As global tourism is on the rise and competition between destinations increases, unique local and regional intangible cultural heritage has increasingly become the discerning factor for the attraction and amusement of tourists. Gastronomy tourism has emerged as particularly important in this regard, not only because food and drink is central to any tourist experience, but also because the concept of gastronomy tourism has evolved to encompass cultural practices and include in its discourse the ethical and sustainable values of the territory, the landscape, the sea, local history, values and culture heritage.
This report describes the progress of UNWTO Gastronomy Tourism Initiatives and then uses case studies to explore gastronomy tourism product development and experience, challenges, communication and branding, best practices, and training and skill development.
Published By: World Tourism Organization
Publication Date: 2017View Second Global Report on Gastronomy Tourism