For additional information, contact Don Ross, Executive Director or call (613) 659-4824
The biosphere reserve group began pursuing the geotourism charter about a year ago and learned by late summer that it was successful, said biosphere reserve executive director Don Ross.
To illustrate Clarke's point, Ross
noted that, when word of the pending charter leaked out, he
started getting calls from tour charters in Europe and Asia.
The charter is part of a broader partnership between the reserve and National Geographic
, said Ross
, noting the organization is interested in working with the local group on such things as a mapping project and other sustainability projects.
"It's more of a beginning than an end," he
As for whether the heightened recognition could lead to too large an influx of tourists to this region, Ross
said different local partners must form networks to handle it.
"What it boils down to is the community itself becomes prepared to channel and handle that kind of interest and energy," said Ross
Don Ross, Executive Director, Frontenac Arch Biosphere, (613) 659-4824
Don Ross, executive director of the biosphere reserve, told the workshop the Local Flavours website, www.localflavours.org, receives "an enormous amount of traffic from around the world" and generates 20,000 hits each month.
"There is a rising tide of consumers who are ultra-keen" on eating locally produced food, said Ross
, noting the concept is more environmentally friendly than trucking produce in from outside the area.
During an interview, Ross
said the size of Tuesday's crowd more than the total for three workshops last year shows the growing popularity of the concept.
"That talks to a growing interest for the local movement.
Its a nice split of producers and outlets.
said producers are finding ways to lengthen their growing season to take advantage of the local market.
The fact most producers sold out last year is another indication of the program's success, he
was encouraged by the dialogue initiated Tuesday between producers and retail outlets and between the chefs in attendance, who shared suggestions on implementing the Local Flavours program at their restaurants."It's pretty exciting.