Announcing FoodTreX Global Speakers – Day 1

8 April 2022

Speaker: Manu Reyes, Papakape Cafe (Philippines) – “ From Pivot To Landmark “

Surrounded by lush nature, in a small garage out of sight, the Papakape Café is now a well-known place for the community and passing tourists. Located in Manila, across the street from Manu Reyes’ small family home, Papakape Café opened in 2020 as the world faced the Covid-19 pandemic. From Monday to Sunday, the café offers seasonal products such as Avocado Mocha, Lanka Affogato or Chocnut Crunch Cholocate. Ginger-infused drinks, such as Kape Gingerccino and Blue Ginger Salabat, are a hit with customers and have even made coffee’s reputation.

When creating his establishment, Manu Reyes was inspired by the expression “ papa-kape ako ” which means “ I will make you coffee ” or “ I will serve you coffee “. Manu is the barista and takes care (and pleasure) in welcoming guests and serving them drinks that are both tasty, comforting and sprinkled with a pinch of mystery.

After only a few months of opening, the father-son company was a real success. The small café has become one of the lungs of the small village and has even helped to create jobs. However, despite this meteoric success, Manu and his father refused all the expansion projects they were offered. What for? Manu will intervene to share his experience, his history, and of course, his passion for coffee!

Speaker: Ewan Henderson (Scotland) – “ Russian Vodka Off The Menu: The Power Of Food & Beverage Icons “

While tensions between Russia and Ukraine had been palpable for several months, the conflict finally broke out on February 24 when Russia decided to invade Ukraine.

If gastronomy brings people together, it is also a way to express support for an entire community. In support of the Ukrainians, people began to boycott many Russian products, including Vodka. While this drink is mainly associated with Russia, Ukraine, Poland, Finland, Sweden, and even France also produce vodka. Unfortunately, the boycott of this drink harms the producers of artisanal spirits. But then, what to do? How to help people dissociate Vodka from Russia? We’ll see all of this with Ewan Henderson, one of the world’s most reputable professionals in the spirits industry.

Speaker: Ulpa Chauhan, Beyond Bamboo Global (UK) – “ Rethinking The Culinary Tourism Supply Chain “

Passionate about gastronomy, Ulpa Chauhan is interested in the impacts of our consumption patterns on the planet. A TEDx speaker, Ulpa was also interested in the effect of the Covid-19 pandemic on our (fragile) food system. Also passionate about the changes in our world, Ulpa conducts trainings to teach young people how to adapt to the changes. She leads the organization The Legacy Project whose main objective is to support young people in their projects.

Ulpa is also Director of Genius Concept at Beyond Bamboo , which is a B2B service designed to support stakeholders in the functioning (and change) of their supply chain. The aim is to ensure that these chains are as ethical and sustainable as possible.

For Ulpa, today’s world is facing a very serious paradox between waste and scarcity. How can we waste if we face a shortage, you would say? Ulpa will speak at the FoodTreX Global Summit to explain the importance of rethinking the production chain to ensure that it is part of a circular approach.

Speaker: Marie-Claude Vidal, Destination Sherbrooke (Canada) – “ Balancing Multicultural Food Tourism Challenges “

Passionate about gastronomy and travel, Marie-Claude Vidal wants to discover her city: Sherbrooke. To do this, she participates in the organization of various advertising campaigns and uses social networks to reach a very wide audience. Marie-Claude specialized in the negotiation of partnership agreements and strategic alliances, and even initiated the gourmet promotion of “ Sherbrooke sets the table “.

The geographical location of Sherbrooke is very interesting: if the city is located in French Canada (in the province of Quebec), it is also close to Ontario, which is English-speaking, and the American border. The city therefore has a very strong cultural identity, sometimes American, sometimes French. But that’s not all! Sherbrook is still influenced by the culture of first nations (aboriginals) and Acadians.

If this cultural mix may seem difficult to organize, it is surprisingly well built in Sherbrook. Marie-Claude will explain how to manage so many cultural influences and how she manages to highlight them in her gastronomic tourism marketing.

Speaker: Dylan Thuras – “ Culinary Culture: Tourism’s Secret Weapon “

We have always said here at the World Food Travel Association that food- and beverage-lovers are not only seeking for a meal, but for a unique memory. More than traveler, we are explorers! So if you too are looking for adventure, you need to get a copy of Gastro Obscura: A Food Adventurer’s Guide , the authoritative guide to the world’s obscure culinary products and experiences. The book was published just last October by Dylan Thuras, co-founder of Atlas Obscura, and co-author of the book. Passionnate about food and travels, he will share his inspiration for the book and his thoughts on why preserving and promoting culinary culture is absolutely essential for wooing travelers both today – and tomorrow.

Join us on April 28-29, 2022, to hear these speakers share their stories. Register here.

