Gastronomy as a Destination Strategy: From local product to global appeal

Food and gastronomy are no longer simply complementary elements of the tourism offer. For destinations, they can be powerful tools for differentiation, strengthening local identity, supporting producers and businesses, extending visitor stays and creating more sustainable and resilient tourism economies. In this session Octavi will examine the importance of collaboration between tourism organisations, local communities, producers, restaurants and other stakeholders, and how effective destination governance can turn local food resources into compelling visitor experiences and lasting territorial value. Using examples from the Costa Daurada, the presentation will consider how destinations can move beyond simply promoting their culinary assets to building a coherent food tourism ecosystem — one that connects food, culture, landscape, identity and the local economy.