gastronomy travel

  • 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

  • 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.

  • Erik Wolf posted an article
    Just Released! Ground-Breaking New State of the Food Travel Industry Report see more

    Today the World Food Travel Association (WFTA) released its latest publication for the food and beverage tourism industry, an entirely revamped State of the Food Travel Industry Report, featuring original, ground-breaking research.

    Report Summary

    The 62-page report compiles the opinions, suggestions and comments from 71 food and beverage tourism industry experts from 20 countries. The report looks at the performance of food and beverage tourism providers, and suggests ways they can improve, such as by developing or improving food and drink activities. It also looks at key food tourism issues overall, along with ways our industry can better match traveler expectations. Considerable attention is given to preserving culinary authenticity, and why it is important to educate visitors, offering them a memory and not just a meal.

    Key Takeaways

    Some of the key takeaways from the report include:

    1. Travelers and consumers alike are more obsessed than ever with everything having to do with food and drink. Interest continues to increase thanks largely to the role of social media.
    2. Providing a genuinely authentic product or experience is essential. Visitors are increasingly knowledgeable about, and demanding of, authenticity in food/drink products and experiences.
    3. The need for cultural preservation is urgent, and not limited to cuisine, as other manifestations of culture, such as music, clothing/fashion, architecture and more are threatened by globalization.
    4. Failure to support small food/beverage businesses will result in hastening towards globalization of the so-called “local” experience, thereby completely negating one of the main reasons to travel for food and drink, as destinations are already beginning to resemble each other more and more.
    5. At the same time, residents would benefit from knowing more about the history of iconic culinary products and traditions in their area, and why preserving culinary culture is a tool for economic development. Therefore local residents should be considered an important target market.
    6. The food/drink experiences provided by businesses and destinations often don’t match visitor expectations. Businesses need to understand that they are selling not just a food/beverage product but also an experience. If visitor (customer) expectations are not met, negative word-of-mouth ensues. Know your customer journey and plan accordingly to help prevent that.
    7. The benefits of developing food tourism go well beyond actual tourism. Food tourism is not just about attracting more visitors who generate a positive economic impact with their spending. It can also help protect local heritage by putting the spotlight on local food and drink, conveying a sense of pride to local residents, and even fostering post-trip demand for product exports.

     

    Get a Free Copy of the Report

    Register for a free copy of the report. The report is another way that the World Food Travel Association (WFTA) leads with firsts for the world’s food and beverage tourism industry.

     

    About the World Food Travel Association

    The World Food Travel Association (WFTA) was founded in 2003 as a non-profit and non-governmental organization (NGO) and is considered the world's leading authority on food and beverage tourism. The Association’s mission is to empower local communities and businesses with the food and beverage tourism knowledge and tools needed to reach new consumers and gain a competitive edge. Each year the Association serves the needs of nearly 100,000+ professionals in over 100 countries.

  • Erik Wolf posted an article
    Just Released! Podcast Episode 18: Michele Morris - Make Lemonade When Life Gives You Lemons see more

    In this episode #18 of Eat Well Travel Better, join us as we speak with Michele Morris, an award-winning cookbook author and freelance food writer. As a recipe developer and food photographer, she has worked with clients like Niman Ranch and Prairie Grove Farms. She publishes two popular blogs – a food blog with over 1000 recipes, and a travel blog featuring over 150 locations around the world with a heavy emphasis on the food and wine. Both blogs feature Michele’s photography. Although she only recently discovered her Italian roots, Italy holds a special place in Michele’s heart. She’s traveled to Rome nearly 20 times and leads culinary tours in southern Italy. When home in Denver, Michele volunteers extensively in her community.

