Is Virtual Gastronomy Tourism Part of Our Future?

25 February 2021

In the last year, the tourist community has experienced an unprecedented reality. Due to the Covid 19 pandemic, people around the world have been limited to only the most necessary activities. That does not include travel. This situation has drastically reduced the activities in the tourism sector, as well as the income of all those who are professionally engaged in tourism, all over the world.

Of course, this difficult and uncertain situation prevails in gastronomy tourism too. But in this ominous reality, gastronomy tourism is the one that has largely managed to show adaptability and bring to the fore new products, which help entrepreneurs to survive financially.

Gastronomy tourism is perhaps the only sector of tourism that has continued to show some activity and to record some income, during all this difficult period of the last twelve months.

How did that happen?

The answer is simple: Adapting the offered gastronomy experiences to the new reality. Some people called it pivoting. We call it common business sense.

Gastrotourism entrepreneurs showed exceptional creativity and innovation by managing to create a whole range of new offers and services, designed especially for the period of continuous quarantines. Let’s take a look at some of these:

1 – Online local cooking lessons

Now that people are unable to travel, they find it very appealing to attend a cooking class that mentions local recipes of places they have already visited or want to visit in the future. These online courses are often combined with a virtual tour in the area where each recipe comes from.

2- Online wine tastings and recipes or local product tastings

They are some of the most popular activities right now. Many gastronomy tourism professionals organize online wine tastings and recipes or local product tastings, after first sending the participants the wine or products they will taste. The online event is usually attended by an expert (for example an oenologist or a chef), who leads the participants to discover and enjoy the taste properties of the product they try.

3- Gastronomy experiences in “boxes”

Another popular activity is to sending local products along with information, videos etc. for an area, in boxes, that are sent to anyone who wants to “taste” each area through this experience, wherever they live.

4- Live visits to local food markets

This experience is watched live by the participants. An experienced tour guide visits live food and beverage markets and shares the experience live with anyone watching.

All the above gastrotourism experiences and many variations of them, gained their own audience and supported the financial viability of many gastrotourism professionals around the world.

In addition, many companies have realized that virtual gastrotourism gives them the opportunity even when we return to normalcy, to reach large groups of prospective customers who for many reasons cannot travel, for example low-income people, or people with physical or mental disabilities. Many of these people would be willing to pay a reasonable price to have some virtual gastronomy experiences that would help them to connect to places they cannot travel to, whatever the reason.

Many companies are currently investing in this new form of tourism. There are, for example, wineries that have invested in virtual wine tourism, which helps boost to the sales of their products.

Is virtual Gastrotourism the future?

Yes, I think virtual gastronomy tourism is here to stay. Of course, it will not always be the main way in which gastronomy services will be offered to the general public, but it will continue to exist and grow, targeting specific people with interests in the above activities.

Virtual Gastrotourism keeps an entire tourism sector financially viable. It is perhaps the only sector of tourism that continues to offer products and services during this difficult period. Virtual Gastrotourism is the only way we have all this time we remain closed in our homes, to dream and travel even mentally, but with tangible taste experiences. It is a vivid memory of how we traveled before COVID, and a strong reminder of what we can do again when normalcy returns.

It is a cost-effective way for us all to have some gastronomy experiences even while we are at home, if for any reason we cannot travel. It is therefore certain that virtual Gastrotourism is now a part of the future of the gastronomy tourism industry, which will have a definite growth in the coming years.

Author: Maria Athanasopoulou is the founder of Respond on Demand Ltd and chair of the Board of Directors of the World Food Travel Association (WFTA). She serves as WFTA’s Certified Ambassador to Greece and is also a Master of Arts in Culinary Travel.

< Older Post

Newer Post >

Promotion for culinary capitals an innovative destination certification and development program for unknown destinations

Taste of place podcast listen to our culinary travel and culture podcast with erik wolf

A membership page with a picture of pancakes on a plate.

Mauricio Kusanovic in Patagonia; podcast promotion.

Patagonia Beyond the Postcard with Mauricio Kusanovic

6 February 2026

In this episode of the Taste of Place Podcast, we travel to Chilean Patagonia with Mauricio Kusanovic, a tourism and conservation leader based in Puerto Natales, the gateway to Torres del Paine National Park. Mauricio shares how his family’s legacy in cattle ranching and early tourism has evolved into a model that integrates conservation, regenerative farming, and culinary identity. The conversation explores how food culture, from Patagonian lamb to cold-water seafood, plays a meaningful role in destination identity, community pride, and environmental stewardship. This episode offers thoughtful insight into destination management, sustainable growth, and why better tourism, not more tourism, is essential for places that remain truly wild. Listen here or on any podcast player (search for "Taste of Place Podcast").

