Co‐Creating Rural Tourism's Competitive Edge Through Specialty Food and Cuisine
An Ecosystem Approach
Bibliographic Data
| ID | 21653663 |
|---|---|
| Authors | Jiaying Lyu (0000-0002-4237-4727, International School of Cultural Tourism, Hangzhou City University Hangzhou China), Hanqin Qiu (0000-0001-5632-7545, International School of Cultural Tourism, Hangzhou City University Hangzhou China), Lianping Ren (0000-0002-2025-9998, Macao University of Tourism Macao China), Zhenxing Mao (0000-0002-0327-1696, California State Polytechnic University Pomona California USA), Yi Huang (0000-0001-5702-0705, Department of Tourism and Hotel Management School of Management, Zhejiang University Hangzhou China, corresponding author) |
| Year | 2025 |
| Volume | 27 |
| Issue | 6 |
| Publication date | 2025-11-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | International Journal of Tourism Research (JOURNAL) |
| Journal identifiers | ISSN: 1099-2340 • E-ISSN: 1522-1970 |
| Publisher | Wiley (PUBLISHER • GB) |
| DOI | 10.1002/jtr.70164 |
| OpenAlex | W7116831969 |
| Language | EN |
| Citations received | 1 |
| References cited | 51 |
This research seeks to understand how rural actors co‐create a distinguished rural tourism destination with specialty food and cuisine as its core by integrating the agriculture, cultural, tourism, and digital industries under an orchestrated ecosystem framework. To determine this, we conducted a longitudinal case study in Tangqi Town, China. From 2020 to 2023, we gathered qualitative data through interviews, focus groups, observations, and secondary sources. Our findings revealed a three‐stage value co‐creation process involving four key actors. Furthermore, we explored the development and interconnectedness of the industry chains that constitute the industry ecosystem in which specialty food and cuisine are the key drivers. Our study also revealed the outcomes of value co‐creation, such as the creation of distinctive rural brands, improved financial performance, increased life satisfaction among rural residents, and sustained cultural vitality
Competitive advantage · Ecosystem · Ecosystem services · Qualitative research · Rural area · Rural tourism · Specialty · Tourism · Culinary Culture and Tourism · Diverse Aspects of Tourism Research · Service and Product Innovation
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| Citations per year | 1 |
|---|---|
| Citation span | 2026 - 2026 (1) |
| Highly cited | No |