This study explores the role of stakeholders in creating and managing food tourism experiences. The main aim was to discover who participates in this process, why, and how. The research is based on interviews and participatory observation of twenty-two case studies mainly located in rural areas in eight Mediterranean countries. The paper focuses on two types of food experience: food events and food services with additional subtypes. The results reveal three models of stakeholder collaboration: one typical for events, one typical for services, and one emphasizing more direct interaction between visitors and local communities. The findings show diversity in the connections among stakeholders, who have different motives and roles in food experiences
