John Stanley is always at the forefront of change in the horticultural and agricultural industry around the world. Considered by many to be the world's leading horticultural consultant due to the sizeable economic returns he helps his clients achieve, he has been described by his clients as "The Retail Guru".

Klappentext

The fastest growth in tourism is the culinary sector. Covering farmers markets, taste tours, agri-entertainment, glamping, restaurants, farm shops and more, food tourism has become both an important part of holidaying and a purpose in itself. With growth occurring in most developed countries and tourists searching out culinary tourism throughout the world, this book provides an overall direction to the development of food tourism and a section on the future of this trend.

Inhalt

Chapter 1 Introduction. 1:8 1.01 What is Food tourism?. 1:8 1.02 Consumer Awareness of Food Tourism. 1:10 1.03 The Key Drivers of Culinary Tourism - A Consumer Perspective. 1:11 1.04 Key Drivers for Food Tourism...A Farmers Perspective. 1:13 Food Miles. 1:14 1.05 Food tourism development 1:15 Medical Tourism. 1:16 Rural Tourism. 1:16 Is it Slow Food or Food Tourism?. 1:16 The key for Producers is Adding Value. 1:17 1.06 Food tourism can add value in one of four different ways: 1:17 1.07 Food Tourism Challenges. 1:19 1.08 Perception is Truth. 1:19 1.09 EcoTourism...what is it?. 1:21 1.10 Should a Business be in Food Tourism?. 1:24 1.11 Should the Public be allowed on YOUR Farm. 1:25 1.12 Developing a Culinary Tourism Strategy and Action Plan. 1:26 Chapter 2 The Changing Tourist 2-32 2.01 Understanding today's consumer 2-33 2.02 What is Local?. 2-35 2.03 What are Food Tourists Doing?. 2-36 2.04 Engage with Children - they are your future. 2-38 2.05 Getting to and around a region and its culinary facilities. 2-41 2.06 Car Visitors. 2-41 2.07 Coach tours. 2-42 2.08 Culinary Walks. 2-42 2.09 Touring by Bike. 2-43 Chapter 3 Food tourism...What it is and what it is not?. 3-46 3.01 Food tourism - Farmers and local producers engaging with Consumers. 3-46 Chapter 4 "On" Farm Marketing and Activities. 4-48 4.01 Farm Gate Sales/ Roadside Stands. 4-48 4.02 Pick Your Own / U Pick. 4-48 4.03 Farm Shops or Farm Markets. 4-52 4.04 Grow the Unusual 4-69 What is an heirloom fruit or vegetable and how does it fit into food tourism?. 4-69 4.05 Rare Breeds. 4-71 Rare Breed Associations. 4-72 4.06 Fish Farms. 4-74 4.07 The Farm as a Classroom. 4-75 4.08 Cooking or Culinary Schools on the Farm. 4-76 4.09 Long Table Dining on the Farm. 4-78 4.10 Vineyards. 4-78 4.11 Bakeries. 4-79 4.12 Butchers. 4-80 4.13 Farm Delis. 4-81 4.14 Cheese. 4-82 4.15 The Labour Challenge..It could be WWOOF'ers. 4-84 Chapter 5 "Off" Farm Marketing and Retailing. 5-85 5.01 Pop Up Everywhere and Anywhere. 5-85 5.02 Box Schemes. 5-86 5.03 Consumer Co-operatives. 5-87 5.04 Farmers Markets / farm markets. 5-88 5.05 Night Markets. 5-106 5.06 General Food Markets. 5-106 5.07 Community Gardens. 5-110 5.08 Open Kitchen Gardens. 5-111 5.09 Victorian Walled Gardens and Potagers. 5-112 5.10 Urban Orchards/Community Orchards. 5-113 5.11 Foraging. 5-114 5.12 Providores/ Specialist Food Retailers. 5-116 Chapter 6 Agri-Entertainment or Agric Tourism. 6-118 6.01 Agri-entertainment Activities. 6-121 6.02 On Farm Entertainment Activities. 6-124 6.03 Petting Zoo or Animal Farm. 6-124 6.04 The Maze ...or is it Maize?. 6-125 6.05 The Pumpkin Patch. 6-126 6.06 Lavender Farms. 6-127 6.07 Herb Gardens. 6-128 6.08 Tea Plantations. 6-128 6.09 Birthday Parties. 6-128 6.10 Off Farm Entertainment 6-130 6.11 Events , Shows and Festivals. 6-130 6.12 Icon Food Tourism - The Giant Pineapple to Gillie racing. 6-138 6.13 Traditional crafts, foods and cooking techniques. 6-140 6.14 Food Factories and Museums. 6-142 6.15 Old Fashioned Candy Stores. 6-143 Chapter 7 Accommodation. 7-147 7.01 Hotel Accommodation. 7-148 7.02 Bed and Breakfast 7-149 7.03 Farm Stay. 7-151 7.04 Glamping. 7-152 7.05 Country Houses. 7-154 Chapter 8 Independent Garden Centres and Nurseries. 8-155 8.01 The value of independent garden centres to food tourism. 8-156 8.02 Marketing outside of the Business. 8-157 8.03 Marketing within the Business. 8-157 8.04 Nurseries. 8-157 Chapter 9 The Food Offer 9-159 9.01 Where do Food Tourists Start?. 9-159 9.02 Restaurants. 9-162 9.03 Theatrical eating. 9-165 9.04 Coffee...make it easy. 9-170 9.05 On Farm Restaurants. 9-172 9.06 Pop Up Food Offers. 9-172 9.07 Food Trucks. 9-172 9.08 Street Food. 9-173 9.09 Field Kitchens. 9-173 9.10 Food Tourism Cluster Food Offers. 9-174 9.11 China Town. 9-175 9.12 Comedy of Errors Restaurants. 9-177 9.13 Picnics and Food Hampers. 9-177 9.14 Food Trails. 9-179 Chapter 10 Marketing. 10-184 10.01 Developing a Tourism Product 10-186 10.02 Your Marketing Strategy. 10-188 10.03 Interruption versus Permission Marketing. 10-191 10.04 Market your region. 10-193 10.05 Market to your Community. 10-195 10.06 Partnership not Sponsorship. 10-195 10.07 Interruption Marketing. 10-197 10.08 Roadside Marketing. 10-197 10.09 Magazines Advertising and Articles. 10-198 10.10 Food Directories. 10-200 10.11 How to Leaflets. 10-200 10.12 Taste Masters. 10-201 10.13 Newspapers. 10-201 10.14 Television. 10-202 10.15 Radio. 10-203 10.16 Coupons. 10-203 10.17 Contests. 10-204 10.18 The Taste Awards. 10-205 10.19 Food Thinkers. 10-205 10.20 Tourist Information Offices. 10-206 10.21 Libraries. 10-206 10.22 Accommodation. 10-206 10.23 Permission Marketing. 10-208 10.24 Word of Mouth Marketing. 10-208 10.25 Newsletters. 10-209 10.26 Social Media Marketing tools to help grow you business. 10-211 Chapter 11 The Future of Food tourism. 11-224 Valuable References. 11-231 Culinary, Retail and Tourism Terms. 11-235 John and Linda Stanley. 11-236