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
New! Eat Well Travel Better Podcast Episode 12: Tung Do - Just Do It see more
Just released! Eat Well, Travel Better podcast episode 12.
Tung Do is a Vietnamese-American whose family escaped to the US at the end of the Vietnam war in 1975 and settled in Texas. After spending 10 years as a securities trader, Tung returned to Vietnam in 2009 to do charity work just for one year. He fell in love with the country and decided to stay, eventually starting 4 different businesses there. The most successful business Tung runs in Vietnam is called XO Tours. An award-winning Vietnam tour company which offers unique city and food tours on scooters in both Ho Chi Minh City and Hoi An. Tung shares with us a number of valuable insights, not the least of which is to "Just Do It" - start your business even if you are scared and have no experience.
Tung shares with us a number of valuable insights, not the least of which is to "Just Do It" - start your business even if you are scared or have no experience. You can listen to the podcast here:
World Food Travel Associations seeks volunteers for FoodTreX London | Food Travel Innovation Summit see more
The World Food Travel Association presents FoodTreX London | Food Travel Innovation Summit taking place on Sunday, November 4, the day before World Travel Market begins. We're looking for volunteers to help with:
- delegate registration/help desk (onsite)
- speaker green room (onsite)
- pre-event marketing
- official event photographer (onsite)
Volunteer work is unpaid and includes free registration (£395 value) and lunch on the event day. Please contact help(at)worldfoodtravel(dot)org with your details if interested.
Evarist March discusses getting back to nature and how nature inspires cuisine see more
Just released! Episode 11 of the Association's Eat Well, Travel Better: The Business of Food Travel podcast, featuring Evarist March.
Evarist March is a lover of nature. He specializes in the knowledge of plants, fungi and algae and their usefulness for humans, which directly relates to their use in both traditional or contemporary gastronomy. He is a passionate guide, and admittedly somewhat eccentric, who works mainly in Catalonia. It is here where people interpret the natural environment and make the connection between (gastronomic) culture, its origins, place and people. Evarist loves to be surrounded by crazy cooks, naturalists and lovers of life. Learn more about Evarist and his company at NaturalWalks.
In this episode you'll learn:
- Why it's important to have a connection to the food you eat.
- How nature can inspire cuisine
- Why it's important to preserve endemic culinary cultures.
- Why it's important to dream about your potential.
- How take inspiration from others to help you follow your own path.
- How to stay competitive when the price of products keeps going down.
Resources mentioned in this episode:
His company NaturalWalks
Wellness Tourism: Creating Better Experiences, Increasing Revenue & Boosting Brands see more
Wellness and food/beverage tourism have always run a parallel path, often overlapping. We're pleased to present the following article written by the World Food Travel Association (WFTA)'s certified ambassador Camille Hoheb. Camille serves as the Managing Director of Wellness Tourism Worldwide, which is a strategic partner of the WFTA. This article is reprinted with permission from the author and first appeared on HotelExecutive.com.
Wellness Tourism: Creating Better Experiences, Increasing Revenue & Boosting Brands
There’s no disputing that wellness has moved from a trendy travel category to an industry powerhouse, changing the way airports, airlines, hotels and destination marketers respond to customer’s physical and emotional needs and expectations. This article is based on previous research with important insights from other industry thought leaders along with a few new insights of my own. As a new travel category, it’s still evolving and being shaped; therefore this is a critical time for wellness tourism. How it is understood NOW, will have a lasting impact on how it is being developed and promoted, affecting consumers, businesses, destinations and their communities.
Outdated Views of Wellness Tourism Require A New Perspective
Recent articles suggest that spas provide fragmented and disconnected services with a cookie cutter approach to programs. “Wellness washing” has crept up as a threat by labeling products and services as wellness, when they are not, as was the case when a major spa marketing company touted “wellness deals” including bikini waxes and hair color.
Prevailing definitions are already outdated. Take for example, “Wellness tourism is travel associated with the pursuit of maintaining one’s personal wellbeing” focusing on a single person, reinforcing one dimension, when in fact, wellness is multi-dimensional. Humans are social animals, requiring connection to thrive. Loneliness is now considered a great danger to personal health and a growing threat to community wellness. Wellness is about how we relate to ourselves, to others and to the planet.
