Conservation, climate, culture challenge food tourism in Botswana
Delly Chatibura sees a huge opportunity for Botswana to leverage its natural and cultural resources for food security and good food tourism. But it is not without its challenges.
[Thanks to Jim Butcher for inviting Dr Chatibura to write a “GT” Insight.]
Contents
- Food tourism in Botswana. Why not?
- Mopane worms under threat
- Beef under pressure
- Game meat undermanaged
- Fish underappreciated
- Food tourism in Botswana challenged
- What do you think?
- About the author
- Featured image (top of post)
Food tourism in Botswana. Why not?
Food cultures are often integral to tourism, with Bangkok’s street food, New York’s diners, tea in China, and French baguettes being four arbitrary examples. But how many of the world’s tourists are familiar with Botswana’s rich food culture, and the issues attending it?
Many countries and regions have incorporated gastronomy in their local economic development and tourism strategies. Why not Botswana?
Also read Adenike Adebayo’s “GT” Insight: ‘Delicious, nutritious, precious: Nigeria’s ‘Slow Food’ travel & tourism potential’
The promotion of local economic development is an essential strategic priority for Botswana. As the country prioritises this aspect through her national development plans (NDPs), the potential contribution of food culture to tourism is great.
Gastronomy is an integral part of the culture and heritage of a place. It is used by destination marketing and management organisations, governments, and industry groups in promoting place identity and local development.
Here, I argue that gastronomy is an ideal resource for local economic development and place branding in Botswana, but that there are some imminent issues …
