{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,25]],"date-time":"2026-01-25T05:05:34Z","timestamp":1769317534718,"version":"3.49.0"},"reference-count":57,"publisher":"Emerald","issue":"11","license":[{"start":{"date-parts":[[2020,9,29]],"date-time":"2020-09-29T00:00:00Z","timestamp":1601337600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.emerald.com\/insight\/site-policies"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJCHM"],"published-print":{"date-parts":[[2020,9,29]]},"abstract":"<jats:sec><jats:title content-type=\"abstract-subheading\">Purpose<\/jats:title><jats:p>Little is known about how tourists\u2019 eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination\u2019s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists\u2019 overall experience.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Design\/methodology\/approach<\/jats:title><jats:p>The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Findings<\/jats:title><jats:p>Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Practical implications<\/jats:title><jats:p>Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Originality\/value<\/jats:title><jats:p>The authors address three identified research gaps:<jats:italic>a posteriori<\/jats:italic>segmentation based on tourists\u2019 food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.<\/jats:p><\/jats:sec>","DOI":"10.1108\/ijchm-04-2020-0302","type":"journal-article","created":{"date-parts":[[2020,9,26]],"date-time":"2020-09-26T07:37:07Z","timestamp":1601105827000},"page":"3501-3521","source":"Crossref","is-referenced-by-count":62,"title":["Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach"],"prefix":"10.1108","volume":"32","author":[{"given":"Jos\u00e9 Ant\u00f3nio C.","family":"Santos","sequence":"first","affiliation":[]},{"given":"Margarida Cust\u00f3dio","family":"Santos","sequence":"additional","affiliation":[]},{"given":"Luis Nobre","family":"Pereira","sequence":"additional","affiliation":[]},{"given":"Greg","family":"Richards","sequence":"additional","affiliation":[]},{"given":"Luis","family":"Caiado","sequence":"additional","affiliation":[]}],"member":"140","reference":[{"issue":"3","key":"key2020111306205498300_ref001","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1080\/13032917.2019.1595072","article-title":"Factors that influence local food consumption motivation and its effects on travel intentions","volume":"30","year":"2019","journal-title":"Anatolia"},{"issue":"1","key":"key2020111306205498300_ref002","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/15022250.2016.1275290","article-title":"Food and tourism synergies: perspectives on consumption, production and destination development","volume":"17","year":"2017","journal-title":"Scandinavian Journal of Hospitality and Tourism"},{"issue":"2","key":"key2020111306205498300_ref003","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1080\/10253860903562148","article-title":"Negotiating cultural boundaries: food, travel and consumer identities","volume":"13","year":"2010","journal-title":"Consumption Markets and Culture"},{"key":"key2020111306205498300_ref004","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.jhtm.2020.02.006","article-title":"Tourists, local food and the intention-behaviour gap","volume":"43","year":"2020","journal-title":"Journal of Hospitality and Tourism Management"},{"key":"key2020111306205498300_ref005","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.tmp.2012.03.003","article-title":"A netnographic examination of travelers\u2019 online discussions of risks","volume":"2\/3","year":"2012","journal-title":"Tourism Management Perspectives"},{"issue":"1","key":"key2020111306205498300_ref006","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1080\/15022250.2016.1215871","article-title":"Interested in eating and drinking? 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