Title: Local food consumption by foreign tourists in Greece

Authors: Antonios Tiganis; Efthimia Tsakiridou

Addresses: Department of Business Economics and Management, Mediterranean Agronomic Institute of Chania, CIHEAM-MAICh, Alsyllio Agrokepio, 1 Makedonias str Chania, Chania, Crete, 73100, Greece ' Faculty of Agriculture, Forestry and Natural Environment, Department of Agricultural Economics, School of Agriculture, Aristotle University of Thessaloniki, Aristotle University of Thessaloniki University Campus, Thessaloniki, Central Macedonia, 54124, Greece

Abstract: Greek food is mainly perceived as tasty, with a nice aroma, authentic, safe, nutritious, and related to Greek culture. This study provides estimates of the factors influencing the consumption of Greek food by foreign tourists through ordered probit regression. The age of the respondents has a positive influence on the consumption of local food. The econometric model results show that the most critical attribute for local food consumption is taste, followed by trustworthiness, nutritional value, and availability. On the other hand, tourists are indifferent to environmental friendliness.

Keywords: ordered probit regression; tourists; tourist food consumption; travel eating behaviour; food consumption in holiday; food consumption in tourism; local food in tourism; local food consumption; Greek food; local food; tourism in Greece.

DOI: 10.1504/IJTP.2022.121898

International Journal of Tourism Policy, 2022 Vol.12 No.1, pp.70 - 83

Received: 03 Dec 2020
Accepted: 31 May 2021
Published online: 07 Apr 2022 *

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