Sustainable culinary tourism in Osogbo integrating ecotourism, nutrition, and gastronomy for holistic destination experiences
Olufemi Oloyede, Tobi Israel Akinremi, Oluwafemi Julius Olagunju, Iyanu Caleb Alagbe, Roseline Olufeyisayo Olarinde, Grace Oluwatoyin Idowu-Mogaji
Abstract
Sustainable culinary tourism offers a unique opportunity to merge nutrition, local gastronomy, and ecotourism for holistic tourism experiences. This study explores the potential of Osogbo’s traditional dishes to enhance sustainable tourism through nutritional awareness, cultural heritage, and environmental conservation. Key objectives include assessing the nutritional profiles of local cuisines, evaluating their impact on tourist satisfaction, and formulating strategies for sustainable culinary tourism. The study hypothesizes that nutritional awareness significantly influences tourist satisfaction and contributes to sustainable tourism development.A mixed-methods approach was employed, incorporating in-depth interviews with chefs, nutritionists, and cultural custodians, alongside surveys of 322 participants. Nutritional analyses of traditional dishes complemented data on tourists’ perceptions of gastronomy’s role in their experiences. Statistical tools, including chi-square and regression analysis, were used to test hypotheses, revealing that 93.4% of respondents valued the nutritional quality of local food, with a strong positive correlation (β = 0.45, p = 0.003) between nutrition and tourist satisfaction.Findings highlight the potential of Osogbo’s culinary offerings in driving sustainable tourism. Traditional dishes, characterized by their nutritional richness and cultural significance, not only enhance visitor experiences but also promote wellness and sustainability. Environmental conservation efforts, such as using local and seasonal ingredients, resonated strongly, with 80% of tourists willing to pay a premium for eco-friendly options.In conclusion, integrating nutrition into Osogbo’s culinary tourism strategies can elevate the region as a model for sustainable tourism. Recommendations include developing nutritional profiling programs, promoting farm-to-table initiatives, and establishing sustainable gastronomy certifications to foster a vibrant and eco-conscious culinary tourism sector