Marcantonio Ruisi discusses “start food” ventures as a sign of how business model innovation is opening new directions in food and wine tourism.
The strategic angle: new ventures often act as laboratories where tourism, gastronomy, creativity and entrepreneurship intersect.
Why it matters: start-ups can accelerate experimentation faster than more established structures, especially in hybrid experience markets.
The takeaway: innovation in food tourism often emerges first at the edges, where new business forms test fresh propositions.
