culture

  • Erik Wolf posted an article
    What's your reason to travel? Would you travel for chain coffee or hamburgers? We didn't think so. see more

    Earlier this winter, I paid a visit to a European city whose name I won't disclose. The city offers friendly people, and a nice food and drink scene. Another bonus is that it is relatively unknown for these positive traits, so there are not so many tourists to contend with. 

    Walking around the city, I came upon a Christmas market, as one might during the wintertime. I walked around the market to see all the vendor stalls. Of the dozens of stalls, I counted only about 5 vendors that sold locally-made products, two of which were alcoholic beverages and the other 3 were locally-made crafts. Of the craft producers, nothing was particularly interesting or unique. One vendor was selling handmade stained-glass figures, one of which was a butterfly for the equivalent price of about US$280. I'm all for supporting local producers of any kind, but not at that price. Today, right now, on the popular Etsy website featuring handmade items, I found another beautiful butterfly (OK, not the same one, but actually, prettier) for the equivalent price of about US$35, including postage. Which do you think I'm going to choose? And all of the other vendors were selling items that looked like they easily could have been manufactured cheaply overseas, and maybe even sourced at any of the discounted 1 dollar/1 pound/1 euro stores. No one would be impressed.

    Then I began to think, for anyone who had traveled to this city for the Christmas Market, they would have been woefully disappointed. It got me thinking about motivation for travel in general, and other famous Christmas markets in the world, such as Krakow or Munich. People travel to these cities specifically to visit these world-class markets. I then began to think about food lovers and how we choose destinations. At the same Christmas market mentioned above, there were no vendors selling interesting local foods (either packaged as gifts or as takeaway to eat then), but readily available were falafels, hot dogs, bulk candy and other foodstuffs you might expect to find at a food market anywhere else in the world. Perhaps the market was not intended to appeal to tourists. If it was designed for locals, then one would have to ask, why would anyone fight local traffic and expensive, hard-to-find, holiday parking for the opportunity to buy things you can find in cheap shops anyway? The quote, "There's a sucker born every minute," comes to mind right now, attributed to P. T. Barnum, an American businessman of the mid-19th century and creator of the world-famous circus bearing his name.

    I began thinking about a campaign from Visa (you know, the credit card processor) that advertised on the television during the holidays in the United Kingdom. The campaign encourages consumers to get out and spend money on the local high streets (i.e., the main shopping streets). Wanting to buy local is a sentiment that makes us feel all warm and fuzzy, but when the retailers on the high street are primarily coffee chains, discount chains and mobile phone stores, the fuzziness turns to annoying white noise.

    The solution is not so simple. For example, is a market like the one described above, an initiative from the local municipality, the area tourism office, an event producer, or a real estate developer? Each of these potential stakeholders has a different motivation to produce and manage a local market. Their end results can be vastly different from each other as well. Or are business taxes (rates) so high in the city center, that no local business can afford a store of its own (at least if it wants its prices to be competitive). Take a stroll down the high street of most cities in the UK. You'll see Vodafone, next to Costa, next to Poundland, next to Card Factory, next to a Boots pharmacy, next to an EE mobile phone store, next to a charity shop, you get the idea. It's not all doom and gloom. Occasionally you might find a locally-owned cafe, pub or restaurant, or a quality attraction like the Shakespeare museum and giftshop in Stratford-Upon-Avon. The situation is similar in other cities in Europe, North America and Asia. Replace Costa with Starbucks in North America, Coffee Bean and Tea Leaf in Asia, you get the idea. Is anyone else noticing a trend?

