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“First Nations Cuisine fulfills a purpose. At one time it was to survive, but right now, I think its purpose is to reconcile and heal.”
- Rich Francis, Haudenosaunee Chef. Red Chef Revival – Episode 1
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1 // EVENT SPOTLIGHT
5TH UNWTO WORLD FORUM ON GASTRONOMY TOURISM: 2-3 MAY 2019
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It’s that time of the year again, the UNWTO, in collaboration with the Basque Culinary Center, is hosting the 5th World Forum on Gastronomy Tourism in San Sebastián, Spain. The Forum provides a unique opportunity to advance its commitment to developing the gastronomy tourism sector. It provides guidance to building a more responsible sector, as well as capitalizing on the immense potential to enhance economic prosperity, social inclusion, peace and understanding, as well as cultural and environmental preservation.
We are pleased to be participating in a knowledge sharing panel entitled “Seasoning the Talent – How to Attract and Retain the Right Talent" as part of this year's theme Creating Jobs and Promoting Entrepreneurship. Discussion will focus on how to attract, motivate and develop talent, how to tackle the challenges derived from seasonality and low-paying work, and creative yet effective ways to attract and retain the right talent, among other questions.
For more information on this and past UNWTO forums, click HERE.
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2 // PROJECT UPDATE
LETCHWORTH GATEWAY VILLAGES:
COMMUNITY FOOD TOURISM RESEARCH AND DEVELOPMENT
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We’re working with Letchworth Gateway Villages (LGV) to explore the potential for food tourism, including agritourism, to provide a tool for local economic development. LGV is a municipal collaboration designed to catalyze economic growth and new tourism-related market opportunities for the communities that serve as “gateways” to Letchworth State Park in New York, USA.
Over the past year we have helped LGV successfully secure funding from the USDA to embark on this exciting project. Our work involves the development of a white paper on food tourism development in rural areas, a community food tourism assessment, the design of a food tourism learning journey, and the development of technical assistance tools and resources for food tourism stakeholders.
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BOOK RELEASE
THE ROUTLEDGE HANDBOOK OF GASTRONOMIC TOURISM (2019)
Our team members Rebecca Mackenzie and Trevor Jonas Benson have each respectively contributed the chapters, “Transforming the terroir into a tourist destination” and “Intellectual property rights in gastronomic tourism” to Routledge's recently published Handbook of Gastronomic Tourism. The book “explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism, and society, shaping new forms of destination branding, visitor satisfaction and induced purchase decisions.”
Make sure to check out their chapters! Click HERE to get a copy of the book using the 20% off discount code: FLR40. |
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SKIFT RESEARCH REPORT
THE NEW ERA OF FOOD TOURISM:
TRENDS AND BEST PRACTICES FOR STAKEHOLDERS (2019)
We couldn’t agree more with Skift Research's statement, “food tourism is one trend that we don’t see ever going away, but it will never stop evolving”, and we’re excited to have been part of building up the conversation around the ever-evolving food tourism landscape. Our Director of Food Tourism Innovation, Trevor was interviewed as part of the research process for this report which serves up insights on who food tourists are, how they behave, and what they prefer, what food tourism means and how it has evolved over time, among several other relevant topics for the food tourism industry.
You can access more information on the report HERE.
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5 // ONLINE SPOTLIGHT
RED CHEF REVIVAL
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Our team had the exciting opportunity to attend the world premier of the new docu-series Red Chef Revival in Toronto. The project's three 20-minute episodes explore the power of reconciliation through the food and stories of three Indigenous chefs Rich Francis, Cezin Nottaway, and Shane Chartrand as they reclaim and reinvent Indigenous cuisine.
Check out the first episode with Chef Rich Francis on YouTube HERE. |
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6 // OTHER NEWS
INDIGENOUS TOURISM ONTARIO
POSITION PAPER ON INDIGENOUS FOOD TOURISM IN NORTHERN ONTARIO
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Indigenous Tourism Ontario has recently shared their position paper on Indigenous Food Tourism. The paper explores what “Indigenous food tourism” can mean and how it can contribute to Indigenous communities in Northern Ontario.
Our team is thrilled to be supporting this work as we move into the second part of the project which involves a strategy development and capacity-building tool for Indigenous food tourism in Northern Ontario.
Click HERE for the full position paper. |
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Grow Food Tourism is a mission-based social enterprise consultancy operated by the Culinary Tourism Alliance.
We’re committed to bridging the gap between the food & drink and travel industries. We do this by working with communities to grow food tourism by leveraging the history, heritage, and culture behind the food and drink that makes their destination unique.
This newsletter is our way of sharing news, events, tools and resources with you - our partners in food tourism development.
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