Investing in the Culinary Tourist Guiding Profession
1 August 2024
WFTA and WFTGA Relaunch Strategic Partnership
The World Food Travel Association (WFTA) and the World Federation of Tourist Guide Associations
(WFTGA) are thrilled to announce the relaunch of their strategic partnership, focusing on the training and certification of culinary tourist guides. This collaboration aims to address the growing interest in food and beverage as primary attractions for travelers worldwide.
Culinary Tourism on the Rise
Culinary tourism has seen significant growth in recent years. The WFTA’s 2020 Food Travel Monitor proved that 93% of leisure travelers choose their next destination based on the reputation of its culinary culture. And various sources have estimated the value of the world’s culinary tourism market at nearly US$1 trillion this year, with growth projected to nearly US$3 trillion by 2032. This surge is driven by travelers' increasing desire for authentic and immersive food experiences and renewed interest in culinary culture as an important facet of sustainability.
Importance of Specialized Training and Certification
The partnership between WFTA and WFTGA, which initially provided culinary tourist guide training and certification, will be reinstated to meet the rising demand for qualified guides in this niche sector. Certified culinary tourist guides and tour directors bring a depth of knowledge and expertise not often found among standard tourist guides. The training and certification will ensure a richer and more informative food and beverage experience for travelers
“Certified culinary tourist guides are essential for delivering the depth of knowledge that food enthusiasts crave today," said Erik Wolf, Executive Director of the WFTA. "Their specialized training allows them to provide in-depth insights into local cuisines, cooking techniques, and food history, enhancing the overall visitor experience in a unique way."
Sebastian Frankenberger, President of the WFTGA, added, "Our renewed partnership with the WFTA ensures that our tourist guides are well-equipped to cater to the sophisticated tastes of culinary tourists. This collaboration not only benefits travelers but also supports local economies by promoting awareness of regional culinary traditions."
Benefits for Travelers and Local Economies
Certified culinary tourist guides offer several advantages over regular tourist guides. They are trained to understand and convey the intricacies of local food culture, provide recommendations on authentic dining experiences, and create tailored culinary tours that highlight the best of local gastronomy. This expertise enhances the travel experience, making it more educational and enjoyable.
Moreover, culinary tourism significantly contributes to local economies by attracting tourists to food festivals, culinary trails, and cooking classes. It supports local farmers, markets, and microenterprise culinary artisans, promoting sustainable practices and preserving culinary heritage.
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Our judges have completed their final deliberations and we are pleased to announce the finalists and winners of our Association's 2024 Global Culinary Travel Awards. Best Program to Promote Culinary Culture to Visitors Eat & Walkabout (Spain) Best Beverage Experience for Culinary Travelers City of Nicosia (Cyprus) Best Culinary Heritage Product or Experience for Travelers Marang Marang Women's Association (Philippines) A press conference featuring the three winners will be streamed live with the winners on Wednesday, October 30 at 15:00 London, UK time. Visit our YouTube channel on that date, and be sure to subscribe to our YouTube channel in order to be notified!
In this episode number 72 of the Taste of Place podcast, we speak with Audrey Kelly. Audrey is the co-owner and head pizza maker at Audrey Jane’s Pizza Garage in Boulder, Colorado in the USA, which she runs with her brother, Peter. After studying pizza-making under Tony Gemignani, she opened her restaurant, and achieved quick success, with the restaurant having been been featured on the Food Network; the Travel Channel; and Diners, Drive-Ins and Dives. Audrey won first place in the Pizza in Teglia competition in Naples, Italy, and has been featured in the New York Times and NPR. As a mother of twin boys, she balances family life with expanding her business, including plans for a second location. Audrey also grew up in a family of bakers, so she knows a thing or two about making dough!
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