Donate to our food tourism education scholarship campaign today - & qualify for a tax deduction see more
We have always done things a little differently here at the World Food Travel Association, so instead of giving offers for Black Friday or Cyber Monday, we have taken a different approach that is true to our mission.
Today we launched our Don't Feast Alone scholarship fundraising campaign to make more scholarships of our Association's food tourism education products available to people in need, i.e. students and recent graduates, the unemployed, the homeless, those with a disability of any kind, and those with any other demonstrable need. In 2018, we granted 48 scholarships for our Association's educational products. We hope to break that record by a huge number in 2019, and we need your help to do that.
When you donate at various levels, you can get a wide variety of goodies that may include:
- A year of Association membership
- An entry for your business in our next FoodTrekking Awards
- A printed copy of our Have Fork Will Travel book
- A one-hour telephone consultation with me to discuss any business issue you wish
- A copy of our 2016 Food Travel Monitor research (all 300 plus pages)
- A Masterclass of your choice, and
- Your company name, logo & hyperlink in the "Thanks Supporters" area on the home page of our Association website for one year
- Gold, platinum and diamond level donors will also have their name, company name and hyperlink posted on our thank you page for one year
Our organization is classified as a 501 (c) 3 charitable organization in the United States. Therefore your donation is either tax deductible as a charitable donation (US individuals and corporations) or as a marketing expense (other countries). When your donation is complete, you will receive an official donation receipt for your records.
LEARN MORE ABOUT THE CAMPAIGN & DONATE NOW
Our goal this year is to raise US$5000, which can pay for enrollment for those in need for 50 Masterclasses, 8 registrations for our FoodTreX London Food Travel Innovation Summit, or as many as 100 registrations to one of our Regional Food Travel Summits.
No amount is too small, and if you're able to give more, you'll get more in return. It's our way of saying thanks. If you were thinking about joining as a member, or taking advantage of any of our other products, now is the time to do so for the greatest value.
Help kickstart someone's career and bring the gift of quality food tourism education and training to more people who truly need it. Thank you.
PS Can we count on you? If every person receiving this message gave only US$20, we would meet our goal in under 8 hours!
World Food Travel Association announces newest Advisor Traveling Spoon's Aashi Vel see more
The World Food Travel Association is pleased to introduce today its newest member of the Board Advisors, Aashi Vel, with Traveling Spoon. Aashi is originally from India, and has been living in the United States for over 20 years.
Aashi was an industrial designer for over 11 years and has designed several award-winning consumer and medical products. She has always had a deep passion for food and travel and decided to pursue an MBA from the University of California-Berkeley to start a food company. Before starting business school, she was in Mexico on vacation and struggled to find authentic Mexican cuisine. One day on her way to a restaurant, she passed a local Mexican woman’s home. She saw her cooking and wished she could eat at her home and hear her stories instead of just visiting a restaurant. This was the genesis of her food tourism company Traveling Spoon, which provides travelers with private and authentic food experiences in people's homes around the world. It also gives local hosts the opportunity to become micro-entrepreneurs, making money doing what they love - cooking, eating and sharing their culture.
Aashi is delighted to become a member of the Association's community. She believes food allows people to truly open up and share stories. It is the catalyst to foster a meaningful connection to the local culture. She is determined to make the world a smaller place by connecting travelers to amazing locals so that they can better understand each other’s culture – the true power of travel.
Aashi's favorite food/beverage destinations are Japan, Thailand and India. She admires Japanese chefs' dedication to perfecting their craft. She still remembers how artfully a ramen chef put together every bowl of ramen in Tokyo at his 8-person restaurant bar that was devoted to only serving ramen. The balance of flavors in Thai dishes from laap pla duk, a Northern Thai minced catfish salad to pla kapong neung manao, steamed whole fish in a fresh lime, garlic, and chili sauce scintillate her taste buds. The variety of flavors (Indian food in the US tends to be Northern Indian but each state of India has a distinctive cuisine) and the health benefits of Indian food is something she is excited to educate people about.
She chose to become part of the World Food Travel Association family to be able to better provide entrepreneurs with advice on starting their own businesses, as well as to promote gastrodiplomacy around the world. Aashi also co-hosts the Association's Eat Well Travel Better Podcast with the Association's Founder and Executive Director Erik Wolf. As a member of the Board of Advisors, Aashi is also a Certified Ambassador of the Association.
