Greek and Cypriot gastronomy and products are set to take center stage in the Greek National Tourism Organization’s (GNTO) communication strategy, GNTO President Angela Gerekou said this week.
Referring to the importance of the cuisines, Gerekou said the two “treasures” can play a key role in the promotion of local products and immersive tourist experiences.
“Quality products and the Greek Mediterranean Diet have been placed at the forefront of the GNTO’s communication strategy,” she said during the virtual “Greek-Cypriot Gastronomy – Bridges for Tourism and Business” event organized by the AHEPA Achaia chapter.
The GNTO’s president went on to refer to the role of tourism in climate change noting that all the more visitors are now wishing to contribute to a sustainable future. In this direction, she said that travelers “support and reward” green destinations, businesses that implement environmentally-friendly and zero food waste practices, alternative and immersive holidays, local and organic products.
“It is vital that central government policies and business practices change, and so should the culture of our local communities,” Gerekou said, adding that implementing “sustainability practices is clearly a smart business move that enhances our country’s brand name, but also serves as an important pre-requisite for the absorption and utilization of European Recovery Fund support”.
The Greek and Cypriot diet, which form the basis of the Mediterranean Diet, “can offer unique experiences, especially when combined with other forms of tourism, and in this way contribute to the extension of the tourism season, which is a key concern for both countries” she said.