Mackenzie on culinary tourism

March 12, 2021
Country Guide
Article Source: Read the Original Article

Master of Global Management graduate Rebecca Mackenzie was profiled in a recent story on culinary tourism in Country Guide.

Here’s an excerpt:

For Rebecca Mackenzie, president and CEO of the Culinary Tourism Alliance, it’s time for a fundamental paradigm shift based on increased transparency and meaningful connections between farmers, chefs and consumers.

Her goal is to grow the role of the Culinary Tourism Alliance at the forefront of it all, leading the charge.

Is that good news for farmers?

The non-profit alliance’s mission is to make farming and the food sector a tourism destination by using history, heritage and culture to create a package that attracts consumers to the places and the people where their food is produced.


Culinary tourism starts with a base ingredient, and that’s agriculture,” says Mackenzie. With this in mind, the Culinary Tourism Alliance’s assessment of a new place always starts with a look at its farms and fisheries. It’s a look at whether farmers are participating in local markets, hosting on-farm experiences or servicing the food industry.

Read more in Country Guide.