    Another factor to consider is the increasing threat of the mass homogenization of food cultures, a trend noted by the expert panelists we surveyed in our 2019 State of the Food Travel Industry report. Given the fact that authenticity is the #1 motivator for food-loving travelers, a local high street (main street) featuring Costa and Starbucks, for example, is not going to motivate any food- or drink-loving traveler to visit, despite how elated the locals might be at the offering. People travel for many different reasons, e.g. to visit friends and relatives; to attend business meetings; to attend a conference or trade show; for sightseeing; for theater and shopping; for adventure and recreation; and of course, for food and drink. What happens if the destination's authentic offerings are decimated or eliminated? Then suddenly, the destination is no longer of interest to influential food- and drink-loving travelers. In such an instance, we would say that the destination is nearing, or at the end of, its food tourism destination life cycle. Literally all of the expert panelists we surveyed in the report all agreed that “providing an authentic experience to visitors” is a critical goal of food tourism, and 97% felt that “protecting local heritage through food and drink” is also an important goal of food tourism.

    Destinations seeking to attract food lovers need to look at the quality and uniqueness of what is on offer. If the items for sale in a market are mass produced trinkets and copies of touristy souvenirs, then there is little to no appeal. Similarly, if the only foods that we can find are those sold anywhere else on the planet, then there is no incentive to travel to your destination because of the food or drink. On the other hand, if those same Etsy-style local craftspeople and artisanal style food and drink producers were encouraged, and incentivized, to take a stall at the market, there would be a significant reason for locals and visitors alike to come and visit the market, at any time of year.

    Food for thought.

    Read This on My Medium Channel

  • Erik Wolf posted an article
    Just Released! Podcast Episode 16: Chantal Cooke - Stop Listening to Other People see more

    Just released! Our latest episode #16 of Eat Well Travel Better: The Business of Food Travel Podcast, featuring Chantal Cooke.

    In this episode, join us as we speak with Chantal Cooke, publisher of Passion for the Planet, and a noted influencer on the subjects of sustainability, and vegetarian and vegan travel. She hosts the Passion for the Planet website and online radio station. Chantal shares with us her thoughts on how and why food-loving travelers are changing their diets and why she thinks you should stop listening to the advice of others.

     

    In this episode you'll learn:

    • How the food tourism industry is behind the times, and why you are missing an important opportunity
    • Why more people than ever are looking for meat-free dishes
    • How traditions move on (and rightly so)
    • How vegetarian food can also please meat-eaters
    • Why restaurant and hotel chefs are actually being prevented by their owners from innovating with vegetarian and vegan cuisine
    • Why we should stop listening to others and start listening more to ourselves

    LISTEN 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
    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
    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
    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

     

  • Erik Wolf posted an article
    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:

    1. Why it's important to find and then share the stories about the area as well as the products and the people
    2. What goes into an area's "signature dish"
    3. How to motivate yourself to get started on a food tourism project of your own
    4. The destination marketing opportunity today for secondary and tertiary destinations
    5. Think about and develop unexpected food & beverage experiences
    6. The three things that make food travel memorable

    Resources mentioned in this episode:

    Tools of Titans (book)

     

  • Erik Wolf posted an article
    NEW! Podcast Episode 8: Amanda Niode - Making Food Travel Memorable see more

    Just released! Episode 8 of the Association's Eat Well, Travel Better: The Business of Food Travel podcast, featuring Amanda Niode. Amanda Niode is an internationally renowned environmental and climate change educator and communicator. Her work background is varied, handling environmental specialties and climate change for Indonesian government agencies, multinational corporations, consulting companies, academic institutions, civil societies and international organizations. Amanda was appointed as a visiting scholar at the Massachusetts Institute of Technology (MIT) in Cambridge, outside Boston in the United States, and she has also lived in the United States. Amanda also serves as an Ambassador of the World Food Travel Association in Indonesia.