Introducing A New Definition Of Wellness Tourism
To move away from an outdated self-centered approach in a manner that addresses wellness as fully-functioning in the world, I’d like to introduce a new definition of wellness tourism based on a year-long review of wellness concepts, positive psychology, motivation theory and achievement theory, first published in Wellness Travel: Shaping America’s Health & Economy.
“Wellness tourism is purpose-driven travel to improve well-being in mind, body or spirit; encompassing discovery, connectivity, transformation and fulfillment promoting positive engagement between people, cultures and nature.” (Wellness Tourism Worldwide, 2014, 2017)
Our research shows that emotional wellbeing is as important, if not more than physical health to wellness travelers which is consistent with CBRE’s report, Trends in the Hotel Spa Industry that shows spa treatments are being booked to offset stress.
Better Conceptualization Offers Better Programs & Services
This new definition provides an entirely new way of understanding wellness tourism in a more comprehensive way aligned with the multi-dimensionality of wellness – and – a better definition of wellness tourism can offer insight into maximizing hotel spa revenue by creating better products, experiences and promotions.
Research shows purpose is a key to longevity and living well. Environmental speaks to protecting land, air and water quality as well as wildlife. Cultural wellness refers to having respect for diversity and way of life that extends to food, fashion, art, literature, architecture, language and other unique differentiators. While the previous example of wellness tourism didn’t specify other people and maintaining positive relationships, positive human interaction is central to wellbeing. For travelers this includes fair trade, buying local, supporting jobs, and treating others well. Over-tourism is a growing concern prompted by local residents, hosts, and business owners who experience the negative impact on the host community including overcrowding, degraded environments and encroachment on wildlife.
A comprehensive definition of wellness tourism gives more direction for product development, service delivery and promotion. It is the cornerstone to understanding the wellness traveler and critical steps to engagement.
Hotels and spas have adapted quickly by integrating new programs, products and staffing – from digital detox initiatives to mindfulness and gratitude practices. "For hoteliers, ancillary wellness services can be a good source of additional income, without the need to invest in becoming a “wellness resort.” states Andrew Cohan, Managing Director of Horwath HTL based in Miami.
Core Wellness Travelers vs. Incidental Wellness Travelers
A core wellness traveler (also referred to as a primary wellness traveler) is a consumer whose sole purpose on their trip is to improve well-being. They are often eco-conscious, responsible travelers who seek immersive experiences.
An incidental wellness traveler (otherwise referred to as a secondary wellness traveler) is consumer whose wellness experience is incidental to their trip purpose. They may book a single spa treatment, work out in the hotel gym or eat a plant-based meal to maintain their healthy lifestyle habits on the road but they are not seeking an immersive wellness vacation.
More consumers seek experiential travel with the idea of returning home a better, more aware person. There is surging global demand for trip experiences that create deep emotional connections. In response, travel brands are developing, more personalized, intimate services that focus on local immersion of culture, flavors, and indigenous unique experiences for consumers that fosters higher level of customer engagement.
For some additional perspective, I spoke with Dan Fenton, Executive Vice President of JLL’s Hospitality and Tourism Group. "Creating experiences is vital for the future of tourism and hospitality. Essentially, if you don't approach it from the guest's perspective of engagement and finding ways to interact - whether its wellness, culinary, history, outdoors or spa, you have missed the mark. Visitors will not return and probably you lost out and never attracted them in the first place."
People who are interested in wellness vacations are seeking transformation. There is something in their life they are looking to change. They don’t want single activities where the sum is a bunch of pleasant but disconnected experiences.
Adds Fenton, “I think the continued buzz on “transformational” travel speaks to the importance of younger travelers having an “active” experience. The days of passive “sightseeing” are fading and destinations and hotels must be focused on how they impact people’s lives in a meaningful way.”
