Developing a sustainable gastronomy route model: A grounded theory approach on cheese tourism

In recent years, regions with gastronomic tourism potential have entered into various quests to evaluate this existence. Gastronomy tourism resources should be used effectively in order to evaluate the gastronomic tourism potential of the regions that stand out with their gastronomic richness and to market them as a gastronomic tourism destination. Theoretical approaches are needed, especially to understand the scientific infrastructure of gastronomy routes. Therefore, the research focuses on creating a new source of gastronomic tourism in the region through the development of a cheese route in Kars. In the study, it is aimed to develop a substantive theoretical model in order to establish the theoretical infrastructure necessary to develop a cheese route in the context of gastronomy routes. The grounded theory approach was adopted as the research design in the study. Within the scope of the findings of the research, 10 categories were created. After the categories developed, a substantive theoretical model named “Sustainable Gastronomy Route Development Theoretical Model” was created. Finally, the Kars Cheese Route project, which was carried out simultaneously with the research, and the harmonization of the developed substantive theory were carried out. According to the results obtained, it was seen that the research was supported by field applications. Within the scope of the research, it was found that a strategic approach that starts with planning and research, continues with the evaluation of various touristic resources and finally ends with promotion and marketing is required for the preparation of gastronomy routes with a sustainable approach. In addition, in the context of the research findings, it was understood that this strategic perspective can be gained through a collective and cumulative process.