food tourism

  • Erik Wolf posted an article
    World Food Travel Association launches new GastroTerra online trade community. see more

    WFTA Launches World's Largest Food Travel Trade Network

    Today the World Food Travel Association (WFTA) announced the launch of GastroTerra, the Association's new online community for professionals who are passionate about food and beverage tourism.


    "We built GastroTerra to facilitate networking and learning among food & beverage tourism professionals worldwide. Before long, it will be the world's largest private network dedicated specifically to our industry." said the Association's Executive Director and food tourism industry founder Erik Wolf. 


    What is GastroTerra?

    GastroTerra is a private and secure online food & beverage tourism community. It's kind of like LinkedIn meets Facebook, on a mobile app, with many more collaborative features and no distractions. While anyone is welcome to join, GastroTerra is designed specifically for the food and beverage tourism industry.

    It's very easy to use and having it on your phone as a mobile app makes it accessible for everyone to participate and stay connected on a daily basis.  GastroTerra is completely free of advertising so you can focus on what matters: building new business relationships and growing your professional knowledge.

     

    Why Join GastroTerra?

    GastroTerra is the best place to network with other food and beverage tourism industry professionals. It is where you can find inspiration, ideas, guidance, networking, and industry camaraderie. 

    In addition to the launch of GastroTerra, the Association also rolled out a long list of new member benefits for its premium members and also a new free membership level. New benefits include exclusive education and research resources; useful tools to facilitate work with your local area; monthly webinars; sector specific discussion groups; a food travel trade event calendar; and many more. Learn more about GastroTerra and the new benefits.

    Last but not least, GastroTerra is brought to you by the World Food Travel Association, a name you know and trust in food and beverage tourism. So what are you waiting for? We hope to see you over at GastroTerra soon!

     

    LEARN MORE OR JOIN NOW

     

    Take a look at what the mobile app version of the GastroTerra community looks like:

     

     

  • Jane Connelly posted an article
    Community Spotlight: Aashi Vel see more

     Community Spotlight: Aashi Vel

     

    Join us as we sit down with Aashi Vel, founder of Traveling Spoon and co-host of the Association's Eat Well Travel Better: Business of Food Travel Podcast.

     

    First off please introduce who you are and share with us how and why you got involved in food/beverage tourism.

    AV: I was an industrial designer for 11 years designing and developing life-changing medical and consumer products. Helping people, in this case, improving the quality of their lives through devices like a portable liquid oxygen generator or a more effective catheter, brings me happiness. My passion, however, has always been food and travel - in fact, I got my MBA in order to start a food company. A few months before starting business school at Berkely, I traveled to the Yucatan in Mexico. I struggled to find authentic Mexican food amidst the chic but overcrowded, touristy restaurants. On my way to one of these restaurants, I passed by a woman's home and saw her cooking through the window. That's when I realized that what I really wanted was to eat with her and taste her authentic, homemade Mexican food while hearing her stories. I started Traveling Spoon to give travelers these kinds of authentic and cultural experiences. It brings me immense joy to have a meaningful impact, not only on travelers but also on our hosts that are enabled to become micro-entrepreneurs, earning an income doing what they love.

     

    Next we would love to know what your company does, its mission, vision, etc.

    AV: Traveling Spoon provides travelers with private and authentic food experiences, from homemade meals to cooking classes, in people's homes around the world. Our mission is to make travel meaningful. We give travelers a chance to see how locals live, eat what they eat and share stories about each other. This I believe is the power of travel - to be able to connect with someone from another culture and feel like you’ve made a friend. Our vision is for every traveler to have an authentic food experience, at least once on every trip.

     

    We are sure that you have many, but if you had to choose just one, what would be your favorite food/beverage travel experience? 

    AV: One of my favorite food travel memories was when I visited our host Dewa in Bali. It was a magical experience that was truly the highlight of my trip, and it was about so much more than just the food. I loved walking through the garden which was filled with the most incredible exotic fruit trees and herbs. My favorite moment was when Dewa pointed out the papaya tree in his garden. I looked up and saw a bright, perfectly ripe papaya and asked Dewa what it was still doing up on the tree and why we were not eating it! He responded, "Aashi, in Balinese culture we only take what we need for the day. This morning there were two papayas – we took one and left the other one for the monkeys to spread the seed." I felt humbled witnessing their deep respect for nature. My experience discovering the regional plants, cooking with the family, grinding curry pastes from scratch, learning about their culture and finally eating the delicious meal (best meal I had in Bali) that I helped prepare made me so grateful to be building Traveling Spoon and providing travelers with these meaningful food experiences.

