Sustainable Gastronomy Tourism & Its Potential for Implementation in North Cyprus
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https://doi.org/10.58625/jfng-3075Keywords:
Sustainability, gastronomy, tourism, sustainable gastronomy tourism, implementation potentialAbstract
Aim: This study explores the untapped potential of sustainable gastronomy tourism in Northern Cyprus as a strategic pathway for cultural preservation, rural development, and diversification of the island’s tourism economy. It aims to highlight how culinary tourism can serve as a tool for sustainable destination development and cultural continuity.
Material and Method: The research adopts a conceptual approach literature-driven research design and evaluated by thematic relevance in the end, enriched with observation-informed insights to drawing on global tourism trends, sustainability frameworks, and local heritage assets. By synthesizing secondary data and case examples, it develops a multi-dimensional framework for sustainable gastronomy tourism that integrates cultural, economic, and environmental perspectives.
Results: The study reveals that Northern Cyprus’s unique gastronomic identity—shaped by Mediterranean and Anatolian influences and embodied in products such as halloumi and traditional mezes—holds strong potential for experiential and community-based tourism. Key challenges include limited infrastructure, insufficient policy alignment, and environmental pressures. The paper proposes strategic interventions including farm-to-table initiatives, gastronomy route development, and international branding efforts.
Conclusion: Sustainable gastronomy tourism can position Northern Cyprus as a distinctive and resilient culinary destination within the Eastern Mediterranean. Achieving this vision requires integrated marketing, stakeholder collaboration, and policy innovation to balance economic growth with cultural preservation and environmental sustainability.
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