Culinary tourism has been identified as a key target area for more impactful tourism, and it is believed there is huge opportunity to supply local heritage products and create “food destinations”, that will in turn support:
Greater local outreach and economic impact
Building reputation of destinations beyond traditional beach-based tourism
Extending the tourism season
Upgrading the entire tourism value chain
Objectives of EBRD’s 'Inclusive Tourism Framework'
The overall objective of the EBRD’s ‘Inclusive Tourism Framework in the Eastern Mediterranean’ (ITFW), is to support and develop stronger ties between tourism operators and local suppliers in the EBRD’s countries of operations and to increase the share of locally sourced products in hotels. It aims to incorporate various activities and elements to strengthen local procurement, including:
Client-specific consultant services – supporting hotels and tourism operators in mapping supply & demand and advising on marketing.
Engagement and networking activities for relevant stakeholders – support connections between local producers and tourism operators (workshops and events).
Development of a web market platform – to facilitate pooling of resources and deliveries and facilitate market transactions.
The Travel Foundation will work closely with target hotels to evaluate opportunities to increase local procurement to the tourism sector by researching the existing and potential supply of and demand for products and making appropriate recommendations.