     

    Finally we would like to look ahead towards the future. Our industry is growing and changing quickly, from your experience and perspective can you predict any food & beverage travel trends for the future?

    AV: I'm already seeing travelers explore regions outside mainstream travel destinations and it makes me so excited that people are interested in the unique foods of those regions. New producer tours, from fish sauce making in Phu Quoc to vinegar tasting in the Philippines, will be more sought after. Incorporating more plant-based foods and protein is another trend that I see in the food world which is not only environmentally-friendly and healthy but also more humane. Lastly, of course, more immersive, cultural experiences over food in people's homes is how I believe travelers will experience food on their journeys! 

     

    Forbes: Traveling Spoon is the next generation of culinary tourism

  • Erik Wolf posted an article
    *First FoodTreX London 2019 Speakers Announced see more

    The World Food Travel Association is pleased to announce the first group of speakers who will be participating at the FoodTreX London | Food Travel Innovation Summit. The first group of speakers and their topics include:

    Innovation in Customer Satisfaction for Food-Loving Travelers
    Matthias Tesi Baur, President, World Gourmet Society, London, UK

    Innovation in Food/Beverage Destination Strategy
    Marc Crothall, Chief Executive Officer, Scottish Tourism Alliance, Stirling, Scotland, UK

    Innovation in Conscious Consumers: When Food Lovers Travel
    Chantal Cooke, Passion for the Planet, UK

    Innovation in Online Food Tourism Strategy
    Veruska Anconitano, Award-winning journalist, Dublin, Ireland

    Innovation in Food/Beverage Tourism Industry Collaboration
    Justin Hawke, Moor Beer, Bristol, England, UK

    Innovation in Local Empowerment Through Food Tourism
    Aashi Vel, Co-Owner, Traveling Spoon, San Francisco, California, USA

    Innovation in Food/Beverage Tourism Community Engagement [Panel]
    Roberta Garibaldi, University of Bergamo, Italy
    Maria Athanasopoulou, Respond on Demand, Thessaloniki, Greece
    Udi Goldschmidt, Culinary Institute of Jerusalem, Israel

    State of the Food & Beverage Tourism Industry
    Erik Wolf, Executive Director, World Food Travel Association, USA & UK

    More speakers will be announced shortly.

    The FoodTreX London | Food Travel Innovation Summit is the World Food Travel Association's flagship event. It always takes place in London and on the day before the start of World Travel Market. This year, the Food Travel Innovation Summit will be held on Sunday, November 3 at the Amba Hotel Charing Cross in Central London.

    The FoodTreX London | Food Travel Innovation Summit is our industry's premier forum for the exchange of ideas and innovations relating to food and beverage tourism.  We explore trends, issues, tools and developments that you won't find online and topics that will make the greatest impact on food and beverage tourism in the coming year. You need to stay competitive in a rapidly evolving world and the ideas and information you get at FoodTreX will give you a competitive advantage. Network with other attendees and professionals from around the world who include tourism boards, governments, business owners and managers of all types, universities and media. Pricing for the first 50 Innovation Summit delegates is only £299 (plus VAT), after which pricing will increase to £349 (plus VAT).

    And this year for the first time, the World Food Travel Association is holding its Food Travel Research Summit concurrently with its Innovation Summit. The aim of the Food Travel Research Summit is to give academics and researchers a platform to present their latest ground-breaking research on any issues relating to food and beverage tourism. Student pricing for the first 20 Research Summit delegates is only £149 (plus VAT), after which pricing will increase to £179 (plus VAT). 

    All registered delegates will be free to go back and forth without restriction to both summits.

    Professionals are also invited to attend the Association's Annual Meeting on Saturday, November 2. The meeting is free for Association members of Silver level and above. Others are welcome to attend for a nominal US$25 (approx. £20) to cover the cost of your food and drink. RSVP here for the Annual Meeting.

    Both Summits and the annual meeting will be held in the same venue, the Amba Hotel Charing Cross in Central London

    REGISTER NOW

  • Jane Connelly posted an article
    Community Spotlight: Livio Colapinto see more

    Join us as we sit down with Livio Colapinto, co-owner of Zest of Italy

     

    First off please introduce who you are and share with us how and why you got involved in food/beverage tourism.

