ABSTRACT
This chapter presents a case study from Bridgend in Southeast Wales to explore the development of sustainable local food and drink supply networks as part of destination development, discussing issues such as: volume and continuity of supply; provenance; quality; embeddedness and co-ordination of stakeholders. Food and drink are essential, not just because of nutritional necessity, but because they convey culture by illustrating cultural distinctiveness. Local cuisines represent a core manifestation of a destination's intangible heritage, and through its consumption, tourists can gain a truly authentic cultural experience. Authenticity can be considered a vital component of how food choices are legitimised and evaluated, given that food and drink act as cultural conveyors. Tourist activities associated with cultural tourism now include sampling local food and drink. Food tourism can be viewed as a place-based activity motivated by the desire to engage with distinctive, high quality local food and/or food production.
