It looks like you’re browsing the internet using Internet Explorer or Safari.
Unfortunately, Safari and Internet Explorer do not provide the best website experience and you will miss out on certain functions.
We recommend using Chrome, Firefox, Microsoft Edge, Opera or Brave for a better user experience.
October 28, 2021
100% Online - London UK Time Zone
Why FoodTreX Innovation?
The Business of Food Travel. The FoodTreX Innovation Summit connects destinations, entrepreneurs and key stakeholders from around the world to focus on the business of culinary tourism development and promotion.
All times are London UK time zone. Check your local time carefully to avoid Daylight Savings Time surprises.
Wine lovers know all the popular destinations – Napa, Rioja, Champagne, Barossa Valley and more. With fame come higher prices, and now with climate change comes something that is very unexpected. Wine grapes are growing, and thriving, in places like Poland, Bulgaria and China. In the past, few would have thought of taking a trip to these countries for wine tourism. Now, these destinations offer intrigue with grape varietals waiting to be discovered, and much lower prices than the world-renowned destinations above. What can these emerging wine tourism destinations teach us?
Panelists: Zina Sorensen (Bulgaria Wine Tours); Ivica Matosevic (Matosevic Winery, Croatia); Vojtěch Válka (Vinařství Válka, Czech Republic), and Giorgi Natenadze (Natenadze’s Wine Cellar, Republic of Georgia)
Last year at this time, we had hoped that the pandemic would be over by now. Unfortunately, that is not the case. Travel is rebounding, but not as quickly as we all had hoped. So what do we expect the culinary tourism market to look like in 2022? Where will be the opportunities? What can destinations and businesses focus on for the foreseeable future? An important message for all destination marketers, organizational directors, business owners and managers, and marketing professionals.
Presenter: Erik Wolf, Executive Director, World Food Travel Association
- Understand the fly, try and buy concept and what makes visitors seek those same products at home.
- Understand the major reasons why travelers have trouble finding their favorite foods and drinks at home.
- Learn some workarounds that might work for your business or destination when it comes to getting products home for visitors.
Speaker: Janet Dorozynski, Trade Commissioner, Global Affairs Canada
A history of slavery for any nation is a hard subject to bring up. How do we atone for what happened so long ago? We focus on the positive legacy, of course. And an important legacy of the African slave immigrants to the United States was their influence on American food. In this session, we will speak with two African natives (one from Ghana, the other from Benin) who currently live in the US, and who will help us to bridge the gap between histories and cultures to understand the valuable contribution that African slaves made so many years ago.
Presenters: Yorm Ackuaku (Item 13 Podcast) and Adé Carrena (DouNou Cuisine)
No two disabilities are alike, and everyone’s disability is unique to them. Some may be blind or have low vision, some hard of hearing or deaf, many have different forms of reduced mobility and then there are those who have non apparent disabilities. But one thing we all have in common is that almost everyone has the ability to eat and cook and learn the passion behind food. While having a disability may effect ones’ ability to gain access in all public facilities the one thing most of us can do is eat. Dining out, cooking at home and food travel are all ways people with disabilities bond with their families, friends and communities. Creating access and inclusion in food travel will bring more people with disabilities and there are “real dollars and sense” behind it.
Presenter: Eric Lipp (Open Doors Organization)
New Zealand: a country on the other side of the globe and the youngest on earth. It’s known for award-winning wines, rugby, Lord of the Rings, Maori culture and the disputed invention of Pavlova. Food is a major factor in what defines the New Zealand culture, but why don’t many travelers know about New Zealand cuisine? For a country that has incredible produce and international recognition, an important piece of the puzzle bas been missing – until now. In this session, we will talk to a New Zealand food and drink tourism expert who believes the pandemic has created an opportunity for this to change.
Presenter: Sarah Meikle (Wellington Culinary Events Trust)
Some of the companies that HAVE ENJOYED our research
If you don't see your question below, check out the other Event FAQs from the pop-up in the lower right corner.
Destination Marketers, Tourism Boards, Governments, Tour Operators, Tourist Guides, Media, Journalists, Accomodation, Lodging, Chefs, Restaurant Owners, Academia, Researchers, and anyone else who is interested in food tourism!
Prices vary by event so check the registration area for registration pricing. The price is the same for everyone – business owners, academics, journalists, government officials, tourism offices, etc. No VAT or any other tax is payable because we produce the Summit from our offices in the USA.
Not at all. All paid registrations include links to video recordings of all sessions. So, if the Summit takes place during the night where you are, or if you simply have something else going on that day, you can still get all the great content – on your own time. The only thing you miss by not attending live is the opportunity to ask questions and answers from the presenters.