€ 275,000 in funding announced for agri-food tourism projects
18 agrifood projects will share an injection of funds of € 275,000 after the Minister of Agriculture, Food and the Navy, Charlie McConalogue, allocated funds as part of the agri-food tourism initiatives under the Fonds d innovation and rural development 2021.
Drinks Ireland (Irish Whiskey 360 °) (€ 17,678); Inis Meáin restaurant and suites, Inis Meáin farm, (€ 24,754); The Honey Tour @Wildacres (€ 14,350); The Three Johns Killarney Food Experience (€ 12,528); Burren EcoTourism Network, Burren Food Trail, (€ 25,000); Kilkenny County Council, Taste Kilkenny Digital and Social Media campaign, (€ 17,500); A Taste of Donegal Food Festival (€ 13,600); Achill Tourism, Hearth and Community Festival, (€ 13,600); Agonry farmers market (€ 13,600); Croagh Patrick Seafood Tours (€ 13,600); O’Connell Marketing / Taste Wexford, Taste Wexford Development, (€ 13,600); Cavan County Council, Cavan Food Network, (€ 13,600); Galway Co Council, Think Tank Agri Tourism and Food Strategy, (€ 13,600); Tipperary Food Producers Network, farm visits and experiences (€ 13,600); Devenish Research Development and Innovation Ltd, feasibility study for Foodscape, (€ 13,600); Athlone Chamber of Commerce, Athlone Food Network, (€ 13,600); Food tours of Aran Island (€ 13,600); Waterford County Festival of Food, Food the Waterford Way (€ 13,600) are all contributing to the windfall that will support food and tourism goals across the country.
“2020 and 2021 have been difficult years for everyone, so I am happy to report good news and support these initiatives in the agri-food tourism sector and build on the progress already made,” said the Minister McConalogue.
“Food Wise 2025 highlights the natural synergy between agribusiness and local tourism.
“I believe that agrotourism is of great importance for rural areas in order to showcase their people, landscapes, history and culture through agricultural products, food and drink and local cuisine.
“In addition, it offers rural businesses, including farmers, producers and artisans, opportunities to develop their products and services, connect with the community and visitors, and improve skills and best practices. “