Sunshine Coast Destination Limited (SCDL) is developing a new food trail app which is designed to showcase the region’s diverse food offering thanks to a grant from the Queensland State Government.
The Sunshine Coast food trail app and mobile site develops customised drive itineraries throughout the region to suit individual tastes, and will provide visitors with the opportunity to visit small scale producers such as Suncoast Gold Macadamias, together with markets, restaurants and local festivals.
The food trail app will help visitors engage and interact with the region’s extensive and diverse product and mix with the many foodie characters and personalities operating on the Sunshine Coast.
SCDL say that the app will provide a strong platform to leverage Tourism Australia’s new “Restaurant Australia” initiative in international markets and, will be used by Business Events Sunshine Coast (BESC) as a tool to encourage more conferences to the region. The BESC team indicates that food and produce are increasingly becoming motivators in the conference market decision making process.
Additionally, the app will serve as a search opportunity for suppliers of unique produce and food products, thereby creating new distribution channels for producers.
CEO of Sunshine Coast Destination Ltd (SCDL), Simon Ambrose, said that the project would give recognition to the outstanding progress the region had made in recent years to develop its food culture.
“The region aims to establish itself as one of the country’s leading food tourism regions, with events such as the Noosa International Food and Wine Festival and the Real Food Festival already attracting extensive interest both nationally and internationally,” said Ambrose. “The food trail app will help bring together all the elements that make up the region’s food and wine culture, and make it easier for visitors to connect and engage with our best food tourism experiences.
“The food app project will allow the region’s three councils – Sunshine Coast, Noosa and Gympie – to provide a ‘one voice’ approach to developing the Food Trail project.”