Food and Wine
Current Projects
Wine and Food
Funded by: Sustainable Tourism CRC
Duration: One year
This project investigates the relationship between the wine tourist and the wine region and its
wineries. The project will provide much-needed information about who the wine tourists are and
their motivations for visiting a wine region. Further, a typology of wine regions and wineries
will be developed. The stages in development of wine regions will be identified and the characteristics
of wineries in terms of the total wine tourism product will be explored. The typology will encompass,
not only the size, location and organisational structure of the wineries, but also the provision of
food, accommodation, winery tours and other wine tourism components.
The project's major benefit
will be matching winery type and wine tourist profiles. With this knowledge,
wineries and wine
regions can develop infrastructure to meet the wine tourist’s needs. The project will involve in-depth
interviews and surveys to fully understand the characteristics of wine regions and their wineries,
as well as the motivations and characteristics of wine tourists.
South Australia, Victoria and Queensland state tourism authorities and the Winemakers' Federation
of Australia in conjunction with Victoria University, Griffith University and the South Australia
University support this project.
Completed Projects
Wine Tourism and Purchasing Behaviour
Funded by: Sustainable Tourism CRC
This study examined how a winery and wine tourist profile can help develop strategies to attract
and maintain tourists. It explored the different stages in the development of wine regions
and by what characteristics they can be identified. It also attempted to identify the
characteristics of the different types of wineries in terms of size, organisational structure
and position within the local wine region.
Audit of Food Safety Management in Victoria
Funded by: Victorian Auditor General’s Office
New legislation in Victoria requires food service businesses to develop food safety
plans to ensure compliance with the food safety standards. With the introduction of this
new legislation, it is imperative local government has the resources and skills to ensure
food safety. Specific objectives of the project were to:
- review the regulatory framework for the management of food safety in Victoria;
- determine whether there were appropriate plans, strategies, compliance and monitoring
systems in place to minimise the risk of food-related illnesses.
Outcomes included reports detailing survey results of food service businesses and each of
the 79 local councils in Victoria. As this project was conducted for the Victorian Government’s
Auditor General’s Office, the reports were then used by it to prepare its report, Management of
Food Safety in Victoria, for tabling in Parliament
'Good living' tourism: An analysis of the opportunities to develop food
and wine tourism in Australia
Funded by: Sustainable Tourism CRC
This project investigated the important role food and wine play in attracting tourists
to a destination. In particular, the project provided much-needed information about
what constitutes a successful food and wine region. Furthermore, the project provided
insight into what motivates tourists to visit such regions and how other lifestyle
products enhanced the experience of the region. The consumption of ‘good living’ products
and consumer status were explored.
The project provided vital information that can be used to further develop and market
food and wine regions. The project involved interviews, focus groups and surveys to
fully understand the key dimensions of a food and wine region, as well as the underlying
motives for tourists to visit.
South Australia, Victoria and Queensland state tourism authorities in conjunction with
Griffith University, Victoria University and South Australia University supported this
project. The project was completed in December 2003.
Last reviewed:
31/01/2006
