Food tourism has been an organized industry since 2003, when the World Food Travel Association was founded. Fourteen years later, the industry is alive and thriving. We’re seeing many tourism offices, government entities, trade groups and small business owners “doing food tourism”. However, we’re also seeing something else – evidence that many professionals in our industry think that food tourism is as easy as promoting local ingredients on menus of locally owned restaurants. Sure, that’s part of it, but the scope of food tourism is much deeper and farther-reaching. First, food tourism embraces 20 different industries, from tail to table and everything in-between; foodservice is just one of the 20 sectors. Secondly, today’s foodie travelers are not the same consumers as 15 years ago. Your own customers are evolving before your eyes. They’re younger and most importantly, we have proof that not all foodies like the same things. Thirdly, the runaway popularity of primary destinations like Barcelona, Florence and San Francisco means that travelers and food lovers are looking for off the beaten path destinations and experiences much more than ever. The entire landscape of our industry has changed, and will continue to do so. What can you expect the food tourism industry to look like in 2025? What future opportunities will there be for you and your business, destination or organization? Hear World Food Travel Association Executive Director and food tourism industry founder Erik Wolf speak about the state of the food tourism industry, Food Tourism 2025 and the future of our industry at FoodTrekking World food tourism trade conference in Portland, Oregon April 2-4.
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