Food Tourism Management

At the Tourism 360º Conference in Leeuwarden, we proudly presented the latest achievements of our collaborative research project between NHL Stenden and Food Tourism Management (FTM), regarding our Handbook for Sustainable Food Tourism Destination Development. 🍴🌏 Our project builds upon the Guidelines for the Development of Gastronomy Tourism developed by UNWTO and the Basque Culinary Center. Now, the seventh group of students of the Tourism Management study programme has contributed to the research with their final presentation. This work is part of the Tourism Research Project module, where third-year students collaborate with industry partners like FTM to tackle real-world cases. This research project focused on integrating sustainability into our step-by-step approach, drawing on models such as the Environmental Impact Assessment by the European Union and the Sustainable Development Goals by the United Nations. The guidelines were implemented to develop tailored sustainable food tourism strategies for Groningen, ensuring that its food tourism development benefits society, the environment and the city's local economy. Each project plays an important role in refining our sustainable food tourism development guidelines, making them more practical for those managing tourism destinations. 🏖 Special thanks to Adriana Hilário de Carvalho Veríssimo Jubilado, Kaltrina Spahiu, Magda Matecka, Molly Urban and Sena Durmus for their dedication to the topic. We also extend our gratitude to Sarah Seidel for her outstanding coordination and supervision, to Linda Golinucci for her invaluable support during her internship at FTM and to Christiaan van der Ham for initiating this collaboration, effectively connecting students with alumni.💐 🔎Are you a city, a region or another destination ready to enhance sustainable food tourism? ➡️ We are seeking a new destination as a partner to join our research project. With Sarah Seidel's research expertise, Laureen Rashof, M.A.'s strategic food tourism management experience and the support of NHL Stenden Tourism Management, we will help you set up sustainable strategies to showcase your local foods and drinks in tourism, strengthening your destination’s identity, enhancing its image and supporting your tourism stakeholders.🔎 Do not hesitate to contact us if you are interested! ☎️

👩🎓 Thank you, Laureen Rashof, M.A., for working with us on your project.  You provide great opportunities to our students. We value the input of our alumni. 🥗 We'll stay in touch, and keep us informed about all the exciting news about your company, Food Tourism Management ! #tourism #food #management #alumni #collaboration #nhlstenden #thankyou #leeuwarden

🚀 Last week, Laureen Rashof, M.A. participated in the 9th Tourism Camp Niederrhein - a unique barcamp for the tourism industry organised by IHK Mittlerer Niederrhein and Niederrheinische IHK Duisburg-Wesel-Kleve. Unlike traditional conferences, the barcamp format encourages each attendee to shape the agenda by bringing topics to the table they care most about. Whether through discussions, presentations or workshops, participants collaborate on equal footing, sharing insights and forming valuable connections across multiple sessions. 👩🏫 Laureen led a spontaneous workshop on food tourism 🍴 🌍, where participants explored: ◾ The importance of regional ingredients to create authentic culinary experiences 🥨, ◾ alternative dining concepts that resonate with today’s travellers 🥂, ◾ creative events like the 'Chopping Disco', an initiative to reduce food waste championed by the team of Andreas Henke at Slow Food Deutschland. It was inspiring to see such an open exchange of knowledge and ideas with tourism professionals from various backgrounds - destinations, hotels, gastronomy and tourism consulting. 🌱 Looking forward to seeing more innovative, open-minded and inclusive approaches to conferences and meetings in the future. Thanks to Maren-Corinna Nasemann and Iris Wolberg for the exceptional organisation! Above all, it was such a fun day with fantastic new connections! 👩👩👧👧

🌍Join us at the 9th UN Tourism World Forum on Gastronomy Tourism in Manama, Bahrain, on 18-19 November 2024, held under the theme “Gastronomy Tourism: A Driver of Economic Diversification and Inclusion”.      💡 Learn the future trends in gastronomy with insights from innovation experts Meta, who will explore how social media and technology are reshaping gastronomy tourism      Get behind the The World’s 50 Best’s scenes with Tim Brooke-Webb      🌟 Hear from top chefs and sector leaders on how local flavors and traditions can elevate a destination's global identity through gastronomy tourism: Celia Tunc (Collège Culinaire de France), Chef Alejandra Espinoza (Somos Restaurant, Ecuador), Chef Rudolf Stefan (Konoba Pelegrini, Croatia) and Chef Tala Bashmi, MENA’S Best female Chef 2022 (Bahrain)       ✨ Discover how local heritage and valuing local products can elevate gastronomy tourism and create authentic, sustainable experiences with experts from Slow Food and World Intellectual Property Organization – WIPO, and case studies such as Jordan's From Farm to Fork in Jordan© by Hospitality in Health (HIH) , presented by Nico Dingemans, Yigal Schleifer Culinary Backstreets (USA), Caroline Couret of Creative Tourism Network®.      🌾 Sustainability and food waste will be key topics, showcasing good practices from @UNEP with Chef Leyla Fathallah (UNEP Food Waste Advocate, UAE), LightBlue Consulting(Thailand), Muhammad Danbappa of Ehfaaz (UAE) Rashid bin Khalifa Al-Khalifa of Peninsula Farms Bahrain     Download the full programme and find more information on https://lnkd.in/dYGJKN2A

