This study proposes a comprehensive framework for assessing the value of local food consumption in the context of tourism by integrating trade-off, experiential, and dynamic perspectives from consumer value theory. A multidimensional construct termed Desired Food Consumption Value in Tourism (D-FCVT) was developed, incorporating a new value perspective—sustainable value, which reflects the experiential approach. This study investigates a novel model using data (n = 897) collected in Hangzhou, China. The model analyzes how the benefit variable (i.e., D-FCVT) and sacrifice variables influence Perceived Food Consumption Value in Tourism (P-FCVT), testing the trade-off effects among these factors. Additionally, the model captures the dynamic nature of food consumption value by incorporating individual food preferences, product characteristics, and tourism-specific contextual factors. The study contributes to the understanding of the value of local food consumption and clarifies the theoretical and empirical relationships between them.
Guan et al. (Thu,) studied this question.