Abstract:

In the world where tourism is rapidly evolving, people are traveling more and are now moving towards alternative tourism activities according to the conditions of the day. In this context, it is observed that, parallel to the socio-economic development of communities, alternative tourism varieties in travel preferences tend to local products. The enrichment, proper delivery, marketing and preservation of local products, with its historical, natural and cultural values, is a state of importance for the sustainability of tourism in our country. The food culture, which UNESCO has regarded as a non-specific cultural heritage, can also be regarded as a tool in the marketing of destinations in the context of sustainable tourism. Today, societies are using sustainable tourism and geographical marking path to possess this type of values that belong to them. In this context, each region of our country with a rich resource has its own values. From here in the work with the move; from the many values that the servant is possessed, it is focused on the example of Ulubey Ebem Köftesi and the objective is to demonstrate that the local values and cultural value of a food can gain meaning at national and international scale, and that it can be transformed into a sustainable destination marketing tool. For this purpose, a summer scan on the need to do the conceptual work in the first stage has been made, secondary data has been exploited and document review has been made. As a result, it is believed that Ulubey Ebem Köft is a local value, a convenient tool for the marketing of sustainable tourist destinations. By preserving the originalities of the local foods, such as Ulubey Ebem Köftesi, the sustainability will provide a significant advantage in the competition of their destinations. In this context, the supply of our country’s local foods, which is very rich in food and beverage, at a certain standard, will contribute to the promotion and marketing of our country’s tourism in national and international terms.