World Food Travel Association announces newest Advisor Traveling Spoon's Aashi Vel see more
The World Food Travel Association is pleased to introduce today its newest member of the Board Advisors, Aashi Vel, with Traveling Spoon. Aashi is originally from India, and has been living in the United States for over 20 years.
Aashi was an industrial designer for over 11 years and has designed several award-winning consumer and medical products. She has always had a deep passion for food and travel and decided to pursue an MBA from the University of California-Berkeley to start a food company. Before starting business school, she was in Mexico on vacation and struggled to find authentic Mexican cuisine. One day on her way to a restaurant, she passed a local Mexican woman’s home. She saw her cooking and wished she could eat at her home and hear her stories instead of just visiting a restaurant. This was the genesis of her food tourism company Traveling Spoon, which provides travelers with private and authentic food experiences in people's homes around the world. It also gives local hosts the opportunity to become micro-entrepreneurs, making money doing what they love - cooking, eating and sharing their culture.
Aashi is delighted to become a member of the Association's community. She believes food allows people to truly open up and share stories. It is the catalyst to foster a meaningful connection to the local culture. She is determined to make the world a smaller place by connecting travelers to amazing locals so that they can better understand each other’s culture – the true power of travel.
Aashi's favorite food/beverage destinations are Japan, Thailand and India. She admires Japanese chefs' dedication to perfecting their craft. She still remembers how artfully a ramen chef put together every bowl of ramen in Tokyo at his 8-person restaurant bar that was devoted to only serving ramen. The balance of flavors in Thai dishes from laap pla duk, a Northern Thai minced catfish salad to pla kapong neung manao, steamed whole fish in a fresh lime, garlic, and chili sauce scintillate her taste buds. The variety of flavors (Indian food in the US tends to be Northern Indian but each state of India has a distinctive cuisine) and the health benefits of Indian food is something she is excited to educate people about.
She chose to become part of the World Food Travel Association family to be able to better provide entrepreneurs with advice on starting their own businesses, as well as to promote gastrodiplomacy around the world. Aashi also co-hosts the Association's Eat Well Travel Better Podcast with the Association's Founder and Executive Director Erik Wolf. As a member of the Board of Advisors, Aashi is also a Certified Ambassador of the Association.
World Food Travel Association's New Donate Now Campaign Will Create Scholarships for Those in Need see more
Today the World Food Travel Association, the world's leading authority on food and beverage tourism, announced another industry innovation - its Donate Now scholarship campaign to help those in need of quality education in food and beverage tourism. The purpose of the campaign is to create scholarships for eligible recipients to be able to learn and grow professionally, and prepare for the workforce and a successful travel, hospitality, food or beverage career.
To kick off the Donate Now campaign, the Association has earmarked a minimum of US$5000 worth of scholarships for eligible candidates to attend its FoodTreX London | Food Travel Innovation Summit taking place November 4 in London. Specific scholarship opportunities will vary throughout the year.
Eligible scholarship recipients include students, unemployed, retired, military veteran, mobility-challenged and homeless individuals.
The Association is registered in the US State of Oregon as a charitable educational institution and is authorized by the United States Government to issue official donation receipts, which can be used to minimize tax burdens for eligible individuals and corporations.
Donations up to US$500 can be made directly online, while larger donations are handled offline. Individual and corporate donors will receive an official receipt on Association letterhead, and your donation may be deductible for income tax purposes (we do not provide tax or financial advice; consult your local accountant).
As you think about your end-of-year tax planning, please remember the Association and make a generous donation to help relieve your own tax burden, while helping those in need. The Association also welcomes donations from individual estates and trusts. Please get in touch at help(at)worldfoodtravel(dot)org to discuss making an individual or corporate donation or donate now online.
After 1 Year, Eat Well Travel Better Podcast Garnering 100+ Listeners/Month see more
Our Eat Well, Travel Better: The Business of Food Travel podcast launched in August 2017. Just in the 12 months since launch, we've been fortunate to count over 1200 listeners (100+/month) from all over the world. Our listeners typically come from the food, beverage, travel, hospitality, and media industries.
We'd like to thank all of our interviewees for taking the time to share their fascinating stories. And we'd like to thank our listeners as well. We appreciate your interest and support. The Association would also like to extend a special thank you to the podcast's co-host Aashi Vel, without whom it would not be the great show it is today.
A big thank you to our industry for all your support!
New to our podcast?
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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.
FOOD TOURISM & 5G: IT'S RIGHT AROUND THE CORNER Learn more at FoodTreX London on November 4 see more
Food Tourism and 5G are poised to be perfect partners. But how many of us are ready for what 5G holds in store? In fact, what is 5G even and what does it mean for your business or destination? At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4, come hear from an industry expert who is already getting ready to implement 5G solutions in their area.
