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区域美食旅游资源可持续开发路径研究——以“广元好味”为例

Sustainable Development Paths of Regional Gastronomic Tourism Resources: A Case Study of “Guangyuan Haowei”

丁茂斌¹, 张子涵¹, 王燕², 李红英¹, 李辛龙¹, 王芳琴¹

Environment and Resource / 2026,8(8): 320-327 / 2026-08-14 30 14

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• Information:

  1. 四川轻化工大学经济学院，宜宾；
  2. 泰安岱岳区范镇中心小学，泰安

• Keywords:
  Local gastronomy; Tourism resources; Sustainable development; Resource and environmental governance; Guangyuan Haowei
  地方美食; 旅游资源; 可持续开发; 资源环境治理; 广元好味
• Abstract: Local gastronomy integrates ecological resources, agriculture, cultural heritage and tourism. Its tourism development may result in the substitution of local ingredients with non-local alternatives, cultural homogenization, food waste and leakage of community benefits. Based on Guangyuan policy documents and publicly available cases from 2021 to 2026, this paper examines “Guangyuan Haowei” through four dimensions: resource base, value transformation, environmental constraints and governance feedback. The findings show that Guangyuan has established a foundation combining local ingredients, dishes, culinary skills, cultural settings and food maps, yet remains constrained by fragmented inventories, weak place-of-origin experiences, insufficient integration of environmental criteria into brand certification, unstable local supply chains and inadequate environmental evaluation. The paper proposes classified resource inventories, a three-tier product system, embedded green standards, whole-process waste prevention and circular management, community benefit sharing and digital monitoring to establish a closed governance loop of admission, evaluation, rectification and exit. 地方美食兼具生态、农业、文化与旅游属性，地方美食兼具生态、农业、文化与旅游属性，其旅游开发存在引发原料替代、文化同质化、食物浪费与社区收益外流的风险。本文基于广元市2021—2026年政策文本和公开案例，从资源基础、价值转化、环境约束与治理反馈四个维度分析“广元好味”。分析表明，广元已初步形成食材、菜品、技艺、文化场景与美食地图相结合的基础，但存在名录分散、产地体验不足、绿色标准衔接不够、地方供应链不稳和环境评价薄弱等问题。研究提出，通过资源名录分级、三级产品体系、绿色标准嵌入、全过程减量循环、社区利益共享及数字监测，构建“准入—监测—评价—整改—退出”的治理闭环。
• DOI: 10.35534/er.0803047 (registering DOI)
• Cite: 丁茂斌，张子涵，王燕，等．区域美食旅游资源可持续开发路径研究——以“广元好味”为例［J］．环境与资源，2026，8（3）：320-327.