Jane Connelly posted an articleErik Wolf addresses FoodTreX London November 4 with State of the Food & Beverage Tourism Industry see more
Erik Wolf, founder of the food tourism industry and of the World Food Travel Association, will kick off the FoodTrex London | Food Travel Innovation Summit on Sunday, November 4, with a preview of findings from the Association's newest State of the Food & Beverage Tourism Report (publication date: January 2019).
The food tourism industry's founder and Executive Director of the World Food Travel Association will kick things off and set the tone for the Summit. Then he'll bring you up to speed with initial findings from research taking place right now, in anticipation of the Association's 2019 State of the Food & Beverage Travel Industry Report, which will be published in January 2019. FoodTreX London delegates will benefit by getting a preview and early access to the information, a full two months before its public release.
Learn how the food and beverage tourism industry is changing right before your eyes, and what you can do to prepare for the changes happening both right now and next year.
Speaker: Erik Wolf, Executive Director and Founder, World Food Travel Association
Session tags: food tourism, industry, trends, data, research, demographics, psychographics, strategy
Jane Connelly posted an articleGLP Films World Short Film Premiere at FoodTreX London see more
Award winning storytelling GLP films sets a new precedent when it comes to telling destination stories with film. Now with their latest release they bring the food culture of the Republic of Georgia to the world. We are pleased to share GLP Films presents the World Premiere of "Georgia: Feast of the Senses" at FoodTrex London | Food Travel Innovation Summit on Sunday, November 4th.
Rob Holmes, Chief Storyteller and Founder of GLP Films, presents the company's newest project, the new food, wine, and culture short film about the Republic of Georgia. The film explores the unique cultural and culinary traditions of Georgia amidst a colorful backdrop of the Caucasus mountain villages and sprawling monasteries. Rob will present this short film in a world premiere. Until then, explore the GLP films channel on Vimeo.
Founded in 2008, GLP Films is an award-winning content marketing agency dedicated to authentic storytelling and content marketing for the travel and outdoor industry. A film company which passion to protect culinary To date, GLP has produced and distributed 200+ videos from 35+ countries in Latin America, Africa, Asia, and North America.
Session tags: culinary culture, history, Georgia, wine, film, documentary, storytelling
World Food Travel Association's New Donate Now Campaign Will Create Scholarships for Those in Need see more
Today the World Food Travel Association, the world's leading authority on food and beverage tourism, announced another industry innovation - its Donate Now scholarship campaign to help those in need of quality education in food and beverage tourism. The purpose of the campaign is to create scholarships for eligible recipients to be able to learn and grow professionally, and prepare for the workforce and a successful travel, hospitality, food or beverage career.
To kick off the Donate Now campaign, the Association has earmarked a minimum of US$5000 worth of scholarships for eligible candidates to attend its FoodTreX London | Food Travel Innovation Summit taking place November 4 in London. Specific scholarship opportunities will vary throughout the year.
Eligible scholarship recipients include students, unemployed, retired, military veteran, mobility-challenged and homeless individuals.
The Association is registered in the US State of Oregon as a charitable educational institution and is authorized by the United States Government to issue official donation receipts, which can be used to minimize tax burdens for eligible individuals and corporations.
Donations up to US$500 can be made directly online, while larger donations are handled offline. Individual and corporate donors will receive an official receipt on Association letterhead, and your donation may be deductible for income tax purposes (we do not provide tax or financial advice; consult your local accountant).
As you think about your end-of-year tax planning, please remember the Association and make a generous donation to help relieve your own tax burden, while helping those in need. The Association also welcomes donations from individual estates and trusts. Please get in touch at help(at)worldfoodtravel(dot)org to discuss making an individual or corporate donation or donate now online.
After 1 Year, Eat Well Travel Better Podcast Garnering 100+ Listeners/Month see more
Our Eat Well, Travel Better: The Business of Food Travel podcast launched in August 2017. Just in the 12 months since launch, we've been fortunate to count over 1200 listeners (100+/month) from all over the world. Our listeners typically come from the food, beverage, travel, hospitality, and media industries.
We'd like to thank all of our interviewees for taking the time to share their fascinating stories. And we'd like to thank our listeners as well. We appreciate your interest and support. The Association would also like to extend a special thank you to the podcast's co-host Aashi Vel, without whom it would not be the great show it is today.
A big thank you to our industry for all your support!
New to our podcast?
Think you might want to appear on a future show?
World Food Travel Association Announces New Industry Definition of Food Tourism see more
What do we really mean when we say "food travel" or "food tourism"? It is this simple:
"Food tourism is the act of traveling for a taste of place in order to get a sense of place."
