Sustainable Culinary Practices and Their Impact on Tourist Food Experience and Destination Loyalty: A Study of Bihar’s Gastronomic Tourism

DOI

10.2991/978-94-6463-799-1_28How to use a DOI?

Keywords

Sustainable Gastronomy; Local Cuisine; Destination; Culinary Techniques; Hospitality

Abstract

The development of eco-friendly practices in the hospitality and tourism industry is one of the globally rising trends that are gaining popularity worldwide, particularly in culinary tourism. Incorporating locally produced foods into meals and using sustainable food production processes greatly enhances a tourist’s culinary experience. Because of the distinct cuisine and culture, Bihar serves as perfect case study for analyzing the problems of sustainable cooking and the loyalty of the tourist to the destination. This study is aimed at analyzing the effect of sustainable cooking practices on visitor dining experiences and its impact on destination loyalty. It analyzes the satisfaction of visitors based on the traditional methods of food preservation, the farm-to-table model of dining, and the green sourcing of food materials, and how these methods incentivize the visitors to return. The study also examines how tourists perceive sustainability in Bihar’s culinary sector and how it aligns with their desire for authentic, eco-friendly travel experiences. The purpose of this study is to offer crucial insights on the increasing role of sustainability in gourmet tourism by employing a mixed-method research methodology that incorporates surveys and interviews with travelers and hospitality specialists. The findings will draw attention to crucial components that enhance tourists’ overall satisfaction with their culinary adventures and, ultimately, enhance Bihar’s appeal as a sustainable culinary destination. The study also aims to provide practical recommendations for lawmakers and hospitality businesses on how to integrate sustainability into the region’s food tourism sector in order to encourage long-term growth and environmental responsibility.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Shashi Shekhar Mishra
AU  - Rajiv Ruliya
AU  - Lalit Mehta
PY  - 2025
DA  - 2025/08/13
TI  - Sustainable Culinary Practices and Their Impact on Tourist Food Experience and Destination Loyalty: A Study of Bihar’s Gastronomic Tourism
BT  - Proceedings of the 2nd International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2025)
PB  - Atlantis Press
SP  - 339
EP  - 351
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-799-1_28
DO  - 10.2991/978-94-6463-799-1_28
ID  - Mishra2025
ER  -