Development of a Vegan-Friendly Destination—The Case of Didim
Abstract
Veganism is growing and more people are adhering to their vegan lifestyle while travelling. However, there is a lack of research that investigates vegan tourism in terms of destination development. Hence, this study examines the development of a destination as vegan-friendly under two research questions: (1) what are the aspects of a vegan-friendly destination, and (2) how it is developed. The research examines the specific case of Didim, Turkey, which declared itself vegan-friendly in 2017. Online and on-site interviews are conducted with tourism professionals, local business owners, volunteers from NGOs, and residents. The research sheds light into how the development process of Didim as vegan-friendly occurred. The findings also reveal the aspects of a vegan-friendly destination, including adherence to the vegan philosophy, availability a vegan cuisine, addressed needs of vegan visitors, abolition or reduction of animal exploitation, complementary social interactions and a favourable attitude of the local population.
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The values of veganism play an important role in the transformation of tourism toward sustainability, with social media platforms often employed to promote vegan food choices available to tourists at a destination.
“The values of veganism play an important role in this transformation of tourism toward sustainability (Kilian & Hamm, 2021;Niederle & Schubert, 2020) with social media platforms, such as Instagram, being often employed to promote vegan food choices available to tourists at a destination (Başol & Alvarez, 2024;Le Busque et al., 2022).”
From Ethical Veganism as the Future of Tourist Consumption (2026) · cites this paper as Başol & Alvarez, 2024
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Ethical Veganism as the Future of Tourist Consumption
Handayani, B., Filimonau, V., & Ermolaev, V. A. (2026) · International Journal of Hospitality & Tourism Administration · doi:10.1080/15256480.2025.2494576 · Cited by 4 · see citing works
“…role in this transformation of tourism toward sustainability (Kilian & Hamm, 2021; Niederle & Schubert, 2020) with social media platforms, such as Instagram, being often employed to promote vegan food choices available to tourists at a destination (Başol & Alvarez, 2024; Le Busque et al., 2022).”
- Authors
- Başol, C. İ., & Alvarez, M. D.
- Affiliations
- Boğaziçi University (TR)
- Department of Tourism Administration, Boğaziçi University, Istanbul, Turkey
- Corresponding author
- Başol, Ceren İlayda
- Venue
- Tourism Planning & Development
- Publisher
- Informa UK Limited
- Published
- 2023-11-03
- Volume
- 21
- Issue
- 5
- Pages
- 594-613
- ISSN
- 2156-8316 (ISSN-L)
- 2156-8324
- OpenAlex
- W4388303433
- Cited by
- 6
- References
- 0
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 1
- FWCI
- 0.87
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Tourism Planning & Development (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Culinary Culture and Tourism
- Social Sciences › Sociology and Political Science › Diverse Aspects of Tourism Research
- Social Sciences › Sociology and Political Science › Halal products and consumer behavior
- Keywords
- destination development, animal exploitation, tourism workforce, local business owners
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