Farm to hotel project handed over
Travel Foundation Taste of Fethiye generated over half a million pounds – over 2,000 tonnes of fruit and veg for tourists
Launched in 2010, the Taste of Fethiye five year project was a collaboration between Travel Foundation, Co-operative Travel, Thomson, First Choice and Thomas Cook.
The project has now been handed over to local partners.
The project was developed primarily to assist farmers in the Fethiye area of Turkey, to improve the benefits they gain from tourism and to encourage good farming practise.
The project aims included helping hotels in the Fethiye region buy produce from local farmers. And helping local farmers to better understand the needs of hotels, and plan their production cycles accordingly, and help them to market their goods successfully.
So far the project has achieved:
Throughout 2011, a series of workshops were held for farmers in the region, including advice on planning, collaboration of production and marketing to reduce waste and reduce costs. Written guidelines were also produced.
A ‘Taste of Fethiye’ logo was developed.
A self drive ‘Village Routes’ booklet for holidaymakers was developed and distributed for the summer 2012 season, with the aim of encouraging holidaymakers to explore the great local produce that the region has to offer.
During the 2012 summer season, 32 local food events were held at hotels to help raise the profile of the produce, and the hoteliers supporting the local producers.
Over the 2013 growing season the farmers implemented new practices, including reducing their reliance on greenhouse production. By switching to more sustainable agricultural practices, they have managed to reduce costs by 30% and achieve a 26% increase in profits.
The summer 2014 season saw 878 tonnes of diverse, high quality, competitively-priced, fresh fruit and vegetables sustainably produced by 29 Taste of Fethiye farmers in six villages.
Over the 2014 season 254 tonnes of the produce was sold to hotels in Fethiye, and the remainder to other customers.
In the first three years of the project 2,109 tonnes of fresh fruit and vegetables have been produced, generating £510,923 in revenue.
Said Salih Tasç-±, head of Fethiye’s TURSAB "This is a project I would like to see continuing forever. It is so important for tourism in this area and an important step in encouraging sustainable and responsible tourism in the area."
Download the case study HERE http://www.thetravelfoundation.org.uk/images/media/ToF_Case_study_download_web.pdf
Valere Tjolle
@ValereTjolle
Valere
Vegas’s Billion-Dollar Secrets – What They Don’t Want Tourists to Know
Visit Florida’s New CEO Bryan Griffin Shares His Vision for State Tourism with Graham
Chicago’s Tourism Renaissance: Graham Interviews Kristin Reynolds of Choose Chicago
Graham Talks with Cassandra McCauley of MMGY NextFactor About the Latest Industry Research
Destination International’s Andreas Weissenborn: Research, Advocacy, and Destination Impact
Graham and Don Welsh Discuss the Success of Destinations International’s Annual Conference
Graham and CEO Andre Kiwitz on Ventura Travel’s UK Move and Recruitment for the Role
Brett Laiken and Graham Discuss Florida’s Tourism Momentum and Global Appeal
Graham and Elliot Ferguson on Positioning DC as a Cultural and Inclusive Global Destination
Graham Talks to Fraser Last About His England-to-Ireland Trek for Mental Health Awareness
Kathy Nelson Tells Graham About the Honour of Hosting the World Cup and Kansas City’s Future
Graham McKenzie on Sir Richie Richardson’s Dual Passion for Golf and His Homeland, Antigua
ADS PRO 
Phocuswright reveals the world's largest travel markets in volume in 2025
Cyclone in Sri Lanka had limited effect on tourism in contrary to media reports
Higher departure tax and visa cost, e-arrival card: Japan unleashes the fiscal weapon against tourists
In Italy, the Meloni government congratulates itself for its tourism achievements
Singapore to forbid entry to undesirable travelers with new no-boarding directive