UN Tourism Academy’s Post

📣 DON’T MISS OUT 📣 The Corporate Chair Wine and Tourism, Ecole de Management Strasbourg, Université de Strasbourg in France together with the ➡ Agrifood Management & Innovation Lab Ca' Foscari, Università Ca' Foscari di Venezia in Italy ➡ Weincampus Neustadt in Germany is co-editing a BOOK ON TRENDS FOR A SUSTAINABLE and RESILIENT WINE TOURISM INDUSTRY   This book is part of a series called “Tourism, Hospitality & Event Management” to be published by SPRINGER    Objectives: ✅  Reflects the close connections between #research, #teaching, and #practice in wine tourism research and wine tourism management. ✅  Written for #professionals and #academics who want to improve their understanding and knowledge of the strategic role of wine tourism and its social, economic and environmental impact ✅  Provide insights and support #executives concerned.   Researchers and practitioners are invited to submit 🗓️ on or before April 8th, 2024 📖 a chapter proposal of 1,000 to 2,000 words   See all details on Call for Chapters with all the needed information. We look forward to your contributions,   Coralie HALLER, Leo Paul Dana, Marc Dressler, Vladi Finotto, Christine Mauracher #innovation,#winetourism, #research, #bestpractises #winetourismrocks

🌱 Exciting News! 🌱 Thrilled to share that I had the honor of joining Uzaidi Udanis on the "Can we provide healthy food for our tourists" podcast, part of the UNLIMITED TOURISM series by MIT Pahang! 🎙️ We delved deep into the significance of incorporating vegan options within Malaysia's hospitality industry and how it can drive revenue growth while aligning with sustainability values. 🌍💼 In our insightful discussion, we explored: 🌿 The rising demand for vegan and plant-based options among tourists globally and in Malaysia. 🌿 Strategies for hotels and restaurants to seamlessly integrate vegan offerings into their menus. 🌿 The economic benefits of catering to diverse dietary preferences. 🌿 How sustainability-focused practices can enhance the reputation and profitability of businesses in the hospitality sector in Malaysia. As a passionate advocate for vegan hospitality, I believe that embracing plant-based options not only caters to the growing preferences of modern travelers but also positions businesses as pioneers in ethical and sustainable practices. 🌟 Looking forward to continuing the conversation and collaborating with industry partners to create more inclusive and environmentally conscious hospitality experiences during exciting event in October - Meet at MIT Pahang 2024! 🌍💼 You can listen it to the podcast here: https://lnkd.in/gQpnYPkR #VeganHospitality #SustainableTourism #HospitalityConsultant #malaysiatourism

Identifying #innovativeideas ... fostering #innovation ... exploiting benefits brought by #innovation are hot topics in both academia and industry Being one of the leading journals in the field, Journal of Hospitality & Tourism Research catalogues many inspiring papers about different types of #innovation such as: Application of disruptive technologies & innovation in hospitality 🏨 https://lnkd.in/gJm8EDbm Green innovation in pilgrimage tourist destinations 💚 https://lnkd.in/gj_Xz8Yg Power of incremental product innovation on firm performance ⏫ https://lnkd.in/gswDKy3c Role of organization cultures in unlocking employee innovation 😲 https://lnkd.in/gm7cNzmr Role of menu innovativeness & experiential innovativeness in restaurants 🍽 https://lnkd.in/gJxeYrmR #ICHRIE | #HospitalityResearch | #TourismResearch | #ImpactfulResearch | #TopicalCollection | #Innovation | #DisruptiveInnovation | #ProductInnovation | #ProcessInnovation | #HospitalityInnovation | #RestaurantInnovation | #EmployeeInnovation |

4th Global #Gastronomy #Tourism #Startup #Competition with #UNWTO and Basque Culinary Center Accelerating gastronomy tourism initiatives to achieve the #SDGs Themes: - New Technologies: high technological component to provide solutions or new services related to the Gastronomic Tourism sector. - Local Impact: high component of transformation and social improvement in its area of implementation that are attached to the Gastronomic Tourism sector. - Sustainability and Waste: high component of sustainability and/or food waste management related to the impact generated by tourists, including prevention, redistribution and valorization through circular processes. https://lnkd.in/enJS7fQw

I am delighted to share you that, One book chapter is published in the book Title Utility, Scope & Emerging Trends in the Present Digital World (21st Century) , ISBN Number -978-93-85447-31-0, Publisher English Book House, SGM, House Jaipur-03 With name of “Role of Digital Platform in Development of Smart Tourism Destination & Gastronomy of Host Region.”

