Abstract

This study delves into the dynamics of gastronomic tourism in Iloilo Province, emphasizing its economic significance while focusing on the perspectives of local food industry stakeholders. Using a phenomenological approach, it identifies five key themes: preserving culinary heritage, overcoming local ingredient sourcing challenges, leveraging culinary festivals, fostering collaborations within the hospitality sector, and implementing sustainability practices. Through in-depth interviews, the research sheds light on Iloilo’s rich culinary heritage, the complexities of its supply chain, and the delicate balance between profitability and ethics in tourism. The findings highlight the economic importance of preserving cultural heritage; addressing challenges in local ingredient sourcing to stimulate economic growth; utilizing opportunities in culinary events to attract tourists and boost local businesses; fostering collaboration within the hospitality sector to enhance economic development; and adopting sustainable practices for long-term economic prosperity without compromising ethical values. The study offers targeted recommendations to maximize the region’s food tourism potential, emphasizing the economic benefits of preserving cultural traditions while embracing sustainable practices.