food tourism

  • Erik Wolf posted an article
    Top 3 Takeaways from the 2019 FoodTreX Online Food Travel Summit see more

    The World Food Travel Association just held its 2019 FoodTreX Online Food Travel Summit on April 17-18. FoodTreX Online is the world’s largest virtual trade conference for the food and beverage tourism trade, taking place every April, and only online.  This year’s edition featured nine international expert speakers across a variety of industries that addressed today’s hot topics that destinations, tour operators and other food, beverage or tourism businesses are facing today.

    Here are the top 3 takeaways that you need to know from the 2019 FoodTreX Online Summit:

     

    1. YOU CAN MAKE MONEY SELLING VEGETARIAN AND VEGAN OPTIONS

    Did you know that as much at 33% of travelers are either vegetarian or vegan? If you don’t offer a good vegetarian selection, you are neglecting many travelers as well as their traveling companions! Also, plant-based menu options are almost always cheaper than meat. Your food costs might be half, and even if you charge $/€/£ 1 or 2 less for the item, you're still making a lot more per dish! So you are actually making money by offering vegetarian options. And meat eaters eat vegetables too, so it is not uncommon for a meat eater to order a vegetarian dish. Meat is not required! Then consider how sustainable-minded travelers are exactly the kind of visitors a destination wants: they tend to spend more, stay longer, and of course care about their own personal impact as travelers. It’s time to reconsider vegetarian and vegan!

     

    2. WHERE ARE YOU IN THE FOOD TOURISM DESTINATION LIFE CYCLE?

    All destinations have a food tourism destination life cycle (see picture above), a concept first pioneered by the World Food Travel Association. It is important to know at what stage of the cycle your destination is currently in so you can plan accordingly. Some destinations are starting to find their own way with food tourism, while others are starting to decline, for a variety of reasons. Perhaps it is time to create or to update your Food Tourism Destination Strategy before it is too late. (By the way: we can help with that!)

     

    3. SHARE THE LOVE. DON’T HOG THE SOCIAL MEDIA SPOTLIGHT.

    Shine the light on your local culinary heroes instead of just on your destination or specific foods. Sharing other people’s stories in your area widens your audience and brings engagement. Also don’t forget to involve local experts like writers, commentators or photographers. These professionals can bring new ideas and perspectives to your social media feed. Have you ever thought of hosting an Instagram takeover? That’s right: you hand over the keys to your Instagram castle to someone outside of your organization, perhaps for a weekend. It may seem risky, the rewards can be tremendous.

     

    Want to learn more? You can get access to all the recordings as well as our 11-page Key Takeaways PDF in our online store here.

    Want to see who spoke at FoodTreX Online before ordering? Download the program here.

    GET ACCESS NOW

  • Erik Wolf posted an article
    Just Released! Podcast Episode #22 - Eric Aebi - Sharing Abundance With Others see more

    Podcast Episode #22 - Eric Aebi - Sharing Abundance With Others

    In this episode #22, we speak with Eric Aebi. In his current position as Program Chair of Hospitality & Tourism Management at Chemeketa Community College, and President of Ethos Hospitality & Tourism, Eric’s focus is on workforce development in the US State of Oregon, as well as abroad. He is an advocate for authentic food tourism experiences that connect guests with local farmers, entrepreneurs and places, to the mutual benefit of all. The ancient Greek philosopher Epicurus became Eric’s guiding influence when he first heard his words of wisdom, “It’s not what we have, but what we enjoy, that constitutes our abundance.” Eric seeks to create abundance and share it with others.

    In this episode you'll learn:

    • Why too many visitors can ruin a destination’s authenticity & what to do about it
    • Why we need to promote the value of hospitality careers, to industry, youth and the media
    • How globalization has adversely affected the food-loving visitor experience
    • Why food memories last so long
    • What zero-sum thinking is and why it’s a bad deal for everyone
    • How food can break down the walls of fear

     

    Explore Our Other Podcast Episodes

     

    LISTEN NOW TO EPISODE 22:

     

  • 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.

     

     

  • 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 Food Travel Association Launches New Culinary Certified Tourist Guide Program see more

    WORLD FOOD TRAVEL ASSOCIATION LAUNCHES
    NEW ONLINE CULINARY TOURIST GUIDE CERTIFICATION PROGRAMME

    Today the World Food Travel Association (WFTA) and the European Federation of Tourist Guide Associations (FEG) signed an agreement to offer the world’s first truly online, comprehensive Culinary Tourist Guide Certification training programme.