We have successfully completed our latest project in Cesenatico, Italy, where we applied our FTM framework for strategic food tourism destination development. Our intern Linda Golinucci conducted extensive on-site research, engaging with local tourism stakeholders to assess the town’s food tourism potential. 🌍🍽   Cesenatico, a charming seaside town in Emilia-Romagna, is nestled along the Adriatic coast. It is a food lover’s paradise, renowned for its traditional dishes like tagliatelle al ragù and its rich seafood offerings such as Saraghina fish, cuttlefish and bluefish. This unique blend of land and sea flavors truly defines Romagna’s culinary heritage.   However, Cesenatico faces several challenges: ❌ Seasonality: The town experiences a surge in tourism during summer but struggles to attract visitors year-round. ❌ Coordination: While local chefs, restaurateurs and producers are eager to collaborate, there is currently a lack of structured cooperation. ❌Sustainability: Cesenatico faces the challenge of balancing the preservation of their traditional food culture while adapting to sustainable practices and growing tourism simultaneously. Our research was further enriched by personal insights from Linda’s grandmother, Gina, who has lived in Cesenatico for over 80 years. Gina shared invaluable memories of the town’s culinary history, the evolution of its dishes and how food has shaped the local identity. Her stories about traditional recipes, like piadina filled with squacquerone cheese, helped us shape the direction of this project.   We developed strategies around the following key themes: ✔️ Sustainable food events: Hosting events that emphasise the seasonality of local ingredients. ✔️ Cohesive marketing strategy: Standardizing messaging across platforms to strengthen Cesenatico’s food tourism brand. ✔️ Year-round tourism packages: Develop packages that highlight diverse attractions off-season, such as wellness retreats and sports events, while promoting local food. ✔️ Stakeholder alliances: Encouraging collaboration between local businesses and the tourism board for a unified approach.   Cesenatico is now equipped with strategies that tackle its challenges, positioning it to become a year-round food tourism destination, offering authentic experiences that showcase the best of Romagna’s culinary heritage. 🍴   ➡ If you're looking to harness the potential of food tourism, do not hesitate to contact us to develop tailored strategies for your destination.

Thanks to DEHOGA Nordrhein-Westfalen e.V. for having Laureen Rashof, M.A. present her keynote speech about "Sustainable Food Tourism: Regional Strengthening, Cultural Identity and Opportunities for the Hospitality Industry" during their Impulse Day - Enjoyment, Sustainability and Regionality at Erlebnisbauernhof Gertrudenhof 🌏🍴

Nachhaltigkeit in der Gastronomie: DEHOGA Coaches setzen Impulse auf dem Erlebnisbauernhof Gertrudenhof in Hürth In einer inspirierenden Veranstaltung auf dem Gertrudenhof in Hürth, initiiert von den DEHOGA Coaches, stand das Thema Nachhaltigkeit in der Gastronomie im Mittelpunkt. Ziel der Veranstaltung war es, frische Impulse zu setzen und praxistaugliche Ansätze für eine nachhaltigere Ausrichtung der Branche zu erarbeiten. Untere aderem betont wurde hierbei die Bedeutung der regionalen Lebensmittelversorgung – ein Schlüsselthema für viele Gastronomiebetriebe, die zunehmend Wert auf kurze Lieferketten und regionale Wertschöpfung legen. Ein Beispiel für die praktische Umsetzung dieses Gedankens ist das Unternehmen Feldling. Feldling hat bereits einen Lieferdienst für die Gastronomie, Kitas und Schulen aufgebaut, der auf der engen Kooperation mit regionalen landwirtschaftlichen Betrieben basiert. Durch diese direkte Verbindung wird nicht nur die Frische und Qualität der Produkte sichergestellt, sondern auch die regionale Wirtschaft gestärkt. Ein weiterer spannender Aspekt der Veranstaltung war die der Impulsvortrag von Laureen Rashof, M.A. von über den sogenannten "Foodtourismus" – ein Konzept, das die regionale Wertschöpfung auf eine ganz neue Ebene hebt. Der Genuss und die Erfahrung regionaler Küche werden zunehmend zu einem touristischen Anziehungspunkt, der nicht nur der Gastronomie zugutekommt, sondern auch den regionalen Produzenten. Vielen Dank an die DEHOGA Coaches Pia Weselowski und Anna-Lena Krannich 🌿 sowie allen Beteiligten für die neuen Erkenntnisse und den wertvollen Austausch! Solche Initiativen tragen wesentlich dazu bei, den Wandel hin zu einer nachhaltigeren und regional fokussierten Gastronomie zu gestalten.

Excited to announce that on September 26th, Laureen Rashof, M.A. will be delivering a keynote on Food Tourism at the IMPULSE DAY Future - Enjoyment, Sustainability and Regionality! 🌱 This event, organised by DEHOGA Nordrhein-Westfalen e.V., will bring together thought leaders to explore the future of sustainable food practices. Looking forward to sharing insights on the role of food tourism in promoting regionality and sustainability. 🍴 🌍 Don't miss it!

Cheers to a successful fair yesterday at the Ministry for the Environment, Nature Conservation and Transport of the State of North Rhine-Westphalia! 🥂 North Rhine-Westphalia is the leading hub for green start-ups in Germany. Under the motto #MeilensteineGreenNRW, yesterday the state looked back on ‘10 Years of Green Start-ups’. 🌱   FTM was proud to be part of the event, with Laureen Rashof on site, connecting with inspiring sustainable start-ups and other industry leaders. 🎉   Special thanks to Dr. Ute Günther and Environment Minister Oliver Krischer for their smooth moderation, and to Julia Drobner, Dr. Annika Daun and the rest of the teams at pro Ruhrgebiet e.V. and Business Angels Deutschland e.V. for the excellent organisation. 🙏   At FTM, we work along the #SustainableDevelopmentGoals, recognising food as a vital part of culture and focusing on preserving regional food traditions. Especially the socio-cultural dimension of sustainability plays a central role in our approach, supporting a sustainable tourism growth through food, integrating local communities and preserving the food heritage of destinations. 🌍🍽️

Visit our FTM stand on Thursday at the NRW Ministry for the Environment in Düsseldorf. 🎉🌱