    LC: I was born in Torino with Apulian roots, a large family scattered throughout the Italian boot and a great passion for my mother and grandmother's kitchen. At 8 I cooked my first dish for Nonno Giuseppe and kept pleasing others with food ever since - combing through markets, visiting farms and meeting artisans, cooking for guests and fellow chefs - while discovering cultural masterpieces of Italy. After my engineering studies and some ten years in finance between London, Zurich and Tokyo I studied at Slow Food University, worked and traveled with president Carlo Petrini, and later with Oscar Farinetti as he was working on opening his Eataly market stores around the world. 

    While still at Slow Food I met my wife Kathrin - a then undergraduate student at the University of Gastronomic Sciences - and while dating we ended up traveling to and visiting wine estate, food shows and happened to guide some prominent chefs very close to the Slow Food community. Kathrin had a lovely experience organising a tour for Alice Waters in Wien and I happened to do the same with Michel Troisgros in Piemonte. After that and in the last 12 years, things went on built naturally, organically following Kathrin’s vision to lead our guests, young and old, professionals and leisure travellers, with the same care we’d apply with relatives visiting us that we had not seen for a long time. 

    Today our unique expertise and guest management are our most powerful USPs. 

    Next we would love to know what your company does, its mission, vision, etc.

    LC: We design and operate multi-regional tours across Italy, moving slowly through a landscape, rubbing shoulders with real people who are wonderful in their fields and never depending on the branded glitz to make our guest's trip a memorable experience.

    We provide individuals, professionals and organizations with travel solutions tailored to the most unique and diverse needs. We customize travel design across Italy, lifestyle & private tours, culinary study trips for importers, cooks and sommeliers. All aimed at building ties and experiences to help them gain the best out of their time in Italy.


    We are sure that you have many, but if you had to choose just one, what would be your favorite food/beverage travel experience?
     

    LC: Yes we have many, and we’d never be able to choose one. Italy for us it’s like a vast playground where we meet and play with hundreds of food artisans, cooks, hosts. While we spend some time together we learn about their struggles, they personal challenges, we share ours, and we always find ways to look ahead with positivity. When we leave - always with a hug and an “arrivederci”, see you soon - we feel like we have been together for ever and whenever we come back it’s like time has stopped in between our last visit.

    Bakers in historic old-town centre of Puglia or in the eternal Rome, vignerons in both the most remote and prime wine appellations, Michelin starred chefs and local cooks, small scale organic farmers and food company owners… this is the world of Zest of Italy.  A world of real artisans that we respect, promote, encourage, support and celebrate with our travels and our travellers.


    Finally we would like to look ahead towards the future. Our industry is growing and changing quickly, from your experience and perspective can you predict any food & beverage travel trends for the future?
     

    LC: We strongly believe in cycles and, within a cycle, in moment of consolidation after new trends are implemented. 15 years ago food tourism was known to few and this rapidly evolved to become, today, one of the main - if not the main - trending sector of the travel industry. 

    Today we are about to reach the pick in terms of awareness and market scope, and the next 10 years will see further consolidation of the industry. What will happen, and already started to, in this period of consolidation will be a wave of spin-off from this sector towards more specific and peculiar chapters. This is the praxis in the natural life cycle of a product and food tourism, as a commodity product, will face the same stages. So food tourism will develop and diversify its offer. 

    This will occur by gaining new markets both horizontally, or laterally, entering in other tourism categories - i.e. food & sport tourism, food & health tourism, food & adventure tourism, food & senior tourism, etc... - but also vertically with food tourism becoming increasingly important at different levels of the tourism chain with new stakeholders involved - i.e. food tourism editing and publishing, food tourism communication agencies, food tourism DMCs, food tourism in the transport business, food tourism in technology, etc...

     

     Forbes: Zest of Italy: Discover Authentic Italy Through Its Cuisine

     

  • Erik Wolf posted an article
    Top reasons to attend FoodTreX London | Food Travel Innovation Summit on November 3 see more

    Now in its second year - the FoodTreX London | Food Travel Innovation Summit taking place on Sunday, November 3.

    This is the day before World Travel Market begins, for those of you attending that event.

    We know there are a lot of conferences vying for your attention. We've compiled a list of the top reasons why you should choose FoodTreX London on November 3:
     

    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.
    8. Concurrent Research Summit. This year we're hosting the FoodTrex Food Travel Research Summit at the same time. Attend both summits for the same price!
    9. Quality Content. FoodTreX stands for "Food Travel Excellence". 
    10. Affordable. While other London conferences cost in the £695-795 per day range, we don't think quality education and networking should have to cost that much. FoodTrex registration will be less than £395 (+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! 

