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LOCAL FOOD and SUSTAINABLE TOURISM

Barbara Tomasella Sustainable Tourism Ireland. LOCAL FOOD and SUSTAINABLE TOURISM. Agenda. Food tourism in Ireland Local food and Sustainable Tourism The stakeholders involved: Government Associations Businesses. Food Tourism in Ireland. Food tourism statistics.

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LOCAL FOOD and SUSTAINABLE TOURISM

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  1. Barbara Tomasella Sustainable Tourism Ireland LOCAL FOOD and SUSTAINABLE TOURISM

  2. Agenda • Food tourism in Ireland • Local food and Sustainable Tourism • The stakeholders involved: GovernmentAssociations Businesses

  3. Food Tourism in Ireland

  4. Food tourism statistics • Approximately 2 out of every 5 euro spent by tourists in the country goes on buying food & drinks • Overseas visitors account for 60% of the total. • Food and drink represents the largest component of visitor expenditure in Ireland and exceeds the average expenditure on ‘bed and board’.  

  5. Food tourism statistics

  6. Why local food?

  7. Local food & sustainable tourism To increase employment and income in that community It creates local distinctiveness and promotes local heritage To reduce energy use or greenhouse gas emissions

  8. Associations • Slow Food IRELAND • Good Food Ireland • Various festivals (national, regional, local) Ex: Taste of Dublin, Savour Kilkenny and Kinsale Gourmet Festival, Taste of...

  9. Government • Failte Ireland very progressive because of the grass root approach: • Optimus, Walkers scheme, B&B support scheme... • Certifications schemes (Greenbox, GHA award, GTBS) • Place on a Plate

  10. Place on a plate • Aimed at celebrating locally sourced, seasonal food • Making local food easily available and recognisable   • Commit to using local/regionally sourced produce and delivering a quality and value food offering

  11. Businesses Fabulous Food Trails OOOBY Store & Transition Town (Dulra) Ard Nahoo (Greenbox)

  12. Key strategies food tourism • Communicating the provenance, the traditions, the freshness of food, that it supports the local economy make the consumers willing to pay more • Telling a story around their dining experience (for consumers to gain a sense of place) • Reinvent traditional food, for ex. use of slow cooking

  13. Ron Mader and Web 2.0

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