus to increase the welfare level of the local people economically. Damdelen drew attention to the fact that in this way, local development, local residents and the region can develop economically in the long term.

In sustainable tourism, characteristic of the region should be adhered to the natural and culture of the region.

Stating that the concept of sustainable tourism can be realized in a correct and beneficial way by providing diversity for tourism, increasing the welfare and economic income of the local people and ensuring the development and development of that region, Damdelen said, “Sustainable tourism characteristically depends on the natural and culture of the region, protecting the biological diversity, considering the welfare of the local people. “The problems that occur should be undertaken by the local people and tourists, the resources that are possible to be renewed should be used to a minimum, the properties in the region should be planned and implemented in a way that they are presented to employment.”

Damdelen “In conclusion, the importance of the local food culture in sustainable tourism is always Economic Applicability, Local Welfare, Employment Quality, Social Equality, Visitor Satisfaction, Local Audit, Community Welfare, Cultural Richness, Physical Integrity, Biological Diversity, “By adopting all the features such as efficiency and environmental cleanliness, contributing to macro and micro economy, business and future guarantee will be provided for future generations.”

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