2025 Lifetime Achievement Award Winner Announced

Since its inception in 2021, the Food Tourism Industry Lifetime Achievement Award has been awarded only to those who have demonstrated unparalleled commitment, leadership, and influence in the field. Candidates are nominated by industry peers, and the WFTA leadership, in collaboration with select experts, carefully evaluates nominees to ensure that only the most deserving individuals are recognized.

Francesc Fusté-Forné, Associate Professor Serra Húnter at the University of Girona (Catalonia, Spain), is a distinguished academic and researcher with expertise in food, rural marketing and tourism, as well as the intersections of authenticity, heritage, and identity in gastronomy. Holding two PhDs, one in Tourism from the University of Girona and another in Communication from Ramon Llull University, his research has explored the relationships between food tourism, landscapes, sustainability, and social change.

His extensive body of work has influenced both academic scholarship and industry practice. Among his many achievements, Dr. Fusté-Forné co-edited 'Contemporary Advances in Food Tourism Management and Marketing' (Routledge, 2023) and the recently published 'The Food Tourist' (Emerald, 2025). His research impact was further recognized in 2024 when he was included in the Stanford University and Elsevier ranking of the world’s top 2% most influential researchers. Additionally, his article, 'The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences,' co-authored with Dr. Alicia Orea-Giner and published in the British Food Journal, was awarded the Outstanding Article prize at the Emerald Literati Awards in 2024.

“Francesc Fusté-Forné’s groundbreaking research and dedication to understanding food tourism’s role in culture, sustainability, and media make him an exemplary recipient of this award,” said Erik Wolf, Executive Director & Founder of the World Food Travel Association. “His work continues to inspire and shape the future of food tourism worldwide.”