     

    In this episode you'll learn:

    • To know and focus on your true strengths, and hire others to do what you need help with
    • For those who are shy, how to arrange circumstances so you will be in a position to overcome your shyness
    • Why authentic cuisines ultimately beget fusion dishes
    • Why regional cuisines are, in many cases, more important than national cuisines
    • Why promoting regions instead of entire countries can help combat overtourism
    • Why travel is the best education

     

    LISTEN NOW 

  • Erik Wolf posted an article
    Just Released! Podcast Episode 17: Rosetta Ferrari - Travel is the Best Education see more

    In this episode #17 of Eat Well Travel Better, join us as we speak with Rosetta Ferrari. Born and raised in London to Italian parents, Rosetta spent her young life in and around the food industry, but chose to seek an alternative path. In her pursuit of a career in music, the food world kept finding its way back to her in the form of various jobs and opportunities, and eventually her position at Gregg Wallace Italian Food Holidays, a special interest holiday company. required her to design and create bespoke itineraries for authentic Italian food tours, which run regularly throughout the year and often sell out at maximum capacity.

     

     

     

    In this episode you'll learn:

    • To know and focus on your true strengths, and hire others to do what you need help with
    • For those who are shy, how to arrange circumstances so you will be in a position to overcome your shyness
    • Why authentic cuisines ultimately beget fusion dishes
    • Why regional cuisines are, in many cases, more important than national cuisines
    • Why promoting regions instead of entire countries can help combat overtourism
    • Why travel is the best education

     

    LISTEN NOW 

  • World Food Travel Association posted an article
    Join us February 21-22, 2019 for FoodTreX Pamplona, in Navarre, Spain. see more

    Join us February 21-22 in Navarre, Spain for FoodTreX Pamplona, the most important gastronomy tourism trade conference that is held in Spain.  A fundamental objective of the Second International Conference on Gastronomy Tourism, FoodTrex Pamplona, is to bring you speakers, tools, ideas and best practices to develop products that visitors want, and to learn how to promote products and experiences to visitors in the best possible way. As one of the food tourism industry’s leading events for the trade, you’ll meet leaders, experts, influencers and practitioners from all around the world, who will present ideas to help grow your business and improve the experiences you offer.

    Better gastronomy-oriented businesses and experiences can bring more visitors, more income and local taxes, better community development, and more product exports. This is a critical discovery identified by expert panelists in the 2019 State of the Food Travel Industry Report by the World Food Travel Association. Without the proper direction and planning however, a destination's food tourism potential may remain untapped, or fall into an unsustainable pattern that undermines its future. The goal should be to provide meaningful food and drink related experiences that give visitors a true taste of your destination and create raving fans, convinced guests who will continue to promote your product or destination long after they depart. Attend FoodTreX Pamplona to get the proper direction you need to succeed, including answers to questions such as:

    • How to identify opportunities and define achievable objectives.
    • How to create an effective development strategy.
    • How to involve all the actors in the development strategy.
    • How to create Gastronomic Tourism experiences.
    • How to reach the customer.
    • How to adapt to the market.
    • What are the latest trends and fashions embraced by food lovers.

    Over 25 confirmed speakers for the two-day conference include:

    • Erik Wolf, World Food Travel Association, USA.
    • Marc Crothall, Food Tourism Board and Scottish Tourism Alliance, Scotland, UK.
    • Dra. Luisa Puppo, Ligucibario, Italy.
    • Chantal Cooke, Passion for the Planet, UK.
    • Clara Bosh, Ruta del Vino Somontano, Spain.
    • Sophie Cassis, Green Haven Gardens and Le Bon Goût Frais des Îles de la Madeleine, Québec, Canada.
    • Margarita Calleja, Extremadura Turismo, Spain.
    • Kathryn Davis, Visit Bristol, UK.
    • Antoni Aguiló. Fra Roger Association for Food and Culture, Menorca, Spain.
    • Kosuke Nakamori, Manager, Japan National Tourism Organization, Japan.

    If you're in the area, or if food tourism in Spain is important to you, you cannot afford to miss this major industry event.

    Learn more and register here.

     

  • 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
    Latest episode! Eat Well Travel Better: The Business of Food Travel Podcast featuring Alison Burgh see more

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

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

    In this episode you'll learn:

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

    LISTEN NOW

     

  • Erik Wolf posted an article
    World Food Travel Association Announces New Industry Definition of Food Tourism see more

    What do we really mean when we say "food travel" or "food tourism"? It is this simple:

    "Food tourism is the act of traveling for a taste of place in order to get a sense of place."

