Newfoundland and Labrador Product Development Strategy

- 123-Other Provincial Initiatives in Cultural Heritage TourismA number of other important initiatives have been identified as strategic in developing culturaland heritage tourism products in Newfoundland and Labrador. They include:o A cultural/heritage map and guide to the Province, developed by themes, types of experienceand region. It could be tied in with a natural heritage map, and used to identify self-guidedcultural/heritage routes. (DTCR published one a few years ago with Department of CanadianHeritage and MANL, as a supplement to the provincial travel guide. It was a very good firsteffort that never got repeated. This needs to be resurrected, improved upon and publishedevery two or three years.)o Other itinerary planning aids – such as a heritage attractions passport, cross promotionsbetween sites, themed studio tours, the establishment of heritage precincts such as the onebeing proposed in St. John’s and the corridor proposal being pursued by the Association ofHeritage Industries.o Establish a Culture and Heritage Tourism Co-ordinator position within HNL, as a counterpartto the current Adventure/Campground Co-ordinator. A product team coordinator as part ofthe HNL team would be effective in getting the players pulled together.o A system of standards and certification for cultural and heritage tourism products is required,based on the kinds of criteria suggested previously in this section.o The Taste of Newfoundland and Labrador program needs to be reinstituted, with a championhaving the vision and drive required for its success. Notable dining experiences outside theSt. John’s area (i.e. those featuring traditional or creative dishes using local ingredients) aregrowing but are scattered and far too few in number. The Taste program can be instrumentalin the much-need raising of standards across the province (in three categories – fast food,family and fine dining), and in developing cuisine as a mainstream cultural tourismexperience. Professional assistance is needed to help restaurateurs in key areas such as menudesign, presentation, costing, portioning, and how to increase profitability through usingfresh vs processed ingredients.o Economuseums have proven to be good providers of special tourism experiences. 2 or 3more could be added; possibilities include shrimp products in Port aux Choix, pottery inKings Point; woodworking in Amherst Cove, traditional baked goods in Corner Brook andwine making in Twillingate.o Cultural Preservation is a challenge. We need to do more to educate young people abouttraditional culture, which is in danger of being lost. If rural communities and traditions dieout, so will much of the tourism industry. Artists need to be supported in this effort; they arethe protectors of our culture.o Product Clustering is a proven model for success and needs to be fostered with respect tocultural/heritage programs in strategic locations across the province. An example of anTHE ECONOMIC PLANNING GROUP of Canada Newfoundland & Labrador Tourism Product DevelopmentD. W. Knight Associates Strategy and Accommodation Needs Study