Title: A strategic methodological framework for the development of gastronomic tourism: a Greek region's experience

Authors: Eleftherios Iakovou, Dimitrios Vlachos, Dimitrios Aidonis

Addresses: Laboratory of Quantitative Analysis, Logistics and Supply Chain, Management, Department of Mechanical Engineering, Division of Industrial Management, Aristotle University of Thessaloniki, P.O. Box 461, Thessaloniki 54124, Greece. ' Laboratory of Quantitative Analysis, Logistics and Supply Chain, Management, Department of Mechanical Engineering, Division of Industrial Management, Aristotle University of Thessaloniki, P.O. Box 461, Thessaloniki 54124, Greece. ' Laboratory of Quantitative Analysis, Logistics and Supply Chain, Management, Department of Mechanical Engineering, Division of Industrial Management, Aristotle University of Thessaloniki, P.O. Box 461, Thessaloniki 54124, Greece

Abstract: For various socioeconomic trends including the off-shoring of manufacturing jobs, alternative forms of tourism have emerged as pivotal for the economic development of the Greek Region of Central Macedonia (RCM). Gastronomic tourism is a form of alternative tourism that can complement effectively the other tourism-related activities and its potential has recently been recognised by the Region|s authorities. This paper is the by-product of a study conducted for RCM as part of a larger INTERREG project that the Region undertook recognising the immense potential of alternative forms of tourism. The proposed strategic methodological approach includes: 1 a comprehensive analysis of the current status; 2 the development of a strategic plan for the support of gastronomic tourism in the Region. Following a SWOT analysis, two critical supporting interventions are identified including: 1 specific measure for the promotion of gastronomic tourism in the Region; 2 the development of innovative collaborative local supply chain networks that will comprehensively manage the procurement, production, storage, transport and offering of local gastronomic products and services. The development of the latter, hinges upon the establishment of innovative local quality pacts and the training of all involved local stakeholders.

Keywords: gastronomic tourism; gastronomy; regional development; competitiveness; innovation clusters; network collaboration; local quality pacts; LQP; Greece; supply chain networks; local stakeholders; food and wine tourism.

DOI: 10.1504/IJIRD.2009.021848

International Journal of Innovation and Regional Development, 2009 Vol.1 No.3, pp.301 - 318

Published online: 05 Dec 2008 *

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