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Podcast - Ireland Made by Makers

11 January 2026

In this episode, Erik Wolf speaks with Santina Kennedy, an award-winning Irish food consultant, producer champion, and storyteller whose work bridges food history, culture, and contemporary experience design. Santina shares her unconventional journey from banking to café ownership, and ultimately to a vocation that did not exist when she was young: interpreting Irish food culture through storytelling, events, and strategic collaborations. She reflects candidly on delayed purpose, entrepreneurship without capital, and why genuine hospitality matters more than polish or scale. The conversation explores Ireland’s overlooked food narratives - from tenant farmers and kitchen workers to everyday staples like potatoes, butter, and bread - and how these stories can be brought to life through immersive experiences in galleries, estates, and public institutions. Santina also dives deeply into Irish whiskey, explaining how history, resilience, terroir, and innovation are expressed in mash bills, grains, and pairing traditions. A standout theme is Santina’s advocacy for St. Brigid as Ireland’s original food and hospitality patron, and her work elevating Brigid’s legacy through food, drink, poetry, and craft. The episode concludes with a thoughtful discussion on regional food networks, particularly County Wicklow, and why Ireland must first teach its own people to value their food culture before expecting visitors to understand it. This is a rich, reflective conversation about identity, resilience, and the power of food to tell the true story of a place. You can learn more about Santina here . The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org . 🎙️ Available now on Spotify, iTunes & your favorite podcast platforms (Search for "Taste of Place") 📺 Prefer video? Watch it now on our YouTube channel . Or listen here now:

Tourism and Culinary Heritage: Finding the Right Balance

5 January 2026

REGISTER NOW As interest in local food cultures continues to grow, destinations face increasingly complex choices. Tourism can support culinary heritage by strengthening local economies and raising awareness of food traditions. At the same time, poorly managed promotion can simplify, commodify, or distort cultural practices. This webinar brings together perspectives from across the system to examine how tourism and culinary heritage can coexist more responsibly. Panelists: - Janice Ruddock, Executive Director, Ontario Craft Brewers Association - Sean O’Rourke, President, Eat & Walkabout Tours - Niclas Fjellström, Executive Director, Culinary Heritage Network - Erik Wolf, Executive Director, World Food Travel Association The discussion will be moderated by Marc Checkley, a Lausanne-based storyteller, journalist, and experienced event host with a background in food, wine, travel, and cultural programming. Topics include: Recognizing culinary heritage as living culture rather than a static product Understanding how tourism and markets influence tradition over time Identifying where destinations most often struggle to find balance Applying practical principles for responsible promotion and stewardship This session is relevant for destination marketers, tourism offices, policymakers, producer associations, educators, and anyone working at the intersection of food, culture, and place. There is no cost to attend. REGISTER NOW

2025 Year in Review

by Erik Wolf • 1 January 2026

In 2025, the World Food Travel Association focused on strengthening culinary culture as living heritage, supporting the people and practices that sustain it, and building informed global collaboration rooted in values rather than prestige. Advanced the Taste of Place Movement and Alliance We clarified and communicated the purpose of the Taste of Place Movement — a global effort dedicated to safeguarding culinary heritage and empowering the keepers of food culture in alignment with the Declaration for the Preservation of Culinary Heritage . The Taste of Place Alliance framework was defined to support destinations, organizations, and practitioners who share these values. We also invite those who support this mission to join the Movement through philanthropic contributions. Do you represent a destination? Please contact us to learn how your destination can participate. Delivered Strategic Advisory and Destination Engagement Work We conducted destination-level analysis and advisory engagement in diverse regions, including the Bothnian Bay area of Sweden and Finland and with Saudi Arabia’s Culinary Arts Commission , to help partners explore how food culture, regional identity, and cooperation can contribute to responsible cultural and economic resilience. Updated Professional Training Programs All certification and training programs were updated with current research, terminology, and real-world cases. Regular refresh cycles ensure that practitioners receive instruction that reflects the most accurate and relevant information available. Built Relationships Through Targeted Engagement We engaged directly with destinations, stakeholders, and partners through site visits and industry events, including exploratory meetings in Umbria, Italy and participation in World Travel Market , to listen, assess alignment, and foster partnerships grounded in cultural integrity. Expanded and Recognized Leadership Within Our Global Network In 2025 we welcomed new Ambassadors from diverse regions, including Chef Dela Acolatse ( Ghana ) and Gerald Kock ( Aruba ), and named Mabel Esther Vega Montaño ( Colombia ) as our first Taste of Place Guardian, recognizing her lifelong commitment to ancestral knowledge and rural food culture. These appointments reinforce our values as articulated in the Declaration for the Preservation of Culinary Heritage. Interested in becoming an Ambassador or Guardian in your area? If you share our values and commitment, please get in touch . Honored Outstanding Contributions to the Field We awarded the 2025 Lifetime Achievement Award to Francesc Fusté-Forné (Girona, Spain) in recognition of his distinguished career advancing food tourism research, education, and understanding of culinary culture. We also invited the community to nominate other individuals whose work has made enduring contributions to our field. Provided Global Advocacy Through Editorial and Media Platforms We continued to interpret and elevate global developments in newsletters and digital content, and through the Taste of Place Podcast , which released 11 episodes in 2025 featuring inspiring leaders. Notable episodes included “Peace Through Food” with Paula Mohammed, “The Sweet Taste of Ethics” featuring Veronica Peralta on ethical chocolate, and “From Tunisia With Flavor” with Jamie Furniss on repositioning Tunisian cuisine for travelers. By sharing these conversations, we reinforced food as cultural heritage and connected listeners with makers and culture bearers.