    Sign Up for Event Announcements

  • Jane Connelly posted an article
    FoodTreX Thessaloniki Regional Food Travel Summit see more

    Getting Ready For FoodTreX Thessaloniki 

    The World Food Travel Association is pleased to announce that its FoodTreX Thessaloniki | Regional Food Travel Summit, will be held on October 7, 2019 at the Hyatt Regency in Thessaloniki, Greece.  FoodTrex Thessaloniki is an entire Summit dedicated to the discussion of the development of Food Tourism in Greece. 


    The Summit's main organizers are Maria Athanasopoulou from Respond On Demand and Chrissa Krassa from Top Tourism who are certified ambassadors in Greece for the World Food Travel Association,  the world's leading authority on food tourism.
     

    In its second year, FoodTreX Thessaloniki offers its audience diverse sessiones on the development of gastronomic tourism in Greece and how it can be achieved through proven branding, marketing and storytelling practices.  Each session will be presented by prestigious international speakers, along with the keynote speaker Erik Wolf, the founder of the World Food Travel Association and they will share their personal and professional knowledge and experience. A small exhibition of Greek traditional products and private tasting events (Test The Taste) will also be held during the Summit.  All presentations will be in English language. Admission to the public is free of charge, but registration is required.


    The program, as well as an attendance pre-registration form may be found HERE.  


    Sponsors include Ellinair and Hyatt Regency Thessaloniki.

    Want more information? Contact Maria at toptourismcompany@gmail.com

  • Jane Connelly posted an article
    Calling All Academics for the Food Travel Research Summit see more

    Call for Proposals
    2019 FoodTreX London
    Food Travel Research Summit

    The World Food Travel Association is seeking submissions of academic papers for the FoodTreX London|Food Travel Research Summit. As the world’s leading authority on food and beverage tourism, the World Food Travel Association is uniquely qualified to shepherd an academic/research summit of this type. You can learn more about the Association here.

    The FoodTreX London|Food Travel Research Summit for academics/researchers will take place concurrently with the FoodTreX London|Food Travel Innovation Summit for the trade on Sunday 3, November 2019 in London. There will be two separate auditoriums, one for each Summit. Student delegates will be free to move back and forth between both Summits without having to pay an additional registration fee for the Innovation Summit

    Are you interested in presenting your latest research relating to food or beverage tourism? Applications are now open to all academic, instructors, teaching assistants, researchers, professors and others engaged in researching food and beverage tourism.

     

    DOWNLOAD SUBMISSION TEMPLATE  OR   APPLY NOW TO PRESENT YOUR RESEARCH
     

    AND DON'T FORGET ABOUT OUR SUMMER SALE! REGISTER NOW FOR ONLY £129 (VAT INCL)

  • Jane Connelly posted an article
    For aspiring food tourism, culinary tourism & gastronomy tourism destinations. see more

    10 Step Guide To Food Tourism Destination Development
    - Food Tourism Made Easy

    The much anticipated 10-Step Guide To Food Tourism Destination Development is now ready. Please note that by "food tourism", we also mean culinary tourism, beverage tourism, gastronomy tourism and turismo gastronómico. This Guide serves everyone involved in our industry, including destinations, governments, travel agencies, tour operators, tourist guides, and all other small business owners who are vital to the development or survival of a Food Lover's Destination.

    In the Guide, we’ve outlined herein the basic steps you need to follow to either develop your emerging food-lover destination, or to refine the steps that you are already taking as an existing food-lovers’ destination. As you have come to expect from the world's leading authority on food and beverage tourism, the Guide is written in plain everyday language, without confusing tables of data, boring graphs or hard-to-understand terminology. The Guide is easy to understand and implement for destinations of every size, located anywhere in the world.

     

    Download your copy HERE.

  • Erik Wolf posted an article
    World Gourmet Society Chef Video Competition Applications Now Open see more

    The WGS Best Video Contest 2019 has started

    The World Gourmet Society, a strategic partner of our Association, has launched this year's edition of the chef video challenge. Their "Best Video Contest" is a great way for professional chefs and home cooks to showcase their culinary skills to a truly global gourmet and food lover audience.

    Last year 58 videos from 17 countries generated in total more than 400.000 social media views.

    You can submit your chef video now!

    For more information browse the 2019 video contest page where you also will find some tips and rules about the contest. The global winner of the 2019 contest will be announced during a gala dinner in London.

