Now in its sixth year, the theme for this year’s FoodTreX Global Summit is Sustainability in Food Tourism and Beverage Tourism.
Taking place April 15-16, 2021, over the course of these two days, a total of 16 speakers will deliver 12 sessions and tackle the most pressing issues of environmental, socioeconomic, and economic sustainability to destinations, organizations, business strategists and managers, entrepreneurs, and other key stakeholders in the extended food and beverage tourism industry.
Speakers and sessions at this year’s FoodTreX Global Summit include:
What Hospitality Professionals Need to Know about Gastrodiplomacy (Johanna Mendelson Forman, Founder, Conflict Cuisine, USA)
Is Local Food Taking a Back Seat for Visitors? (Gabriel Laeis, IUBH International University, Germany)
What is your Apitourism Strategy? (Tanja Arih Korosec, Visit Trojica, Slovenia)
Demystifying the Muslim Food-Loving Traveler (Yvonne Maffei, My Halal Kitchen, USA; and Soumaya Hamdi, Halal Travel Guide, UK)
How Sustainability & Innovation Are Driving Growth In Food & Beverage Tourism (Jeff Fromm, FutureCast, USA)
Protecting Bioregional Foods through Food Festivals (Tracy Berno, Auckland University of Technology, New Zealand; and Gabriel Levionnois, Pacific Food Lab, New Caledonia)
Sociocultural & Economic Issues in Culinary Destination Management (Julián Bermúdez, CETT School of Tourism, Hospitality and Gastronomy, Spain)
Special Diets and Destination Marketing (Shivya Nath, The Shooting Star, India; Chantal Cooke, Passion for the Planet, UK; and Zac Lovas, VegVoyages, USA)
Global Brooklyn: Designing Food Experiences in World Cities (Fabio Parasecoli, New York University, USA/Italy)
Can Foodservice Outlets Really Be Plastic-Free? (Elena Viani. Tourism Consultant, Italy; and Fabio Sacco, Il Turismo Val di Sole, Italy)
FoodTreX Global is 100% online.