Wellness travelers are seeking a reboot. The way to build purpose and meaning in one’s life is to look outward and build stronger connections in the world. Customers are no longer satisfied by a single, short-lived spa treatment. They seek long-term benefits and meaning. PEACE can aid the hospitality industry in better understanding the wellness experience by mapping out and introducing particular types of stimuli that facilitate the mental journey and thereby improve the guest experience of the wellness traveler.
Published in the peer-reviewed Sage International Encyclopedia of Travel and Tourism, PEACE is an acronym that frames wellness tourism and the guest experience as both a mental process and an outcome. These five distinct progressive elements (purpose, engagement, accomplishment, challenge and equilibrium) result in taking guests through an internal journey with an intended result. That intended results is aspiring or achieving better equilibrium. Equilibrium is harmony and balance that provides a sense of peace, thus referring to the acronym.
“PEACE” & Understanding the Wellness Traveler Journey
Delving into the five elements of PEACE:
Purpose. The first defining attribute of PEACE is embarking on a trip with the purpose of improving an aspect of one’s life. Purpose is a compass and offers a compelling why. Whatever the goal, knowing the trip purpose helps travelers determine where they are going, what their goal is. It could be a short-term goal, a yearlong goal or a complete lifestyle change.
Engagement: The second attribute, engagement, focuses on selecting services and treatments that supports the guest’s purpose in a supportive environment. With an expected outcome in mind, every action taken is a step forward in achieving the goal and trip purpose.
Accomplishment: The third attribute, accomplishment, leads to momentum and reinforcing positive behavior.
Change: Small, consistent steps leading to change. This change in perspective is transformative. These changes move the guest closer to, or achieving, equilibrium.
Equilibrium: The fundamental purpose of a core wellness travel experience is improving one’s well-being made possible by the connection to others and to nature. Wellness is equilibrium. Wellness equals a state of harmony between our environment and ourselves and between the energy we take and expend, in our relationships and in our own bodies.
Understanding your guest and visitor needs is critical to exceeding expectations. PEACE allows spas, resorts, destination marketers, agencies, designers and others to understand the progressive steps needed for guests to have a successful wellness journey.
Used as blue print for designing wellness environments, services and processes, PEACE helps shape the quality, meaning and relevancy of the guest experience. It can also help solve issues of disengagement and fragmented activities.
PEACE is a blue print for designing wellness environments, services, processes, which focus on the quality, meaning and relevancy of the guest experience. The traditional spa programs of yore may not resonate as strongly these days, as self-care, not pampering, has taken center-stage.
How do you re-imagine hospitality in a way that is fresh, innovative, authentic and attractive? By giving symbolic cues and touch points meaning, purpose and emotion that help curate and guide the guest on their wellness journey.
If the goal is to provide guests with a welcoming and peaceful sanctuary from the pressures of the outside world, where the focus is on self-care and stress reduction, understanding the wellness journey is key. Wellness vacations and retreats are promoted through intangible experiences, not the built environment. By embracing the newly introduced definition of wellness tourism, the hospitality industry as a whole could better leverage wellness tourism to maximize revenue. By implementing PEACE a hotel spa (and destinations) can transform themselves from being simply a place for rest and relaxation to an experiential symbol with distinct and identifiable characteristics creating an emotional response.
Camille Hoheb is the President of Wellness Tourism Worldwide, a strategic consultancy specializing in development, strategic planning and partnerships. Assisting governments, businesses, and entrepreneurs to capitalize on the multi-billion wellness travel industry, Ms. Hoheb is a highly sought after strategic advisor, speaker, and thought leader. Founding Wellness Tourism Worldwide in recognition of the wide gap between quality-of-life, hospitality, tourism and sustainability, her clients include Thailand Tourism Authority, Korean Tourism Office, Sodexo, and IHG, ARIZONA Office of Tourism, Visit Estes Park, Discover Dominica Authority and others. Early on Ms. Hoheb helped shape the industry with trendspotting, reports, and public speaking engagements. Her work to advance well-being and economic growth through travel is prolific. Ms. Hoheb is the author of "The Guide to Selling Wellness Travel", which sold in 27 countries and is now available in a Spanish edition, “La Guia Para Vender Viajes de Salud y Bienestar.” She has authored several reports including” “The Top 10 Wellness Travel Trends”, “U.S. Vacationers: Health, Happiness & Productivity” and “Wellness Travel: Shaping America's Health & Economy Ms. Hoheb can be contacted at 310-720-1755 or camille(at)wellnesstourismworldwide(dot)com | Get more information.
