Gastronomy - The final product of the agri-food chain

Given that we are able to provide varied, interesting well prepared food served in attractive surroundings to the tourist what benefits might we expect? A tourist who enjoys the food is more likely to return or recommend the destination to friends than one who goes away dissatisfied. When a certain level is reached Gastronomy may become a major if not the major attraction. (Wine tours and wine routes with associated opportunities to eat local foods to accompany the wines is a major growth sector in many countries of western Europe) Evidence that tourists do enjoy our gastronomy will encourage its exploration, maintenance and development and as a result potentially maintain traditional varieties and production methods. In many locations the attractiveness of the environment is related to typical agricultural production methods consequently maintaining these production methods maintains the landscape and environment. There is some data that suggests that surprisingly few tourists recognise this linkage. The development of networks that make regional foodstuffs available to tourists also means in many situations that these same foodstuffs are more available to local people. From an economic development perspective we can see a 'win win' situation in that not only may we be able to maintain or even expand employment in agriculture but we create often complementary employment in tourism while at the same time maintaining and improving the environment for the local population. It is of course for these and other reasons that many agencies have promoted 'rural tourism' in virtually every country in Europe, the result of being that there is a lot of choice offered to a finite number of experienced well-travelled rural tourists. Inevitably therefore new entrants into this sector are immediately exposed to a very competitive market place and one way to succeed is to offer your visitor a memorable meal experience day after day!