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Greek Tourism’s Connection with Gastronomy, Local Products is Essential, Says Deputy Minister

Photo source: Visit Greece

Photo source: Visit Greece

Connecting Greek tourism with the country’s gastronomy and local products is a strategic choice for the future, according to Deputy Tourism Minister Manos Konsolas.

Speaking at the 5th Agricultural Business Summit, an online event held by the The Economist, Konsolas referred to the ministry’s aim to enrich the Greek tourism product through its connection with gastronomy, the products of the primary sector, the Greek countryside and the processing companies.

According to the deputy minister, the coronavirus (Covid-19) pandemic has brought significant changes to tourism.

“One of these changes is that visitors are looking now for other experiences that differ from mass tourism. They do not want crowds, their searches in a destination are different, they are looking for authentic places to spend their vacation time, stay in nature and in a healthy environment,” he said.

Greek Deputy Tourism Minister Manos Konsolas speaking during The Economist’s 5th Agricultural Business Summit.

Konsolas underlined that these new needs of travelers pave the way for the development of agritourism and also for the essential connection of the primary sector with tourism, through actions such as:

– Creating tourist accommodation units within wine or agritourism enterprises.
– Operating complex tourist accommodation resorts that will include agritourism activities.
– Establishing the incentives for the creation of joint business ventures and partnerships between companies active in the tourism sector, such as hotels, restaurants and agricultural enterprises.

Photo source: Visit Greece

Photo source: Visit Greece

During his speech, the deputy minister made a special reference to gastronomy tourism and food safety, emphasizing that the culinary identity of each destination must bear a special certification seal and be linked to local quality agreements of certified providers.

The certification will involve hotels, agritourism facilities and the food sector (restaurants).

“As a country we must be one step ahead for the ‘next day’ of tourism. To develop new forms of tourism, to invest in quality,” Konsolas said.

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