    The 2019 award categories are:

    • Show your personality as a chef (hero category)
    • Most Creative Plate
    • Best Use of Ingredients
    • Best Cooking Techniques shown
    • Honouring Local Traditions
    • Most Professionally Produced video
    • Most Entertaining video
    • Best Social Media response

    Browse the videos from the 2018 WGS Video Contest to review the quality of the last years’ winners or check out the 2018 final results from Monaco here.

     

  • Erik Wolf posted an article
    FoodTreX Kathmandu Success: 100+ Delegates From 8 Countries see more

    ASIA’S FIRST FOODTREX FOOD TOURISM CONFERENCE HUGE SUCCESS: KATHMANDU WELCOMED 100+ DELEGATES FROM EIGHT COUNTRIES

    The World Food Travel Association hosted its first  FoodTreX Regional Food Tourism Summit in Asia yesterday. Over 100 delegates from 8 countries and 3 continents converged on the Park Village Resort in Kathmandu for a full day of speeches, meetings and inspiration about Nepal’s potential as a destination for food-loving travelers. Preceding the conference day, delegates enjoyed a full-day food tour to experience the real Kathmandu, and another day of chef demonstrations from some of the area’s more innovative restaurants. The Summit was produced with local partners U-Turn Marketing Solutions Pvt Ltd and Two Tables (Nepal) Pvt Ltd, and supported by a variety of sponsors that include Nepal Tourism BoardTurkish Airlines, the KGH Group and  LG. Pictures and videos from the event can be found throughout social media.

    The conclusion at the end of the Summit was that Nepal indeed has strong potential to welcome food-loving travelers, yet a lot of work remains to be done. WFTA Executive Director Erik Wolf shared the sentiment, “The warmth of the Nepalese people, the delicious, authentic foods and exotic spices all bode well for Nepal’s potential as a food-lovers’ destination. To realize that potential, the key stakeholders must come together with local entrepreneurs and work together to move forward. A food tourism strategy for Nepal is the logical next step.”

    The dates for the next FoodTreX Summit in Nepal have already been announced: May 22-24, 2020.

    ABOUT THE WORLD FOOD TRAVEL ASSOCIATION (WFTA)

    The World Food Travel Association (WFTA) was founded in 2003 as a non-profit and non-governmental organization (NGO) and today is recognized as the world's leading authority on food and beverage tourism. Each year the Association serves nearly 100,000+ professionals in over 100 countries. The WFTA’s knowledge, tools and training help trade professionals and organizations to leverage their area's food and beverage products and experiences to help create a strong sense of place, which increases visitor arrivals; destination brand equity; and export demand for their area's food and beverage products. Learn more at www.worldfoodtravel.org.

    ABOUT THE FOODTREX FAMILY OF EVENTS

    FoodTreX stands for "Food Travel Experience" and is a brand that was introduced by the World Food Travel Association in 2018 to increase the quality and level of innovation in food travel trade events. The FoodTreX Regional Summits bring discussion of food and beverage tourism issues and trends to stakeholders in local areas. So far, FoodTreX events have been held in the UK, Spain, Greece, Nepal, Australia and also online.

     

    FOR IMMEDIATE RELEASE – (KATHMANDU, Nepal, May 26, 2018)

    Media Contacts: Suraj Pradhan (+977) 9845075950 hello(at)twotables(dot)com(dot)au

    Erik Wolf (+44) 7827-582 554 help(at)worldfoodtravel(dot)org

  • Erik Wolf posted an article
    The Secret Weapon for Aspiring Culinary Destinations see more

    While primary culinary destinations may find this article of interest, the article is written largely for the benefit of secondary and tertiary culinary destinations.

    “We’re a food lover’s dream destination!” “We’ve got 180 different cuisines!” “We publish a comprehensive restaurant guide of the entire area.” “We’ve got a Starbucks.”

    We’ve heard cries like these time and time again from destinations of all types and sizes. Just because your area has restaurants with multiple types of cuisines and a couple of breweries, does not mean that your destination is, or could be, a food-lover’s dream. And a restaurant guide and a Starbucks themselves aren’t travel motivators. As for whether your destination is a truly dream for food lovers, well, that is for the food lovers to decide!

    When crafting a destination that will appeal to food lovers, there are two important ingredients to evaluate. The first is research, while the second is the culinary destination life cycle. In this article, we’ll look at research. Next time, we’ll look at the culinary destination life cycle.

    Cash is the lifeblood of a business. Without cash, any kind of business will wither and die. Pretty simple math. Consequently, the business owner or manager is necessarily obsessed with sales. More revenue! More visitors! The company’s staff, and especially anyone in a sales role, gets tired of hearing the same pleas over and over. Similarly, travelers hate being bullied into buying more or being charged more.