    In this episode you'll learn:

    1. Why it's important to find and then share the stories about the area as well as the products and the people
    2. What goes into an area's "signature dish"
    3. How to motivate yourself to get started on a food tourism project of your own
    4. The destination marketing opportunity today for secondary and tertiary destinations
    5. Think about and develop unexpected food & beverage experiences
    6. The three things that make food travel memorable

    Resources mentioned in this episode:

    Trailing the Taste of Gorontalo (book)
    Omar Niode Foundation
    Will Write for Food (book) 

     

  • Erik Wolf posted an article
    Chile's program helps to protect indigenous food cultures in its Los Lagos region see more

    This just in from our Ambassador-in-Training in Chile, Dalma Díaz Pinto:

    In March 2017, Dalma asked for the World Food Travel Association's support for a project called "Ambassadors of the Coastal Edge of the Region of the Lakes". This initiative spearheaded by Chile's Bordemar Foundation was designed to help protect the local area's cultural and gastronomic heritage, and also to highlight the important role in promoting local traditions by the women fishermen of Los Lagos, a beautiful regional tourist destination at the northern edge of Patagonia. Now, a year later, the project is complete, and the result is impressive.

    You can watch the four documentaries as follows (in Spanish with English subtitles):

    Cristina Nempu, Caleta San Pedro. Purranque, Province of Osorno

    Rosita Romero, Quenuir. Maullín, Province of Llanquihue

    Gladys Barría. Chepu, Ancud. Province of Chiloé

    Irene Subiabre and Fresia González. Caleta El Manzano. Hualaihué. Province of Palena

    The project was financed by 2% Culture 2017 fund from the Los Lagos (Chile) regional government.

    The World Food Travel Association (WFTA) supports every destination that seeks to preserve and promote its culinary heritage. Research that our Association has conducted over the years continues to prove that authenticity is the number one motivator for visitors to choose one destination over another. Working with the indigenous peoples of a region is one of the most authentic ways to develop and promote a local culinary culture.

    We applaud Dalma and her region for having the foresight to take the initiative and also the commitment to bring this project to fruition. Congratulations!

  • Erik Wolf posted an article
    Webinar April 25: From Dream to Profitable Business: How to Make Your Food Tourism Idea Work see more

    From Dream to Profitable Business:
    How to Make Your Food Tourism Idea Work

    This webinar is session 7 and part of the Online Food Travel Summit.


    LEARN MORE & REGISTER

    DATE & TIME
    Wednesday, April 25, 2018 at 11:00-11:50 PDT (19:00-19:50 GMT)

     

    SPEAKERS
    Midgi Moore, Owner, Juneau Food Tours
    Juneau, Alaska, USA

     

    READ SPEAKER BIOGRAPHY

     

    DESCRIPTION

    Creating a food-/drink-/hospitality-related business isn't all about the food or drink. It's about being able to execute well on a plan. That includes building relationships, using the right tools, and knowing when to say no. Midgi Moore, CCTP, will discuss how she grew her simple blog into a successful food tour operation. In this session, she will discuss the importance of developing and executing an action plan, including tools and tips on negotiations, developing a business plan, growing smartly, and ensuring sustainability. We'll also look at examples of other smaller businesses that have succeeded in a similar capacity. If you are an aspiring entrepreneur looking to grow your passion into a productive business in food and beverage tourism, then this session is for you...

     

    READ MORE

     

    WHAT YOU'LL LEARN

    • How to take an idea from concept into action
    • How to create an action plan (including the components)
    • The importance of a business plan, including a lean canvas
    • Steps to take to increase your chances of profitability

     

    SESSION BEST FOR

    • Small business owners and entrepreneurs
    • Product developers
    • Trainers and educators
    • Bloggers seeking to do more
    • People considering a career change
    • Students forging their career path

     

