Another disadvantage of tourist restaurants is that they are more likely to be managed by a large chain than by a local owner. Of course, that's not always the case, but it's the general trend. Tourism often causes environmental damage both to local infrastructure and to a place's flora, fauna and historic sites. Ecotourism could promote environmental awareness and activism.
However, it is important that gastronomic tourism is sustainable and preserves the cultural identity of the destination. In turn, marketing departments of food and beverage companies can leverage social influencers to promote their restaurants, products or food festivals. For them, “traveling for food sounds very basic and banal, almost like cavemen looking for food or looking for food in a grocery store. According to Robin Back of the Rosen College of Hospitality Management at the University of Central Florida, foodie tourists “engage in activities where authentic cuisine and other food and beverage activities are the main motivation for travel.
The World Food Travel Association acts to bring these sectors together to form the “food tourism industry cluster”. Food tourism, also known as culinary tourism and food tourism, is done by people looking for culinary experiences to broaden their understanding of a culture or lifestyle while traveling. Those seeking management positions in hospitality and tourism have the opportunity to educate gastronomic tourists and help them enjoy a gastronomy-focused vacation, while minimizing the negative impact on local communities. FoodTrex events showcase ideas and case studies that foster innovation and excellence in food and beverage tourism.
However, gastronomic tourism has disadvantages that can challenge a community and destroy its cultural heritage in search of profit. It outlines a destination development strategy to put a destination on a foodie's map by identifying all food and beverage resources, bringing them together, weighing their value, evaluating market forces, and engaging key stakeholders. Food tourism became an experiential industry that included festivals, wine tastings and other personalized offers, as well as the emergence of gastronomic tourism companies. I am willing to eat away from home if the food is fantastic, even if a tourist restaurant serves the usual meals you should try.
Foodie tourists embark on tours that not only broaden their palate, but provide them with the education needed to identify the link between food and local customs. Those seeking a career in hospitality should develop the skills and knowledge to balance the benefits of gastronomic tourism while limiting its potential negative drawbacks.