culinary tourism

  • Erik Wolf posted an article
    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.

    Welcome, Aashi!

  • Jane Connelly posted an article
    Erik 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).

     

    SESSION DESCRIPTION

    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

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • Erik Wolf posted an article
    Latest episode! Eat Well Travel Better: The Business of Food Travel Podcast featuring Alison Burgh see more

    Just released! Our latest episode #14 of Eat Well Travel Better: The Business of Food Travel Podcast, featuring Alison Burgh.

    In this episode, tourism development consultant Alison Burgh talks with us about the importance of cultivating a sense of community, why creating a unique and memorable experience is a critical part of getting food tourism right, and why you can't worry about doing what is expected of you. She cites examples in Jamaica and Belize to illustrate her points.

    In this episode you'll learn:

    • Why developing a sense of community is critical in food tourism
    • Why creating a unique and memorable experience is a critical part of getting food tourism right
    • Why you can't worry about doing what is expected of you - just follow your heart

    LISTEN NOW

     

  • Erik Wolf posted an article
    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?

    LEARN MORE ABOUT THE PODCAST     LISTEN TO THE LATEST EPISODE

    Think you might want to appear on a future show?

    LEARN ABOUT APPEARING ON OUR PODCAST

  • Erik Wolf posted an article
    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.

    Read More about the History of our Industry and the Terms We Use

  • Erik Wolf posted an article
    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.


    SESSION DESCRIPTION

    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.

    Speaker: Kathryn Davis, Head of Tourism, Visit Bristol, Bristol, England

    Session tags: food travel, 5G, 4G, mobile, smartphone, destination marketing, regional partnerships

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • Erik Wolf posted an article
    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:

    120 Seconds to Change the World: Pierre Thiam from GLP Films on Vimeo.

  • Erik Wolf posted an article
    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:

     

     

    1. 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. 
    2. 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.
    3. Quality networking.  Meet leading food travel industry influencers. Introduce yourself, present your business, create new partnerships.
    4. 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.
    5. Convenience.  Piggybacked with World Travel Market. No need to spend extra money or time on another trip.
    6. 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.
    7. 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:

    Learn More or Register for FoodTreX London November 4

  • Erik Wolf posted an article
    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

     LISTEN NOW

     

  • Erik Wolf posted an article
    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).

     

  • Erik Wolf posted an article
    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 article
    Travellers 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

  • Erik Wolf posted an article
    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:

  • Erik Wolf posted an article
    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.

  • Erik Wolf posted an article
    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:

    1. Why it's important to have a connection to the food you eat.
    2. How nature can inspire cuisine
    3. Why it's important to preserve endemic culinary cultures.
    4. Why it's important to dream about your potential.
    5. How take inspiration from others to help you follow your own path.
    6. How to stay competitive when the price of products keeps going down.

    Resources mentioned in this episode:
    His company NaturalWalks