Colorful wooden buildings line a harbor in Bergen, Norway, with boats and a green mountain backdrop.

New Ambassador in Norway

6 February 2026

The body content of your post goes here. To edit this text, click on it and delete this default text and start typing your own or paste your own from a different source.

Woman with blonde hair wearing a green sweater smiles at the camera against a white wall.

Meet Kacie Our Next Taste of Place Guardian

5 February 2026

Taste of Place is built on a simple but often overlooked truth: culinary heritage does not protect itself. It survives because individuals choose to care for it, defend it, and pass it forward, often quietly, often without recognition. Around the world, traditional foodways are under pressure from standardization, economic shortcuts, and the gradual erosion of local knowledge. The Guardian initiative exists to acknowledge those who actively stand in that space of responsibility, not as figureheads, but as stewards of place-based culinary culture. Guardians help ensure that Taste of Place remains grounded in real people, real practices, and real commitments, anchoring the movement in lived experience rather than abstraction. It is in this spirit of stewardship and long-term commitment to place that we welcome our second Taste of Place Guardian. Kacie Morgan has spent more than a decade telling the story of Wales through food. What began in 2010 as a Welsh food and travel blog, created to build her writing portfolio after graduating from Cardiff University with a degree in journalism, has grown into The Rare Welsh Bit, a multi-award-winning platform dedicated to food-led travel and place-based storytelling. Based in Cardiff, Kacie’s work consistently places Wales at the centre of the narrative while engaging thoughtfully with global cuisines and destinations. A member of the Guild of Food Writers, she contributes to national and international publications including olive, Sainsbury’s Magazine, Co-op Food Mag, Food52, Visit Wales, and Cardiff Life, with features appearing on the BBC, Metro, and National Geographic Traveller. Her role as a champion of local culture was recently recognised at a Pride in Place reception at 10 Downing Street, and through Cardiff University’s alumni awards. As a Big Ideas Wales Role Model, she also works with Business Wales and the Welsh Government to deliver entrepreneurial talks in schools and universities across Wales, and has served as a judge for the Welsh Street Food Awards for four consecutive years. Beyond Wales, Kacie has spoken at international conferences on food and tourism and has been recognised globally for her work, including being named Blogger of the Year by the Grenada Tourism Authority for her coverage of the Grenada Chocolate Festival. Whether exploring traditional Tunisian cuisine in North Africa or travelling by flavour from her own kitchen, her work reflects a deep respect for culinary heritage, lived experience, and the power of food to express identity and place. You can learn more about her and meet Kacie on LinkedIn here or on Instagram . Or visit her website here . Learn more about our new Taste of Place Movement and how you can support it and the work done by Kacie and others like her.

Santina Kennedy holding a silver plate, Ireland Made by Makers, outdoors.

Podcast - Ireland Made by Makers

11 January 2026

In this episode, Erik Wolf speaks with Santina Kennedy, an award-winning Irish food consultant, producer champion, and storyteller whose work bridges food history, culture, and contemporary experience design. Santina shares her unconventional journey from banking to café ownership, and ultimately to a vocation that did not exist when she was young: interpreting Irish food culture through storytelling, events, and strategic collaborations. She reflects candidly on delayed purpose, entrepreneurship without capital, and why genuine hospitality matters more than polish or scale. The conversation explores Ireland’s overlooked food narratives - from tenant farmers and kitchen workers to everyday staples like potatoes, butter, and bread - and how these stories can be brought to life through immersive experiences in galleries, estates, and public institutions. Santina also dives deeply into Irish whiskey, explaining how history, resilience, terroir, and innovation are expressed in mash bills, grains, and pairing traditions. A standout theme is Santina’s advocacy for St. Brigid as Ireland’s original food and hospitality patron, and her work elevating Brigid’s legacy through food, drink, poetry, and craft. The episode concludes with a thoughtful discussion on regional food networks, particularly County Wicklow, and why Ireland must first teach its own people to value their food culture before expecting visitors to understand it. This is a rich, reflective conversation about identity, resilience, and the power of food to tell the true story of a place. You can learn more about Santina here . The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org . 🎙️ Available now on Spotify, iTunes & your favorite podcast platforms (Search for "Taste of Place") 📺 Prefer video? Watch it now on our YouTube channel . Or listen here now:

Webinar announcement: Tourism and Culinary Heritage panel. Baked bread in oven; text on overlay:

Tourism and Culinary Heritage: Finding the Right Balance

5 January 2026

REGISTER NOW As interest in local food cultures continues to grow, destinations face increasingly complex choices. Tourism can support culinary heritage by strengthening local economies and raising awareness of food traditions. At the same time, poorly managed promotion can simplify, commodify, or distort cultural practices. This webinar brings together perspectives from across the system to examine how tourism and culinary heritage can coexist more responsibly. Panelists: - Janice Ruddock, Executive Director, Ontario Craft Brewers Association - Sean O’Rourke, President, Eat & Walkabout Tours - Niclas Fjellström, Executive Director, Culinary Heritage Network - Erik Wolf, Executive Director, World Food Travel Association The discussion will be moderated by Marc Checkley, a Lausanne-based storyteller, journalist, and experienced event host with a background in food, wine, travel, and cultural programming. Topics include: Recognizing culinary heritage as living culture rather than a static product Understanding how tourism and markets influence tradition over time Identifying where destinations most often struggle to find balance Applying practical principles for responsible promotion and stewardship This session is relevant for destination marketers, tourism offices, policymakers, producer associations, educators, and anyone working at the intersection of food, culture, and place. There is no cost to attend. REGISTER NOW

2025 Year in Review

by Erik Wolf • 1 January 2026

In 2025, the World Food Travel Association focused on strengthening culinary culture as living heritage, supporting the people and practices that sustain it, and building informed global collaboration rooted in values rather than prestige. Advanced the Taste of Place Movement and Alliance We clarified and communicated the purpose of the Taste of Place Movement — a global effort dedicated to safeguarding culinary heritage and empowering the keepers of food culture in alignment with the Declaration for the Preservation of Culinary Heritage . The Taste of Place Alliance framework was defined to support destinations, organizations, and practitioners who share these values. We also invite those who support this mission to join the Movement through philanthropic contributions. Do you represent a destination? Please contact us to learn how your destination can participate. Delivered Strategic Advisory and Destination Engagement Work We conducted destination-level analysis and advisory engagement in diverse regions, including the Bothnian Bay area of Sweden and Finland and with Saudi Arabia’s Culinary Arts Commission , to help partners explore how food culture, regional identity, and cooperation can contribute to responsible cultural and economic resilience. Updated Professional Training Programs All certification and training programs were updated with current research, terminology, and real-world cases. Regular refresh cycles ensure that practitioners receive instruction that reflects the most accurate and relevant information available. Built Relationships Through Targeted Engagement We engaged directly with destinations, stakeholders, and partners through site visits and industry events, including exploratory meetings in Umbria, Italy and participation in World Travel Market , to listen, assess alignment, and foster partnerships grounded in cultural integrity. Expanded and Recognized Leadership Within Our Global Network In 2025 we welcomed new Ambassadors from diverse regions, including Chef Dela Acolatse ( Ghana ) and Gerald Kock ( Aruba ), and named Mabel Esther Vega Montaño ( Colombia ) as our first Taste of Place Guardian, recognizing her lifelong commitment to ancestral knowledge and rural food culture. These appointments reinforce our values as articulated in the Declaration for the Preservation of Culinary Heritage. Interested in becoming an Ambassador or Guardian in your area? If you share our values and commitment, please get in touch . Honored Outstanding Contributions to the Field We awarded the 2025 Lifetime Achievement Award to Francesc Fusté-Forné (Girona, Spain) in recognition of his distinguished career advancing food tourism research, education, and understanding of culinary culture. We also invited the community to nominate other individuals whose work has made enduring contributions to our field. Provided Global Advocacy Through Editorial and Media Platforms We continued to interpret and elevate global developments in newsletters and digital content, and through the Taste of Place Podcast , which released 11 episodes in 2025 featuring inspiring leaders. Notable episodes included “Peace Through Food” with Paula Mohammed, “The Sweet Taste of Ethics” featuring Veronica Peralta on ethical chocolate, and “From Tunisia With Flavor” with Jamie Furniss on repositioning Tunisian cuisine for travelers. By sharing these conversations, we reinforced food as cultural heritage and connected listeners with makers and culture bearers.