Tour operators & travel agencies
Proposed Norwegian food and drink content for a defined client brief, subject to host availability and agreed delivery arrangements.
For tour operators, DMCs, PCOs & specialist travel partners
Norwegian gastronomy for your travel programme.
For tour operators, DMCs, PCOs and MICE partners developing programmes in Norway. Arctic Appetites coordinates Norwegian supplier information and gastronomic content, with the necessary tourism expertise. The division of work is agreed for each assignment.
Norwegian supplier coordination · Tourism expertise · Agreed responsibilities
Travel-trade relevance
Specialist gastronomy for your itinerary.
Tourism offers are developed and delivered with the necessary specialist expertise. Responsibility for assembling, selling, invoicing and delivering each offer is agreed for the individual assignment.
DMCs & PCOs
A specialist gastronomy layer that can sit inside a professionally operated itinerary or event.
Luxury & culinary travel
Assess proposed hosts, group size and origin stories against your clients’ needs and the available capacity.
MICE & incentive partners
Gastronomic elements that give meetings, incentives and professional groups a stronger sense of place.
AS and SL
Arctic Appetites AS brings together and follows up the Norwegian supplier side. Arctic Appetites SL works with buyers and handles goods trade in Spain. Tourism development and delivery involve the necessary specialist expertise. For agreed goods assignments, SL handles purchases, import, storage and transport coordination, sales and invoicing in Spain.
A specialist layer
What we contribute to your programme.
An assignment can cover a programme concept, supplier information or coordination of agreed gastronomic elements. Tourism specialists contribute where required. Scope, commissioning party, payer, costs and responsibilities are agreed for each assignment.
01
Product qualification
Assess the experience against the brief, guest profile, group size, season, accessibility and commercial reality.
02
Gastronomy-led modules
Connect producers, chefs, restaurants, accommodation, landscape and culture in a coherent programme element.
03
Professional access
Coordinate relevant meetings, producer encounters, tastings and specialist hosts where capacity and fit are confirmed.
04
Market-facing language
Translate local strengths into information a buyer can understand, assess and present to a client.
05
Pre- and post-visit activation
Use agreed presentations, website information and professional feedback to test and adjust proposed programme elements.
The demand signal
Food interest is context. Each programme needs its own checks.
Innovasjon Norge’s summer 2025 survey reports interest in food experiences. These national visitor findings do not establish demand for an Arctic Appetites programme; hosts, capacity and responsibilities must be confirmed separately.
wanted food experiences
Among surveyed foreign holiday visitors in summer 2025, up from 36% in 2024.
average daily spend
Reported for visitors interested in food experiences.
work together
Most visitors combine both; visitors placing more weight on culture spend more than those focused mainly on nature and outdoor activity.
Source: Innovasjon Norge, Turistundersøkelsen summer 2025. Survey findings describe market demand; they are not Arctic Appetites performance claims.
WHAT AN ASSIGNMENT CAN INCLUDE
Choose the components your clients need.
We select components around the group, route and season. The agreed output can include a programme outline, proposed hosts, availability and price information, and a clear division of delivery and booking responsibilities.
Producer encounters
Proposed producer visits with a host contact, capacity, availability and timing checked for the brief.
Chef & restaurant access
Proposed meals, demonstrations or professional exchanges, with format, group needs and host responsibilities clarified.
FAM, press & professional visits
Programme outlines for familiarisation, press or professional visits, with proposed encounters and learning objectives.
MICE & incentive elements
Food and drink experiences for meetings, incentive groups and corporate visits within your wider itinerary.
Market testing
Professional feedback before a regional concept is presented as market-ready.
Commercial follow-through
Structured follow-up, introductions and trade development where relevant after the visit.
HOW THE COLLABORATION STARTS
A clear brief. An agreed programme.
We begin by assessing your brief and the fit with local hosts. You receive a proposed scope for discussion before we coordinate the agreed programme elements.
Brief
Share the client profile, group size, dates, route, budget range and purpose of the visit.
Qualify
Check host fit, capacity, season, indicative prices and practical requirements.
Build
Agree the programme outline, included services, responsibilities, timing and budget.
Activate
Coordinate the agreed hosts, tastings, visits and gastronomic activities.
Follow through
Gather feedback and coordinate agreed introductions or next steps after the visit.
WHAT WE NEED FROM YOU
A practical brief and clear responsibilities.
Provide the client profile, group size, preferred dates, route, budget range, dietary and accessibility needs, and languages. Identify your decision-maker and any proposed operating parties. Confirm the division of work before delivery.
Responsibilities to agree
- Who assembles and sells the programme
- Who contracts and invoices each service
- Who handles bookings and travel operations
- Who is responsible for the complete trip
Arctic Appetites AS
- Gathers Norwegian supplier information
- Coordinates the agreed Norwegian supplier work
- Coordinates the necessary specialist input
- Follows up the agreed supplier tasks
Hosts and tourism specialists
- Confirm capacity, price and availability
- Deliver their contracted service
- Contribute the expertise required for their role
- Communicate operational changes early
Start with the brief
Let’s shape the gastronomy in your Norway programme.
Send the client profile, group size, preferred dates, route and budget range. We assess the proposed gastronomic content and agree the selected work, specialist input, responsibilities and costs.
Discuss a travel brief