Developing Green Tourism Destinations in Ha Giang: A Local Cuisine Approach

Abstract

Researchers increasingly consider cuisine as a unique and rich resource to enhance tourists' travel experiences. The contributions of culinary culture to the exploitation of tourism potential and development at destinations are increasingly undeniable. However, the interest of researchers in this field is still quite limited, especially in approaching and exploiting it as an aspect to develop green tourism. With the role of contributing to increasing the value of tourism experiences at destinations while facilitating cultural sustainability, cuisine is an aspect that needs to be paid attention to and exploited. Cuisine plays a valuable role, reflecting the identity and cultural characteristics of residents at the destination while providing a profound understanding of that land. This study uses a qualitative approach and a triangular data collection method, which involves the participation of the local community, culinary tourism, the culinary industry and local government. The study employs SWOT data analysis and flow model analysis techniques to yield results.