Unfolding the Impacts of a Prolonged COVID-19 Pandemic on the Sustainability of Culinary Tourism: Some Insights from Micro and Small Street Food Vendors

Vanessa Gaffar, Benny Tjahjono, Taufik Abdullah, Maya Sari, Rofi Rofaida

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)
94 Downloads (Pure)

Abstract

Our study reveals the impacts of various COVID-19-related restrictions on the culinary tourism industry by exploring how street food vendors deal with this unprecedented encounter. The data were collected through semi-structured interviews of 20 street food vendors and later analyzed using qualitative data analysis, focusing on the thematic analysis of coded interview transcripts, as a basis for generalization of our findings. This study unfolds the knock-on effects of the lock-down, social distancing, and movement restrictions imposed on the street food vendors and sheds light on how the culinary tourism industry can become more resilient and sustainable in facing a future or recurring pandemic. Understanding the dynamic impacts of the pandemic will offer insights for the culinary tourism industry and the government in the development of relevant policies to alleviate those impacts and protect the culinary tourism industry in the 'new normal' post-pandemic era.
Original languageEnglish
Article number497
Number of pages16
JournalSustainability (Switzerland)
Volume14
Issue number1
DOIs
Publication statusPublished - 4 Jan 2022

Bibliographical note

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.

Funder

Funding Information:
Funding: This research was funded by the Ministry of Education, Culture, Research and Technology of the Republic of Indonesia and the Indonesia Endowment Fund for Education under the World Class Professor Program 2021, grant number 2637/E4/KK.04.05/2021.

Funding Information:
Acknowledgments: The authors are grateful for the funding support from the Ministry of Education, Culture, Research and Technology of the Republic of Indonesia and the Indonesia Endowment Fund for Education, which enabled the bilateral research collaboration between the Faculty of Economics and Business Education at Universitas Pendidikan Indonesia (UPI) and the Centre for Business in Society, Coventry University.

Keywords

  • Business resilience
  • COVID-19
  • Culinary tourism
  • Dynamic capabilities
  • Entrepreneurial learning
  • Street food

ASJC Scopus subject areas

  • Geography, Planning and Development
  • Renewable Energy, Sustainability and the Environment
  • Environmental Science (miscellaneous)
  • Energy Engineering and Power Technology
  • Management, Monitoring, Policy and Law

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