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Purpose This study aims to identify stakeholders and dimensions of the gastro-tourism cluster in Cyprus in order to facilitate the creation of a network of unique culinary experiences for tourists. Design/methodology/approach The qualitative research approach was undertaken through interaction with academics, researchers, and public and private sector stakeholders during the Gastro-Tourism Conference, which was organized by the University of Nicosia, Cyprus, in May 2022. The study draws on data from non-structured interviews conducted with tourism industry professionals and stakeholders. Findings Four stakeholders of the gastro-tourism cluster were identified: enterprises from the gastro sector, supportive enterprises and industries, public institutions, and other institutions. Geographic proximity and knowledge sharing are the main dimensions affecting the gastro-tourism cluster in Cyprus. Originality/value The authors identified stakeholders in and dimensions of the gastro-tourism cluster in Cyprus, each of which plays a significant role in creating culinary experiences for visitors and ensuring more sustainable and less seasonal development of the island as a destination.
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Garanti et al. (2022) studied this question.
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