You could get a copy of Have Fork Will Travel book in the Association membership campaign see more
For prospective members (and members renewing within 90 days) of the World Food Travel Association, we've got a great offer for you! From now until July 31, 2018, if you join as a new member or renew as an existing member (if your membership expires in 90 days or less), you'll be entered into a chance to win one of 5 copies of our Association's Have Fork Will Travel handbook. This book is considered to be the most comprehensive industry handbook about food and beverage tourism ever published, and is written for entrepreneurs, business owners and managers, destination marketers, and economic development professionals. It can also be used in the classroom. It's 542 pages and 50 chapters of tremendously valuable food and beverage tourism industry knowledge written by over 70 authors from 24 countries. No destination marketer, government official in economic development or tourism, or business owner or manager should be without one. Entering is literally this simple:
Terms & Conditions
- Offer valid only for new members of the World Food Travel Association, or current members who renew within 90 days of your expiration date.
- Offer valid between June 19, 2018 (23:59 GMT) and July 31, 2018 (23:59 GMT). All payments must be processed by this deadline.
- Offer valid for printed book only, not the digital version. Association pays for the book and airmail postage to an address of your choice anywhere in the world. Winner pays any customs duties that may be imposed.
- Prize value US$65 for book and up to US$24 for airmail (approx. US$89). No payable cash value.
- Void wherever prohibited.
Jenn David discuses the power of packing as it related to food and beverage tourism. see more
Just released! Episode 10 of the Association's Eat Well, Travel Better: The Business of Food Travel podcast, featuring Jenn David.
For Jenn it started at a very young age, helping her mom and dad in the kitchen make pies and other baked deliciousness from scratch—mixing the dough, combining the fruit with the spices, feeling the textures, tasting the ingredients, smelling the aromas. These experiences laid the foundation for Jenn’s passion for food—she is still amazed at how simple ingredients transform into something incredible with a little effort and love. In 2002, Jenn and her husband-to-be packed up everything they owned in a small moving truck and drove from their hometown of Boston across the country to San Francisco. The dot-com bubble had just burst but Jenn’s business started to flourish, which included working with Williams-Sonoma and designing their specialty food packaging. It was here that Jenn’s two passions for food and design first intersected and stayed. Now with nearly two decades of specializing in food packaging and branding design, Jenn is an expert in creative strategy for specialty food brands. She brings her passion to each client she works with, and thrives on the challenge of creating branding that truly captures the essence of the product and life of the brand. She continues the tradition with her own children of experimenting and having fun in the kitchen. Learn more about Jenn at Jenn David Design.
In this episode you'll learn:
- Why food & beverage packaging can often have a greater impact on a consumer than the actual product itself
- How multiple languages on the packaging can affect consumer's expectations of the product or experience
- How attractively packaged food/beverage products can help foster long-lasting visitor memories
Resources mentioned in this episode:
How to Design Your Specialty Food Packaging to Sell, a book by Jenn David Connolly
Next round of FoodTrekking Awards opens for excellence and innovation in food and beverage travel see more
FOODTREKKING AWARDS APPLICATIONS OPEN
FOR EXCELLENCE & INNOVATION IN FOOD & BEVERAGE TRAVEL
Applications are now open for the next round of the World Food Travel Association's FoodTrekking Awards benchmarking excellence and innovation in food and beverage tourism. Now in their fourth year, the FoodTrekking Awards recognize excellence and innovation in both individual businesses as well as destinations. Interested businesses are invited to apply today. Applications will close on September 10, 2018, when the judges begin to process the entries. Winners will be notified on October 10, 2018 and announced publicly at the Food Travel Innovation Summit in London on November 4.
