Participation of people with disabilities in gastronomy tourism in Zimbabwe: a stakeholders’ perspectives.

Abstract

Despite the growing global emphasis on inclusive tourism, the integration and participation of people with disabilities (PwDs) in gastronomy tourism remains under-explored in Zimbabwe. This study explores stakeholder perspectives on the level of inclusion of PwDs in gastronomy tourism, with a focus on accessibility, involvement in culinary enterprises and policy implementation. A qualitative research design was employed, involving semi-structured interviews with key stakeholders including government representatives, non-governmental organizations, restaurant operators, and PwDs. Data were analysed thematically. Findings reveal that although Zimbabwe has ratified disability inclusion frameworks, practical implementation in gastronomy tourism remains minimal due to infrastructural barriers, attitudinal biases and limited stakeholder coordination. The study recommends a multisectoral approach involving capacity building, legislative enforcement, and inclusive business models to enhance PwDs' participation in gastronomy tourism.