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Case Study

Taste of Fethiye

Full Case Study: Taste of Fethiye

This five-year project connected small, local suppliers to large hotel chains in the Fethiye area. Working with farmers, wholesalers and hotels, our aim was to prove that fresh fruit and vegetables could be sourced locally in a commercially viable way.

What we did

  • Capacity building with local farmers, with 750 farm visits to improve sustainable farming practices and the distribution of 3,000 copies of Sustainable Agriculture Guidelines
  • Creating a local supply chain: working with local wholesalers, the Travel Foundation established production agreements with farmers and purchasing agreements with hotels
  • Branding and promotion – In collaboration with project stakeholders, we developed a Taste of Fethiye logo to allow hotels to verify the local origins of the produce and promote it to customers
  • Supporting local traditions and creating food experiences, with Tour operator resort teams and hotel staff putting on “Local Food Nights” for guests
  • The project also encouraged tourists to explore, and spend money in, the rural communities in the Fethiye region