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Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study

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  • Gniewko Niedbała

    (Institute of Biosystems Engineering, Faculty of Agronomy and Bioengineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-627 Poznań, Poland)

  • Anna Jęczmyk

    (Department of Rural Tourism, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland)

  • Ryszard Steppa

    (Department of Rural Tourism, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland)

  • Jarosław Uglis

    (Department of Rural Tourism, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland)

Abstract

Agriculture, food and tourism is combined into offering tourist products in rural areas. The development of local activities combining traditional food and tourism becomes an investment for the future with both the concept of sustainable gastronomy and agriculture sustainability, and helps in the development of local entrepreneurship in rural areas. The European Union has introduced provisions for the protection of traditional and regional food that can be used to create a variety of tourist products. Currently, tourists are looking for unique local products. More and more people travel because of culinary motifs, and local products, dishes and local processors can become an attraction in these places. This paper presents the idea of ‘The Best Pork of Wielkopolska’ culinary trail, which is based on a local product from Wielkopolska, in Poland—the native breed of pig—the Złotnicka White pig. The rapid development of culinary tourism means that tourists are looking for offers in this area. There are many cooking-related products available in the tourism market, one of which is the culinary trail. Food becomes one of the advantages of places where tourism related to the culture of the region develops. Based on cultural heritage, a variety of tourist products can be created, e.g., culinary trails combining agriculture and food produced in this area with tourism.

Suggested Citation

  • Gniewko Niedbała & Anna Jęczmyk & Ryszard Steppa & Jarosław Uglis, 2020. "Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study," Sustainability, MDPI, vol. 12(13), pages 1-17, July.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:13:p:5344-:d:379213
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    2. Florin Răzvan Lupșa-Tătaru & Radu Constantin Lixăndroiu & Dana Adriana Lupșa-Tătaru, 2023. "A Sustainable Analysis Regarding the Impact of Tourism on Food Preferences in European Capitals," Sustainability, MDPI, vol. 15(20), pages 1-17, October.
    3. Marek Jóźwiak & Patrycja Sieg, 2021. "Tourism Development in Post-Industrial Facilities as a Regional Business Model," Sustainability, MDPI, vol. 13(4), pages 1-16, February.
    4. Dora Isabel Rodrigues Ferreira & José-Manuel Sánchez-Martín, 2022. "Shedding Light on Agritourism in Iberian Cross-Border Regions from a Lodgings Perspective," Land, MDPI, vol. 11(10), pages 1-35, October.
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