Even though it has been discussed as a travel trend for years now, the conversation around food tourism has changed very little since it first began. Given its potentially mass appeal and ability to provide local economies with a welcome boost, Skift Research thought it was time to examine food tourism as it exists today and to get a sense of where it will be heading in the near future.
This was the mission for our latest report, The New Era of Food Tourism: Trends and Best Practices for Stakeholders. In this report, we address the size and importance of the food tourism market, new trends in the space, and best practices for various stakeholders beyond just tourism boards. Using a proprietary consumer survey, and a number of in-depth interviews with a variety of experts, this report defines the new era of food tourism.
Last week we launched the latest report in our Skift Research service, The New Era of Food Tourism: Trends and Best Practices for Stakeholders.
Below is an excerpt from our Skift Research Report. Get the full report here to stay ahead of this trend.
DEFINING THE NEW ERA OF FOOD TOURISM
Now that we have a better picture of who food tourists are today, we will focus on what food tourism is today beyond the general definition we discussed at the beginning of the report. It’s impossible for food tourism to remain static, as cultures, the environment, and consumer demands are in constant flux. Drawing mainly from our interviews with expert stakeholders, we’ve identified five key components that define the new era of food tourism. For each component, we’ve included relevant perspectives from stakeholders and case studies.