Cultural Roots and Culinary Revival: Integrating Indigenous Practices Into Sustainable Hospitality and Architecture Design

Abstract

Sustainability and cultural inclusivity have become central imperatives in modern hospitality and tourism management. Indigenous culinary traditions provide a unique intersection of culture, sustainability, and economic empowerment. This study investigates the role of indigenous gastronomy in fostering sustainable hospitality practices in Uttar Pradesh, India, focusing on Lucknow, Varanasi, Agra, Mathura, and Kanpur. A mixed-method approach was employed, including structured surveys from 150 tourists and 50 hospitality professionals, semi-structured interviews with chefs and managers, and simulated data analysis using mean comparisons and chi-square tests. The study examines eight hypotheses relating to cultural authenticity, local empowerment, environmental sustainability, and economic equity. Findings indicate that integrating indigenous culinary practices enhances tourist satisfaction, promotes local livelihoods, preserves cultural heritage, and supports environmental sustainability. The paper concludes by proposing a conceptual framework for embedding indigenous gastronomy into tourism and hospitality management and offering theoretical insights based on Triple Bottom Line, Stakeholder, and Cultural Capital theories.