In recent years, the increase in gastronomic tourism reflects a major economic transformation in major tourist destinations. Gastronomy has become an important attribute for the development of niche tourism and travel destinations. Culinary or food tourism involves travel based in part or around culinary activities such as visiting farmers' markets, culinary festivals, food tours, chef demonstrations, cooking classes, wine country retreats, and so on. The growing interest in this tourism has encouraged local communities and major destinations to support food tourism through their creativity and business practices. As a result, many tourist destinations have started to focus on local food and cuisine as a vital element in promoting their destination (Kivela and Crotts, 2005). My thesis will examine the relationship between food tourism and how it impacts the environmental economy of tourist destinations. Being a food enthusiast myself, I constantly seek out good food regardless of the location, taking into account whether I have the means as I am also curious about the different variety of food offered by these tourist destinations. There are numerous articles on major food and lifestyle websites featuring new restaurants and their food offerings which contribute to my penchant for traveling for the sake of experiencing. Taking Singapore as an example as a food tourism destination, the country is attracting crowds with its café culture which seems to be blossoming and attracting both locals and foreigners. This article will further help me explore the different aspects that meet the need of food tourism producers to meet the demands of the emerging tourism trend. Literature... middle of paper... w gastronomy can be further developed and how it will positively improve the tourist experience, especially in one of the major tourist destinations: the Maldives. The study findings reported that interest in local food offerings exists among tourists and that food tourism has the potential to provide substantial benefits in supporting tourism in the Maldives (Hussain, Lema, and Agrusa 2012). Hussein, Lema, and Agrusa (2012) conducted a survey that suggested a report of 72% preferring gastronomy as part of the tourism product, thus contributing to the overall visitor experience in the Maldives. However, the study only shows "if" results such as While the three articles link to the topic of gastronomy and tourism, there is however less documented research on tourism producers that focuses on the particular group practicing food-related activities.