    As our industry is rapidly evolving, professionals, academics and others continue to put forward their own definitions of food tourism, culinary tourism and gastronomy tourism (these phrases are synonyms).

    We've noticed over the years that the definition of "food tourism" has been getting more and more complicated. For some organizations, traveling a certain distance or overnighting in a lodging property is often required for the activity to be regarded as "tourism." But that ignores any locals who travel across a city for a new food or beverage product or experience. Some people don't believe beverages should be included in "food tourism." Some people find the use of "food" too banal, and prefer culinary tourism or gastronomy tourism. For others, they think of gourmet or agricultural offerings, when they hear the word "food." These are overly complicated attempts to explain the simplest concept, "Food tourism is the act of traveling for a taste of place in order to get a sense of place." You can always dissect the definition further, but there is simply no easier way to explain the act of traveling to experience unique food and beverage products and experiences.

    Simple is always best.

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

  • Erik Wolf posted an article
    New Eat Well Travel Better Podcast featuring Javier Albarracin on Halal Tourism see more

    Just released! Our latest episode #15 of Eat Well Travel Better: The Business of Food Travel Podcast, featuring Javier Albarracin.

    In this episode, Halal food and travel expert Javier Albarracin, with Barcelona Halal Services, talks about Halal travel and how it's not a trend, but it's the preference of 1.6 billion consumers around the world. He shares why Halal isn't just about religious preferences and why it is an important concept to understand by foodservice professionals. He also recounts his views on how food and drink can be used to build bridges between disparate cultures.

    In this episode you'll learn:

    • How people take their own behaviors and preferences with them when they travel.
    • Why special diets are here to stay. The preference for Halal is growing quickly, even among non-Muslims.
    • Halal isn't just about religious preferences, it's also a way to guarantee the origin of foods and protect food safety
    • Why it's so hard to reproduce a taste of place after you've traveled home from the place
    • How gastronomy and music are two universal languages
    • How gastronomy can build bridges

    LISTEN NOW

     

  • Erik Wolf posted an article
    NEW! Eat Well Travel Better Podcast Episode 13: Instagram is not a Panacea see more

    Just released! Our latest Eat Well Travel Better: The Business of Food Travel Podcast, featuring Amber and Eric Hoffman.

    Amber and Eric Hoffman are a married couple who are also bloggers living in Girona, Spain in the Province of Catalonia. After extensive careers in law and advertising, Amber and Eric said goodbye to corporate life to travel the world in search of the best culinary destinations and experiences. 70+ countries and six years later, they are still going strong providing tips and recommendations on where to eat and what to eat around the world. They authored The Food Traveler’s Guide to Emilia Romagna, the only English language comprehensive food and wine travel guidebook to that region of Italy. Their second book, the Food Traveler’s Guide to the Costa Brava Spain will be out shortly. In this episode, Eric and Amber draw on their extensive experience with food and travel and share, among other valuable insights, why Instagram is not a panacea.

    In this episode you'll learn:

    • How being an entrepreneur is a job: you have to take it seriously
    • Why you need to have savings built up before you launch out on your own
    • How "no" is a big motivator
    • Why Instagram isn't the panacea everyone thinks it is
    • How secondary and tertiary destinations can help solve the overtourism problem
    • How to get professional quality photos and videos without spending a lot

     LISTEN NOW

     

  • Erik Wolf posted an article
    How to fill empty tables in your restaurant e-book in Polish language only see more

    English language translation follows below.

    E-BOOK JAK ZAPEŁNIĆ PUSTE STOLIKI TWOJEJ RESTAURACJI HOTELOWYMI GOŚCMI // HOW TO FILL EMPTY TABLES IN YOUR RESTAURANT 

    Czy marketing to tylko reklama? Absolutnie nie! Podstawą marketingu jest rozumienie potrzeb Twojego gościa i stworzenie dla odpowiedniej dla niego oferty.

    W moim najnowszym DARMOWYM e-booku „JAK ZAPEŁNIĆ PUSTE STOLIKI TWOJEJ RESTAURACJI HOTELOWYMI GOŚCMI” zapraszam do przeanalizowania swojej sytuacji biznesowej w 4 prostych krokach, po to by później dobrać najlepsze rozwiązania. 

