New BASCIL Manual – Marketing and promotion of common regional culinary tourism products

Culinary tourism has shifted from being a secondary activity to a primary driver of travel decisions, reflecting the global surge in interest in food culture and authentic dining experiences.

The manual is produced by culinary tourism experts Hubert Gonera and Niclas Fjellström, and will be a helpful and supporting material for all project partners in the final part of the Bascil project.

Manual content:
How to create a common food travel ecosystem
Development of food travel destination
Complex culinary tourism offers on online platforms
Food tourism offers sold by travel agencies
Culinary tourism itineraries for independent travelers
Setting up and managing food trails
Founding longevity of common actions
Examples of the complex culinary tourism offer 30
Summary and conclusion

Manual conclusion:
Culinary tourism represents a powerful tool for regions to attract tourists by showcasing local flavours, traditions, and food culture. To capitalise on this trend, destinations must focus on building well-defined food identities, fostering collaboration among stakeholders, and creating memorable, authentic experiences that cater to both local and international visitors.

The document also underscores the importance of strategic marketing, digital integration, and careful planning in the development of food trails and tourism offers. By addressing the unique needs and preferences of modern travelers, regions can transform culinary assets into sustainable tourism ventures that benefit both communities and visitors alike.

Ultimately, the growth of culinary tourism depends on authenticity, quality, and effective cooperation among all stakeholders. With the right strategies in place, food tourism can become a cornerstone of regional development, driving economic growth while preserving cultural heritage.

Click below to view/download the BASCIL Manual 

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