Designing an Interpretive Structural Model of Factors Affecting the Development of Food Ecotourism: A Case Study of Qeshm Island
Keywords:
Development, Gastronomic Ecotourism, Tourism, Qeshm, Structural InterpretationAbstract
This study investigates the interpretive structural model of factors affecting the development of food ecotourism on Qeshm Island. The research method is descriptive-survey in nature and applied in terms of purpose. The research population consisted of tourism managers and experts, and a sample of 30 participants was selected through convenience sampling. The data collection instrument was a questionnaire comprising 27 items and covering the dimensions of social, cultural, economic, environmental, political and structural, economic and marketability, educational and human resource development, technological and innovation, and health and quality of life factors. Data analysis was conducted using the Interpretive Structural Modeling (ISM) approach. The findings indicate that food ecotourism activities are among the key factors contributing to the improvement of community health and quality of life, which were positioned at the first level of the model. The importance of healthy nutrition and organic products in food ecotourism was identified as one of the influential factors in its development at the second level. In addition, compliance with health and hygiene standards in food ecotourism activities was recognized as another influential factor in the development of this sector and was placed at the third level. Environmental impacts and the sustainability of food ecotourism activities, as an independent variable, play a highly significant role in the development of this sector. This study clearly demonstrates that food ecotourism not only contributes to enhancing individuals’ quality of life and public health, but also supports environmental conservation and economic sustainability.
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Copyright (c) 2026 Hamidreza Sadeghi (Author); Ali Yaghoubipoor; Mohammad Montazeri (Author)
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