Udupi: Is there more Udupi Compared to religious and beach tourism? What about keeping the sweet memories of Temple Town in a box?
With this idea – PlaceExplore Lab – a tourism incubator aimed at community based tourism and experiential travel has been launched. The event is being organized by Urban Vision, Red Dot Foundation Global. Udupi Tourism and Mangaluru City Corporation with support from the United States Department of State’s Vital Voices Fortune Mentoring Program.
experimental’udupi in a box’ – a memento – includes products made from GI tagged items from Udupi district or for that matter wellness shots and juices containing local flowers such as blue peas (Shanka Pushpa). hibiscus and Jasmine.
The box will also promote local jasmine cultivars, who are often subject to arbitrary pricing and a limited local market.
“Tourists who visit here have no memory as souvenirs, as they do while traveling to exotic places. That is why this community-based experiential tourism start-up incubator was launched,” P Valsaraja, Associate Professor, Coordinator – Department of Food and Beverage Services, WellcomeGroup Graduate School of Hotel Administration.
The Launch and Design Hackathon was organized on 31 October and involved micro entrepreneurs from twin districts working on various initiatives.
The tourism was a range of micro-enterprise initiatives ranging from surf schools, fishing tours, crafts from local artisans, pottery and bamboo weaving with coconut, yakshagana, eco-tours to farm tours.
Sixteen women from the National Rural Livelihoods Mission, who were trained for self-employment through the Zilla Panchayat Office, are also part of this start-up lab.
Sharing the details of the incubator program, Pratima Manohar, Founder of Urban Vision and Elsa Marie De Silva, President of Red Dot Foundation Global, said that the group of entrepreneurs will receive mentorship and entrepreneurship training as well as a market access platform.
“Community-based tourism involves giving tourists the opportunity to meet local people and experience authentic cultural exchange. It is about supporting local-led projects that have direct implications for the local community as well as travellers. There are benefits. Community-based tourism provides opportunities. To bring in income to local people and introduce visitors to their culture,” he added.
Chefs Thirugnanasambantham and Valsaraja and Vagish Kelkar of WGSHA host a food and drink theater performance using local flowers such as blue peas, hibiscus and jasmine, along with local ingredients for global products such as pasta and burgers, as well as wellness shots and juices Of. The team highlighted the importance of GI tag products Mattu Gulla and Shankarpura Jasmine in the local cuisine.
Team WGSHA in its product showcase showcased various products made from Mattu Gulla, Supari, Shankarpura Jasmine, Star Fruit, Jack Fruit etc which they believe can empower the local people in the development of community based tourism. The team also presented ‘Udupi in a Box’ souvenirs consisting of products made from GI tagged items from Udupi district.
With this idea – PlaceExplore Lab – a tourism incubator aimed at community based tourism and experiential travel has been launched. The event is being organized by Urban Vision, Red Dot Foundation Global. Udupi Tourism and Mangaluru City Corporation with support from the United States Department of State’s Vital Voices Fortune Mentoring Program.
experimental’udupi in a box’ – a memento – includes products made from GI tagged items from Udupi district or for that matter wellness shots and juices containing local flowers such as blue peas (Shanka Pushpa). hibiscus and Jasmine.
The box will also promote local jasmine cultivars, who are often subject to arbitrary pricing and a limited local market.
“Tourists who visit here have no memory as souvenirs, as they do while traveling to exotic places. That is why this community-based experiential tourism start-up incubator was launched,” P Valsaraja, Associate Professor, Coordinator – Department of Food and Beverage Services, WellcomeGroup Graduate School of Hotel Administration.
The Launch and Design Hackathon was organized on 31 October and involved micro entrepreneurs from twin districts working on various initiatives.
The tourism was a range of micro-enterprise initiatives ranging from surf schools, fishing tours, crafts from local artisans, pottery and bamboo weaving with coconut, yakshagana, eco-tours to farm tours.
Sixteen women from the National Rural Livelihoods Mission, who were trained for self-employment through the Zilla Panchayat Office, are also part of this start-up lab.
Sharing the details of the incubator program, Pratima Manohar, Founder of Urban Vision and Elsa Marie De Silva, President of Red Dot Foundation Global, said that the group of entrepreneurs will receive mentorship and entrepreneurship training as well as a market access platform.
“Community-based tourism involves giving tourists the opportunity to meet local people and experience authentic cultural exchange. It is about supporting local-led projects that have direct implications for the local community as well as travellers. There are benefits. Community-based tourism provides opportunities. To bring in income to local people and introduce visitors to their culture,” he added.
Chefs Thirugnanasambantham and Valsaraja and Vagish Kelkar of WGSHA host a food and drink theater performance using local flowers such as blue peas, hibiscus and jasmine, along with local ingredients for global products such as pasta and burgers, as well as wellness shots and juices Of. The team highlighted the importance of GI tag products Mattu Gulla and Shankarpura Jasmine in the local cuisine.
Team WGSHA in its product showcase showcased various products made from Mattu Gulla, Supari, Shankarpura Jasmine, Star Fruit, Jack Fruit etc which they believe can empower the local people in the development of community based tourism. The team also presented ‘Udupi in a Box’ souvenirs consisting of products made from GI tagged items from Udupi district.
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