Destinations need to be competitive, and when it comes to food and drink, there's no exception. Still, how can a newer destination compete with a highly-regarded food culture that is hundreds, if not thousands, of years old? Technology is one way to stay ahead and 5G is one of those technologies you need to know about to get the advantage. In this session, Kathryn Davis, Head of Tourism at Visit Bristol, will share the plans for the West of England's ambitious 5G tourism development plans, which is being heralded as a pilot project for other 5G tourism projects in the UK. Kathryn will explain how the region got to where it is, what the strategy is for food tourism in the region, and the role that 5G can play in getting the West of England some well-deserved attention from food and beverage lovers.
If attracting more customers or visitors with rapidly-approaching 5G technology is of interest, this session is a must.
Session tags: food travel, 5G, 4G, mobile, smartphone, destination marketing, regional partnerships
120 Seconds to Change the World: Pierre Thiam from GLP Films on Vimeo. see more
GLP Films Launches 10-Part Video Series with Food Travel Story
GLP Films celebrates their 10th Anniversary with the launch of an inspiring new video series spanning a decade of work. “120 Seconds to Change the World” is an ambitious collection of ten new videos aimed to celebrate and inspire through the untold stories of the change-makers behind GLP's most impactful films. Video number two in the series features world renowned chef, Pierre Thiam.
Chef Pierre Thiam is a citizen of two worlds—born in Senegal, it wasn't until the kitchens of Brooklyn, NY that he found his stride. This story reveals how a Senegalese chef shattered cultural stigmas around men in the kitchen while also managing to introduce an often overlooked African cuisine and culture to the world stage through the universal language of food.
New videos in the 10-part series will be released each month from August 2018 through May 2019. Visit GLP Films now or follow #120secondstochangetheworld for the latest videos.
Watch “120 Seconds to Change the World with Pierre Thiam” below:
World Food Travel Association Announces New Directors & Advisors see more
Today the World Food Travel Association announced changes for its Board of Directors and Advisors, as follows:
- Board of Advisor Member Laura Nedli (Chicago, USA) was appointed as a new member of the Board of Directors.
- Board of Advisor Member Wojtek Osinski (Warsaw, Poland) was appointed as a new member of the Board of Directors.
- Board of Advisor Member Jose Maria de Juan Alonso (Madrid, Spain) appointed as a new member of the Board of Directors.
- Board of Directors Member Carol Coren's term expired. Ms. Coren is still involved with the Association and moved to the Board of Advisors.
- Certified Ambassador Lionel Chee (Singapore) was appointed as a new member of the Board of Advisors.
- Certified Ambassador Udi Goldschmidt (Israel) was appointed as a new member of the Board of Advisors.
There were no other changes in members of the Board of Directors or Board of Advisors. The terms of the new members of the Board of Directors run from July 1, 2018 through June 30, 2020.
Lucky 7 reasons why you should attend FoodTreX London | Food Travel Innovation Summit on November 4 see more
By now, you've probably heard that we are hosting the FoodTreX London | Food Travel Innovation Summit on Sunday, November 4.
This is the day before World Travel Market begins, for those of you attending that event.
FoodTreX is our new event brand and the name stands for "Food Travel Excellence".
We know there are a lot of conferences, so we've compiled a list of the top reasons we think you should attend FoodTreX London on November 4:
- 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.
- 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.
- Quality networking. Meet leading food travel industry influencers. Introduce yourself, present your business, create new partnerships.
- 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.
- Convenience. Piggybacked with World Travel Market. No need to spend extra money or time on another trip.
- 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.
- 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.
BONUS REASON. Affordable. Other London conferences are in the £695-795 per day range. We don't think quality education and networking should have to cost that much.
FoodTrex registration is only £395 (plus 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!
If you're curious and want to learn more or register, click here:
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
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.
World Food Travel Association posted an articleTravellers 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
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:
World Food Travel Association Chairman of the Board Receives Prestigious ACF "Aloha Award" see more
The World Food Travel Association's Chairman of the Board, Brian F Lorge, is the latest recipient of the American Culinary Federation's prestigious "Aloha Award".
In the Hawaiian culture, the Spirit of Aloha goes well beyond a simple greeting, farewell or salutation; it is a way of life. As the Hawaiian Code of Conduct dictates: “We shall practice Aloha, the heritage from our ancestors, mindful of the virtues of modesty, harmony, pleasantness, humility and patience in the manner to reflect a wholesome lifestyle that embraces the connection of land, water and people."
