Work

Sustainable Gastronomy as a Driver of Senior Travelers’ Experience, Perceived Value, and Behavioral Outcomes

Year: 2025

Type: article

Abstract: The global population is rapidly aging, positioning seniors as one of the most influential consumer segments in the contemporary tourism market. As culinary tourism increasingly represents a value-laden and culturally embedded form of experience, understanding how senior tourists perceive and react to such experiences has become essential. This study investigates the structural relationships among seniors’ culinary tourism experiences, perceived value, positive emotions, and behavioral intentions, while also examining the moderating effect of gender. A structural equation modeling (SEM) analysis based on survey data from senior tourists revealed that the proposed model exhibited a satisfactory fit, with most hypothesized relationships supported. Seniors’ culinary experiences significantly enhanced perceived value, which in turn positively influenced both positive emotions and behavioral intentions. Positive emotions also had a significant effect on behavioral intentions. However, the moderating role of gender was not statistically significant, suggesting minimal gender-based differences in seniors’ cognitive and affective evaluations.

Source: Sustainability

DOI: 10.3390/su172310634

Authors: Hyosun Jung, Hye Hyun Yoon

Institution: Kyung Hee University

Language: English

Topic: Culinary Culture and Tourism

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $2,896