    LEARN MORE & REGISTER


    IMPORTANT EVENT FACTS

    • This Summit includes 9 total sessions that cover best practices, how to's, and case studies, specifically for food and beverage tourism professionals.
    • All sessions are delivered in English.
    • You register and attend online like a webinar. No need to travel anywhere. Registrations close April 23. Space is limited for each session.
    • All registered delegates get 1-year access to recordings of the sessions you've purchased. Even if your location or schedule mean that the session times are inconvenient for you, you'll still get access to the content (although you'll miss the Q&A by not attending live)
    • This Summit is the world's only 100% online food and beverage tourism conference for trade professionals. It's our second major online conference (our first one took place in 2015).
    • Pricing is very affordable, only US$12 per session for members (US$15 for non-members). Choose to pay per session or buy an All Access Pass for greatest savings. Non-members can bundle a new membership and All Access Pass for incredible savings!
    • Sponsorships are available for only US$500 per session (limit one sponsor/session) and include session access for your co-workers, inclusion of your company name, logo and URL during the session, on the event page of the website and in our social media promotions. Let us know ASAP at help@worldfoodtravel.org to start getting maximum exposure.
    • Destination marketing organizations that are able to help with marketing can earn sponsorship status (no cash). Get in touch to learn more.

     

    Also be sure to save the date for our Food Tourism Innovation Summit in London on Sunday, November 4, the day before World Travel Market begins.

  • Erik Wolf posted an article
    Creating a Food Tourism Experience that Visitors Will Buy at the Online Food Travel Summit. see more

    Creating a Food Tourism Experience that Visitors Will Buy

    This webinar is session 6 and part of the Online Food Travel Summit.


    LEARN MORE & REGISTER



    DATE & TIME
    Wednesday, April 25, 2018 at 10:00-10:50 PDT (18:00-18:50 GMT)

     

    SPEAKERS
    Luisa Puppo, Manager, Ligucibario and
    Manager, LiguriabyLuisa blog
    Genoa, Liguria, Italy

     

     

     

    READ SPEAKER BIOGRAPHY

     

    DESCRIPTION

    The economic potential of experiential tourism for the further development of gourmet travel is significant. It's about being able to provide interactive food experiences which puts guests at the centre of a well-designed plot. That includes highlighting the USP (unique selling proposition) of the offer. Luisa Puppo will discuss how she planned successful experiential tourism itineraries and initiatives based on gastronomy. In this session, she will focus on the cultural and linguistic dimensions of the relationship with food tourists as drivers for competitiveness  She'll also look at best practices and case studies in experiential food tourism and provide checklists and operational tools to enhance the customer journey. This session is for destinations, accommodation facilities, restaurants, food manufacturers looking to build on their food cultural biodiversity and grow their food tourism appeal.  [continued]

     

    READ MORE

     

    WHAT YOU'LL LEARN

    • The three steps of the customer journey (and where experience fits overall)
    • How different cultural and linguistic lenses can affect visitor perception
    • What destinations, small business owners and entrepreneurs can do to increase their appeal to food lovers

     

    SESSION BEST FOR

    • Marketing managers and strategists
    • Branding, PR and advertising professionals
    • Destination marketers
    • Small business owners and entrepreneurs
    • Product developers
    • Students forging their career path

     

    LEARN MORE & REGISTER


    IMPORTANT EVENT FACTS

    • This Summit includes 9 total sessions that cover best practices, how to's, and case studies, specifically for food and beverage tourism professionals.
    • All sessions are delivered in English.
    • You register and attend online like a webinar. No need to travel anywhere. Registrations close April 23. Space is limited for each session.
    • All registered delegates get 1-year access to recordings of the sessions you've purchased. So even if your location means that the session times are not convenient for you, you'll still get access to the content (although you'll miss the Q&A by not attending live)
    • This Summit is the world's only 100% online food and beverage tourism conference for trade professionals. It's our second major online conference (our first one took place in 2015).
    • Pricing is very affordable, only US$12 per session for members (US$15 for non-members). Choose to pay per session or buy an All Access Pass for greatest savings. Non-members can bundle a new membership and All Access Pass for incredible savings!
    • Sponsorships are available for only US$500 per session (limit one sponsor/session) and include session access for your co-workers, inclusion of your company name, logo and URL during the session, on the event page of the website and in our social media promotions. Let us know ASAP at help@worldfoodtravel.org to start getting maximum exposure.
    • Destination marketing organizations that are able to help with marketing can earn sponsorship status (no cash). Get in touch to learn more.

