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"Novelty, purpose, connection- and not specific destinations- are now travellers' primary goals in the first year of broader rebound since 2020. That means it's about passion over place, and interest over a specific country, at a time when life feels closer than ever to a post-pandemic reality."
— Global Tourism Must Confront These 3 Consumer Shifts in Its Sustainability Push, SKIFT
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1 // NEWS
CULINARY TOURISM ALLIANCE RECEIVES SILVER GREENSTEP CERTIFICATION
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Great news! We have received our Silver GreenStep Certification. This certification is a powerful tool to help both destinations and businesses credibly measure and celebrate their sustainability performance with external verification in alignment with the UN World Tourism Organization’s “Indicators of Sustainable Tourism for Destinations,” the Global Sustainable Tourism Council “GSTC Destination and Industry Criteria,” and the Greenhouse Gas Protocol.
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Our professional services team has been busy with several projects over the past month, including hosting the Federal Minister of Tourism Randy Boissonnault to discuss the evolution of culinary tourism in Canada and developing the Canadian Centre for Culinary Tourism. We participated in the round table consultations as part of the renewed Tourism Growth Strategy and shared insights gathered from national stakeholders. We also hosted our first workshop in partnership with the Food Venture Program! We continue sharing our expertise with clients including Visit Flanders, Belgium as well as support for developing agritourism in the Town of Essex to name a few. |
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MUNICIPALITY OF MANITOULIN ISLAND, INDIGENOUS TOURISM ONTARIO & DESTINATION NORTHERN ONTARIO
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Our professional services team has just wrapped up work developing a culinary tourism development and implementation strategy with the Municipality of Manitoulin Island, Indigenous Tourism Ontario and Destination Northern Ontario. This landmark effort makes Mnidoo Mnising / Manitoulin Island a leading example of a collaborative effort to establish a culinary tourism strategy that represents 50/50 Indigenous and non-Indigenous stakeholders, and the first example in Ontario, of what it looks like to implement the FEAST: Growing Indigenous Tourism in Ontario Strategy. |
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MICROCREDENTIAL DEVELOPMENT WITH GEORGE BROWN COLLEGE & LAKEHEAD UNIVERSITY
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Our team has been filming at various locations throughout the province to create a micro-credential program with George Brown College that focuses on Craft Beverage Tourism. The team has also begun the development of a micro-credential course for Lakehead University that will focus on Food Tourism in the Northern Context. We're excited to see these programs roll out!
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DEVELOPING A MULTICULTURAL FOOD TRAIL WITH TOURISM WINDSOR ESSEX PELEE ISLAND
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We've been working with the folks at Tourism Windsor Essex Pelee Island to provide support in developing a multicultural food trail to add to their already fantastic repertoire of trails that includes (among others) the award-winning Barrels, Bottles and Brews Trail.
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DEVELOPING A MULTICULTURAL FOOD TRAIL WITH TOURISM WINDSOR ESSEX PELEE ISLAND
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| The team completed a study commissioned by the Ontario Ministry of Tourism, Culture, and Sport, on behalf of the craft alcohol industry that explored the feasibility and potential impact of craft beverage concept stores situated at high-traffic locations across the province. The study proposed opportunities to help Ontario’s craft alcohol industry recover from the devastating effects of the pandemic and further expand through tourism. |
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3 // TASTES OF PLACE
BANNOCK IN NORTHERN ONTARIO
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Enjoying bannock made over an open fire is a must-do in Northern Ontario. This bread is a staple in Indigenous cuisine and was a staple pre-contact. This dish became very popular among fur traders post-contact, and some recipes have evolved with a Scottish influence. A visit to Thunder Bay offers the opportunity to try the traditional dish at the Anishinabe encampment at Fort William Historical Park. For a modern twist, The Bannock Lady in downtown Thunder Bay offers dishes like a bannock burger and a bannock hot dog!
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4 // TOOLS & RESOURCES
NEW COURSE: MAKE LOCAL SOURCING WORK FOR YOU
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The Culinary Tourism Alliance, in partnership with OTEC, has created a brand-new, free online course for hospitality businesses to better leverage the power of food tourism in Ontario.
Entitled ‘Make Local Sourcing Work For You’, this self-paced certificate program is for anyone who is interested in helping develop food tourism in Ontario, and more specifically, employees any front-line staff at tourism businesses.
When signing up, use access code: CTA
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5 // ARTICLES
GLOBAL TOURISM MUST CONFRONT THESE 3 CONSUMER SHIFTS IN ITS SUSTAINABILITY PUSH
By Skift
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With a rise in so-called "revenge travel," as consumers begin to travel again, there has been a major shift towards passion over place. How can we shift towards a more meaningful tourism model that keeps sustainability front of mind?
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130-YEAR-OLD MENUS SHOW HOW CLIMATE CHANGE IS ALREADY AFFECTING WHAT WE EAT
By Hakai Magazine
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What can we learn about climate change and its impact on what we eat? Scientists have been studying the mean temperature of restaurant seafood and the results give us much to learn.
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KENYA'S BIG GLOBAL HOTEL CHAINS SHIFT TO LOCAL FOODS TO ENTICE VISITORS
By Skift
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Some of Kenya's largest hotel chains are making the shift from Euro-centric dining to offering local cuisine to visitors. Read for some big lessons on the advantage of offering an authentic taste of place on visitor spends an attraction.
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6 // EVENTS
FEAST ON THE FARM
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Great news food lovers! The Culinary Tourism Alliance is hosting FOUR upcoming Feast On ® the Farm Events where you’ll get to taste creations by some of Ontario’s best chefs, discover new food and beverage producers and get together with other food loving-folks. Spread across the province from Durham all the way up to Temiskaming Shores, there’s sure to be one you’ll love.
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INTERNATIONAL AGRITOURISM WORKSHOP
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On August 30-September 1, 2022, The University of Vermont Extension local host committee will be hosting a workshop full of exciting programs that include educational sessions on industry topics, poster presentations, hands-on workshops, farm tours, and networking events and more.
Being offered in a hybrid style, both in person and online, this workshop is great for farmers, researchers, agricultural service providers, tourism experts, and others interested in agritourism.
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This year, after 15 years in Toronto, the Terroir Symposium has moved to a new location in Calgary. From September 18-22, join a community of chefs, drink experts, service staff, suppliers, restauranteurs, writers, educators and business leaders to connect over culture, community and the environment. Topics will include everything from Black food culture to market trends, whole animal butchery and so much more.
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