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Global Report on Food Tourism Iñaki Gaztelumendi, Consultant, TANGIBLE - Tourism Industry Consultants

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Global Report on Food Tourism Iñaki Gaztelumendi, Consultant, TANGIBLE - Tourism Industry Consultants World Tourism Organization, 2012 Secretary General: Taleb Rifai Executive Director for Competitiveness, External Relations and Partnerships: Márcio Favilla L. de Paula (49LWVY[Z4HUHNLTLU[! 1H]PLY)SHUJV+PYLJ[VY<5>;6(MÄSPH[L4LTILYZ Editorial team: Dmitriy Ilín, Project Manager, Global Report on Food Tourism Iñaki Gaztelumendi, Consultant, TANGIBLE - Tourism Industry Consultants Series editor: Peter Jordan UNWTO would like to sincerely thank all those who contributed material to this report. Copyright © 2012, World Tourism Organization (UNWTO) Global Report on Food Tourism Published by the World Tourism Organization (UNWTO), Madrid, Spain. First printing: 2012 All rights reserved. Printed in Spain. The designations employed and the presentation of material in this publication do not imply the expression of any opinions whatsoever on the part of the Secretariat of the World Tourism Organization concerning the legal status of any country, territory, city or area, or of its authorities or concerning the delimitation of its frontiers or boundaries. Photos by UNWTO and Dreamstime World Tourism Organization (UNWTO) Tel.: (+34) 915 678 100 Calle Capitán Haya, 42 Fax: (+34) 915 713 733 28020 Madrid Website: www.unwto.org Spain E-mail: [email protected] Citation: World Tourism Organization (2012), Global Report on Food Tourism, UNWTO, Madrid (SS <5>;6 W\ISPJH[PVUZ HYL WYV[LJ[LK I` JVW`YPNO[ ;OLYLMVYL HUK \USLZZ V[OLY^PZL ZWLJPÄLK UV WHY[ VM HU <5>;6 publication may be reproduced, stored in a retrieval system or utilized in any form or by any means, electronic or mechanical, PUJS\KPUNWOV[VJVW`PUNTPJYVÄSTZJHUUPUN^P[OV\[WYPVYWLYTPZZPVUPU^YP[PUN<5>;6LUJV\YHNLZKPZZLTPUH[PVUVMP[Z work and is pleased to consider permissions, licensing, and translation requests related to UNWTO publications. Permission to photocopy UNWTO material in Spain must be obtained through: *,+96*LU[YV,ZWH|VSKL+LYLJOVZ9LWYVNYmÄJVZ ;LS! Calle Monte Esquinza, 14 Fax: (+34) 913 08 63 27 28010 Madrid Website: www.cedro.org Spain E-mail: [email protected] For authorization of the reproduction of UNWTO works outside of Spain, please contact one of CEDRO’s partner organizations, with which bilateral agreements are in place (see: http://www.cedro.org/en). For all remaining countries as well as for other permissions, requests should be addressed directly to the World Tourism Organization. For applications see: http://www.unwto.org/pub/rights.htm. 7YPU[LKI`!^^^KL[LJ[P]LNYHÄJVJVT Global Report on Food Tourism CONTENTS Foreward Taleb Rifai / 4 Introduction / 5 Gastronomy’s importance in the development of tourism destinations in the world / 6 Global trends on food tourism / 10 What our Members say / 12 CASE STUDIES International Initiatives Euro-toques in Europe: 3500 artisan cooks in defence of “eating well” / 18 Food and the Tourism Experience / 20 Foda / 22 Tourism Destinations Azerbaijan: aromas and tastes of the East with a European twist / 26 Brazil and its Paths of Flavour / 28 Egypt: food tourism experience / 30 Food and wine tourism in Georgia / 32 Kazakhstan: tracing the country’s ancient history through its food / 34 Gastronomic tourism in Korea - Globalizing Hansik / 36 A taste of Moscow / 38 Malaysia: at the cross-roads of Asian food culture / 40 Morning pilau, or peculiarities of Uzbek cuisine / 42 Business organizations Tasting Spain: the creation of a product club for gastronomic tourism / 46 Food and wine tourism: Challenges and Opportunities / 48 Sustainable gastronomy: Prospects for the Future / 50 Fine dining: an “awakening to art de vivre” Relais & Châteaux-style / 52 A brief summary of the SETE study “Gastronomy & the Marketing of Greek Tourism” / 54 Educational organizations The Basque Culinary Center / 58 Safety Food – the Brazilian Experience / 60 Presentation of the B.E.S.T. concept / 62 Foreword Taleb Rifai, Secretary-General, World Tourism Organization (UNWTO) For many of the world’s billions of tourists, returning to <5>;6 (MÄSPH[L 4LTILYZ» ZLYPLZ VM PUKLW[O YLWVY[Z familiar destinations to enjoy tried and tested recipes, takes a closer look at the links between tourism and food, VY [YH]LSPUN M\Y[OLY HÄLSK PU ZLHYJO VM UL^ HUK ZWLJPHS highlighting the importance of this industry to the tourism cuisine, gastronomy has become a central part of the sector and economies worldwide. Bringing together tourism experience. experiences from some of the world’s top tourism destinations, as well as from food tourism experts, the Against this background, food tourism has gained report offers important insight and recommendations increasing attention over the past years. Tourists are into this growing segment of tourism. attracted to