     

    Also be sure to save the date for our Food Tourism Innovation Summit in London on Sunday, November 4, the day before World Travel Market begins.

  • Erik Wolf posted an article
    Webinar April 25: Let's Get Digital — Maximizing Your Message in the Millennial Age see more

    Let's Get Digital — Maximizing Your Message in the Millennial Age

    This is the session 5 webinar, which takes place place during the Online Food Travel Summit.


    LEARN MORE & REGISTER



    DATE & TIME
    Wednesday, April 25, 2018 at 09:00-9:50 PST (17:00-17:50 GMT)

     

    SPEAKERS
    Kuvy Ax, Owner, ROOT PR, Boulder, Colorado, USA; and


    Alexandra Palmerton, Owner,  The 5th Sense, Denver, Colorado, USA

     

     

    READ SPEAKER BIOGRAPHY

     

    DESCRIPTION

    With millennials officially comprising the largest (and still growing) sector of food and beverage tourism, now it's more important than ever to speak their language. So if we know WHO we need to be talking to, all that we need to do now is to discover the HOW, WHEN, WHAT and WHERE, right? It sounds complicated, but it doesn't have to be. In this session, we'll dive into how to refine your messaging and target it to this emerging, growing group of potential customers. We'll cover media relations, social media, how to refine your online presence and much, much more. Let's get digital. [continued]

     

    READ MORE

     

    WHAT YOU'LL LEARN

    • How your very own customers (or visitors) have changed in the past few years
    • How marketing messages have needed to change for a changing market
    • How to refine your online messaging to appeal to a millennial generation
    • What tools are best for communicating with a millennial generation (hint: Facebook is on its way out!)

     

    SESSION BEST FOR

    • Marketing managers and strategists
    • Branding, PR and advertising professionals
    • Destination marketers and governments
    • Small business owners and entrepreneurs
    • Product developers

     

    LEARN MORE & REGISTER


    IMPORTANT EVENT FACTS

    • This Summit includes 9 total sessions that cover best practices, how to's, and case studies, specifically for food and beverage tourism professionals.
    • All sessions are delivered in English.
    • You register and attend online like a webinar. No need to travel anywhere. Registrations close April 23. Space is limited for each session.
    • All registered delegates get 1-year access to recordings of the sessions you've purchased. So even if your location means that the session times are not convenient for you, you'll still get access to the content (although you'll miss the Q&A by not attending live)
    • This Summit is the world's only 100% online food and beverage tourism conference for trade professionals. It's our second major online conference (our first one took place in 2015).
    • Pricing is very affordable, only US$12 per session for members (US$15 for non-members). Choose to pay per session or buy an All Access Pass for greatest savings. Non-members can bundle a new membership and All Access Pass for incredible savings!
    • Sponsorships are available for only US$500 per session (limit one sponsor/session) and include session access for your co-workers, inclusion of your company name, logo and URL during the session, on the event page of the website and in our social media promotions. Let us know ASAP at help@worldfoodtravel.org to start getting maximum exposure.
    • Destination marketing organizations that are able to help with marketing can earn sponsorship status (no cash). Get in touch to learn more.

     

    Also be sure to save the date for our Food Tourism Innovation Summit in London on Sunday, November 4, the day before World Travel Market begins.