As our industry is rapidly evolving, professionals, academics and others continue to put forward their own definitions of food tourism, culinary tourism and gastronomy tourism (these phrases are synonyms).
We've noticed over the years that the definition of "food tourism" has been getting more and more complicated. For some organizations, traveling a certain distance or overnighting in a lodging property is often required for the activity to be regarded as "tourism." But that ignores any locals who travel across a city for a new food or beverage product or experience. Some people don't believe beverages should be included in "food tourism." Some people find the use of "food" too banal, and prefer culinary tourism or gastronomy tourism. For others, they think of gourmet or agricultural offerings, when they hear the word "food." These are overly complicated attempts to explain the simplest concept, "Food tourism is the act of traveling for a taste of place in order to get a sense of place." You can always dissect the definition further, but there is simply no easier way to explain the act of traveling to experience unique food and beverage products and experiences.
Simple is always best.
FOOD TOURISM & 5G: IT'S RIGHT AROUND THE CORNER Learn more at FoodTreX London on November 4 see more
Food Tourism and 5G are poised to be perfect partners. But how many of us are ready for what 5G holds in store? In fact, what is 5G even and what does it mean for your business or destination? At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4, come hear from an industry expert who is already getting ready to implement 5G solutions in their area.
Destinations need to be competitive, and when it comes to food and drink, there's no exception. Still, how can a newer destination compete with a highly-regarded food culture that is hundreds, if not thousands, of years old? Technology is one way to stay ahead and 5G is one of those technologies you need to know about to get the advantage. In this session, Kathryn Davis, Head of Tourism at Visit Bristol, will share the plans for the West of England's ambitious 5G tourism development plans, which is being heralded as a pilot project for other 5G tourism projects in the UK. Kathryn will explain how the region got to where it is, what the strategy is for food tourism in the region, and the role that 5G can play in getting the West of England some well-deserved attention from food and beverage lovers.
If attracting more customers or visitors with rapidly-approaching 5G technology is of interest, this session is a must.
Session tags: food travel, 5G, 4G, mobile, smartphone, destination marketing, regional partnerships
120 Seconds to Change the World: Pierre Thiam from GLP Films on Vimeo. see more
GLP Films Launches 10-Part Video Series with Food Travel Story
GLP Films celebrates their 10th Anniversary with the launch of an inspiring new video series spanning a decade of work. “120 Seconds to Change the World” is an ambitious collection of ten new videos aimed to celebrate and inspire through the untold stories of the change-makers behind GLP's most impactful films. Video number two in the series features world renowned chef, Pierre Thiam.
Chef Pierre Thiam is a citizen of two worlds—born in Senegal, it wasn't until the kitchens of Brooklyn, NY that he found his stride. This story reveals how a Senegalese chef shattered cultural stigmas around men in the kitchen while also managing to introduce an often overlooked African cuisine and culture to the world stage through the universal language of food.
New videos in the 10-part series will be released each month from August 2018 through May 2019. Visit GLP Films now or follow #120secondstochangetheworld for the latest videos.
Watch “120 Seconds to Change the World with Pierre Thiam” below:
World Food Travel Association Announces New Directors & Advisors see more
Today the World Food Travel Association announced changes for its Board of Directors and Advisors, as follows:
- Board of Advisor Member Laura Nedli (Chicago, USA) was appointed as a new member of the Board of Directors.
- Board of Advisor Member Wojtek Osinski (Warsaw, Poland) was appointed as a new member of the Board of Directors.
- Board of Advisor Member Jose Maria de Juan Alonso (Madrid, Spain) appointed as a new member of the Board of Directors.
- Board of Directors Member Carol Coren's term expired. Ms. Coren is still involved with the Association and moved to the Board of Advisors.
- Certified Ambassador Lionel Chee (Singapore) was appointed as a new member of the Board of Advisors.
- Certified Ambassador Udi Goldschmidt (Israel) was appointed as a new member of the Board of Advisors.
There were no other changes in members of the Board of Directors or Board of Advisors. The terms of the new members of the Board of Directors run from July 1, 2018 through June 30, 2020.
Lucky 7 reasons why you should attend FoodTreX London | Food Travel Innovation Summit on November 4 see more
By now, you've probably heard that we are hosting the FoodTreX London | Food Travel Innovation Summit on Sunday, November 4.
This is the day before World Travel Market begins, for those of you attending that event.
