The future of food tourism in a post-COVID-19 world: insights from New Zealand

Purpose This paper considers two sectors critical to New Zealand's economy and identity - food and tourism - and addresses the question: what role will - or could - food and drink play in a more resilient tourism future for the country? Design/methodology/approach This is largely a conceptual paper, informed by the academic literature, media commentary and recent market research. Findings The paper concludes that there are trends apparent in the food and tourism sectors prior to the COVID-19 pandemic that have intensified during lockdown and which are likely to influence the resetting of tourism on a more resilient and regenerative pathway. Three potential trends in food and drink tourism are identified, labelled Getting back to basics, Valuing local and locals and Food for well-being. Originality/value By synthesising recent research and academic, industry and media commentaries, this paper provides a timely assessment of a potential future role of food and drink tourism in a reimagined tourism sector for New Zealand, with this assessment offering a starting point for further discussions about a more regenerative, equitable and inclusive tourism future.

Automated summary

This paper examines the potential role of food and drink tourism in the future of tourism in New Zealand. By analyzing academic literature, media commentary, and market research, the paper identifies three potential trends in food and drink tourism and explores their influence on the resilience and regeneration of the tourism sector. The findings suggest that these trends, intensified by the COVID-19 pandemic, can contribute to a more resilient and inclusive tourism future.