Abstract
Examples of niche tourism have emerged in parallel to the growing importance of food tourism in destination management and marketing. Examples of this include mushroom tourism, tea tourism, or udon tourism, among others. This study analyzes one of this specialist forms of food tourism: dairy tourism. Dairy tourism is the leisure and tourist practice that leads to the discovery of production, transformation, and commercialization processes of milk and milk derivatives. Specifically, the objective of this research is to discuss the relationships between local dairy landscapes and tourism in the Catalan region of Empordà, in the northeast of the Iberian Peninsula. Drawing on field visits and interviews with the seven regional producers, results describe the mechanisms of dairy tourism from a local marketing perspective.
Highlights
This paper aims to study the relationships between milk products and tourism from a marketing perspective in the region of Empordà, which includes Alt and Baix Empordà areas, in the province of Girona (Catalonia, Spain)
Both dairy and tourism are working towards the development of initiatives to face climate change and global warming and developing a sustainable future through sustainable food systems [55], which is confirmed by the emergence of recent trends such as slow tourism [56,57,58,59,60,61]
Due to the great reduction in the economic importance of the primary sector in recent decades in Catalan and Spanish rural areas [62,63,64], farmers and growers were urged to diversify their production in order to maintain the viability of their activity, engaging with tourism [65]
Summary
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