NEW FOR THIS ROUND
The follow features are new or improved for this round of awards applications:
- The Awards categories have been overhauled to more precisely reflect the needs and interest of our industry. We’re pleased to announce nine (9) new awards categories:
- Best Use of Local Ingredients in a Foodservice Menu
- Best Conversion of Historic Building as a Food Lover Attraction
- Creative Use of Space for Food/Drink Experience
- Most Innovative Food or Beverage Marketing Campaign for a Destination
- Best Use of Instagram to Promote Food/Beverage Tourism
- Best Local Storytelling in a Food or Beverage Experience
- Most Authentic Food or Beverage Tour Operator Experience
- Best Food & Beverage Packaging Waste Reduction Campaign
- Best Use of Food/Beverage for Cross-Cultural Understanding
- Improved winner benefits, including complimentary registration to the Food Travel Innovation Summit (a £399 value).
- New public Awards Ceremony (taking place on Sunday, November 4 at the Food Travel Innovation Summit in London).
- Improved pricing, with application fees for all categories now the same.
- New wire transfer option for application fee payment.
The application fee is a flat US$110 per category. Members of the World Food Travel Association will find discount codes available in the online member community. Businesses interested in applying can learn more or apply here.
Recognition is awarded to a single First Place winner in each category. Winners receive an attractive color acrylic plaque to display showing their achievement; acknowledgment on the News page of the World Food Travel Association; and @mentions of the winning business name and category in the World Food Travel Association's social media channels and most importantly, complimentary entry to the Food Travel Innovation Summit in London on Sunday, November 3 (£399 value).
ABOUT THE AWARDS
The FoodTrekking Awards for the food travel industry are another first pioneered by the World Food Travel Association (WFTA). Every so often, you hear about an award for a foodie destination or tour operator, or an award for local excellence, but these awards usually do not bring the international recognition that is afforded by the World Food Travel Association, the world's leading authority on food and beverage tourism. Read more about the history of food tourism. Peruse past winners here.
The answers to many questions (application process, cost, eligibility, deadlines, terms and conditions, etc.) can be founded in our Association's support portal here.
- The Awards categories have been overhauled to more precisely reflect the needs and interest of our industry. We’re pleased to announce nine (9) new awards categories:
Introducing World Food Travel Association Advisory Board Member Livio Colapinto from Italy see more
Livio Colapinto is the co-owner of Zest of Italy, a company founded in 2008 with Kathrin Fehervary that focuses on delivering quality food and wine tours throughout the various regions of Italy. He also serves as a member of the Board of Advisors, and is a Certified Ambassador of, the World Food Travel Association. We spent a few minutes with Livio recently to get to know him better.
Livio was born in Torino, Northern Italy, with Apulian (located Southern Italy) roots and great passion for the cooking of his mother, aunts and grandmothers. At the age of 8, he was cooking his first meal for the family and since then, he has never stopped searching for the best foods.
After his engineering studies and some 7 years of work in finance between London, Zurich and Tokyo, he returned to his origins. He paused his career in international banking to get a Master’s Degree in Food Culture and Communication from the University of Gastronomic Sciences. He was the right-hand of Slow Food founder Carlo Petrini for two years, which prompted him to attend the Slow Food University of Gastronomic Sciences, and supported Oscar Farinetti, with the opening of the original Eataly stores in Italy and Japan. Because of this relationship, Livio was able to invite Oscar to appear on a recent Eat Well, Travel Better podcast produced by our Association.
Livio got started with the World Food Travel Association almost 6 years ago when he penned a chapter, Food & Drink Manufacturing, in the Association’s Have Fork Will Travel book. For Livio, being a part of the World Food Travel Association gives him a broader perspective about the food and beverage tourism industry. He finds the networking one of the most valuable tools the Association offers.
As for his favorite food destinations, Livio has a fondness for Japan, which he obtained when he lived in Tokyo, in 2006, to open the Japan office of Slow Food. Livio is also fascinated by New York City and Los Angeles due his numerous trips there for meetings with food retailers and restaurateurs (think: Nancy Silverton, Eli Zabar), who use Livio’s services to source quality Italian food and beverage products.
As for what’s next for Livio and his company, he’ll be working to develop new travel programs to Italy with both passionate food travelers and foodservice professionals, many of who originate in the USA.
