The Second International Conference on Gastronomy Tourism, presented as FoodTrex Pamplona in cooperation with the World Food Travel Association, is the most important Food Tourism event in Spain. This Conference will be held in Pamplona (North Spain) on the 21st and 22nd of February 2019.

Almost everyone loves good food and good wine. Therefore it is not surprising that today, gastronomy and wine are the two most frequently sought experiences by travelers. Everyone talks about culinary tours, wine tastings, food events, and so on.

While a lot of progress has been made towards the development and promotion of food and beverage offerings to visitors, there is still a lot of work to be done to generate sustainable growth in this area. Local food and drinks are an indisputably important part of the visitor experience; yet there is still tremendous room open for interpretation as to what gastronomy tourism really is, what traveler expectations really are, and the best possible way this sector should be developed.

Better gastronomy-oriented businesses and experiences can bring more visitors, more income and local taxes, better community development, and more product exports. Without the proper direction and planning however, the destination´s food tourism potential may remain untapped, or fall into an unsustainable pattern that undermines its future. The goal should be to provide meaningful food and drink related experiences that give visitors a true taste of your destination and create raving fans, convinced guests who will continue to promote your product or destination long after they depart.

A fundamental objective of the 2nd International Conference on Gastronomy Tourism, FoodTrex Pamplona, is to bring you speakers, tools, ideas and best practices that will do just that. As one of the food tourism industry’s leading events for the trade, you’ll meet leaders, experts, influencers and practitioners who will present ideas to help grow your business and the experience you offer.

The Second International Conference on Gastronomy Tourism, FoodTrex Pamplona gives attendees a complete vision of the process of developing a Food Tourism product or destination, addressing methodology and tools, and providing illustrative examples of some of the best practices around the world.

The conference program takes place over two days. The first day is dedicated to Destinations (Public Sector), while the second day is devoted to the Private Sector (entrepreneurs, business owners and managers, etc.).

Throughout the conference we will address questions such as:

  • How to identify opportunities and define achievable objectives.
  • How to create an effective development strategy.
  • How to involve all the actors in the development strategy.
  • How to create Gastronomic Tourism experiences.
  • How to reach the customer.
  • How to adapt to the market.
  • What are the latest trends and fashions embraced by food lovers.

 

Speakers from around the world include:

  • Erik Wolf, President of World Food Travel Association, Oregon, USA.
  • Marc Crothall, Chair, Food Tourism Board and CEO, Scottish Tourism Alliance, Scotland, UK.
  • Dra. Luisa Puppo, Founder and CEO, Ligucibario, Liguria, Italy.
  • Chantal Cooke, Journalist, Passion for the Planet, England, UK.
  • Sophie Cassis, operates a growing farming business on the archipelago (Green Haven Gardens) and former Director, Le bon goût frais des Îles de la Madeleine  Québec, Canada.
  • John Mulcahy, (former) Food Tourism Officer with Fáilte Ireland, Ireland.
  • Kathryn Davis, Head of Tourism, Visit Bristol, England, UK.
  • Kosuke Nakamori, Manager, Japan National Tourism Organization, Japan.
  • Patrick Torrent, Executive Dirctor of Catalnian Tourist Board. Spain.
  • Toni Aguiló, Secretary of Fra Roge Association. Menorca Island. Spain

Programme 2019

2nd International Conference on Food Tourism, FoodTrex Pamplona.Spain

 

21st FEBRUARY, 2019 (Thursday)

 

Day 1 – Destinations

 

Creating sustainable food tourism destinations

 

During this first session we will discuss the main steps and tools for the development of gastronomic tourism in local, regional and international destinations. We will tackle the main challenges of this task, present examples of how destinations around the world have addressed them, and discuss the solutions and tools they have put in place to overcome these challenges.

 

WELCOME

 

GENERAL INTRODUCTION

 

Food tourism today and the sustainable development of destinations.

 

 

Current state of development of food tourism, evolution and trends, main challenges and necessary steps for sustainable development in local, regional or international destinations.

 

PANEL 1 – THE EVALUATION

 

How to identify opportunities and define achievable objectives.

Best practices in the evaluation process in local and international food tourism destinations.

 

PANEL 2 THE STRATEGY

 

How to create an efficient development strategy

 

Best practices in the development of strategies in national and international food tourism destinations.

 

LUNCH

 

PANEL 3 – COLLABORATION

 

How to involve all actors in the development strategy

 

The best collaboration practices between the public and private sector in national and international destinations.

 

PANEL  4 – PROMOTION

 

How to incorporate the gastronomic elements to the promotion of a food tourism destination.

 

New tools, trends and communication campaigns in national and international food tourism destinations.

 

WORKSHOP – DEVELOPMENT OF FOOD TOURISM DESTINATIONS

 

How to overcome obstacles

 

A guided practical workshop on food tourism destination development. Includes a presentation of the general methodology as well as discussion of specific issues/challenges and examples from participants.

 

22nd FEBRUARY, 2019 (Friday)

 

Día 2 – Private sector

 

Creating Successful Food Tourism Products

 

During this session, we will focus on the opportunities that food tourism offers for the private sector and how to take advantage of them. We will talk about creating food tourism products that respond to the expectations of today’s tourists and are based on the local food and gastronomic assets. We will discuss how to adapt a local food or drink business into a tourist experience and how to ensure that our offering reaches potential customers.

 

WELCOME

 

GENERAL PRESENTATION

 

Food tourism today. Opportunities for the private sector.


Definition of the basic concepts of food tourism. Current state of the industry. Challenges and opportunities for the private sector.

 

PANEL 1 – PRODUCT

 

How to create Food Tourism experiences.


Successful case studies in the creation of food tourism products, from the traditional to the most innovative.

 

PANEL 2 – DISTRIBUTION

 

How to reach consumers anywhere in the world. 

 

The main tools of distribution and promotion of food and beverage products and experiences, as seen by the experts.

 

LUNCH

 

PANEL 3 – DEMAND

 

How to adapt our business to market demand.

 

Expert panelists will talk about the expectations of the food-loving traveler, new trends and passing fads, and how to adapt our products to them.

 

WORKSHOP – CRAFTING A FOOD TOURISM PRODUCT

 

A guided practical workshop on food tourism product development. Includes general methodology as well as workshoping of solutions to particular issues from participants.

 

CONCLUSIONS AND CLOSING