Locally-sourced food in tourism key to revenue growth

Using locally-sourced food in tourism can be a key driver in revenue for food businesses, according to Failte Ireland.

This announcement comes as part of its Taste of Place programme, which it says aims to highlight how providing tourists with local food benefits the economy.

Failte Ireland has been running a series of workshops on the issue. The first of these took place last week at the Tannery Restaurant in Dungarvan, Co. Waterford.

The second workshop is currently underway at Airfield Estate in Dundrum, Co. Dublin, while the third and final workshop will be hosted in Co. Cork, at the Good Things Cafe in Skibbereen from November 6 to 8.

Participants will watch cookery demonstrations from industry leaders and take part in working sessions to bring about change in how locally-sourced food is made available for tourists.

The workshop organisers are hoping to show how food motivates tourists, with participants being educated in the latest tourist trends, and shown actual examples of areas where the availability of local food drives growth in business.

“We can all accept that food is more important than ever as consumers continue to become more conscious around their choices, and it is great to see so many visitor experiences capitalising on this growing trend,” said Food Tourism Officer Sinead Hennessy.

The workshops and programme gives businesses the opportunity to experience local produce as part of the stories our members deliver, greatly enhancing the overall experience as well as contributing to increased revenue growth.

Meanwhile, Paul Carty, chairperson of the Association of Visitor Experience and Attractions, said: “Globally, food tourism is increasing and Ireland is well positioned to take advantage of our high-quality food and drink production.”