Australia's first national food tourism conference was a big hit! see more
Just over two weeks ago, our Association's ambassador in Australia, Holly Galbraith (pictured), welcomed 100 professionals in Sydney for Australia's first food tourism trade conference. We hear it was a big hit! The World Food Travel Association is pleased to support regional initiatives like this and congratulates Holly and her team for a job well done!
If you'd like to see for yourself, you can check out the official photos here. You can also read here two articles about the conference; SpiceNews.com.au and the first of several stories from KarryOn.com.au.
There were many awesome videos speakers shared in their presentations, we have gathered a few of the best for you:
Lisa Ronson ~ Tourism Australia
Super Bowl Ad
Why Australia? Food and Wine with Curtis Stone
Jeanine Bribosia - The Cru
Pecora Dairy and Biota
Rose Wright - Regionality
Tropical Fruit World Video
Sally Cope ~ Ultimate Winery Experiences Australia
View their latest videos here
You can also follow the conference news and updates on Instagram or Twitter via the hashtag #DestFood18.
See you in May 2019 in Sydney for the next one!
New Podcast | Episode 9: Jon Simon - The Lost Art of the Phone Call | World Food Travel Association see more
Just released! Episode 9 of the Association's Eat Well, Travel Better: The Business of Food Travel podcast, featuring Jon Simon. Jon is a serial entrepreneur and the founder of Pieminister, a small group of restaurants and cafes in southern and western United Kingdom, focused on serving the savoury pie, which everyone in the UK and Commonwealth knows all too well. Recently Jon co-founded Good Sixty, an online platform which brings together the best of the best, of food retailers and artisan producers, allowing people to either buy local groceries or amazing produce from across the UK and have it delivered to their door. Jon talks about what he learned from the time he co-founded Pieminister, and how he's applying that to his new business ventures.
In this episode you'll learn:
- Why it's important to find and then share the stories about the area as well as the products and the people
- What goes into an area's "signature dish"
- How to motivate yourself to get started on a food tourism project of your own
- The destination marketing opportunity today for secondary and tertiary destinations
- Think about and develop unexpected food & beverage experiences
- The three things that make food travel memorable
Resources mentioned in this episode:
World Food Travel Association supports International Travel & Tourism Awards Best Food Destination see more
The World Food Travel Association (WFTA) is delighted to support the first-ever International Travel & Tourism Awards (ITTA) offered by the World Travel Market (WTM), with which the WFTA maintains a strategic partnership. Specifically, the WFTA is assisting WTM and its Awards by judging in the "Best Food Destination" category.
With the scale, influence, contacts and expertise of WTM behind it, the International Travel & Tourism Awards are guaranteed to hold a position of influence and respect in our industry. Destinations interested in applying as the Best Food Destination should enter now, as applications close May 31. There are a total of 13 awards categories to choose from to celebrate the success of national, regional and city tourist boards and recognize outstanding private sector companies and individuals, as well as a specific award to recognize the Best Food Destination. The ITTA ceremony will take place on November 6th 2018 at Tobacco Dock in London, during the World Travel Market Week.
The International Travel & Tourism Awards and the Best Food Destination category complement, but do not replace the WFTA's own FoodTrekking Awards, which will open for entries next month. New for this year, the WFTA is revamping its own FoodTrekking Awards with brand new categories and has consigned the Best Food Destination category to WTM's own awards program. The FoodTrekking Awards will offer different awards categories from those offered in years past. New categories will celebrate innovation and excellence in food and beverage tourism, which align perfectly with the Association's own Food Tourism Innovation Summit taking place in London on Sunday, November 3, the day before World Travel Market begins. The WFTA's own FoodTrekking Awards ceremony will take place at the end of the day at its Food Tourism Innovation Summit.
"Our industry needs successful and innovative role models to emulate, which is why it is essential to recognize excellence and achievement in food and beverage tourism," says WFTA Executive Director Erik Wolf. "A sincere thank you to our past FoodTrekking Awards applicants and winners. We look forward to taking our food and beverage travel industry into the next decade with leading programs such as our FoodTrekking Awards and WTM's International Travel & Tourism Awards."