Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)

Gastronomic tourism in Santiago de Compostela, Spain, primarily centers on two products—rice with lobster and octopus—despite the region's diverse culinary potential. This standardization limits product diversity and territorial differentiation, failing to contribute meaningfully to the socioeconomic or cultural development of the host community. The study analyzed 2081 interviews with tourists and food industry representatives (2013–2014), comparing local consumption patterns with official gastronomic advertising and regional food production capacity. Findings reveal a disconnect between tourist demand, local gastronomy, and sustainable tourism practices, underscoring the need for a more holistic approach to gastronomic tourism that aligns with broader sustainability goals.

Carral, E. V., del Río, M., & López, Z. (2020). Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain). International Journal of Environmental Research and Public Health, 17(17), 6173. https://doi.org/10.3390/ijerph17176173