The relationship between tourism and food is important. Not only because this is essential for the localdevelopment, but also as it represents a basis for the emerging of new businesses in areas related tocreativity and culture. Tourists are looking for unique experiences. They want to explore a destinationthrough new elements, such as the gastronomy found at the destination. Food is often considered anincentive for the development of tourism in the territories whose attractiveness is in crisis (Kivelä andCrotts, 2006). Research has shown that culinary tourism is able to increase the value of the touristexperience; therefore, it is becoming a new market niche that can contribute to development of rural andurban areas (Yun, Hennessey, and MacDonald, 2011). Food festivals aim to promote local gastronomythrough the exploration and tasting of typical food products of the area.

The purpose of this study is to analyze the role of seafood festivals as potential tourist attractions for localsustainable development. The decision to focus on the sea economy is a gap related to the study ofdifferent sectors of the blue economy and the connections and interactions between them. This study willdescribe the phenomenon of food festivals in the blue economy, examining three case studies in theMarche Region (Italy) and Västra Gotland Region (Sweden) during 2016. A qualitative exploratoryresearch approach was used. The participatory observation methodology contributed to an understandingof the phenomenon with an "insider point of view” and to take part in social life of actors. An analyticalmodel based on four perspectives was applied: food presentation, restaurant involvement, entertainmentand petty trade, children’s activities.

The analysis shows that the entertainment and petty trade are disturbing for tourists looking forauthenticity, but at the same time, they are enjoyable for many local residents and attract more visitors,which generate a better economy for the event. Moreover, festivals provide an opportunity to promotelocal food and food brands. In general, these findings suggest that there is a balance between economicand social objectives in terms of generated value.

References

Ab Karim S. and Chi C. G.Q. (2010). Culinary Tourism as a Destination Attraction: An EmpiricalExamination of Destinations' Food Image, Journal of Hospitality Marketing & Management, 19(6), 531-555.

Hennessey, S. and Yun, D. and MacDonald, R.M. (2014). Segmenting and Profiling the Cultural TourismMarket for an Island Destination, International Journal of Management and Marketing Research, 7(1), 15-28.

Kivela, J and Crotts, J. (2006), Tourism and Gastronomy: Gastronomy’s Influence on How TouristsExperience a Destination, Journal of Hospitality & Tourism Research, 30(3), 354-377.