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.
Want more information? Contact Maria at email@example.com
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.
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.
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?
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?
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!
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.