South Australia has many iconic foods: foods from Coffin Bay Oysters to Beerenberg strawberries, treats from the Port Elliot Bakery or even Fruchocs. Research now shows that local foods are a major selling-point in domestic tourism, especially amid the pandemic.
A recent study conducted by the University of South Australia and the University of Technology Sydney shows just how important local food can be for boosting the economy by invigorating domestic tourism.
Janine Williamsom from the University of South Australia says this study is a world-first in providing evidence that leisure tourists––not just foodies––consider food experiences a vital part of their travel experiences, and that this presents extremely valuable opportunities to grow domestic tourism.
The study also shows that tourists who consider local foods a valuable element of their holiday experience are 10 times more likely to consume food on their next trip as a form of entertainment, compared to those who did not think that food was important.
After a year that hit the tourism industry like no other, this study brings some welcome good news.
“To maximise the potential of local food, tourism bodies must be engaged with their local food operators and proactively look for ways to include them in promotional strategies,” it says.
“Whether it’s looping in the Balfour’s Frog Cake, a Barossa Shiraz, or even the regular round-the-corner line up to the Port Elliot Bakery, finding ways to include local food experiences in tourism campaigns is a sure-fire way to maximise tourism dollars.”
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