Hi, I'm on another listserver for socially responsible businesses and an organization from Australia posted a message asking about global socially responsible tourism models. I'll post their question and my answer, about the Regional Flavor model here in the US. Thought this group would be interested in both. - Deborah
First, here's the message from Australia: Global Social Tourism - Expressions of Interest Posted by: "Vern Hughes" hot...@sub.net.au socialentrepreneurs Tue Oct 6, 2009 8:55 am (PDT) Here in the Social Enterprise Coalition in Australia, we are interested in developing a project (with global possibilities) in social tourism, and we'd like to hear from others around the globe who are interested. By 'social tourism', we mean participation in the huge global tourism industry in ways which: a. develop real engagement and interactions between travellers and local people in culture, history, and people to people connections; b. develop global markets for products and services from social enterprises that appeal to travellers; c. develop opportunities for disadvantaged people and communities to connect with travellers in mutually beneficial ways. We see great scope for a global 'brand' to identify social tourism ventures which: 1. signal to travellers that products and services carrying the brand are social enterprises which benefit the producers and their communities, and operate in an ethical manner; 2. provide organised opportunities to interact with local people through tours, social events, cultural exchanges, etc.; 3. provide opportunities for disadvantaged people and communities to participate in the huge global toursism markets. In most parts of the world where there are huge tourism markets, there is little assistance for travellers to identify cultural merchandise and other products that are the genuine work of social ventures and their communities, and where the proceeds of tourism spending actually reach these communities. Nor is it easy for tourists to connect with real communities and interact in mutually equal and beneficial ways. In some parts of the world, such as Prague and Berlin, where there are massive but very undeveloped tourism markets, political sensitivities and histories mean that many experiences of cultural and historical value cannot be accessed by travellers at all except through crass commercial operators. In these places, there is great scope for social enterprises and a great need for a brand to identify them to internatinal travellers. The same dynamics are conspicuously present in developing countries. People and enterprises interested in developing a global project around these issues are invited to comment and contact: Vern Hughes Convenor Social Enterprise Coalition Australia v...@civilsociety.org.au 0425 722 890 My reply: In the US the Association for Enterprise Opportunity (AEO) helped launch six "Regional Flavor" strategies in unique, rural areas. I have been part of the White Earth Regional Flavor project in Minnesota and have visited the other projects as part of learning clusters. Each is different but the focus is on locally-owned, microenterprise development and support around the following: heritage, cultural, arts, foods and tourism. The website is http://www.microenterpriseworks.org/index.asp?bid=2191 Recently the White Earth project participants invited representatives from a larger area to help expand the geographical area and are launching what they are temporarily calling RFCircle, which is a circular region in west central Minnesota that includes White Earth Indian Reservation, the headwaters of the Mississippi River, and some other rural villages. The headquarters will open later this month in a college business incubator and over the next year there will be outreach, unique branding, and the development of regional product marketing. Regional Flavor Strategies can provide an alternative to mass tourism and be a way to celebrate the uniqueness of an area linking visitors with local people and also people to people within the region. As someone who has worked internationally in socially responsible tourism, this is one of the best models I've worked with because of its multi-approach, focus on small business development to assist in strengthening the sustainability of the region, and celebration of its uniqueness. It can also address local needs, poverty alleviation and promote alternative transportation within a region. Last month we celebrated by hosting the other five Regional Flavor projects with a tour of the reservation, seasonal food activities (it was wild rice harvest), a slow foods dinner featuring local foods and wines, visits to cultural centers (Anishinaabe, a historical museum and the New York Mills Regional Cultural Center home of the "Great American Think-Off"), local entrepreneurs, artists, a business/kitchen incubator, the Native Harvest food processing and distribution company, a wildlife area, gorgeous north woods forests, sparkling lake-dotted prairies, locally-owned resorts, local butchers, a tour of a village that has an amazing 100 piece alley arts project, recently restored historical train depots, and much more. I am not in favor of the global tourism certification projects (over 100 of them currently, mainly green or eco, with none of them very successful primarily because one template can't adapt to so many localities). This unique regional approach can be part of a larger system but still focus on the sustainability, health and identity of a smaller area. It allows for its own brand and marketing, but can potentially be linked to other similar programs. We're very excited to be part of the pilot project stage and look forward to helping to grow this model here and abroad. Please contact me directly for more information. We'd love to have you visit! Deborah McLaren, Consultant Author, Rethinking Tourism and Ecotravel Saint Paul MN cell 651-983-9880 email debo...@mm.com