Regional products, particularly in the food and gastronomy sector, are a key aspect of sustainable tourism in Tyrol. Guests increasingly associate high-quality tourism experiences with the use of local ingredients, and studies show that they expect regional products to be featured in restaurants and other services (MCI Mountain Profile Study 2023; Tschauko, 2023). Ensuring regionality is therefore essential not only for the credibility of Tyrol’s alpine tourism offering but also for maintaining the strong connection between tourism and local agriculture.

Strengthening regional economic cycles is a central objective of Tyrol’s tourism strategy, “The Tyrolean Way”, supporting both social and economic sustainability while contributing to ecological goals. By sourcing and promoting local products, tourism businesses help retain value within the region, create employment opportunities, and encourage responsible resource use.

Although “Regionality” is not a dedicated INSTO key issue area, TYSTO monitors related indicators that provide important insights into several sustainability dimensions. These include local satisfaction, through the positive experience of authentic regional offerings; destination economic benefit, by reinforcing regional supply chains; and climate action, as local sourcing supports environmentally responsible practices and resource efficiency. Through these measures, regionality contributes to the overall sustainability and resilience of Tyrol’s tourism sector.

Initial results will be published in 2026, covering data from the 2025 reporting year. Data collection is currently ongoing.