Food self-sufficiency of tourist attraction site: a case study of Phang Nga Province, Thailand

This research proposes “food self-sufficiency of tourism site” as an applicable measure of sustainability. However, empirical evidence setting out FSS is currently lacking in the literature. To gain a better understanding, this paper attempts to discover the status of using of local fruits and vegetables as food in the hotel and restaurant businesses. For the objectives, this paper aims at exploring (1) the list and the number of fruits and vegetables, (2) their purchasing methods and sources as well as (3) the opinions of establishments and suppliers of fruits and vegetables on the purchase of local vegetables and fruits. The study was conducted in the Khao Lak area, Takua Pa district, Phang Nga Province, Thailand, where there are many tourists worldwide. This research adopted quantitative and qualitative research methods. Data were collected by using questionnaires and semi-structured interviews from 15 hotels and restaurants, including 13 suppliers, wholesalers, and retailers of vegetables and fruits. The results reveal that 34 significant vegetables and fruits were used in hotel and restaurant businesses consisting of 24 vegetables and ten fruits. The vegetables as an essential ingredient in many dishes and fruits popular with tourists were bought with the highest ordered volume. Most vegetables and fruits originate outside of Phang Nga, especially from Ratchaburi Province. The main obstacles to hotels, restaurants, suppliers, wholesalers, and retailers in buying vegetables and fruits from local farmers include only a few kinds of fruits available, non-continuous seasonal yields throughout the year, insufficient productivity to facilitate the trading, and undesirable quality. Based on the concept of food self-sufficiency in local tourism sites, the Khao Lak area could not rely on its self-grown food. Based on research findings, the list and the number of vegetables and fruits classified by the sources could imply policymakers and relevant agencies in dealing with local employment and environmental impact. This empirical evidence could confirm that the “food self-sufficiency of tourism site” can be applied as a measure to track achieving the sustainability contributed by the tourism sector.