    How do we entice more visitors to try our destinations for high quality food and drink? Marketing decisions drive sales, but what drives the marketing decisions? Research.

    In destination marketing, research can help us to discover a lot of different things such as the age range, income level and preferences of travelers who might be interested in our destination. But there is a problem with this kind of purely demographic information. Let’s say your research tells you that the type of traveler who would enjoy your destination is 30-40 years old, with one or no kids, earning €50,000-70,000 per year and who likes outdoor recreation as well as good food. What’s wrong with this picture? You’ve just described a huge percentage of travelers. And if you look at their preferences for good food and outdoor recreation, a very high percentage of the world’s tourist destinations could be a great fit. How does the data you’ve just gathered help to lure the ideal travel to your area? You need more precise data to help you to define your target markets. You don’t just need more research; you need a different type of research.

    The laser scalpel in food tourism/culinary tourism/gastronomy tourism research is PsychoCulinary profiling. It’s a tool that our Association introduced in 2010, and which was honed to perfection since then. In a nutshell, PsychoCulinary profiling analyzes the buying behavior of food-loving travelers. It can explain why your friends love the new Italian restaurant down the street, while your family doesn’t care for it. It’s the same principle with destinations, namely, why some people rave about a place and other people return home without the same excitement.

    There is another piece of the puzzle, however, and that is customization. Knowing how travelers think and make decisions is important and helpful. But what do you think would happen if you matched the wrong type of visitors to the wrong type of destination? For example, if your area is known for Michelin star restaurants, what would visitor exit surveys say if you marketed your area to food-loving novices? The comments would not be positive. Or if your area is known for food trucks, would Michelin-star seekers enjoy your destination? Unlikely. It’s like finding the right key to unlock the door. You’re trying to find the exactly right type of food lover who will love your destination, not just any destination. That’s how you get raving fans who return home and praise your area’s food and drink to friends like them.

    To get this type of data, analysis is required, not just of the food-loving travelers, but also of the destination itself. You need quality research to make quality marketing decisions that will drive actual increased bookings. You may have heard the term market research before? That’s the market that is part of marketing.

    As the world’s leading authority on food and beverage tourism, the World Food Travel Association has always led with firsts for our industry. We conducted the world’s first research study of American food-loving travelers in 2007, as well as the world’s first global study of food-loving travelers in 2010, which included our breakthrough PsychoCulinary profiling analysis. We followed with subsequent studies of American food-loving travelers in 2013 and another global study in 2016. Our research and data help destinations, governments and businesses to make sound decisions to woo successfully food- and beverage-loving travelers.

    If you need data to help drive your strategy and marketing decisions, consider investing in our 2016 Food Travel Monitor report. Published in July 2016, less than 3 years ago, the data and conclusions from this report are still highly relevant. You can order a copy of the 342-page report for only US$395. The markets surveyed include Australia, China, France, Germany, Ireland, India, Italy, Mexico, Spain, the United Kingdom, and the United States.

    The 2016 report will be discontinued in November 2019 to make way for the 2020 report, the price of which has been set at US$995. Markets analyzed in the 2020 report will be Canada, China, France, India, Mexico, the United Kingdom, and the United States. You can save US$600 by investing in the 2016 report today.

    Both reports include the PsychoCulinary profiles of outbound food-loving travelers from those countries.

    Order your copy of the 2016 Food Travel Monitor today before it's no longer available. Remember, the 2020 Report will be priced at US$995.

    You can also subscribe to our newsletter here.

    This article is the first in a series of articles designed for marketers and strategists for culinary and aspiring culinary destinations. Next time we’ll be taking a look at the culinary destination life cycle. 

  • Jane Connelly posted an article
    6 Ways to Improve Your Food Tourism Offering from the World Food Travel Association see more

    6 WAYS TO IMPROVE YOUR FOOD TOURISM PRODUCTS

    Learn how to take your business to the next level by improving the products and services you promote to food-loving travelers. Get our full infographic shown here for the top 6 things you need to know, as our industry experts identified in our 2019 State of the Food Travel Industry Report.

