This initiative led by EPG started with the basics – developing definitions of culinary and agri-tourism and an inventory of products and experiences in the province. It created market-readiness assessment tools based on standards for both culinary and agri-tourism experiences and identified opportunities for product development and marketing. An outcome of the project was the merging of the Taste of Nova Scotia restaurant program with Nova Scotia’s Quality Foods program leading to a broader approach in the province to tourism based on cuisine and winery tourism, as well as agricultural tourism.