Business leaders unite to maximise tourism benefits across region
FOR IMMEDIATE RELEASE
31 August 2021
A new collaboration of Tauranga leaders is aimed at bringing to life the wellbeing effects of tourism across business sectors and the community.
The meeting of minds, organised by Tāpoi Te Moananui ā Toi | Tourism Bay of Plenty (TBOP), is called the Leadership Advisory Group.
The role of the advisory board is to encourage leadership across Te Moananui ā Toi | The Coastal Bay of Plenty to help build support for Te Hā Tāpoi | The Love of Tourism strategy, and specifically identify how other sectors can be involved and capitalise on initiatives bringing it to life, such as Flavours of Plenty.
Flavours of Plenty is a recently launched foodie collective that is lifting the profile of the region’s food and hospitality scene – work that reflects the region’s ‘Place DNA’ relating to horticultural provenance.
“Flavours of Plenty is a perfect example of an initiative that provides opportunities for business sectors to connect with tourism,” says Oscar Nathan, Tumuaki | General Manager of T
At the group’s August meeting, the concept of regeneration was discussed, with the group formulating ways to bring it to life through their own sectors’ connections with tourism.
“As a Destination Management Organisation (DMO) we are charged with sustainably managing visitor-related development and preserving a region’s identity in a way that is coordinated with our entire community’s interests,” Nathan says.
“When we take this holistic view and approach, we start to really see the economic and wellbeing possibilities that a local awareness of tourism and its opportunities presents.”
The Leadership Advisory Group is chaired by Graeme Marshall, former commercial manager at the Port of Tauranga.
“An agreed view and deeper understanding from sector leaders around the benefit of the manuhiri economy to our community will help remove roadblocks, find opportunities, and join the dots. A successful visitor sector that is centred around our community is a shared responsibility and functions across sectors - that’s what Destination Management is all about.”
“Education is still needed,” adds Marshall. “While the concept of regeneration is relatively simple - to leave a place better than you found it - how to apply this is a process of growing awareness and collaboration. That’s what the Leadership Advisory Board is going to do.”
Horticulture Provenance group leader Stacey Jones presented to the group on Flavours of Plenty, a network of local foodies, launched by Tāpoi Te Moananui ā Toi | Tourism Bay of Plenty, that's quickly earning the region a reputation for its culinary adventures and eateries.
“It was really helpful to show our key business leaders the strategic direction and new initiatives on the way thanks to Flavours of Plenty, including a regional food festival due to ignite the Bay in Autumn 2022,” says Jones.
“What we want is for these business leaders to show their sectors how they can capitalise on the positive repercussions of such events and opportunities so that the benefits of events, such as a food festival, are as far and wide as possible.”
“We need to be working together and looking at sustainably leveraging every shared tourism opportunity that comes our way. We also need to accelerate initiatives that will help the region become a flourishing destination. Tourism permeates every industry and business throughout the Bay,” adds Marshall.
ENDS
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