It is Fall Harvest time and for many communities that means Fall Community Suppers. In many places, these suppers are popular with locals and increasingly with visitors as well.
These dinners often represent the best in being and making community. They also can mean good business as well.
Food experience and, more importantly, they spend twice as much as other tourists. The Canadian Tourism Commission has identified three tourism areas with growth potential in international markets: authentic experiences that engage with locals in culinary tourism, experiential travel and Aboriginal tourism.
Culinary tourism can bring people to your community – especially a rural one. It creates bonds between farmers and consumers. It builds understanding, pride and respect for our food system.. Culinary tourism can build a side business and bring in extra income. Food producers can dip a toe in by participating in one or two community events a year, or develop a package with tour operators to bring in visitors all year round.
On the traveler side, Culinary tourism helps urbanintes connect with rural roots, adds value to the visitor experience by connecting producers and chefs; by featuring the local and regional culinary talent; and by creating new and memorable experiences that enables the visitor to see, touch, smell, hear, and taste a place or region.