Gastro-tourism in Atlantic regions innovative diversification in seafood industry and tourism

Transcription

1 Gastro-tourism in Atlantic regions innovative diversification in seafood industry and tourism Spanish Case Rosa Chapela Fisheries Socioeconomic Department, CETMAR

2 Gastro tourism adding value to Atlantic areas Reinforces the product Maritime Tourism Gastronomy as a relevant factor for regional development: helps to increase income levels and employment Gastronomy linked with cultural heritage, cultural tourism, quality experience, traditional agriculture and fishing Help to add value the fisheries products in Atlantic area delivered from small scale fishreis and sustainable fisheries. Gastro tourism Local identity Local cohesion Local regional development

3 Sustainable development and gastro-tourism Economic Environmental Job creation Support of local jobs Local economy, not only food Emissions and waste reduction Local production: reducing transport costs, carbon footprint Sustainable fishing and agriculture Sustainable and inclusive growth Social Local tourism & local gastronomy factors for sustainable develpment Social inclusive Keep maritime culture Reinforce local markets and relations with economic agents Stakeholders engagement

4 What is going on in Spain?

5 Pull effect of Gastro-tourism Preserve small scale fisheries Local products and markets Improve image of fishermen Environmental effects Emphasise the heritage and cultural of local areas Axis 4: diversification and stakeholders engagement Local development programs as Axis 4 EFF addressing specific needs of coastal communities FLAGs boost and engage stakeholders and fishing sector to implement projects Bottom up approach Improves governance in fisheries sector and coastal communities Preserve traditional forms of fisheries and culture Generate rural and local development Restaurants & gastro as a showcase for local products and small scale fisheries

6 Example of projects: Thematic restaurants Hostels Leisure Diving Helping and boosting the fishing sector and fishing area GASTRONOMIC WORKSHOPS FOR TOURISTS Learning to cook and taste sea products

7 Visits to ports, markets, fishing boats,,,etc for the purchasers, prescribers, to know the fishing products and to increase the exchange of knowledge with the fishing sector. Transmit this knowledge to the markets: high level restaurants, gourmet fish-shop, and consumers of gourmet products. Present the fishing products as part of the maritime tourism offer together with the environmental areas, heritage, fishing culture, leisure offer, accommodation, gastronomic parties, etc. Looking for an attractive tourist package, sustainable, different and not seasonal.

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9 "A GASTRONOMÍA DO MAR DE LIRA Gastronomic workshos: tool for adding value to fisheries products and regions

10 Problems, bottlenecks to develop gastro-tourism The fishing sector is fragmented, atomized, acts individually.. Lack of cooperation Lack of public strategy (bottom up) Stakeholders engagement, exchange of experiences are critical factors to start up innovative activities and diversification in coastal fisheries areas. Atlantic network or cluster in maritime-tourism or Gastrotourism to deal with common problems, needs and take advantage of sharing common assets to be exploited (Celtic culture, traditional seafood gastronomy, biodiversity, natural landscapes..)

11 Trends towards Gastro-tourism in coastal communities Certification and brands schemes Strong and durable links between fisher sector and restaurants Links between fisher sector and providers Common Strategy Gastrotourisme in coastal areas Responsible fish restaurants Local products consumption Celebrity chef & Media prescribers Education &training in slow and quality food