Exploring the role of locally-sourced ingredients in the rural hospitality system of Hungary
Keywords:
Abstract
The aim of this research is to examine the role of local ingredients in the Hungarian rural hospitality system and to analyse the benefits and drawbacks of their utilization in restaurants. Previous literature lacks comprehensive studies investigating the use of local products in restaurants and the collaboration between producers and restaurants, particularly those employing qualitative methods involving both parties. To address this research gap, sixteen interviews were conducted with restaurant representatives and local producers. The findings of this research contribute to understanding the structural barriers hindering the effective integration of local products in restaurant operations. The study reveals that the dynamic nature of restaurant offerings relying on local ingredients, poses challenges for chefs, requiring constant innovation. Additionally, factors such as reliability, transparency, and hyper-local procurement strategies play crucial roles in the adoption of local products. However, logistics and communication emerge as significant shortcomings in restaurant-producer relations, and addressing these issues could improve efficiency, financial outcomes, and product quality. Furthermore, the study provides practical recommendations for enhancing the efficiency of short value chains and fostering mutual understanding between producers and restaurants.
Downloads
Altmetrics
References
Ab Karim, M. S., Lia, C. B., Aman, R., Othman, M., & Salleh, H. (2011). Food image, satisfaction and behavioural intentions: The case of Malaysia’s Portuguese cuisine. International CHRIE Conference-Refereed Track, 13.
Alsetoohy, O., Ayoun, B., & Abou-Kamar, M. (2021). COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA. Sustainability, 13(9), 9234. https://doi.org/10.3390/su13169234
Aydin, M., Sari Gök, H., & Salvarci, S. (2022). Does Gastronomy Brand Image Affect The Perceived Emotional Value And Tour Satisfaction? Enlightening Tourism. A Pathmaking Journal, 12(1), 366–397. https://doi.org/10.33776/et.v12i1.6979
Bacig, M., & Young, C. A. (2019). The halo effect created for restaurants that source food locally. Journal of Foodservice Business Research, 22(3), 209-238. https://doi.org/10.1080/15378020.2019.1592654
Boas, G. F. M. V., Braz, R., Botelho, A., Akutsu, R. C. C. A., & Zandonadi, R. P. (2021). Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems. International Journal of Gastronomy and Food Science, 23, 100296. https://doi.org/10.1016/j.ijgfs.2020.100296
Brinkley, C., Manser, G. M., & Pesci, S. (2021). Growing pains in local food systems: A longitudinal social network analysis on local food marketing in Baltimore County, Maryland and Chester County, Pennsylvania. Agriculture and Human Values, 38, 911-927. https://doi.org/10.1007/s10460-021-10199-w
Bristow, R. S., & Jenkins, I. (2018). Restaurant assessment of local food and the Global Sustainable Tourism criteria. European Journal of Tourism Research, 18, 120-132. https://doi.org/10.54055/ejtr.v18i.316
Datta, B. (2022). Positioning spices as a tourism product for foreigners: A study from the Indian perspective. Enlightening Tourism. A Pathmaking Journal, 12(1), 272-303. https://doi.org/10.33776/et.v12i1.5453
De Chabert-Rios, J., & Deale, C. S. (2018). Taking the local food movement one step further: An exploratory case study of hyper-local restaurants. Tourism and Hospitality Research, 18(3), 388-399. https://doi.org/10.1177/1467358416666137
Deere, C. D., & Royce, F. S. (2019). Provisioning Cuba’s Private Restaurants: Linking Tourism and Agriculture. Tourism Planning & Development, 16(6), 675-695. https://doi.org/10.1080/21568316.2019.1569120
Dunne, J. B., Chambers, K. J., Giombolini, K. J., & Schlegel, S. A. (2011). What does “local” mean in the grocery store? Multiplicity in food retailers’ perspectives on sourcing and marketing local food. Renewable Agriculture and Food Systems, 26(1), 46–59.
