Local and regional food holds great potential to contribute to sustainable competitiveness in a destination. An analysis of the literature and promotional material of South African and key international destinations, however, indicate that the contribution of food to sustainable tourism and the marketing of destinations has received very little attention globally, as well as in South Africa. A framework and guidelines for developing and implementing food tourism could enable destination marketers and entrepreneurs to optimise the tourism potential of local and regional food. To this end a food tourism destination-marketing framework was conceptualised, which was based on the findings of a South African situation analysis and international trends and best practices. The South African situation analysis entailed an empirical investigation among regional and provincial destination marketing organisations to determine the current status and future potential and food tourism initiatives as a key component of destination marketing in South Africa. To support the food tourism destination marketing framework, two key tools were developed, namely TOURPAT (a tourism and culinary atlas linked to a geospatial database) and PAT (a product potential and attractiveness tool). The framework and tools were tested in a South African destination and provided the stakeholders with mechanisms to develop and implement food tourism. This paper outlines the key components and an evaluation of the framework and tools that have been developed. Guidelines and recommendations for the development, packaging and marketing of local and regional foods are postulated. Proposals for future research are also outlined.