    The WFTA is the world's leading authority on food and beverage tourism.  Its World Food Travel University offers the world’s greatest variety and highest quality of food tourism education and training programmes. The Association offers Masterclasses, a Master’s Degree, speeches, workshops, a trade podcast and an industry handbook under its World Food Travel University portfolio.

    The Culinary Tourist Guide Certification training programme is a short course designed to deliver highly specific content at the participant's own pace. The training programme takes approximately three hours to complete and includes two online Masterclasses with knowledge comprehension exams, followed by an open question assessment. At the end of the training, those tourist guides who pass are certified that they know how to design and conduct a high-quality and professional culinary tour. Tourist guides who graduate receive a printable diploma, lapel pin and marketing support.

    The programme is delivered 100% online and is custom designed to meet the needs of professional tourist guides. English subtitles make comprehension easier for those whose native language is not English.

    The training programme is offered exclusively to the FEG’s association members and affiliates. A list of affiliated organisations can be found on the FEG website.

    The FEG Executive Council President, Efi Kalampoukidou said, "We are really glad to be able to collaborate with the WFTA on this first online course for FEG to offer exclusively to its members. We have all been guiding in our own areas of qualification on gastronomy tours, wine tasting, traditional food markets and taking ​our guests to cooking classes, but ​so far with no ​formal life-long training for our profession ​in this specialist field. It is a great chance for us all to be trained and assessed by the WFTA and finally become ‘Culinary-Certified Tourist Guides.’ I'm sure our colleagues across Europe will embrace this effort for continuous professional development and it'll be a great success ​for all.  This certification will be ​of benefit not just to tourist guides, but to travellers ​as a whole - destinations, tour organisers and of course ​our domestic and overseas travellers, who will all enjoy ​enhanced guiding services ​from us. “

    The WFTA’s Executive Director, Erik Wolf added, “This is an important turning point in the world’s food/culinary/gastronomy tourism industry. There has been a tremendous growth in food tours around the world. What has been lacking so far is the professionalism needed to help travelers get the most out of a destination and its culinary culture. There are a lot of reviews with 5 stars on websites like TripAdvisor simply because the guide had a great personality. Travellers need assurance before they leave home that the guide knows the local culinary culture inside and out. Many guides do, but sadly many do not, and the consumer is none the wiser. Our culinary tourist guide certification programme is designed to provide a common denominator of excellence among culinary tourist guides world-wide. Travelers can rest assured that a Culinary-Certified Tourist Guide will deliver an in-depth, high-quality culinary tour of the given destination. We’re delighted to partner with FEG in this important endeavor.”

    Learn More or Guides Apply Now

    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 EUROPEAN FEDERATION OF TOURIST GUIDE ASSOCIATIONS (FEG)

    FEG was founded in 1986 in Paris to represent the tourist guide profession at the European level, to publicise and improve the quality of service offered to all visitors to Europe, and to bring together and strengthen professional tourist guiding links across the continent. Since then, the organisation has grown to serve over 50,000 professional tourist guides all throughout Europe. FEG provides training, advocacy and a Code of Conduct to ensure the continued professionalism of tourist guiding in Europe. Learn more at https://feg-touristguides.com.

    ABOUT FOOD TOURISM

    Learn more about what food tourism is, which business sectors it includes and the benefits of being involved at www.WhatIsFoodTourism.org.

    RELEASE DATELINE: LONDON, United Kingdom (May 6, 2019)

    MEDIA CONTACTS:

    Erik Wolf, Executive Director, World Food Travel Association help(at)worldfoodtravel(dot)org, (+44) 7827 582 554

    Efi Kalampoukidou, President, European Federation of Tourist Guide Associations info(at)feg-touristguides.org

  • 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
    Just Released! Podcast Episode #21 - John Mulcahy - Don't Ask for Permission, Ask for Forgiveness see more

    Podcast Episode #21 - John Mulcahy - Don't Ask for Permission, Ask for Forgiveness

    In this episode #21, we speak with John Mulcahy, a hospitality and food tourism tourism professional from Ireland. John has packed a lot into forty years - studying, observing, and participating in the tourism and hospitality industry as a student, employee, employer, owner, lecturer and public servant, largely in Ireland, but also in the USA, the UK, & the Middle East.

    In this episode you'll learn:

    • How to be part of the solution not part of the problem
    • Why you should take the road less traveled and don't be afraid where it leads. You'll surprise yourself.
    • Not to be scared to make mistakes; it's the only way to learn
    • To follow your heart and the money will follow after.
    • That it's OK to chase the money for a short while, but have a Plan B.
    • Why you should not ask for permission, rather for forgiveness
    • How the benefits of food tourism ripple out to all areas of the economy.
    • Why providers should not focus on creating just a product. Instead, they should create an experience. (This is similar to our Association's long-standing quote, "Serve a memory, not a meal).