New Episode - Why Artisanal Still Matters

31 December 2025

🎧 New Podcast Episode Alert! Episode 83: “Why Artisanal Still Matters” featuring Heike Winter What happens when you completely reinvent your life at 50—and return to the culinary traditions that shaped you? In Episode 82, host Erik Wolf speaks with Daniela Sfara, the Canadian-Italian chef, cultural ambassador, and founder of ITALUS whose mission is to preserve the disappearing regional foodways of Italy. Daniela shares her extraordinary personal transformation from a 20-year jewellery career to becoming a respected voice in culinary culture, hospitality excellence, and immersive food experiences across Italy, Dubai, Europe, and North America. Daniela’s story is one of resilience, reinvention, and deep cultural stewardship. Whether you work in food, tourism, hospitality, or simply love Italian cuisine, this is an inspiring reminder that food is identity, and preserving culinary heritage is an act of service to future generations. 🎙️ Available now on Spotify, iTunes & your favorite podcast platforms (Search for "Taste of Place") 📺 Prefer video? Watch it now on our YouTube channel. Or listen here now:

Road stretching towards the setting sun. Golden sky, open fields.

Tales from the Road [4Q 2025]

31 December 2025

ARUBA (Gerald Kock) Savaneta Seafood Festival: A Model for Community-Led Food Touri sm in Aruba The inaugural Savaneta Seafood Festival, held on September 28, 2025, by Fundación Savaneta Prome Capital, marked a significant moment in Aruba’s culinary and cultural calendar. In the island’s first capital, seaside streets were transformed into a pedestrian-only celebration where food, music, and heritage came together as a powerful expression of local identity. Attracting an estimated 6,000 visitors, the festival demonstrated strong demand for authentic, community-driven experiences among both residents and travelers. Central to the event was an “Ocean-to-Plate” revival. Twenty-four local vendors showcased seafood such as snails, conch, shrimp, and lobster, prepared using traditional family recipes and fresh local herbs. The festival also revived a local fishing tournament for the first time in 40 years. Approximately 30 boats and 100 fishermen landed a collective catch of 880 kg, reinforcing the connection between sea, community, and tradition. Part of the catch was donated and grilled on-site by local chefs, allowing visitors to experience the full journey from ocean to plate - a powerful symbol of sustainability, generosity, and shared pride. Beyond gastronomy, the festival elevated local culture and entrepreneurship through art, crafts, and music, positioning Savaneta as a living example of how cultural heritage and economic opportunity can thrive together. From the perspective of Food Tourism Ambassadors for the World Food Travel Association, the festival offers a replicable framework for Aruba’s future: a model in which each district expresses its distinct identity through food, storytelling, and place-based experiences. The Savaneta Seafood Festival stands as proof that culinary heritage can strengthen community resilience and support sustainable tourism. More than a single event, it presents a compelling vision of how small places can achieve meaningful global impact through food.

New Episode - Cooking by Heart Not by Recipe

14 December 2025

🎧 New Podcast Episode Alert! Episode 82: “Cooking by Heart, Not by Recipe” featuring Daniela Sfara What happens when you completely reinvent your life at 50—and return to the culinary traditions that shaped you? In Episode 82, host Erik Wolf speaks with Daniela Sfara, the Canadian-Italian chef, cultural ambassador, and founder of ITALUS whose mission is to preserve the disappearing regional foodways of Italy. Daniela shares her extraordinary personal transformation from a 20-year jewellery career to becoming a respected voice in culinary culture, hospitality excellence, and immersive food experiences across Italy, Dubai, Europe, and North America. Daniela’s story is one of resilience, reinvention, and deep cultural stewardship. Whether you work in food, tourism, hospitality, or simply love Italian cuisine, this is an inspiring reminder that food is identity, and preserving culinary heritage is an act of service to future generations. 🎙️ Available now on Spotify, iTunes & your favorite podcast platforms (Search for "Taste of Place") 📺 Prefer video? Watch it now on our YouTube channel. Or listen here now: