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Samantha Paredes Thesis

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Samantha Paredes Thesis THE VALUE OF FISHERIES FOR TOURISM AND THE LOCAL COASTAL COMMUNITY Samantha Jane Paredes BBus (Econ) with Distinction/ LLB Master of Business (Research) Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy School of Economics and Finance QUT Business School Queensland University of Technology 2020 Keywords Choice Modelling; Coastal; Consumer surplus; Contingent Behaviour Travel Cost Model; Discourse Analysis; Local; Local Fisheries; Resident; Multinomial Logit Model; Mixed Multinomial Logit Model; Tourists; Travel Cost; Willingness to Pay. The value of fisheries for tourism and the local coastal community i Abstract The overarching objective of this thesis is to identify the additional economic benefits that are generated by the fishing industry with respect to tourism and provision of local seafood, estimate their size and how their values might be maximised. To fulfil this objective, four main studies were undertaken. The first two studies examine the value of fisheries and seafood with respect to tourism. First, an analysis of discourses of fisheries and seafood in place-based tourism in Queensland was undertaken. The three main themes which emerged from the data were: ‘Emphasising the local’, ‘Seafood as a symbol of luxury’ and ‘Linking fisheries and seafood to heritage’. In terms of promoting tourism, the results suggest that greater emphasis is placed on promoting local seafood than the fishing industry itself. The second study of the thesis examines the economic value of fisheries and seafood to coastal tourism for Mooloolaba, Queensland. Using a contingent behaviour travel cost model, the study finds that the benefits of visiting Mooloolaba would be significantly lower, on average, if there was no seafood or fishing industry in the area. Whilst both the fishing industry and seafood were important to the tourist’s overall coastal experience, the value attributed to seafood was larger than the value attributed to the fishing industry. The third and fourth studies of the thesis examine the purchasing habits and preferences of Queensland consumers for local fish. In the third study, a profile of Queensland seafood consumers is given. This includes reasons for eating or not eating seafood, frequency of consumption, preferences for local fish and an examination of what consumers believe a local fish is. The fourth study of the thesis uses a choice experiment to determine the preferences of Queensland residents for locally caught fish. The study finds that the attributes of origin, sustainability and freshness attract a price premium. With respect to the origin attribute, the local label was preferred more so than the Queensland or broader Australian label. The thesis also provides recommendations for how the additional benefits provided by fisheries and seafood can be maximised. ii The value of fisheries for tourism and the local coastal community Table of Contents Keywords .................................................................................................................................................i Abstract .................................................................................................................................................. ii Table of Contents .................................................................................................................................. iii List of Figures ...................................................................................................................................... vii List of Tables .........................................................................................................................................ix List of Abbreviations...............................................................................................................................x Statement of Original Authorship ..........................................................................................................xi Acknowledgements.............................................................................................................................. xii PART I: INTRODUCTION ................................................................................................................. I CHAPTER 1: INTRODUCTION .......................................................................................................3 1.1 Background..................................................................................................................................3 1.1.1 Economic benefits of fisheries management ....................................................................3 1.1.2 Fisheries management in Australia...................................................................................5 1.1.3 Tourism benefits of fisheries ............................................................................................6 1.2 Research hypothesis.....................................................................................................................8 1.3 Objective and Research Questions...............................................................................................8 1.4 Contribution to knowledge...........................................................................................................9 1.5 Thesis structure ..........................................................................................................................10 CHAPTER 2: THE IMPORTANCE OF LOCAL FOOD TO TOURISM AND LOCAL COMMUNITIES: A REVIEW ..........................................................................................................12 2.1 Local food..................................................................................................................................12 2.1.1 The definition of local food ............................................................................................12 2.1.2 Factors influencing consumption for local food .............................................................15 2.1.3 Factors which deter consumption of local food..............................................................16 2.1.4 Local seafood studies......................................................................................................17 2.2 Food tourism ..............................................................................................................................19 2.2.1 Attraction of food tourism ..............................................................................................19 2.2.2 Challenges of food tourism.............................................................................................21 2.2.3 Tourism and local fisheries.............................................................................................22 2.3 Queensland food tourism ...........................................................................................................23 2.4 Conclusions................................................................................................................................25 PART II: THE TOURISM BENEFITS OF LOCAL FISHERIES AND SEAFOOD...................27 CHAPTER 3: DISCOURSES OF FISHERIES AND SEAFOOD IN PLACE-BASED TOURISM .....................................................................................................................................29 3.1 Introduction................................................................................................................................29 3.2 Discourse Analysis Approach....................................................................................................32 3.2.1 Discourse analysis ..........................................................................................................32 3.2.2 Sampling and method .....................................................................................................35 3.3 Findings .....................................................................................................................................37 3.3.1 Theme 1: Emphasising the local.....................................................................................38 3.3.2 Theme 2: Seafood as a symbol of luxury........................................................................44 The value of fisheries for tourism and the local coastal community iii 3.3.3 Theme 3: Linking fisheries and seafood to heritage.......................................................46 3.4 Discussion and conclusions .......................................................................................................48 CHAPTER 4: THE ECONOMIC VALUE OF FISHERIES AND SEAFOOD TO COASTAL TOURISM .....................................................................................................................................53 4.1 The case study: Mooloolaba, Queensland, Australia .................................................................54 4.2 Methodology: Travel Cost Method............................................................................................55 4.3 The survey .................................................................................................................................61 4.4 Qualitative results and demographic characteristics of the sample............................................62 4.4.1 Survey locations .............................................................................................................62 4.4.2 Descriptive statistics.......................................................................................................63
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