Determining the participation level of local people in the development of gastronomy tourism: The case of Şanlıurfa

The results of gastronomy tourism interaction with local people are extremely important for the development of gastronomy tourism activities in a destination. The interaction between local people and tourists in tourism destinations can lead to different results depending on the nature of the interactions. While positive interactions cause positive attitudes towards gastronomy tourism and tourists, in the opposite case, negative interactions may trigger negative attitudes. Gastronomic products and activities positively affect the development of gastronomy tourism by affecting the promotion and branding of destinations. The purpose of this research is to measure the level of participation of local people living in Şanlıurfa in the development of gastronomy tourism and to examine the effect of this situation on the development of gastronomy tourism in a destination. For this purpose, a multifaceted research was designed to examine the gastronomy tourism potential of Şanlıurfa from the perspective of local governments, NGOs, local food and beverage businesses and local people. In this context, first of all, face-to-face interviews were held with tourism stakeholders in Şanlıurfa using the semi-structured interview method. Later, data was collected from 600 people as a result of a face-to-face survey to measure the level of participation of local people living in Şanlıurfa in gastronomy tourism. Research variables were examined based on a model developed based on theoretical knowledge. Regression analysis method was used to test the research hypotheses. In line with the basic assumptions, a significant and positive effect of MOAG, motivational elements, skills and gastronomy tourism awareness on the participation levels of local people in gastronomy tourism development has been determined. A significant and negative impact of potential opportunities on the level of participation of local people in the development of gastronomy tourism has been determined. Finally, recommendations for conclusions and stakeholders based on the findings were developed.