     

     

  • Erik Wolf posted an article
    World Food Travel Association launches Nepal's First Food Tourism Conference see more

    Today, the World Food Travel Association, along with partners in Nepal, announced the launch of the country's first food tourism conference under the name FoodTreX Kathmandu. The FoodTreX brand was created by the World Food Travel Association (WFTA), as the umbrella brand name for the Association’s food and beverage travel trade events. The conference organizer and certified World Food Travel Association Ambassador, Suraj Pradhan reflects on the state of food tourism in Nepal, “Despite having an extensive food and drink culture, Nepal has not been able to tap the immense potential in gastronomic tourism. With facts and figures to back them up, we strongly believe that food is the way to a tourist’s heart.”

    FoodTreX Kathmandu Regional Food Travel Summit will take place on 24, 25, and 26 of May at the Park Village Hotel by KGH Group at Budhanilkantha Kathmandu, 21218 Kathmandu, Nepal. Delegates will enjoy a three-day event full of food-loving activities, face-to-face networking opportunities and inspiration from some of the industry’s leaders. Organizers include Two Tables, the U-Turn Group and Social Tours.

    Learn More & Register

    Friday May 24 – delegates participate in a curated food tour with Kathmandu Food Trail

    Saturday May 25 – “Meet the Chefs” at the HUB, Thamel, where delegates and local chefs will rub elbows with some of the country’s influential chefs and enjoy a cocktail-style event with an amazing dishes from local producers and made with local ingredients

    Sunday May 26 –  FoodTreX Kathmandu is an all-day conference full of speakers sharing their success stories, presentations and panel discussions from local and international food tourism industry leaders

    The purpose of the FoodTreX Kathmandu is to explore the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding in Nepal. It is an opportunity to network face-to-face with industry trailblazers and counterparts and help further develop food tourism in Nepal.

    Erik Wolf, the WFTA’s founder and Executive Director, expressed his delight, “FoodTreX Kathmandu represents our first formal step into Asia. We’re pleased to be working with our local ambassador Suraj Pradhan and his team to deliver an outstanding first food tourism event for Nepal.”

    The confirmed list of speakers includes:

    Erik Wolf Executive Director, World Food Travel Association

    Dr. Saurabh Kumar Dixit Eastern Hill University (India)

    Karna Shakya Founder, KGH Group of Hotel and Resorts

    Deepak Raj Joshi CEO, Nepal Tourism Board

    Raj Gyawali Founder & Director, Social Tours

    Prashanta Khanal Food Blogger & Restaurateur

    Dr. Aruna Uprety Public Health Specialist

    Bijay Amatya CEO, Kora Tours

    Samita Kapali Co-Founder, Marketing Director, Green Growth

    Sangam Sherpa Founder, Kapan Organic Farm House

    Dr. Huma Bokkhim (PhD) Senior Food Research Officer, Department of Food Technology and Quality Control, Nepal

    Sunil Shakya Chairman, PATA – Nepal Chapter, KGH Group of Hotel and Resorts

     

    FOODTREX TARGET AUDIENCE

    The FoodTreX conference series is designed for food, beverage, travel and hospitality professionals, including:

    • Destination marketers and governments
    • Small business owners and entrepreneurs
    • Marketing managers and strategists
    • Branding, PR and advertising professionals
    • Product developers
    • Trainers and educators
    • Bloggers
    • People considering a career change
    • Students forging their career path
    • Any other professionals with an interest in food and beverage tourism

    Learn More & Register

    ABOUT THE WORLD FOOD TRAVEL ASSOCIATION (WFTA)

    The World Food Travel Association (WFTA) was founded in 2003 as a non-profit and non-governmental organization (NGO) and today is recognized as the world's leading authority on food and beverage tourism. Each year the Association serves nearly 100,000+ professionals in over 100 countries. The WFTA’s knowledge, tools and training help trade professionals and organizations to leverage their area's food and beverage products and experiences to help create a strong sense of place, which increases visitor arrivals; destination brand equity; and export demand for their area's food and beverage products. Learn more at www.worldfoodtravel.org.

    ABOUT THE FOODTREX FAMILY OF EVENTS

    FoodTreX stands for "Food Travel Experience" and is a brand that was introduced by the World Food Travel Association in 2018 to increase the level of quality and innovation in trade events in our industry. The FoodTreX Regional Summits bring discussion of food and beverage tourism issues and trends to stakeholders in local areas. So far, FoodTreX events have been held in the UK, Spain, Greece, Australia and online. FoodTreX Kathmandu is the first FoodTreX event in Asia.