Duram, L. A., & Cawley, M. (2012). Irish chefs and restaurants in the geography of "local" food value chains. The Open Geography Journal, 5(1), 16-25. https://doi.org/10.2174/1874923201205010016
Givens, G., & Dunning, R. (2019). Distributor intermediation in the farm to food service value chain. Renewable Agriculture and Food Systems, 34, 268–270. https://doi.org/10.1017/S1742170517000746
Home, R., Oehen, B., Käsmayr, A., Wiesel, J., & Van Der Meulen, N. (2020). The Importance of Being Local: The Role of Authenticity in the Concepts Offered by Non-Themed Domestic Restaurants in Switzerland. Sustainability, 12(9), 3907. https://doi.org/10.3390/su12093907
Irimiás, A., & Mitev, A. (2020). Change management, digital maturity and green development: Are successful firms leveraging on sustainability? Sustainability, 12(10), 4019. https://doi.org/10.3390/su12104019
Jang, Y. J., Kim, W. G., & Bonn, M. A. (2011). Generation Y consumers’ selection attributes and behavioural intentions concerning green restaurants. International Journal of Hospitality Management, 30(4), 803-811. https://doi.org/10.1016/j.ijhm.2010.12.012
Kala, D. (2020). Dimensions Of A Memorable Food And Restaurant Experience In Mountainous Destinations: An Interpretive Structural Modeling Approach. Enlightening Tourism. A Pathmaking Journal, 10(2), 206. https://Doi.Org/10.33776/Et.V10i2.5111
Kóródi, M., Bakos, R., Kalmárné Rimóczi, C., Savella, O., Mondok, A., & Németh, M. (2014). A helyi termékek interpretációs lehetőségei és szerepük a desztináció fejlesztésben. Economica, 7(1), 113-116. https://doi.org/10.47282/ECONOMICA/2014/7/1/4314
Lavecchia, G. (2008). Green: The new gold. Restaurant Hospitality, 92(4).
Madarász, E., Sulyok, J. & Szmulai, É. (2021). Naptej, fürdőruha… + helyi termék? A helyi termékek iránti kereslet a Balatont turisztikai céllal felkeresők körében. Turizmus Bulletin, 21(2), 24–33. https://doi.org/10.14267/TURBULL.2021v21n2.3
Makowska, M., Boguszewski, R. & Hrehorowicz, A. (2024). Generational Differences in Food Choices and Consumer Behaviors in the Context of Sustainable Development. Foods, [online] 13(4), 521. https://doi.org/10.3390/foods13040521.
McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: it’s all how you cook the numbers! Journal of Travel & Tourism Marketing, 25(2), 137-148. https://doi.org/10.1080/10548400802402404
Meneguel, C. R. d. A., Hernández-Rojas, R. D., & Mateos, M. R. (2022). The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain). Journal of Ethnic Foods, 9(1). https://doi.org/10.1186/s42779-022-00126-7
Munjal, S., Sharma, S., & Menon, P. (2016). Moving towards “Slow Food,” the new frontier of culinary innovation in India: The Vedatya experience. Worldwide Hospitality and Tourism Themes, 8(4), 444-460. https://doi.org/10.1108/WHATT-04-2016-0022
Ozturk, S. B., & Akoglu, A. (2020). Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey. International Journal of Gastronomy and Food Science, 20. https://doi.org/10.1016/j.ijgfs.2020.100194
Paciarotti, C., Mazzuto, G., Torregiani, F., & Fikar, C. (2022). Locally produced food for restaurants: a theoretical approach for the supply chain network design. International Journal of Retail & Distribution Management, 50(13), 164–183. https://doi.org/10.1108/ijrdm-10-2021-0477
Paciarotti, C., & Torregiani, F. (2018). Short food supply chain between micro/small farms and restaurants - An exploratory study in the Marche region. British Food Journal, 120(8), 1722-1734. https://doi.org/10.1108/BFJ-04-2018-0253
Pekersen, Y., & Canöz, F. (2022). Tourists' attitudes toward green product buying behaviours: the role of demographic variables. Tourism & Management Studies, 18(4), 7-16. https://doi.org/10.18089/tms.2022.180401
Pesci, S., & Brinkley, C. (2021). Can a Farm-to-Table restaurant bring about change in the food system? A case study of Chez Panisse. Food, Culture & Society. https://doi.org/10.1080/15528014.2021.1948754
Pozo, H., & Tachizawa, T, (2018). Marketing and social responsibility: an exploratory study of local tourism. Tourism & Management Studies, 14(4), 39-49. https://doi.org/10.18089/tms.2018.14404
Quattrociocchi, B., Mercuri, F., Perano, M., & Calabrese, M. (2017). Tourism supply chain & strategic partnerships for managing the complexity in tourism industry. Enlightening Tourism. A Pathmaking Journal, 7(1), 62-93. https://doi.org/10.33776/et.v7i1.3140
Rahman, M. S., Zaman, M. H., Hassan, H., & Wei, C. C. (2018). Tourist’s preferences in selection of local food: Perception and behavior embedded model. Tourism Review, 73(1), 111-132. https://doi.org/10.1108/TR-04-2017-0079
Riley, R. W., & Love, L.L. (2000). The state of qualitative tourism research. Annals of Tourism Research, 27(1), 164–187. https://doi.org/10.1016/s0160-7383(99)00068-7.
