Culinary Tourism Market Predicted to Exceed USD 4210.19 Billion by 2034, Rising at a CAGR of 14.46%

IMARC Group, a leading market research company, has recently released a report titled "Culinary Tourism Market Size, Share, Trends and Forecast by Activity Type, Tour Type, Age Group, Mode of Booking, and Region 2025-2033" The study provides a detailed analysis of the industry, including the global culinary tourism market size, share, growth, trends, and forecast. The report also includes competitor and regional analysis and highlights the latest advancements in the market.

Culinary Tourism Market Overview

• Culinary Tourism Market Size: Valued at USD 1090.48 Billion in 2024.
• Culinary Tourism Market Forecast: The market is expected to reach USD 4210.19 billion by 2033, growing at an impressive rate of 14.46% annually.
• Market Growth: The culinary tourism market is experiencing explosive growth driven by rising desire for authentic cultural experiences and the powerful influence of social media on travel behaviors.
• Experiential Learning: Travelers increasingly seek hands-on culinary education through cooking classes, workshops, and food tours that teach regional techniques and preserve traditional recipes.
• Regional Leadership: Asia Pacific commands the largest market share at 43.1%, fueled by its rich gastronomic heritage, diverse cuisines, and growing middle-class population.
• Digital Influence: Social media platforms are shaping travel decisions, with 83% of respondents using social networks to discover restaurants and dining experiences.
• Key Players: Industry leaders include Abercrombie & Kent, G Adventures, Classic Journeys, International Culinary Tours, and Tourradar, offering curated culinary experiences worldwide.
• Market Challenges: Balancing authenticity with accessibility and managing seasonal variations in culinary offerings present ongoing challenges.

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Our report includes:

• Market Dynamics
• Market Trends and Market Outlook
• Competitive Analysis
• Industry Segmentation
• Strategic Recommendations

Industry Trends and Drivers:

• Social Media Revolutionizing Food Travel Decisions:

Social networks have the biggest impact on new travel behavior, the food space dominates online content, and a TripAdvisor survey found 83% of respondents researched restaurants, bars and cafes on social networks. Topics about local food or food in general are appealing to many due to their visual impact and the storytelling nature of the subject. Food bloggers and social media influencers may also describe local food experiences online so their audience can experience or recreate similar food experiences. Travelers decide which destination to visit because food must be Instagrammable and food experiences must engage. Food on social media can also make a traveler aware of certain food destinations because it ripples. As a result, people's practices and styles of discovering and planning food tours have changed.

• Experiential Dining Creating Unforgettable Moments:

Connected consumers demand experiences beyond eating alone. Foodie experiences like interactive dining and spectacles surround consumers with food while combining art, technology and culture to create engaging culinary experiences. Edible experiences are byproducts of such experiences. Surveys find that seven in 10 consumers would like to see more experiential dining options available in the form of interactive culinary experiences, chef's tables and pop-up themed dining events. 89% of diners said the restaurant's interior and ambiance mattered to them in choosing a full-service restaurant. Pop-up restaurants and secret supper clubs are on the rise within the culinary world, bringing a sense of exclusivity and surprise that appeals to some gourmands. Because over 110,000 restaurants opened within the United States in 2023, a unique selling proposition becomes important. In cities with a large Cajun and/or Creole population, such as New Orleans, food culture and history, such as restaurants owned or run by Cajun or Creole chefs and proprietors, which total over 1400, give tourists a unique alternative dining experience from the norm.

• Health-Conscious Travelers Seeking Wellness Through Food:

The intersection of health and wellness with culinary tourism is creating new market opportunities as more and more tourists are starting to eat more carefully when traveling. 38% of business bookers claim to eat healthier on business trips, a figure which is even higher for Asia Pacific at 46% (compared to 35% in the Americas and 29% in Europe). This is a reflection of modern travelers seeking out organic, farm-to-table, vegan and gluten-free when on the road. These trends have led places around the world to cater to this demand, offering healthy, local, organic and sustainable based options which benefit both the human and environmental health. Culinary tourism also includes people travelling to learn about health focused cooking techniques and nutritional composition of foods from different cultures. The shift is seen as a departure from food tourism with a focus on indulgence towards a more health-centric approach.

• Economic Impact Strengthening Local Communities:

Culinary tourism, as a form of economic development, relies less on more customary forms of tourism. According to the World Travel Organization, food and beverages account for approximately 25% of the average traveler's total expenditure, and 35% in the case of high-priced destinations, 15% for lower-priced ones. This large economic opportunity can not only provide support to restaurants and food vendors, but also offer support for local farmers, market vendors, artisans, small business and artisanal food producers, and, furthermore, conserve and promote local food culture and cuisine. Governments and tourism boards know this opportunity exists and, beyond building infrastructure to support tourism, invest in marketing food and beverages, holding festivals, showing cooking, and touring gastronomically. These events can contribute to sustainable and diverse local economies. Examples of the former include at the Charleston Wine + Food Festival and the New York City Wine & Food Festival, which promote local cuisines and give attendees opportunities to meet celebrity chefs.

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Culinary Tourism Market Report Segmentation:

Breakup by Activity Type:

• Culinary Trials
• Cooking Classes
• Restaurants
• Food Festivals and Events
• Others

Food festivals and events lead with 32.2% market share, offering celebratory atmospheres where visitors sample diverse cuisines, interact with chefs, and participate in food-related activities.

Breakup by Tour Type:

• Domestic
• International

Domestic dominates with 72.9% market share, benefiting from ease of travel, language familiarity, lower costs, and growing interest in exploring regional food cultures within one's own country.

Breakup by Age Group:

• Baby Boomers
• Generation X
• Generation Y
• Generation Z

Generation Y leads with 40.5% market share, driven by adventurous palates, demand for authentic experiences, social media influence, and preference for sustainable, locally sourced culinary adventures.

Breakup by Mode of Booking:

• Online Travel Agents
• Traditional Agents
• Direct Booking

Online travel agents command 48.5% market share, offering convenience, variety, comparative options, user reviews, and customized packages that appeal to tech-savvy millennials and Gen Z travelers.

Breakup By Region:

• North America (United States, Canada)
• Asia Pacific (China, Japan, India, South Korea, Australia, Indonesia, Others)
• Europe (Germany, France, United Kingdom, Italy, Spain, Russia, Others)
• Latin America (Brazil, Mexico, Others)
• Middle East and Africa

Who are the key players operating in the industry?

The report covers the major market players including:

• Abercrombie & Kent Group of Companies S.A.
• Butterfield and Robinson Inc.
• Classic Journeys LLC
• G Adventures
• Gourmet On Tour Ltd.
• Greaves Travel L.L.C.
• International Culinary Tours
• ITC Travel Group Limited
• The Ftc4Lobe Group
• Topdeck Travel Limited

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