FoodTreX is our new event brand and the name stands for "Food Travel Excellence".
We know there are a lot of conferences, so we've compiled a list of the top reasons we think you should attend FoodTreX London on November 4:
- New information. The content is about innovation in food tourism, and NOT a repeat of what you've seen or heard elsewhere. Also, the content you'll hear at FoodTreX will not be repeated at World Travel Market.
- New ideas. New information helps you to think of new ideas to help you get or stay ahead. You need new ideas to grow your business.
- Quality networking. Meet leading food travel industry influencers. Introduce yourself, present your business, create new partnerships.
- Intimate setting. Our goal is quality not quantity. Ticket sales are limited. And in an intimate group, it's easier to meet the people you want.
- Convenience. Piggybacked with World Travel Market. No need to spend extra money or time on another trip.
- Food Travel Matters. 93% of visitors engage in some kind of unique or memorable food/drink experience other than eating out. Don't be left out of this profitable market segment.
- Food Travel is Changing. You can't just put a list of restaurants on your website or organize a food event. You need to know who to reach out to, and how to do it in order to be as effective as possible and capture more customers or visitors.
BONUS REASON. Affordable. Other London conferences are in the £695-795 per day range. We don't think quality education and networking should have to cost that much.
FoodTrex registration is only £395 (plus VAT).
Come join us for great information, great networking and a lot of fun! Remember, FoodTreX won't be recorded so you'll need to attend in person if you want access to this fantastic content!
If you're curious and want to learn more or register, click here:
NEW! Eat Well Travel Better Podcast Episode 13: Instagram is not a Panacea see more
Just released! Our latest Eat Well Travel Better: The Business of Food Travel Podcast, featuring Amber and Eric Hoffman.
Amber and Eric Hoffman are a married couple who are also bloggers living in Girona, Spain in the Province of Catalonia. After extensive careers in law and advertising, Amber and Eric said goodbye to corporate life to travel the world in search of the best culinary destinations and experiences. 70+ countries and six years later, they are still going strong providing tips and recommendations on where to eat and what to eat around the world. They authored The Food Traveler’s Guide to Emilia Romagna, the only English language comprehensive food and wine travel guidebook to that region of Italy. Their second book, the Food Traveler’s Guide to the Costa Brava Spain will be out shortly. In this episode, Eric and Amber draw on their extensive experience with food and travel and share, among other valuable insights, why Instagram is not a panacea.
In this episode you'll learn:
- How being an entrepreneur is a job: you have to take it seriously
- Why you need to have savings built up before you launch out on your own
- How "no" is a big motivator
- Why Instagram isn't the panacea everyone thinks it is
- How secondary and tertiary destinations can help solve the overtourism problem
- How to get professional quality photos and videos without spending a lot
Working to Preserve Culinary Culture in Chile's Patagonia see more
Last year, representatives from the World Food Travel Association were invited to Chile's Northern Patagonia to explore the local culinary culture and provide a professional assessment as to the potential to develop culinary tourism in that region of Chile. The site visit includes meetings with local tourism and foodservice representatives, as well as agricultural producers. One of the highlights of the week was a visit to Fogon de Matilde, an indigenous country farm and cultural experience. The indigenous cultures (especially the Mapuche) are strong in this part of Chile. At Matiilde's we sampled authentic local foods (bread cooked in coals from a fire, forest mushrooms, farm-fresh eggs and home-made cheese), made with authentic recipes, authentic utensils and cookware, and using authentic methods of cooking and baking. We then visited two other indigenous families to learn more about the people, their food, and their culture. At the end of the week, we presented our assessment to representatives of Gastronomia Patagonia, who are working with the locals to preserve and promote their local culinary cultures.
Learn more about the work of Gastronomia Patagonia.
You can watch the short video about our week in Patagonia (20 minutes, Spanish language only, CC available).
How to fill empty tables in your restaurant e-book in Polish language only see more
English language translation follows below.
E-BOOK JAK ZAPEŁNIĆ PUSTE STOLIKI TWOJEJ RESTAURACJI HOTELOWYMI GOŚCMI // HOW TO FILL EMPTY TABLES IN YOUR RESTAURANT
Czy marketing to tylko reklama? Absolutnie nie! Podstawą marketingu jest rozumienie potrzeb Twojego gościa i stworzenie dla odpowiedniej dla niego oferty.
