Culinary Tourism or Food Tourism is an emerging phenomenon that is developing as a new tourism product due to the fact that one third of the trip budget is spent on food consumption. Because of this, local cuisine is an important factor in terms of holiday quality. One of the most used definitions of food related tourism is (one proposed by Lee et al., 2015): “a journey, in regions rich in gastronomic resources, generates recreational experiences or have entertainment purposes, which include: visits to primary or secondary producers of gastronomic products, gastronomical festivals, fairs, events, cooking demonstrations, food tastings or any activity related to food.”
Culinary tourism, thus, is a congregation of activities that provide experiences of consumption and appreciation of food and beverages, presented in such a way that value the history, the culture and the environment of a region.
To create a trained pool of manpower to harness the true potential of culinary tourism.
Help the local tourism industry as well as farmers, home owners and other related parties gain an additional source of revenue generation.
Creation of a sustainable, eco-friendly and low cost avenue to generate employment opportunities.
Promotion and preservation of traditional cuisines, crops and cooking techniques on local as well as international scale.