[vc_row][vc_column][vc_single_image image=”578″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column width=”1/6″][/vc_column][vc_column width=”2/3″ el_id=”areaImprimir”][vc_raw_html]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[/vc_raw_html][vc_column_text]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.

GENERAL PROGRAM

(This program is subject to last minute changes)

Executive Director: LUIS CORTÉS, Navartur

Scientific Director: GLORIA RODRÍGUEZ, New York University

THURSDAY 21

CREATING SUSTAINABLE FOOD TOURISM DESTINATIONS

During this first session we will discuss the main steps and tools for the development of food and drink 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.

9:00 h. OFFICIAL OPENING
Manu Ayerdi, Vice President of Economic Development, Government of Navarre.

9:10 h. WELCOME AND INTRODUCTION

9:20 h. KEYNOTE SPEECH
FOOD TOURISM TODAY AND THE SUSTAINABLE DEVELOPMENT OF DESTINATIONS.
Speaker: Erik Wolf, Executive Director, World Food Travel Association, Portland, USA.

COFFEE BREAK

10:25 h. PANEL 1 – ASSESSING YOUR POTENTIAL
Understanding where you are and where you want to go.

MENORCA – FROM SUN AND SEA TO GASTRONOMY TOURISM
Speaker: Antoni Aguiló, Secretary, Fra Roger Association for Food and Culture. Menorca, Spain.

BRISTOL – UNVEILING THE CITY´S FOOD TOURISM POTENTIAL
Speaker: Kathryn Davis, Head of Tourism Destination Bristol.

11:35 h. PANEL 2  – BUILDING A STRATEGY
Creating an efficient development plan.

STRATEGIES IN EMERGING DESTINATIONS – EXTREMADURA OR THE APPEAL OF THE LAND.
Speaker: Margarita Calleja Aldana, Senior Consultant, Extremadura Turismo.

STRATEGIES IN MATURE DESTINATIONS – MANAGING CATALONIA´S SUCCESS.
Speaker: Patrick Torrent, Executive Director Agència Catalana de Turisme.

12:55 h. PANEL 3 – GATHERING SUPPORT
Involving all stakeholders in your plans.

THE STATE AGENCY – FÁILTE IRELAND.
Speaker: John Mulcahy, former Head of Food Tourism at Fáilte Ireland. Irlanda.

THE PRIVATE PUSH – THE CASE OF SCOTLAND.
Speaker: Marc Crothall, Chair of the Food Tourism Board and Chief Executive of Scottish Tourism Alliance.

LUNCH

15:10 h. PANEL 4 – GETTING THE WORD OUT
Communicating your destination´s appeal to an evolving customer.  

INTRODUCTION – NEW TOOLS, TRENDS AND COMMUNICATION CAMPAIGNS IN FOOD TOURISM DESTINATIONS.

FINDING A NEW VOICE WHEN PROMOTING FOOD AND DRINK TOURISM PRODUCTS.
Speaker: Amber Hoffman, WHIT Media. USA.

USING INTERNATIONAL DISTINCTIONS AS PROMOTIONAL TOOLS – KRAKOW AND THE EUROPEAN CAPITAL OF GASTRONOMIC CULTURE
Speaker: Agata Witoslawska. Head of the Polish Tourism Organisation Office in Spain.

COFFEE BREAK

16:15 h. HANDS-ON WORKSHOP

BUILDING A FOOD TOURISM DESTINATION STEP BY STEP

Conductor: José María de Juan, Director, Koan Consulting and Board Director, World Food Travel Association with the participation of the day´s speakers.

The workshop is designed to serve as a practical guide for both public and private stakeholders involved in food tourism development. Includes methodology and moderated discussion on specific issues/challenges.

     

FRIDAY 22

CREATING SUCCESSFUL FOOD TOURISM PRODUCTS

During this session we will focus on the opportunities that food tourism offers 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 drink 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.

9:00 h. WELCOME  AND DAY 1 RECAP

9:10 h. KEYNOTE SPEECH

FOOD TOURISM TODAY. OPPORTUNITIES FOR THE PRIVATE SECTOR.
Speaker: Erik Wolf, Executive Director, World Food Travel Association. Portland, USA.

