Food Travel Research Summit

October 13, 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

Topic: The Wonders of Tinuom

This research explores the different Tinuom dishes that the Municipality of Cabatuan has Participants were identified by the Sangguniang Bayan Member for Tourism whose family’s generation had been cooking Tinuom dishes for at least 5 decades. Each participant has a unique way of incorporating indigenous flora such as herbs, vines, mushrooms and fungus to deliver a unique sumptuous Tinuom dishes. Data procedures and analysis in accordance with the National Commission for Culture and the Arts Cultural Mapping Tool Kit and in the presence of Municipal and Provincial Tourism Officer. One of the intriguing results of the study is that upon tasting the dish once of the research suddenly tears were rolling out of his eyes and later he realized he was crying.

Presenter:  Armando Hisuan Jr, Central Philippine University – College of Hospitality Management

Topic:  Food Activism and  Sustainable Tourism:  New Ways of Food Consumption Through Social Media Influence

Customers’ lifestyle has a direct effect on their leisure choices (DaSilva et al., 2020). Consumers’ purchase decisions related to tourism and leisure services are affected by wellness and healthy lifestyles (Damijanić, 2019). Besides, lifestyle movements are focused on lifestyle choices to promote social change from one’s identity (Haenfler et al., 2012). Lifestyle movements encourage social movements associated with social change. ‘Food activists’, through the analysis of their dishes, denounce injustices about the food system while promoting changes in eating habits to push for a change in consumption in favour of their notion of ‘good food’ (Alkon and Guthman, 2017). Schneider et al. (2017) identified different types of forms of food activism using different media since it can be done through web pages, blogs, social networks, or mobile applications.

Food activism is increasingly being assisted by online and social media, which provide users with various affordances that aid activism in various ways and lead to specific activist actions. Certain lifestyles fads are linked to sustainability, such as vegetarianism, minimalism, and zero waste. One of the most influenced generations by food lifestyle movements is Generation Z. Gen Z consumers follow healthy eating habits, and their discussion as customers are linked with sustainability activism.

Presenter:  Alicia Orea-Giner, Rey Juan Carlos University, Madrid, Spain

Topic: Trends in Wine Tourism in Italy

Wine tourism has changed in the past two years. Transformations in consumer behaviors and in experience design have brought major shifts for this practice, while new challenges – from digital to sustainability – have emerged. 
The present study focuses on Italy – which is among the most internationally recognized wine tourism destinations – and provides empirical evidence (through data and case studies) on emerging trends in this practice. Innovation and sustainability are increasingly driving both the offer of experiences designed by wineries and wine destinations, as well as the attitudes of travelers and their purchasing. New proposals linking culture, local and haute cuisine, wellness and outdoor activities have appeared, while digital tools have become key tools at the hand of producers, distributors and destination to captivate a wider public. 

Presenter:  Roberta Garibaldi, University of Bergamo, Italy

Topic: Creativity and Gastronomy, What Travellers Want

Culinary options, as well as co-created hands-on activities, have appeared, gaining increasing attention from travelers. The development of such proposals has been recognized as challenging for destinations and suppliers, because of limited knowledge of what tourists seek in terms of creativity. Drawing from existing literature, this paper aims at evaluating to what extent the creative needs (i.e., involvement, learning and interaction) influence travellers’ participation in creative gastronomy activities, and whether a segmentation based on such needs reveals a distinct market segment to pursue. Data were collected through a nationwide survey of Italian travelers. Hierarchical cluster analysis was performed to create homogenous sub-segments. Findings show that creative needs explain travellers’ choices in the context of gastronomy tourism. Those expressing a high level of involvement, interaction, and learning consume more often not just creative-based proposals, but all gastronomic activities. This group shows omnivore patterns, suggesting that viewing them as a distinct tourism segment is partly inaccurate. Implications for the development of creative gastronomic proposals are presented.

Presenter: Andrea Pozzi, University of Bergamo, Italy

Topic: From Farm to Fork: Successful Collaboration between Farmers and Gastronomy in Austria

The aim of this study is to investigate the current state of collaboration between farmers and gastronomy businesses in the Burgenland, Austria. Findings from 11 semi-structured interviews with farmers from different agricultural sectors reveal several benefits they gain from closely working together with gastronomy. However, also number of challenges have to be overcome.

Presenter: Claudia Bauer-Kroesbacher and Maria Wagner, University of Applied Sciences Krems, Austria

Topic: Small-Scale Food Tourism: The Impact of Informative Signage Along a Farm’s Active Transit Routes

Informative signage is often installed in public spaces to promote history and heritage. Recently, many have shown pronounced interest in agriculture. Informative signage at farms may be an effective tool to increase individuals’ awareness about ingredients and satisfaction levels towards a space, and serve as a small-scale form of food tourism. The current study will design and install signage in a farm setting and survey locals to determine their awareness and satisfaction levels.

Presenter: Jamie Levitt, California State University, Fresno

Topic: The Overlap Between Wine Tourists and Beer Tourists.

Food tourism researchers have typically considered wine tourism and beer tourism in separate research streams.  This research identifies an overlap in wine tourists and beer tourists and presents characteristics and behaviors of the overlapping segment of wine+beer tourists compared with other food tourist market segments.

Presenter:  Matthew J Stone, California State University – Chico


  • 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



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.

This year’s Research Summit is one day and the price is €49. 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!