From Farm to Fork: an Assessment of Collaborative Supply Relationships to Underpin Food Tourism

Internationally, the food sector appears to be thriving and has excellent growth prospects. In a tourism context food is considered as a major element of tourism strategy, it is accepted as a primary motivator in destination choice and related tourist desires for sense of the authentic. In Ireland, food production, distribution, marketing and food tourism are the combined remit of a number of policy bodies. In a competitive economic environment, policy makers advocate the cultivation of food culture through greater supply chain collaboration as a means to improving product quality, customer satisfaction and competitiveness. This paper presents the findings of an in-depth consultation process with a wide sample of stakeholder groups to propose a framework of tangible recommendations to enhance direct supply chain relationships in food tourism and food service operations. It is envisaged that this research will act as a reference point for policy makers to guide, support, facilitate and assist hospitality industry and food producers to collaborate and form sustainable strategic relationships to support food tourism.