vegan

  • 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

     

  • Jane Connelly posted an article
    SPECIAL DIETS & FOOD TRAVELERS | FoodTreX London see more

    Special diets are a trend that cannot and should not be ignored. As expectations from consumers are growing, we are entering an important period in food service history. How should we adapt and how can we adapt to better serve the needs of individuals? At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4, come hear from an industry expert who already has this all figured out.


    SESSION DESCRIPTION

    You've heard about all the latest dietary trends: gluten-free, vegan, dairy-free, grain-free, kosher and halal, and so on. You might think this conversation belongs at a consumer food marketing conference, but remember, food lovers bring our behaviours and preferences with us when we travel. That means we don't "turn off" eating gluten-free or vegan while we are on holiday. There is potential for major misunderstandings on the part of the foodservice professionals as well as the travellers. Luisa Puppo, entrepreneur and small business counselor based in Liguria, Italy, has carved out a niche for herself as an expert in the issue of special dietary concerns and food travel. She'll share her discoveries with you.

     

    If you have noticed an increase in traveler demands for special dietary preparations, then this session is a must.

    Speaker: Luisa Puppo, CEO, Liguria by Luisa, Genoa, Italy

    Session tags: food travel, special diets, gluten free, vegan, vegetarian, halal, kosher, expectations, foodservice

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • World Food Travel Association posted an article
    Travellers With Special Diets: Every Cloud Has a Silver Lining see more

    Allergies are dramatically on the rise, something that has been increasing exponentially since early childhood. The trigger factors are many. Furthermore, to complicate things, many people do not know the difference between allergies and simple intolerances. They continue without the guidance of specialist medical advice. However, the enormous progress of diagnostics has led the way towards diversified and increasingly effective approaches and therapies. This is the positive output of a variety of information and awareness-raising activities aimed at both the public opinion and patients.

    As for the food industry, several foods which granted the survival of the first inhabitants of – let us say - the Mediterranean area, are now ostracized as potential causes of allergies and intolerances. Incredible though it may sound, the long-standing friends of mankind seem to have turned suddenly into enemies. Wheat flour comes first to mind.

    There are too many chemicals in our foods today: additives, stabilizers, preservatives, colorings, and flavorings, just to name a few. And food has the potential to raise profound issues – economic, technological, ethical and so on. First and foremost, however, extra attention should be paid to reading labels, and to avoiding products with a too long list of ingredients. As a result, one step after another, the market would begin to detox itself.

    Since the issuing of the EU 1169/2011 regulation (which deals with allergens etc.), the situation has continued to evolve. Synergies between consumers and the foodservice sector (restaurateurs, caterers, etc.) are becoming more and more intense. Actually you could say that the glass is half full: the issue of allergies and intolerances is ready to move from the “threats” to the “opportunities” quadrant of the SWOT analysis diagram. Focused information strategies could represent an effective marketing tool for restaurateurs and foodservice professionals, ready to meet the demand for wellbeing expressed by guests and thereby enhancing customer loyalty further.

    From the perspective of tourism product development, the World Food Travel Association lists in its “State of the Food Tourism Industry 2018 Annual Report" the increase of traveller dietary preferences as one of top 7 food tourism issues for this year. The concept of dietary preferences (linked to medical, religious, ethical, etc. needs) widens the perspective and reveals new opportunities, especially for proactive entrepreneurs. Furthermore, restaurateurs, even those serving primarily locals, can be driven into action by traveller demand. So tourism acts as a type of awareness “trigger”.

    Once more, training can boost innovation. To this end, we are developing a “Food & Wine English” course taught to Genoese restaurateurs. In this framework, we talk about how to talk about cross-cultural and dietary preferences, not only to raise awareness of the issue, but also to make the restaurateurs improve their own skills Special focus is also dedicated to researching dishes that will suit the special needs of customers. The Mediterranean and Ligurian cuisines are a treasure trove of possibilities and multilingual food storytelling. This type of training is now available for our industry, not just restaurateurs but other entrepreneurs as well, such as tour operators.

    As food and wine tourism professionals, we must continue to research and exchange good practices with other professionals. If this resonates with anyone in our community, I would be pleased and thankful to hear from you.

    If a detailed discussion of this topic would be of interest to you, please join me at the FoodTreX London | Food Travel Innovation Summit on November 4, the day before World Travel Market. I will be discussing “Special Diets and Food Travellers” in depth at the Summit.

     

    Luisa Puppo, Liguria by Luisa

    Member, World Food Travel Association