- Destination management or private management of solutions/products/services developed around gastronomy as gastronomic tourism products
- Supply-side configuration seeking balance between sustainable development and the profitability of the project, maximizing the positive impacts on the community.
- Connection with the market and the user experience in all phases of the trip.
- The integration of sustainability in the project´s business plan, specifically the conservation of local ingredients and the relationship between culture, heritage, gastronomy, tourism and economic growth
Illustration Photo: Gastronomy Cuisine (credits: World Tourism Organization (UNWTO) / Flickr Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0))