Food Travel Research Summit

October 13-14, 2022

100% Online - London UK Time Zone (BST)

Can't attend live? Listen to the recordings for up to 1 year!


FoodTreX Research Summit

Are you interested in presenting your latest research relating to food or beverage tourism? 

Applications are accepted from all academics, instructors, teaching assistants, researchers, professors and others engaged in researching food and beverage tourism.


Join other world-renowned culinary tourism researchers


Ask our moderators & presenters your questions


Your opportunity to access the latest research in culinary tourism


All sessions are London time zone (BST)

  • Short session names are used in the table.
  • Open each item (+) for the full session name, presenter name, and professional affiliation.
  • Schedule subject to change. Always check here for the most current schedule.

Thursday, October 13, 2022 NB: 2021 Speakers below are placeholders.

The Research On Gastronomy Tourism In Japan From The Joint Report With UNWTO 2019

Presenter: Shinichi Nakamura, ANA (All Nippon Airways)

Travel Decision Making For Individuals Affected From Coeliac Disease And Non-Celiac Gluten Sensitivity: Risk Reduction Strategies Proposal

Presenter:  Alicia Orea-Giner, Universidad Rey Carlos, Spain

Promoting Food Tourism for Sustainable Economic Development – Evidence from the Caribbean

Presenter: Santosh Kumar Mishra, S. N. D. T. Women’s University, Mumbai, India

Note: This is a schedule change.

A Taste Of Portugal – Foreign Consumers And Rural Provenance Food Products

Presenter: Elisabete Figueiredo, Universidade de Aveiro, Portugal

Educational Tourism On Coffee Farms: Interdisciplinary Strategies For High Schools

Presenter: Eduarda Cividini Pagnussat, Universidade Federal do Paraná, Brazil

Traditional Food or Biocultural Threat? The Tilapia Issue in the Amazonia of Ecuador

Presenter: Veronica Santafe-Troncoso University of Saskatchewan, Canada

How Does Tourism Affect the Food Sovereignty of Rural Destinations?

Presenter: Veronica Santafe-Troncoso, University of Saskatchewan, Canada

Beating The Pandemic, One Bite At A Time: How The Gastronomy Sector In British Columbia Is Forging Its Own Path Forward

Presenters: Nazmi Kamal and Marian Chung, Capilano University, Canada

Friday, October 14, 2022 NB: 2021 Speakers below are placeholders.

Business as Usual Can No Longer Be the Norm

Presenter: Gerrie du Rand, University of Pretoria, South Africa

Note: This is a schedule change.

Sustainability In Gastronomic Experiences: What Tourists Want

Presenter: Roberta Garibaldi, University of Bergamo, Italy

Note: This is a schedule change.

Tea Tourism in the Global South: The Cases of Kenya and South Africa

Presenter: Unathi Sonwabile Henama, Tshwane University of Technology, South Africa

Growing Sustainable Agritourism in Florida: A Build Back Better Call to Action

Presenter: Brooke Hansen, University of South Florida, USA

What’s On The Destination Menu? The Integration of Food into the Portfolio of Attractions – The Case of Charlevoix and the Eastern Townships in Quebec (Canada)

Presenter: Ronaldo Tavares de Souza, Université Laval, Canada

Consuming The Terroir – Product Mobility and Tourist Attractions in Gastronomic Destinations

Presenter: Ronaldo Tavares de Souza, Université Laval, Canada

Better Bytes: Food Tourism In The Digital Age

Presenter: Alanna Howard, North Carolina State University, USA

Examining the Impact of Additional Information on Restaurant Willingness-to-Pay

Presenters: Nasim Binesh, University of Las Vegas, USA


  • Co-Chair, Matthew J. Stone, California State University-Chico, USA
  • Co-Chair, Roberta Garibaldi, University of Bergamo, Italy
  • Angela Durko, Texas A&M University, USA
  • Anne-Mette Hjalager, University of Southern Denmark and Editor-in-Chief, Journal of Gastronomy and Tourism
  • Whitney Knollenberg, North Carolina State University, USA
  • Steven Migacz, Roosevelt University, USA
  • Erose Sthapit, Haaga-Helia University of Applied Sciences, Finland
foodtrex research


Below are speakers for our 2021 Research Summit. Our 2022 speakers will be updated once they are confirmed.

If you are interested in ordering access to the recordings, please contact us here. The cost is €69 (no VAT is charged).



If you don't see your question below, check out the other Event FAQs from the pop-up in the lower right corner.

Academics of all kinds (students, researchers, teaching assistants, professors, PhD candidates, university department chairs, tourism professors or teachers, as well as anyone else with an interest in food or beverage tourism research.

See the application timeline above for exact dates and times.

The two-day summit is is €69, reduced from the normal price of all our other 2-day summits, which is €99. The €69 price is the same as last year as well. The price is the same for everyone – students, researchers, professors, trade professionals, etc. No VAT or any other tax is payable because we produce the Summit from our offices in the USA.

We do not customarily provide invoices because they are a labor-intensive process to produce. Additionally, we have found that many people are happy enough with the paid email confirmation or their credit card receipt. If you need to issue a purchase order, or if you do require an invoice, please factor in an additional €10 service charge to create it for you.

Please see the box above for a detailed list of what is included with your registration fee.

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.

Yes. Presenters are offered the opportunity to include your research in an upcoming issue of the Journal of Gastronomy and Tourism. Journal editor Anne-Mette Hjalager is on the Research Summit’s Scientific Committee.

The language of all presentations is in English. Not all moderators, and not all people attending live or viewing the recording later, will necessarily speak your language. Therefore, as the international language of business and travel, we ask all presenters to please be prepared to speak in English.  You do not need to be fluent. You just need to speak well enough to be able to make your point. There is no need to be nervous. We have all been there before!