W moim najnowszym DARMOWYM e-booku „JAK ZAPEŁNIĆ PUSTE STOLIKI TWOJEJ RESTAURACJI HOTELOWYMI GOŚCMI” zapraszam do przeanalizowania swojej sytuacji biznesowej w 4 prostych krokach, po to by później dobrać najlepsze rozwiązania.
Dodatkowo 20 gotowych pomysłów. Mają one Was zainspirować do tego by tworzyć również własne ciekawe rozwiązania. Wszystko po to, by stoliki w Waszych barach i restauracjach były pełne.
Zapraszam do pobierania właścicieli i managerów restauracji i barów nie tylko w hotelach. https://ebook-restauracje.tastepoland.pl
Is marketing just advertising? Absolutely not! The foundation of marketing is to understand your guest's needs and create a suitable offer to fulfil them.
In my latest FREE e-book "HOW TO FILL EMPTY TABLES IN YOUR RESTAURANT" I invite you to analyze your business situation in 4 simple steps, to choose later the best solutions.
In addition, 20 ready ideas. They are to inspire you to create your own interesting solutions. Everything to ensure that the tables in your bars and restaurants are full.
I invite to download all owners and managers of restaurants and bars. https://ebook-restauracje.tastepoland.pl. Available in Polish only.
Wojtek Osinksi is a member of the Chairman of the Board of Directors of the World Food Travel Association.
World Food Travel Association posted an articleTravellers With Special Diets: Every Cloud Has a Silver Lining see more
Allergies are dramatically on the rise, something that has been increasing exponentially since early childhood. The trigger factors are many. Furthermore, to complicate things, many people do not know the difference between allergies and simple intolerances. They continue without the guidance of specialist medical advice. However, the enormous progress of diagnostics has led the way towards diversified and increasingly effective approaches and therapies. This is the positive output of a variety of information and awareness-raising activities aimed at both the public opinion and patients.
As for the food industry, several foods which granted the survival of the first inhabitants of – let us say - the Mediterranean area, are now ostracized as potential causes of allergies and intolerances. Incredible though it may sound, the long-standing friends of mankind seem to have turned suddenly into enemies. Wheat flour comes first to mind.
There are too many chemicals in our foods today: additives, stabilizers, preservatives, colorings, and flavorings, just to name a few. And food has the potential to raise profound issues – economic, technological, ethical and so on. First and foremost, however, extra attention should be paid to reading labels, and to avoiding products with a too long list of ingredients. As a result, one step after another, the market would begin to detox itself.
Since the issuing of the EU 1169/2011 regulation (which deals with allergens etc.), the situation has continued to evolve. Synergies between consumers and the foodservice sector (restaurateurs, caterers, etc.) are becoming more and more intense. Actually you could say that the glass is half full: the issue of allergies and intolerances is ready to move from the “threats” to the “opportunities” quadrant of the SWOT analysis diagram. Focused information strategies could represent an effective marketing tool for restaurateurs and foodservice professionals, ready to meet the demand for wellbeing expressed by guests and thereby enhancing customer loyalty further.
From the perspective of tourism product development, the World Food Travel Association lists in its “State of the Food Tourism Industry 2018 Annual Report" the increase of traveller dietary preferences as one of top 7 food tourism issues for this year. The concept of dietary preferences (linked to medical, religious, ethical, etc. needs) widens the perspective and reveals new opportunities, especially for proactive entrepreneurs. Furthermore, restaurateurs, even those serving primarily locals, can be driven into action by traveller demand. So tourism acts as a type of awareness “trigger”.
Once more, training can boost innovation. To this end, we are developing a “Food & Wine English” course taught to Genoese restaurateurs. In this framework, we talk about how to talk about cross-cultural and dietary preferences, not only to raise awareness of the issue, but also to make the restaurateurs improve their own skills Special focus is also dedicated to researching dishes that will suit the special needs of customers. The Mediterranean and Ligurian cuisines are a treasure trove of possibilities and multilingual food storytelling. This type of training is now available for our industry, not just restaurateurs but other entrepreneurs as well, such as tour operators.
As food and wine tourism professionals, we must continue to research and exchange good practices with other professionals. If this resonates with anyone in our community, I would be pleased and thankful to hear from you.
If a detailed discussion of this topic would be of interest to you, please join me at the FoodTreX London | Food Travel Innovation Summit on November 4, the day before World Travel Market. I will be discussing “Special Diets and Food Travellers” in depth at the Summit.
Luisa Puppo, Liguria by Luisa
Member, World Food Travel Association