    Dodatkowo 20 gotowych pomysłów. Mają one Was zainspirować do tego by tworzyć również własne ciekawe rozwiązania.  Wszystko po to, by stoliki w Waszych barach i restauracjach były pełne. 

    Zapraszam do pobierania właścicieli i managerów restauracji i barów nie tylko w hotelach. https://ebook-restauracje.tastepoland.pl

     

    Is marketing just advertising? Absolutely not! The foundation of marketing is to understand your guest's needs and create a suitable offer to fulfil them.

    In my latest FREE e-book "HOW TO FILL EMPTY TABLES IN YOUR RESTAURANT" I invite you to analyze your business situation in 4 simple steps,  to  choose later the best solutions.

    In addition, 20 ready ideas. They are to inspire you to create your own interesting solutions.  Everything to ensure that the tables in your bars and restaurants are full.

    I invite to download all owners and managers of restaurants and bars. https://ebook-restauracje.tastepoland.pl. Available in Polish only.

     

    Wojtek Osinksi is a member of the Chairman of the Board of Directors of the World Food Travel Association.

  • Erik Wolf posted an article
    New! Eat Well Travel Better Podcast Episode 12: Tung Do - Just Do It see more

    Just released! Eat Well, Travel Better podcast episode 12.

    Tung Do is a Vietnamese-American whose family escaped to the US at the end of the Vietnam war in 1975 and settled in Texas. After spending 10 years as a securities trader, Tung returned to Vietnam in 2009 to do charity work just for one year. He fell in love with the country and decided to stay, eventually starting 4 different businesses there. The most successful business Tung runs in Vietnam is called XO Tours. An award-winning Vietnam tour company which offers unique city and food tours on scooters in both Ho Chi Minh City and Hoi An. Tung shares with us a number of valuable insights, not the least of which is to "Just Do It" - start your business even if you are scared and have no experience.

    Tung shares with us a number of valuable insights, not the least of which is to "Just Do It" - start your business even if you are scared or have no experience. You can listen to the podcast here:

  • Erik Wolf posted an article
    World Food Travel Association supports International Travel & Tourism Awards Best Food Destination see more

    The World Food Travel Association (WFTA) is delighted to support the first-ever International Travel & Tourism Awards (ITTA) offered by the World Travel Market (WTM), with which the WFTA maintains a strategic partnership. Specifically, the WFTA is assisting WTM and its Awards by judging in the "Best Food Destination" category. 

    With the scale, influence, contacts and expertise of WTM behind it, the International Travel & Tourism Awards are guaranteed to hold a position of influence and respect in our industry.  Destinations interested in applying as the Best Food Destination should enter now, as applications close May 31. There are a total of 13 awards categories to choose from to celebrate the success of national, regional and city tourist boards and recognize outstanding private sector companies and individuals, as well as a specific award to recognize the Best Food Destination. The ITTA ceremony will take place on November 6th 2018 at Tobacco Dock in London, during the World Travel Market Week.

    APPLY NOW AS BEST FOOD DESTINATION

    The International Travel & Tourism Awards and the Best Food Destination category complement, but do not replace the WFTA's own FoodTrekking Awards, which will open for entries next month. New for this year, the WFTA is revamping its own FoodTrekking Awards with brand new categories and has consigned the Best Food Destination category to WTM's own awards program. The FoodTrekking Awards will offer different awards categories from those offered in years past. New categories will celebrate innovation and excellence in food and beverage tourism, which align perfectly with the Association's own Food Tourism Innovation Summit taking place in London on Sunday, November 3, the day before World Travel Market begins. The WFTA's own FoodTrekking Awards ceremony will take place at the end of the day at its Food Tourism Innovation Summit.

    "Our industry needs successful and innovative role models to emulate, which is why it is essential to recognize excellence and achievement in food and beverage tourism," says WFTA Executive Director Erik Wolf. "A sincere thank you to our past FoodTrekking Awards applicants and winners. We look forward to taking our food and beverage travel industry into the next decade with leading programs such as our FoodTrekking Awards and WTM's International Travel & Tourism Awards."

    APPLY NOW AS BEST FOOD DESTINATION

  • 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)