local produce and many destinations are centering their product development and marketing 0 ^V\SK SPRL [V [OHUR HSS [OVZL 4LTILY :[H[LZ (MÄSPH[L accordingly. With food so deeply connected to its origin, Members and other organizations who have contributed this focus allows destinations to market themselves as to this report. I trust it will serve as a delicious appetizer truly unique, appealing to those travelers who look to feel to the improved knowledge and continued development WHY[VM[OLPYKLZ[PUH[PVU[OYV\NOP[ZÅH]V\YZ of food tourism. This is especially important for rural communities, many of which have struggled in the face of rapid urbanization and shifts away from traditional economic sectors. With their proximity to food-producing lands, rural communities UNWTO Secretary-General, Taleb Rifai often enjoy a comparative advantage when it comes to serving up traditional fare. Tourism, particularly food tourism, allows these communities to generate income and employment opportunities locally, providing jobs for vineyard tour guides or local chefs, while fuelling other sectors of the local economy such as agriculture. The Global Report on Food Tourism, the latest in the 4 UNWTOGlobal Report on Food Tourism The aim was to try to obtain a series of conclusions regarding some of the initiatives that are going on worldwide in Food Tourism for possible inclusion in the Z[YH[LNPJ YLÅLJ[PVU WYVJLZZ ILPUN JHYYPLK V\[ I` IV[O the public sector and businesses about policies for KL]LSVWTLU[HUKWYVTV[PVUPU[OPZÄLSK ;V [OPZ LUK [OL ÄYZ[ ISVJR VM [OL YLWVY[ KPZJ\ZZLZ [OL importance of gastronomy in the development of tourism destinations in the world and reviews the global trends in Food Tourism. It also reports on the results of the survey [V^OPJO<5>;6(MÄSPH[L4LTILYZOH]LYLZWVUKLKVU Introduction the current situation of Gastronomic Tourism. The second part of the report presents case studies of Food Tourism. First, it presents international initiatives such as Eurotoques, an organization of chefs that includes <5>;6(MÄSPH[L4LTILYZ7YVNYHTTL more than 3,500 restaurateurs from 18 countries; the study carried out by the OECD on “Food and the Tourism Experience”; and the Slow Food movement, which In recent years, Food Tourism has grown considerably was founded in 1986 and is present in more than 122 and has become one of the most dynamic and creative countries. segments of tourism. Both destinations and tourism companies are aware of the importance of gastronomy (SZVWYLZLU[LKHYL[OLL_WLYPLUJLZPU[OPZÄLSKI`SVJHS in order to diversify tourism and stimulate local, regional regional and national tourism destinations, such as and national economic development. Furthermore, Brazil, Egypt, Georgia, Kazakhstan, Korea, Uzbekistan Food Tourism includes in its discourse ethical and and Moscow. sustainable values based on the territory, the landscape, the sea, local culture, local products, authenticity, which It also includes the experience of business organizations is something it has in common with current trends of PU [OL ÄLSK VM -VVK ;V\YPZTZ\JO HZ :HIVYLH ,ZWH|H cultural consumption. ;HZ[PUN :WHPU [OL ÄYZ[ W\ISPJWYP]H[L WSH[MVYT MVY the management and promotion of Food Tourism of This new volume of the “AM Reports” series, “Global Spain; the Portuguese Institute for Tourism Planning 9LWVY[VU-VVK;V\YPZT¹PZHUPUP[PH[P]LVM[OL(MÄSPH[L and Development (IPDT); the Hotel and Gastronomy Members of the World Tourism Organization (UNWTO), Business Federation of Argentina (FEHGRA); Relais and was produced with the support of Member States, & Chateaux, an exclusive collection of 475 charming (MÄSPH[L4LTILYZ[OL:PSR9VHK7YVNYHTTLHUKSLHKPUN hotels and gourmet restaurants in 55 countries; and the WYVMLZZPVUHSZPU[OLÄLSKVM[V\YPZTHUKNHZ[YVUVT` Association of Greek Tourism Enterprises (SETE) . In this Report, we have attempted to carry out an (UK ÄUHSS` [OL YLWVY[ PUJS\KLZ [OL YLÅLJ[PVUZ VM analysis of the current situation of Food Tourism, through educational institutions, such as the Basque Culinary HZ\Y]L`VM[OL<5>;6(MÄSPH[L4LTILYZHUK[OLPUW\[ Centre in San Sebastian, the National Confederation of of tourism and gastronomy professionals with extensive Trade in Goods, Services and Tourism of Brazil (CNC- experience in international organizations, in destination SENAC) and the Ecole Hôtelière de Lausanne, on their THUHNLTLU[ [V\YPZT LU[LYWYPZLZ HUK PU [OL ÄLSK VM vision and the role of human resources training in the training. development of Food Tourism. UNWTO Global Report on Food Tourism 5 /V^JHU^LKLÄUL Gastronomy’s gastronomic tourism? importance in Today, travellers are more experienced, have more disposable income and more leisure time to travel, and the development thus tourism allows them to escape the daily routine of their usual environment and immerse themselves in a world of of tourism freedom and novelty. Thus, more and more tourists in the world are looking for concrete learning
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