We are thrilled to announce the I International Conference on Food and Wine Tourism Strategic Management for Sustainable Regional Development. This groundbreaking event will take place from October 9-11, 2024, at the picturesque University of Alicante, Spain. This conference aims to gather scholars and practitioners from around the globe to explore the synergistic relationships between culture, sustainability, and gastronomy in the context of food and wine tourism. This inaugural meeting is dedicated to advancing the latest research and innovations in the strategic management of these dynamic sectors. Food and wine tourism goes beyond the mere enjoyment of local cuisines and beverages; it encompasses gastronomy, viticulture, accommodation, culinary events, food festivals, and cultural experiences in both rural and urban settings. These activities play a crucial role in boosting local economies, creating brand loyalty, and fostering deeper appreciation for regional culinary and vinicultural traditions. In light of rapid changes in ecological, economic, and consumer dynamics, it is essential to reevaluate the management of food and wine tourism. This conference provides a unique opportunity for researchers and industry experts to share insights and forge collaborative paths towards sustainable and innovative practices. We invite submissions on a wide range of topics, including but not limited to: Case studies of best practices in food and wine tourism. Cross-cultural studies on the impact of culture on tourism management. Innovative business models and strategies at the intersection of food production and tourism. Effective management of food and wine destinations and enterprises. Entrepreneurial ventures and operational management in the food and wine tourism industries. Strategic management and sustainable practices within the sector. The role of ICTs in shaping the food and wine industry. Key dates to remember: Deadline for extended abstracts: July 31, 2024 Notifications to authors: August 15, 2024 Registration deadline: September 1 to October 5, 2024 Conference dates: October 9-11, 2024 Join us for an enriching experience filled with contemporary insights, high-quality feedback, interactive sessions, and memorable culinary and vinicultural experiences. Let's come together to shape the future of food and wine tourism. For more information and submission details, visit the Call for Papers PDF. Submit your research and be part of this exciting journey towards sustainable regional development through food and wine tourism! #FoodAndWineTourism #SustainableTourism #CallForPapers #Conference2024 #UniversityOfAlicante #Research #TourismManagement

An #international gathering of leading #chefs, #food and #drink producers, #tourism managers and #academics, the #Summit will focus on how the achievement of ‘#regenerative impact’ can support cross sector #collaboration, boost resilience and enhance #business #performance. https://lnkd.in/gXZ8kZrC

#ICYMI | Wine tourism as a global niche tourism attraction continues to grow in popularity. Providing a platform for the industry to collaborate, innovate, and strategise on how best to capture the lion’s share of this bourgeoning sector, the 9th annual Wine Tourism Conference was hosted at Lanzerac Wine Estate last week. Focusing on the business case for wine tourism, the conference reinforced the Western Cape’s position as a top wine tourism destination. Joining the speaker line-up was Wesgro CEO, Wrenelle Stander, who spotlighted the significant economic contributions of the vibrant sector. According to a report published in February this year by South Africa Wine, wine tourism alone contributed a significant R9.3 billion to the country’s GDP by the end of 2022. With the format allowing for talks and workshops, the event provided a space for collaboration and intimate engagement around pertinent themes including: “maximising cellar door sales”, “it’s your team that drives sales”, “understanding and targeting the domestic travel market” and “tourism creates wine sales”. Did you know… In 2010, South Africa launched the world’s first industry-wide sustainable seal, which tracks a bottle of wine from grape to glass. #Wesgro #Discoverctwc #WineTourism #MadeInTheCape

Interesting insights during today's presentations at the 45th Cyprus Hotel Summit & Exhibition... food for thought including Sustainability myths and barriers in the Hospitality sector!

⭐️ CLIENT TESTIMONIAL ⭐️ Thank you to our amazing clients at Hunter Valley Wine and Tourism Association for this glowing review 🤩 Get in touch today to learn more about Bespoke Technology! #ClientReview #Feedback #CustomerSatisfaction #Testimonials #HappyClients #ClientFeedback #CustomerExperience #ClientSatisfaction #ClientTestimonials #FeedbackFriday #ReviewUs #FeedbackMatters #ClientAppreciation #HappyCustomers #CustomerFeedback