Hospitality

Gastronomic tourism after the pandemic

Culinary tourism has as its main interest the consumer to get to know, experience gastronomy and culinary culture, from how certain foods are prepared, their origin to discovering new flavors and the elements that compose them. Without a doubt, gastronomy has become an important reason to visit a destination, in fact, according to the second Global Report on Gastronomy Tourism, gastronomy tourism offers enormous potential to stimulate local, regional and national economies, promoting sustainability and inclusion. 

According to the Second Study of the Demand for Gastronomic Tourism, carried out by the consulting firm Dinamiza, it shows that in recent years 76.25% of Spaniards have made a trip with the intention of tasting different cuisines. This report shows that for 62.4% of these travelers, gastronomy greatly influences the choice of the destination of their trips, this being the main reason for their displacement.

According to the experts at the IV International Congress of Gastronomic Tourism, FoodTrex Spain 2021, gastronomic tourism will be one of the first sectors to recover in Spain, since it is better adapted to post-Covid traveler safety. According to the report in TecnoHotel, the post-Covid tourist bets on local gastronomy. Likewise, experts add that gastro-tourism will obtain better levels prior to the pandemic and will generate new jobs.

In conclusion, nations must bet on gastronomy as one of the pillars of post-Covid tourism, adding value to local products that, in addition to contributing to tourism, benefit the country’s economy. The traveler today takes into account the gastronomic route as contact with natural spaces and related experiences. In short, gastronomic tourism is gaining strength and prominence among travelers.

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