Perceived as one of the vital components in enriching tourists’ experiences while at a tourism destination, gastronomic tourism is considered as an important protector of local food heritage, which unites the local people and their local food traditions together. The objective of this study is to explore the determinants that encourage the gastronomic tourism sustainability from the perspective of local tourists, hospitality and tourism lecturers and hospitality industry experts. By employing qualitative research design, a total of 9 individual in-depth interviews were conducted face-to face and the interviews were transcribed verbatim and analyzed thematically. The result of this research shows that the use of local and seasonal ingredients, local food culture preservation, the promotion and implementation of sustainable practices, training and education, collaboration between stakeholders, community involvement and economic factor are the determinants that motivates the sustainability of gastronomic tourism in Malaysia. It is hoped that the results of this study would encourage further research within the topic of local food and beverages sustainability perhaps within different states, culture, or religion. Additionally, research on the effective marketing strategies should also be taken into consideration by local authorities and stakeholders to continuously supports the movement of gastronomic tourism sustainability in Malaysia.
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