9:55 h. COFFEE BREAK

10:15 h. PANEL 1 – CREATING FOOD TOURISM PRODUCTS
Generating business opportunities in food tourism.

INTRODUCTION – WHAT IS A FOOD TOURISM PRODUCT

BUILDING A SUCCESSFUL BUSINESS IN FOOD TOURISM – FROM IDEA TO MARKET
Speaker: Eli Susperregui, Head of Guides and Experiences, Mimo Food, San Sebastian, España.

INNOVATING IN FOOD TOURISM  – CRAFTING NEW FOOD AND DRINK EXPERIENCES FOR VISITORS
Speakers: Enric López C. and Emma Pla, CETT-UB and award winning food touring startups (Cap a Mar and Kami de Deus).

ADAPTING YOUR FOOD OR DRINK BUSINESS TO VISITORS – FROM RESTAURANT, WINERY, ETC. TO FOOD TOURISM EXPERIENCE
Speaker: Chiara Gai, Director of Innovation, ESHOB. Barcelona, Spain.

PUBLIC-PRIVATE COLLABORATION IN PRODUCT DEVELOPMENT  – IDEAS FROM JAPAN
Speaker: Kosuke Nakamori, Director de la oficina de turismo de Japón.

12:15 h. PANEL 2 – UNDERSTANDING THE MARKET
Adapting your business to visitor´s expectations.

INTRODUCTION – EXPECTATIONS, GROWING DEMANDS AND PASSING TRENDS IN FOOD TOURISM

COVERING THE BASICS – ENSURING AUTHENTICITY AND NOVELTY IN FOOD TOURISM PRODUCTS
Speaker: Dra. Luisa Puppo, CEO, Ligucibario L. Liguria, Italia.

RESPONDING TO NEW EXPECTATIONS – SPECIAL DIETS, SUSTAINABILITY, WELLNESS AND OTHER GROWING DEMANDS
Speaker: Chantal Cooke, Journalist and Travel Writer, Passion for the Planet, Reino Unido.

13:30 h. NEW FOOD TOURISM PRODUCTS IN NAVARRE – PRESENTATION

RIBERA NAVARRA- NEW FOOD TOURISM PRODUCTS AROUND OUR VEGETABLES
Speaker: Abel Casado. Manager, Consorcio para las Estrategias de Desarrollo de la Ribera de Navarra.

PATXARAN EXPERIENCES
Speakers: Adrián Subia, President of the P.G.I. Pacharán Navarro and Tere Arizaleta, Manager, Licores Azanza.

CANNING MUSEUM
Speaker: Paz Salcedo. Project Manager, Canning Museum.

NAVARRE WINE ROUTE ACTIVITIES
Speaker: Cristina Bayona Pérez. Gerente, Ruta del Vino de Navarra.

14:10 h. LUNCH

15:00 h. PANEL 3 – REACHING THE CUSTOMER
Making your product visible in a changing market.

INTRODUCTION – REACHING THE VISITOR OF THE 21st CENTURY.

ONLINE PRESENCE – DOING MORE WITH LESS / REACHING FURTHER
Speaker: Tirso Maldonado, Fundador y CEO, SocialTec.

PRODUCT CLUBS – GENERATING CRITICAL MASS AND WIDER REACH / THE CASE OF THE SOMONTANO WINE ROUTE
Speaker: Clara Bosch Bosch, Manager, Somontano Wine Route, Spain. 

PUBLIC SUPPORT – ADDITIONAL TOOLS FOR VISIBILITY AND DISTRIBUTION / HELPING YOU REACH BEYOND
Speaker: Elena Valdés, Head of Cultural Tourism Division, Spanish Tourism Board – Tourspain.

16:30 h. COFFEE BREAK

16:40 h. HANDS-ON WORKSHOP

CRAFTING A FOOD TOURISM PRODUCT STEP BY STEP
Condutor: José María de Juan, Director, Koan Consulting and Board Director, World Food Travel Association with the participation of the day´s speakers.

The workshop is designed to serve as a practical guide for both public and private stakeholders involved in food tourism development. Includes methodology and moderated discussion on specific issues/challenges.

18:10 h. CONCLUSIONS  

18:10 h. OFFICIAL CLOSING
Juanma Intxaurrandieta. Director, Institute for Food and Agriculture Quality of Navarra – REYNO GOURMET.[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row]