"Aloha" means mutual regard and affection and extends warmth in caring with no obligation in return. “Aloha” also means love, peace, sympathy, pity, kindness, mercy, and compassion. It is an ethereal word in Hawaiian culture and is not easily translated. "Aloha" is the essence of relationships in which each person is important to every other person for collective existence.
When it was announced the night of the Final Annual Awards Gala at the American Culinary Federation (ACF)'s National Convention, it was framed as a brand new and major award. ACF National President, Stafford DeCambra, CEC, CCE, CCA, AAC, is a native Hawaiian and regularly enlightens ACF members about the Aloha culture of Hawaii. As Chef DeCambra explained the Spirit of Aloha Award to the audience, that it is for "setting an example of continuous exemplary service to the organization that is way above and beyond!’ Brian's award was one of only six that were handed out that night to a handful of truly deserving recipients. Brian shared his surprise, "It was a complete and total surprise. I had to ask the people I was sitting with, “wait, did he just call my name?""
This is now the second time that Brian was honored with a brand new, special award from the ACF. He won the ACF's very first "Extra Mile Award” in 2013. He was also inducted as an Honorary Fellow into the exclusive American Academy of Chefs in 2013 and also inducted as a member of Les Amis d’Escoffier Society in 2015 (there are only 100 living Escoffier members at any time). Brian was also honored with the highly prestigious Presidential Medallion #76 in 2015. And he is the previous recipient of the Michigan Chefs de Cuisine’s Member of the Year Award dating back to 2004 - just before he took over as Executive Director of the Chapter.
Please join us all at the Association in congratulating Brian on this well deserved award. Brian does a lot behind the scenes for the World Food Travel Association. Please be sure to introduce yourself to him at one of our upcoming events.
Free 10-Step Foodservice Checklist to Reduce Food/Beverage Packaging Waste see more
Today the World Food Travel Association announced the release of its free 10-Step Foodservice Guide and Checklist to Reduce Food/Beverage Packaging Waste. The checklist was developed in support of the Association's Food Tourism 2025 Initiative, one of the goals of which is to help trade and consumers alike, understand ways to help reduce the waste from plastic straws, plastic cutlery, plastic takeaway containers and plastic bags.
The volume of plastic waste created by food and beverage packaging has taxed the Earth's environment in ways beyond imagine, from baby seals eating styrofoam and dying, to plastic microbeads working their way into the fish we eat, to plastic packaging waste littering beaches, rivers, lakes and the ground, all around the planet. Pictured is plastic food and drink packaging waste on the shore of the Dead Sea in Jordan. Nothing ruins a holiday more than plastic garbage strewn everywhere.
As food and drink lovers, we have an obligation to reduce the volume of plastic food and beverage packaging that we use while on holiday. The current situation is simply not tolerable, and the World Food Travel Association is committed to doing our part to raise awareness. Firstly, we invite foodservice professionals and consumers alike to download our free 10-Step checklist offering suggestions and resources of ways to help them reduce their use of food and beverage plastic packaging. Not every business or community can implement all of the ways suggested, but reduction needs to start with the customers - either consumers who demand more responsible packaging, or business customers who refuse products not packaged in a responsible manner. And just because we may be on holiday does not mean we leave our recycling habits at home. We need to be as vigilant with our responsible behavior at home, as we are on holiday.
Anyone who protests the cost to business or the economy needs to look further afield. Sustainable replacements for plastic straws, cutlery, takeaway containers and bags already exist and when bought in bulk, do not necessarily cost more than the plastic products they replace. Secondly, we encourage governments to "think outside the box". It is not a far stretch to make the connection between investing in the manufacture of plastic alternatives and greater support of recycling centers and the boon to economic development. Working together, we can tackle this problem. It will be a win-win-win for food-loving consumers, foodservice businesses, and area governments.
Evarist March discusses getting back to nature and how nature inspires cuisine see more
Just released! Episode 11 of the Association's Eat Well, Travel Better: The Business of Food Travel podcast, featuring Evarist March.
Evarist March is a lover of nature. He specializes in the knowledge of plants, fungi and algae and their usefulness for humans, which directly relates to their use in both traditional or contemporary gastronomy. He is a passionate guide, and admittedly somewhat eccentric, who works mainly in Catalonia. It is here where people interpret the natural environment and make the connection between (gastronomic) culture, its origins, place and people. Evarist loves to be surrounded by crazy cooks, naturalists and lovers of life. Learn more about Evarist and his company at NaturalWalks.
In this episode you'll learn:
- Why it's important to have a connection to the food you eat.
- How nature can inspire cuisine
- Why it's important to preserve endemic culinary cultures.
- Why it's important to dream about your potential.
- How take inspiration from others to help you follow your own path.
- How to stay competitive when the price of products keeps going down.
Resources mentioned in this episode:
His company NaturalWalks