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Whining over wine – let’s get things straight

Categories: Green Tips
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Photo credit: wplynn

There are an infinite varieties of wines out there, and choosing one in general can be difficult. Now there is the added complication of the ‘green’ wine, so to speak. Many of us are of the mind-set that buying ‘organic wine’ is better for the environment. Yet,this is not always the case. On top of it all, we are now provided with the option of buying either organic, sustainable or biodynamic wine. That’s a mouthful. So what are the differences and which is better for the environment, if any? Read on to smooth out the creases in your perceptions of which type of wine-farming is really a more environmentally friendly choice.

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The Good Living Tourism project focused on the lifestyle aspects of food and wine tourism. The project comprised several studies including regional case studies and consumer research. This report presents the findings of two stages of the project: a qualitative study that explored the enhancement factors that help to build the food and wine experience, and a quantitative study that investigated consumer preferences in food and wine tourism.

by Beverley Sparks, Linda Roberts, Marg Deery, Jenny Davies and Lorraine Brown

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Good Living Tourism: Lifestyle Aspects of Food and Wine Tourism

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Food and Wine Tourism in Australia: Tools and Strategies for Industry Development

Categories: Attractions, Case Study, Land, Oceania, Pacific, People and Places, Planet, Private Sector, Visitors
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This Snapshot profiles key research in the field of food and wine tourism, a growing and evolving industry in Australia. This publication has been developed with industry in mind—bringing together summaries, statistics, key findings and recommendations in an easily accessible resource. This research provides a comprehensive examination of food and wine tourism in Australia. There are five individual research projects featured, which cover a variety of elements impacting on and defining Australia’s food and wine tourism segment. This includes an examination of:  the role food and wine plays in attracting tourists to a destination; key characteristics of selected wine regions; profiling food and wine tourists; the relationship between food and wine and consumer lifestyle; purchasing and consumption patterns of the wine tourist and marketing implications

by Sustainable Tourism Cooperative Research Centre (STCRC)

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Food and Wine Tourism in Australia: Tools and Strategies for Industry Development

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This report outlines the findings of case studies conducted in Queensland, South Australia and Victoria as part of a broader project investigating the ways in which regional tourism is enhanced and developed through integrated food and wine strategies. This analysis is based on exploratory visits and in-depth interviews with key stakeholders and leaders in two wine tourism regions in each state. A case study approach was used, entailing the collection of information on regional products, the levels of collaboration within the regions, the leadership of ‘regional champions’ and the importance of brand recognition and development.

by Beverley Sparks, Marg Deery, Linda Roberts, Jenny Davies, Lorraine Brown & Jane Malady

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Good Living Tourism: Selected Wine and Food Regions of Queensland, South Australia & Victoria

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This report presents the findings from a multi-method study to examine a range of wine regions within Australia and, through this investigation, develop a winery typology. A multi-method approach, utilising both qualitative and quantitative methods, was undertaken that involved an extensive literature search from a range of sources including the findings of the STCRC ‘Good Living’ Tourism project; a case study approach was also undertaken by gathering primary data through in-depth interviews with key stakeholders in the eight wine areas. The implications are that wine regions should be aware of not only the intrinsic attributes such as attractions and natural environment, but also how these various factors within the region can cooperatively work together to promote the wine growing regions, in order to compete against other national and global wine tourism destinations.

by Linda Roberts and Margaret Deery

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Food and Wine Tourism: Analysing Key Characteristics of Selected Australian Regions

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A three-phase project aims to develop a greater understanding of the contribution of the restaurant sector to a tourist destinations attractiveness. This report details the beliefs, opinions and attitudes of leading Australian experts in the food, wine and tourism industries.

by Beverley Sparks, Karen Wildman, John Bowen
ExpertInterviews
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