Meal tourism & place development
Overall solutions in the field of meal tourism that promote place development,
strengthens the local identity and increases
the profitability of companies.
Overall solutions in the field of food tourism that promote place development, strengthen the local identity, and increase the profitability of companies.
Memorable dining experience with guest appearance by Johan Björkman (former head chef at the one-star restaurant Koka, Gothenburg) on Osprey Farm. Lisen Sundgren led a wild herb walk and also created drinks from ingredients from the farms and the nature had to offer.
STRATEGIC TIME-OF-ARRIVAL TOURISM FOR ATTRACTIVE DESTINATIONS
Gastronomy Destination Stewardship! The meal as a strategic tool for long-term attractive place development.
Today, marketing a destination with its sights and beautiful photos is no longer enough. Travelers seek authenticity, local stories, human encounters, and experiences that feel genuine and meaningful. Here, the meal plays a crucial role.
Food and drink have become a central part of how people discover places, understand cultures, and create emotional memories. Meal tourism therefore is not just about restaurants or gastronomy but about identity, place-ness, sustainable development, and attraction.
I work at the intersection between food, place and business development and help destinations, regions, hotels, restaurants and the tourism industry develop stronger overall experiences and clearer place brands.
My work may, for example, involve:
•Identify and package the place's unique taste and cultural values
• Develop attractive meal and destination concepts
• Create storytelling and communicative strategies
• Analyse trends in travel, sustainability and future consumption
• Develop visibility through SEO, GEO, and AI-optimized communication
•Strengthen collaboration between local actors
• Create long-term sustainable and competitive destinations
I lecture and lead workshops on the future of food tourism – Taste of Place, regenerative tourism, AI in the tourism industry, and how destinations can create greater value through local experiences and a clearer identity. I am also active in the national network Place Branding Executives run by my former boss at Visit Sweden, Michael Persson Gripkow.
In a time where trends such as coolcation, wellness, authenticity, and sustainable travel are growing rapidly, the Nordic region and Sweden have great opportunities to position themselves internationally. Here, the meal can become one of the most important bridges between people, places, and experiences.
STRATEGIC ADVICE FOR TRAVELLERS IN THE FIELDS OF MICELEADING TOURISM
Get help developing analyses and action plans in the field of meal tourism and sustainable food development.
With a unique combination of practical experience and a strategic perspective, I support you in finding the right direction, identifying opportunities, and creating actionable initiatives with a clear connection to target audiences and the unique values of the location.
Since 2019, I have delivered presentations to hundreds of stakeholders across Sweden – both as a thematic specialist at Visit Sweden and in my role as a consultant at Bianca Brandon-Cox Productions AB. I share real-life examples and help you build bridges between strategies, the business sector, and actual efforts that make a difference.
With one foot in the ground and the other in the market, I understand both the producer’s daily life and the visitor’s needs. I am passionate about connecting the local with the global and inspiring development with an international perspective, sustainable foundations and business acumen.
Are you looking for a specialist who can help formulate action plans, analyze the current situation, or contribute to development projects in the field of food tourism? Please contact me – I am accustomed to working in both national, regional, and local contexts.
Email me directly bianca@biancabrandoncox.com – I look forward to talking further!
REAP THE GREAT POTENTIAL IN TARGETED TOURISM
Get help creating profitable meal tourism packages!
There is enormous potential in the international traveler market, who simply can’t wait to try Sweden. “Taste of Place” can help operators with product and concept development with the aim of creating new attractive, sustainable and market-leading products, customer offerings, and package solutions in the field of food tourism. With my background in experiential meal concepts and a burning passion for innovation, I not only provide analysis and optimization of existing meal concepts, but also with developing new sustainable and attractive packaging solutions.
Please get in touch if you would like to create year-round travel itineraries that are packed with high-quality experiences, linked to ingredients, seasons, holidays, and themes that are trending.
EXPERT ADVICE
I offer strategic advice in sustainable food tourism.
Benefit from strategic advice on sustainable food tourism, product development and marketing to optimize your destination and your company's ability to attract both international and Swedish travelers!
Today I am one of MatLust Development Grant Procured experts in marketing, increased visibility and brand development in a development program aimed at supporting small and medium-sized food companies towards both increased sustainability and growth.
LECTURES & WORKSHOPS
I offer inspiring and informative lectures in the following areas:
Consumer and meal trends: Current trends and how you can take advantage of them.
The potential in food tourism: Identify and exploit the opportunities in food tourism.
Target group analysis, the wishes and needs of the travelers: Understand what today's travelers are looking for and how you can meet their needs.
Effective marketing: Strategies for reaching selected target groups.
Content production: Creating attractive and engaging content.
SEO-optimized storytelling: Tell the story of the business and simultaneously increase visibility online.
Sustainability communication: Communicate your sustainability work in a credible and appealing way.
Cross-fertilizing holistic experiences: Develop unique experiences that combine nature, culture and food.
AI tools: Take advantage of the power of AI for research, packaging, and increased visibility.
Competence:
I am an experienced speaker. My goal in every assignment is to create value for the audience that listens. My presentations are tailored to the target group and include inspiring visuals with good examples from real life as well as from the actors involved. And always plenty of tips on how to practically take advantage of trends in your own business.
TRAINING PROGRAMS
I offer specialized training in:
Business and product development in the field of food tourism: Get help in creating attractive and sustainable food tourism products to become more attractive, competitive, visible and profitable.
As a specialist in food tourism, I collaborate with others who, in turn, offer training in the field. Since 2023, for example, I have been a workshop leader in Kurbits (Business development for the visitor industry).
WHAT IS TARGETED TOURISM?
What is food tourism?
”The act of traveling for a taste of place in order to get a sense of place.” ™
World Food Travel Associations
Meal tourism, also known as food tourism or culinary tourism, is about traveling to experience food and drink in their authentic environment.
According to the World Food Travel Association, food tourism involves traveling to experience the flavors of a place and thereby gaining a deeper understanding of the place itself.
According to UNWTOThe Committee on Tourism and Competitiveness defines food tourism as a type of tourist activity where the visitor’s experience is linked to food and related products and activities during the trip. This can include authentic, traditional and/or innovative culinary experiences as well as other related activities such as visiting local producers, participating in food festivals, and taking cooking classes.
Jeppe Appelin from the visitor destination Vejby vineyard.
