Over the past few years, food tourism has been a buzzy trend in the travel industry – not just in Africa but around the world. Not only is it appealing to a large population of travelers, but it also has the potential to boost in-destination spending, and therefore, positively benefit local economies and small businesses. Despite the buzz, the conversation around food tourism has hardly changed since it first started to spread years ago. Not to mention, there is still some confusion about what food tourism really is and how destinations and other stakeholders can get involved.
In this report, we focus on addressing four questions under the food tourism umbrella: How big and important is the food tourism market? What are the new trends related to food tourism? Who should be be involved in and benefit from food tourism? What are the best practices for various stakeholders?
What You’ll Learn:
- What food tourism means and how it has evolved over time
- Who the stakeholders are in food tourism
- A comprehensive look at who food tourists are today, how they behave, and what they prefer
- Estimates for food and beverage expenditure on the continent by region they hail from
- Size of African inbound food tourist population
- The kinds of food and beverage based activities food tourists are most likely to participate in
- The percentage of food tourists who have taken a vacation with a food and beverage experience as the main purpose for the trip
- Best practices for food tourism stakeholders today
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