indications, appellations of origin, Georgia (country). INTRODUCTION Gastronomic tourism has emerged as one of the most dynamic forms of cultural and experiential travel, linking food heritage with economic development and destination branding. In Georgia, a country with deep-rooted culinary traditions and a millennia-old winemaking culture, the integration of intellectual property rights (IPR) into gastronomy and tourism represents both a challenge and an opportunity. Intellectual property tools such as copyright, traditional product labeling, and geographical indications (GIs) play a pivotal role in safeguarding authenticity, protecting cultural identity, and ensuring that local communities benefit from the commercialization of their heritage. By preserving intangible cultural heritage while enhancing market visibility, IPR frameworks contribute not only to heritage conservation but also to rural development, creative tourism, and national branding. This chapter examines the intersections between intellectual property protection and gastronomic tourism in Georgia, highlighting how copyright mechanisms, creative tourism initiatives, and geographical indications such as the celebrated case of Georgian Chacha strengthen the tourism value chain. It further explores how Georgia’s accession to the Geneva Act of the Lisbon Agreement positions the country to expand international recognition of its traditional products, thereby unlocking new opportunities for sustainable tourism and economic growth. Ultimately, the study underscores the strategic role of IPR in shaping a competitive, culturally rich, and globally attractive gastronomic tourism sector. IPR AND GASTRONOMIC HERITAGE Copyright & Traditional Product Labeling According to the study document – Needs Assessment Report (NAR) that has been elaborated within the PRO EXTOUR project framework, funded by the EU under the scope of the Black Sea Cross Borders Cooperation Programme, along with the growth of interest and demand for Heritage- and Culture-based Experiential Tourism (HCET) practices, especially gastronomy and culinary 294 GIORGI AMIRANASHVILI
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