     

    Explore Our Other Podcast Episodes

     

    LISTEN NOW TO EPISODE 21:

     

  • Erik Wolf posted an article
    Food-Loving Traveler Data for Your Next Strategic Plan see more

    HIGH QUALITY RESEARCH FOR YOUR STRATEGY

    Having founded the food tourism industry almost 20 years ago, we've seen a thing or two. We know that many businesses and destinations work on their annual budgets for the coming year during the June-August timeframe. Then, budgets go for approvals in September. Approvals tend to be received by the end of November, and you have your budget for your next fiscal year, right? Even if your business is on a different fiscal year, any time is a good time to invest in quality data.

    342 PAGES & 11 MAJOR MARKETS

    Our 2016 Food Travel Monitor is the world's largest food tourism study ever conducted.  We surveyed outbound travelers from 11 major markets including Australia, China, France, Germany, Ireland, India, Italy, Mexico, Spain, United Kingdom, United States. A total of 342 pages of fantastic data and information. Don't just take our word for it...

    DOWNLOAD TABLE OF CONTENTS

    The report was published in July 2016 and is less than 3 years old. The data are still very relevant.

    THERE WILL NEVER BE A LOWER PRICE

    That's right. Our next report, the 2020 Food Travel Monitor will be priced substantially higher. If you're cost sensitive, or just want to save some money, now is the time to invest in quality research for your needs. The 2016 Monitor is only US$395. 

    ORDER YOUR COPY NOW

    ALBERT EINSTEIN HAD IT RIGHT

    "The only source of knowledge is experience,"  to quote Albert Einstein. Don't settle for second best.  We founded the food tourism industry and no one knows it better than us. We're not an upstart research firm or destination consultancy masquerading as a food tourism industry expert. We invented food tourism, literally. (Well, we invented the modern food tourism industry, not the act itself of traveling for food or beverage).

    ORDER YOUR COPY NOW

    WANT A QUICK PREVIEW?

    Check out this inforgraphic we created from the US outbound food-loving traveler data.

    CO-AUTHORED BY THE FOOD TOURISM INDUSTRY FOUNDER

    That's right, our Association Executive Director Erik Wolf co-authored the report. The Monitor is our brainchild and we carefully crafted all the questions asked in the 11 markets.  We know the right questions to ask in order to drill deep and uncover the data you need.

    ORDER YOUR COPY NOW

    PREFER TO PAY BY WIRE TRANSFER?

    Instead of credit card - we've got you covered. Just get in touch here and we'll send you a formal invoice with bank wire instructions.

  • 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.

  • World Food Travel Association posted an article
    World Food Travel Association Announces Board Openings see more

    The World Food Travel Association has four new openings on our Board of Directors. Director terms last two years and begin on either July 1 or January 1.

    Highlights of Board duties include:

    • Participate in monthly and annual Board meetings and ad hoc meetings
    • Formulation and oversight of policies and procedures 
    • Strategic planning
    • Financial management, including adoption and oversight of the annual budget, fundraising, grants and donor outreach
    • Oversight of program planning, promotion and evaluation
    • Provide the Executive Director with organizational leadership and advice

    No financial contribution is required or expected as a Board member. Board positions are voluntary and unpaid. Additionally, travel expenses to any required or elective meetings or Association events must be borne by the Board Member or his/her organization. If elected, you will be required to sign a mutual non-disclosure agreement, complete Ambassador Certification training (45 minutes) and complete an annual workplan (template provided).

    Just a few of the benefits of Board service include:

    • Complimentary Gold level membership for the duration of your service (including all Gold level member benefits such as public listing in online community directory)
    • Complimentary access to many Association educational products
    • Visible profile on Association website with hyperlinks
    • Visible role as moderator in Association's social media properties
    • Eligibility to play a key role in Association events, including summits, webinars and press conferences.

    The application process is simply a letter you submit that introduces 1) yourself, 2) your role in the industry, and 3) how you can contribute to the growth of the Association.

    Applications are encouraged from every continent and industry, as well as from those who are diverse by age, gender, religion, physical ability, sexual orientation, etc.

    Applications close June 15, 2019.

    If interested, click "Get More Information" and we'll send you the full description of board duties. If you're ready to apply now, you can do so here.

    Get More Information OR Apply Now

  • 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?