Impacts of prolonged COVID-19 pandemic on culinary tourism sustainability: some insights from micro and small street food vendors: a case of Arusha, Tanzania

Abstract

By looking at how street food vendors deal with this unique encounter, our research uncovers the effects of numerous COVID-19-related limitations on the culinary tourism industry. The information was gathered through observation, questionnaire and semi-structured interviews with 50 street food sellers, which were then evaluated using qualitative data analysis, however this research examines the ramifications of the lockdown, social isolation, and movement restrictions imposed on street food vendors, as well as how the culinary tourism industry can become more resilient and sustainable in the event of a future or recurring pandemic. Result reveal that understanding the pandemic's dynamic effects will aid the culinary tourism industry and the government in developing relevant policiesto mitigate those effects and protect the culinary tourism industry in the post-pandemic new normal. Our study concluded that culinary tourism has learned from the COVID-19 pandemic how to explain the effects of lengthy limitations. While the COVID 19 virus's spread has, for the most part, been effectively contained, the limitations have had a major negative impact on Arusha City's street sellers, who are the key players in the city's culinary tourism industry. However, the implication of the study is to protect the culinary tourism industry in the post-pandemic.