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@article{185161,
        author = {Manoj Patkar and Prof. Dr. Gurdip Singh},
        title = {Culinary Tourism in Mumbai: Exploring Sustainability and Economic Outcomes},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {5},
        pages = {95-101},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=185161},
        abstract = {This study investigates the sustainability and economic potential of culinary tourism in Mumbai, Maharashtra, with a particular focus on the role of local food in preserving cultural traditions and fostering prosperity. Quantitative data were collected from 240 tourists and 60 restaurant owners using questionnaires and interviews that explored six dimensions, including sustainability perceptions, spending patterns, and the promotion of Maharashtrian cuisine. Data were analysed through descriptive statistics, Pearson correlation, ANOVA, and multiple regression using SPSS v26 and Excel 365. Results reveal that nearly two-thirds of tourists prefer sustainable food options and report higher satisfaction with such practices. A strong positive correlation (r = 0.68) was found between resources invested in sustainable operations and restaurant revenue. Regression analysis further indicated that sustainable practices and awareness of local cuisine significantly predict repeat visitation and tourist spending (R² = 0.57). The findings suggest that sustainable culinary tourism not only strengthens cultural identity but also enhances restaurant profitability. The paper concludes that integrating local food heritage into long-term tourism strategies through effective marketing is essential for maximizing both cultural and economic benefits.},
        keywords = {Culinary Tourism, Local Food Heritage, Sustainability Practices, Economic Viability},
        month = {September},
        }