This chapter explores the emergence of niche food tourists, who prioritise ‘passion
products’ like, for example wine, beer, olive oil, and cheese, and choose destinations
and experiences accordingly. Academic and market studies reveal that niche food
tourists constitute a growing segment, embracing an ‘omnivore’ approach to food
and beverage products and experiences. Destinations and stakeholders must
prioritise tourism strategies focused on ‘passionate products’, innovate and diversify
offerings, and foster public– private collaborations to attract these discerning
travellers. Addressing digitalisation gaps and increasing the visibility of related
tourism experiences can enhance accessibility. By effectively managing these
strategies, destinations can benefit economically and culturally, stimulating food
heritage preservation and increasing overall income.

Keywords: Passion products; food tourism segmentation; tourism niches; travel
motivations; consumer behaviours; omnivore pattern.

Garibaldi, R., Pozzi, A. (2025). “The Niche Food Tourist”, in F. Fusté-Forné, E. Wolf
(a cura di), The Food Tourist, pp. 7-18. Leeds, Regno Unito: Emerald Publishing
Limited. ISBN (print): 978-1-83549-086-0, (Online) 978-1-83549-085-3.

For more information
https://www.emerald.com/insight/content/doi/10.1108/978-1-83549-085-320251002/f
ull/html

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https://www.emerald.com/insight/publication/doi/10.1108/9781835490853