Making food tourism personal
Gastronomy is so much more than just the food that we eat. It is a reflection of culture, history, and the stories of the people who produce and prepare it. That's why the future of gastronomy is not just about the ingredients or the techniques, but about the people and experiences behind it. In the field and at the table, we must bring together farmers, breeders, producers, artisans, chefs, foragers, and other actors to create unique and personalised experiences for tourists.
This means focusing on the value chain and contextualising the food within the culture of the region. It's not just about the products themselves, but about the stories and experiences that go along with them.
Gastronomic tourism can add tremendous value to both the tourism and food industries, especially in rural areas. It diversifies income and expands the tourist offer, revalues cultural and environmental heritage, creates quality employment and fosters rural roots, improves the commercialisation of primary production and craft industries, and encourages associativism. It also allows for the creation of stories that connect the entire value chain, from the producers to the tourists, through the narrative of the food and its cultural context.
To truly maximise the potential of gastronomy, we must work in synergy on three key priorities: promoting young people and their ideas, showcasing the region’s best artisan products (again, not a “DO or a generic product, but a product linked to a specific artisan), and highlighting festivals, traditions, and artifacts related to the food and recipes. This means not only showcasing the delicious dishes and drinks, but also the sensory experiences, tastings, and hands-on activities that make gastronomy so special.
Gastronomy is a vibrant and exciting field, and the future looks bright for those who are passionate about food and the stories behind it. Whether you are a farmer, chef, artisan, or just a lover of good food, there is a place for you at the table. Let's embrace the future of gastronomy and celebrate the people and experiences that make it so special. Let’s put a face in the food we eat.
