The rise in consumer demand for local foods is rippling throughout the US industry, with sales between local farmers and food services rapidly establishing a multi-billion-dollar market. Combine this with the growing requests for food tourism and you’re onto a prosperous (and tasty) idea.
In this blog we introduce 3 examples of organizations using food to fuel their sustainable tourism practices.
Feeding the need for local ingredients
Utah’s state-wide program, Farm-Chef-Fork, offered opportunities for local farmers to network with nearby chefs and businesses. A year on, and farmers have increased their sales, food mileage has reduced, and offering local dishes proved so successful that the number of Utah restaurants publicly sourcing ingredients locally rose by 140%.
Winning with wine time
Local tourism is vital in our post-lockdown era, as many economies now depend on nearby visitors. Alsace has a lot to teach about how developing a theme can make an area feel like a get-away despite it being next door – in this case study, we explore how they’ve used ‘Slow Tourism’ to generate visitors to their clustering of wine events, heritage sites, walking and cycling routes, nature spots and festivals.
Remaining rural by celebrating cuisines
In a world where big chains are making many areas feel the same, consumer demand for uniqueness is growing. Instead of trying to compete with cities, Catalonia leaned into their region’s unique heritage, developing their cuisine into a food hub for tourists. Celebrating what makes them them has allowed Catalonia to remain rural while their economy grows.
Want the latest tourism strategies delivered to your inbox?