Robinson, R. N. S., & Getz, D. (2014). Profiling potential food tourists: An Australian study. British Food Journal, 116(4), 690-706. https://doi.org/10.1108/BFJ-02-2012-0030
Roy, H. (2022). Connecting Farmers’ Markets to Foodservice Businesses: A Qualitative Exploration of Restaurants’ Perceived Benefits and Challenges of Purchasing Food Locally. International Journal of Hospitality & Tourism Administration, 1–36. https://doi.org/10.1080/15256480.2022.2142994
Roy, H., & Ballantine, P.W. (2020). Preferences and attitudes toward locally produced food sourcing in wholesale distributors: Restaurant and chef perspectives. Journal of Hospitality and Tourism Management, 45, 544–558. https://doi.org/10.1016/j.jhtm.2020.10.011.
Roy, H., Hall, C. M., & Ballantine, P.W. (2017). Trust in local food networks: The role of trust among tourism stakeholders and their impacts on purchasing decisions. Journal of Destination Marketing & Management, 6(4), 309-317. https://doi.org/10.1016/j.jdmm.2017.07.002
Sharma, A., Gregoire, M. B., & Strohbehn, C. (2009). Assessing Costs of Using Local Foods in Independent Restaurants. Journal of Foodservice Business Research, 12(1), 55–71. https://doi.org/10.1080/15378020802672089
Sharma, A., Moon, J., & Strohbehn, C. (2014). Restaurant’s decision to purchase local foods: Influence of value chain activities. International Journal of Hospitality Management, 39, 130–143. https://doi.org/10.1016/j.ijhm.2014.01.009
Sharma, A., Strohbehn, C., Radhakrishna, R., & Ortiz, A. (2012). Economic Viability of Selling Locally Grown Produce to Local Restaurants. Journal of Agriculture, Food Systems, and Community Development, 181–198. https://doi.org/10.5304/jafscd.2012.031.014
Török, Á., & Agárdi, I. (2020). Társadalmi vállalkozások gasztronómiai lehetőségei a rövid élelmiszerellátási láncok bevonásával Magyarországon. Vezetéstudomány Budapest Management Review, 51(4), 74–84. https://doi.org/10.14267/VEZTUD.2020.04.07
Trivette, S. A. (2015). How local is local? Determining the boundaries of local food in practice. Agriculture and Human Values, 32, 475–490. https://doi.org/10.1007/s10460-014-9566-7
Wilson, E., Mura, P., Sharif, S. P., & Wijesinghe, S. N. R. (2020). Beyond the third moment? Mapping the state of qualitative tourism research. Current Issues in Tourism, 23(7), 795–810. https://doi.org/10.1080/13683500.2019.1568971
Zocchi, D. M., & Fontefrancesco, M. F. (2020). Traditional Products and New Developments in the Restaurant Sector in East Africa: The Case Study of Nakuru County, Kenya. Frontiers in Sustainable Food Systems, 4(599138). https://doi:10.3389/fsufs.2020.599138