     

    FOR IMMEDIATE RELEASE - KATHMANDU, Nepal, May 15, 2018

    Media Contact: Suraj Pradhan (+977) 9845075950 hello(at)twotables(dot)com(dot)au

  • Erik Wolf posted an article
    Should Greece Bet on Gastronomy Tourism? see more

    We grew up listening and reading about the beautiful Greek beaches and the brilliant sun of Greece. For many decades, people from all over the world have been visiting Greece to enjoy the unique Greek summer. Photos with sandy beaches and emerald waters travel around the world and are republished on social media platforms every day.

    But is Greece only sun and sea? Apparently not. Greece is culture, history, way of living but also tasty food.

    This has always been recognized by people from other countries! Greeks know very well how to enjoy the tasty food with good company!

    The history of Greek gastronomy is long. Even today, there are Greek recipes which were included in ancient Greeks’ daily diet. Over the years, Greek cuisine has evolved, and has become what we all know and enjoy nowadays.

    Greece has a strong gastronomic culture. It has plenty of recipes, great local products and people who know how to cook and they love to do it daily, in every corner of the country. All this makes us believe that Greece, in the coming years, will be able to claim a high position on the world map of gastronomy tourism.

    We already have the first thing we need, the good local cuisine.

    The second thing that helps Greece, is that in general there is a good reputation of Greek cuisine abroad.

    So, how do we have to move forward?

    Gastronomy tourism does not just mean that those who come to Greece will eat good quality and delicious food. It means that we will offer high-quality gastronomic experiences such as food tours, cooking classes, wine tastings, visits to dairies, estates, etc.

    All of these activities should be recorded and create a tourist product. We need to describe them well and price them fairly. These programs should then be promoted abroad, through travel agents but also directly to the general public.

    It is out of question that the gastronomy experiences offered, should be of a high standard. They should attract the tourists for their quality in order to make them continue spreading the word about Greece, even when they leave our country.

    Food was from ancient times a way for people to approach each other. In Greece, the family table is something sacred. It gathers relatives and friends, where issues that concern them are discussed. The family table in Greece is where the Greeks communicate their joy or sorrow.

    Greek people are hospitable. They honor their visitor and easily offer him a seat on their family table, making him feel a member of the family.

    These are our two strongest elements for the future development of Greek gastronomy tourism. Our good local cuisine and the strong hospitality that the Greeks have. It is a combination that if it is cultivated properly, it is irresistible.

    The development of gastronomy tourism in Greece will bring significant benefits to the agricultural sector too, since local Greek products will be consumed. This will also greatly benefit the local community, so profits are much larger than anyone can imagine initially.

    What we need is to create organized and attractive tourist programs. Speaking for organized proposals, we do not mean suggestions that appeal only large groups of tourists from abroad. We are talking about a detailed inventory of the gastronomy experiences we can offer to our guests.

    This is precisely the process that we will have to follow throughout Greece, so that Greek food tourism can be shaped and become an autonomous tourist product.

    We should all work towards this direction, knowing that in the coming years gastronomy tourism is expected to rise to very high levels.  It would be a shame if Greece would not be on the top since it is a country with long gastronomy tradition and a strong sense of hospitality.

    Maria  Athanasopoulou is an Ambassador of the World Food Travel Association in Greece and Master Culinary Travel Professional. She is also the founder of the tourism marketing company Respond On Demand Ltd.

  • Jane Connelly posted an article
    Plastic Bans Are Finally Happening! see more

    Packaging waste, and especially single use plastic, is one of the biggest problems our world has ever faced. What do you think? Is the problem out of control? Have we passed the point of no return? Here at the World Food Travel Association, we still think Earth has a chance.

    And as it so happens, the war against plastic waste is now on. We noticed some movment towards this over the past few years. Now in 2019, we have seen a surge in bans on plastic of various forms, from straws and shopping bags, to cutlery, takeaway containers and more. And many of the experts we surveyed for our 2019 State of the Food Travel Industry report agreed that single use plastics were detrimental to the overall food- and beverage-loving visitor experience. It seems that we have consensus: we have a problem.

    Many cities, regions and countries have recognized the problem and are now doing something about it to force change. After the State of California banned plastic bags and implemented a tax for single use plastics, the US state of New York followed with its own plastic bag ban. Within California, San Francisco enacted legislation last year to ban plastic straws. We have also seen that Taiwan is stepping up with their own bans as well as the European Parliament for legislation across the EU.  This is music to our ears!

    At the World Food Travel Association, we support industry advocates who educate food loving travelers to reduce the volume of food and beverage packaging waste that we all generate. Learn more about who we support and what we are doing here.

    How are you helping wage the #WarOnPlastic?