  • Erik Wolf posted an article
    World Food Travel Association's Eat Well Travel Better podcast with destination marketer Bill Baker see more

    Bill Baker's career in travel and tourism started with a domestic airline in Sydney, Australia over 40 years ago. After this first taste of a career in tourism, Bill moved to Australia's Hunter Valley, where his career in destination marketing really began. In those days, Hunter Valley had just ten wineries, one restaurant and no lodging. Today it’s one of the most famous wine tourism destinations in the world, with over 200 wineries, and dozens of hotels, resorts and restaurants.  Later Bill joined the Australian Tourist Commission and moved to New York where his team launched the very successful “Slip a Shrimp on the Barbie” campaign. Then later he moved to Los Angeles; Frankfurt, Germany; and London. During his journey around the world, he continued to develop and refine new approaches to branding and marketing destinations. Bill established Total Destination Marketing in 1994 in Australia, and began adapting what he had learned to benefit the marketing of cities and regions. He moved to the U.St. State of Oregon in 2000, where his focus has continued on the marketing and branding of small cities. His book, Destination Branding for Small Cities, has been a best seller in its category for over a decade. Last year, Bill worked in five countries and was the keynote speaker at the Inaugural  International Place Branding Association conference in London. Bill's destination marketing expertise is known around the world. In this episode, we speak with him to hear his take about place branding and food and beverage tourism.  Learn more about Bill here.

    In this episode you'll learn:

    1. How to coalesce a smaller community around its food and beverage assets
    2. What you need to watch to ensure that you always stay relevant
    3. How and why you need to share the story of a place in order to sell it
    4. How brand promise affects food traveler expectations - for better or worse
    5. How to create a win-win-win among local residents, destination marketers/governments and visitors
    6. Why politicians need to perform a cost-benefit analysis before interfering with destination marketing budgets
    7. Why human interaction is essential to a successful food or beverage visitor experience 

     

    Resources mentioned in this episode:
    Destination Branding for Small Cities (book on Amazon) 
    New toolkit for Successful Destination & Community Branding (series of article downloads)

     

  • Erik Wolf posted an article
    World Food Travel Association's Eat Well Travel Better podcast featuring Sweden's Fia Gulliksson see more

    Fia Gulliksson is a respected entrepreneur from Sweden who is focused on creative gastronomy. She is a self taught chef and also the brain behind many ideas, businesses and projects. Fia uses food and culture as the tools to lead Food In Action, her company that launched a number of successful initiatives and sustainable brands that have catalysed development for the Swedish region of Jämtland, and put that area firmly on the map. Fia’s companies are focused on providing enduring social and cultural capital to rural areas. What's more, they’re debt-free, and… they’re profitable. Fia travels the world to inspire others towards crEATive action, development and social transformation of their own local communities. Learn more about Fia here.

    In this episode you'll learn:

    1. What it means to be a passionate potato
    2. How to establish and then prioritize your core values
    3. How to become an Innovation Master by acting like a "C.I.A." agent
    4. How to bring your vision to life when everyone else says "no"
    5. Why you need to trust your inner voice

     

  • Erik Wolf posted an article
    Are we losing our food cultures? Progress is inevitable, but how do we honor our food cultures? see more

    For as long as I can remember, people have identified specific foods and drinks with certain places, pretty much everywhere around the world. When you say Belgium, you think of chocolate and beer; Italy, pasta and Parmesan cheese; Sweden, chocolate and vodka; and San Francisco, sourdough bread and wine. In Portland, we’re known for our beer, wine and coffee, but also our food cart culture which, sadly, is disappearing in the name of “progress”. I’ll get to that shortly.

    Food manufacturing takes place in most countries, and we get to associate specific brands with specific places. Think Marmite and the UK, or Fonterra with New Zealand. Along the streets of the world’s capitals, it is easy to find reminders of familiar prepared food and beverage brands. Some streets are laden with foodservice establishments like Starbucks, KFC and Costa Coffee. Other streets are rife with advertisements for popular food and beverage brands such as Nestle’s Milo, Magnum ice cream bars or the ubiquitous Coca-Cola. Many of us grew up with these brands and even love them.

    While these food and beverage brands are part of our lives, we still hold a dear place in our hearts for the home-cooked meals served by our families...

    Read the Full Article