From Circular Gastronomy to Destination Competitiveness: Evidence from Rural Tourism Economies

Circular economy principles are increasingly influencing tourism development strategies, particularly in rural destinations characterized by strong linkages between agriculture, gastronomy, and local economic systems. This study develops and empirically examines a conceptual model investigating the relationship between circular economy practices, gastronomy integration, perceived authenticity, and destination competitiveness within rural tourism economies. The research focuses on the role of gastronomy as a circular tourism resource capable of connecting local sourcing, sustainability, and experiential value creation. Data were collected through a stakeholder-based survey targeting tourism enterprises, local producers, destination management organizations, and hospitality providers operating in rural tourism destinations. The proposed relationships were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) implemented in SmartPLS 4 and bootstrapped mediation analysis. The findings indicate that circular economy practices positively influence gastronomy integration, while gastronomy integration significantly enhances perceived authenticity. Furthermore, authenticity demonstrates a strong positive effect on destination competitiveness. The mediation analysis confirms that gastronomy integration and perceived authenticity function as intermediary mechanisms through which circular economy practices contribute to competitiveness outcomes. The study contributes to tourism economics and destination competitiveness literature by developing and empirically testing a mediation-based framework linking circular gastronomy, authenticity, and rural tourism competitiveness. The findings provide theoretical and practical implications for destination managers and policymakers seeking to strengthen sustainability, local value creation, and competitiveness through circular gastronomy strategies.