The report issues and trends that our Association has noticed in the past 12 months.
We then look ahead to what we think will make a significant impact on our industry and your business in the next 12 months.
Dozens of high-level and VIP food tourism industry experts participate by answering questions for the annual report.
Discover how things like special diets or Generation Z are impacting food and beverage tourism.
Data is presented both qualitatively and quantitatively. We use graphs and charts to convey more sophisticated concepts.
A brand new report is published every 12 months.
The full report is only 66 pages but it is packed with great information.
How is the 2020 State of the Food Travel Industry Report different from the 2020 Food Travel Monitor?
Great question! This 2020 State of the Food Travel Industry Report is an easy read at 66 pages. The content is mostly qualitative, meaning more writing and fewer graphs. The State of the Food Travel Industry Report does not include any market research and there is no cost. In contrast, the 2020 Food Travel Monitor is 329 pages and is all about market research. It is more quantitative, meaning more graphs and charts, and plenty of analysis. The Monitor also includes comparisons with our next most recent report, our 2016 Food Travel Monitor. And lastly, the Monitor surveys major markets including USA, China, UK, Canada and more. The licensing fee for the Monitor depends on your business type and size.
Our 2020 State of the Food Tourism Industry Report covers the following topics.
“The State of the Food Travel Industry report from the World Food Travel Association is an invaluable resource for anyone in the culinary tourism industry. As a culinary tourism content creator, the report has helped me understand which direction the food tourism industry is heading and where improvements need to be made. Most important to me is that the report has been developed with input from food tourism thought leaders. From tourism boards, tour operators, and other food tourism professionals, the insight they have shared for the report has made a big impact on how we create culinary tourism content.”