Conference | Programme| Speakers | Technical Tour | Registration

(The conference is conducted in English and Mandarin with interpreters.)
会议以英文和中文进行

PROGRAMME


Tuesday, 4 September 2018

Arrival of Delegates


Wednesday, 5 September 2018

DELEGATE REGISTRATION

OPENING CEREMONY
Speech

KEYNOTE ADDRESSES
Mr. Emanuele Guido, Chairman, Europe-Asia Global Link Exhibitions (EAGLE), China
2018 Year of Italian Food - The Cultural, Social and Aesthetic Value of Food.

SETTING THE SCENE
Charting A Roadmap for Sustainable Development of Food Tourism Destinations in Asia Pacific
Mr Choon Loong, Lee, Convenor, WFTC2018

Session 1: GLOBAL INITIATIVES ON FOOD AND GASTRONOMY TOURISM
第一节:关于食品和美食旅游的全球倡议
Perspectives and Reports from China Outbound Tourism Research Institute (COTRI)
and United Nations World Tourism Organisation (UNWTO)

The global tourism expenditure is estimated to be USD1.3 trillion annually and tourists are reckoned to spend 25% to 30% of their travel budget on food in destinations where they stay. There are huge opportunities to use food resources to develop tourism destination’s appeal. This session will prepare tourism leaders, hoteliers, restauranteurs, chefs and local authorities in Asia Pacific, important global insights into food and gastronomy tourism’s foreseeable challenges and opportunities.

• Prof. Dr Wolfgang Georg Arlt, Founder & Director, China Outbound Tourism Research Institute (COTRI), China
• Mr Choon Loong, Lee, Regional Vice President (East Asia & the Pacific),
UN World Tourism Organisation Affiliates Board, Spain
• Panel Discussion/Q & A

Session 2: UNDERSTANDING FOOD TOURISM: THE ESSENCE OF SOCIAL CULTURE AND FOOD CULTURE
第二节:了解食品旅游:社会文化和食品文化的本质
Delivering Authentic Food Experiences: Sense of People, Place and Produce

From farmers to chefs and hotel managers and tourists, the meaning of food tourism changes along the gastronomy value chain. Socio-cultural motivations and developmental initiatives invariably differ by locations, climate, agricultural produce, heritage and traditions. International travellers seek experiences that are authentic, engaging and memorable. This session’s discussions will explore the trends in authentic food experiences, rural development initiatives and creative settings that underpin a sustainable food tourism value chain from “farmer to tourist”.

• Ms. Tiziana Primori, CEO, FICO Eataly World, Bologna, Italy (Website)
• Mr. Liu Yuan, Managing Director of Epica Smart Tourism Planning and Development Institute, China
• Prof. Dr. Amran Hamzah, Head of Tourism Planning & Research Group (TPRG), University of Technology, Malaysia
• Shandong Tourist Hotel Association, China (Pending)
• Panel Discussion/Q & A

Session 3: FOOD TOURISM DESTINATIONS: FROM ASPIRATIONS TO INSPIRATIONS
第三节:食品旅游目的地:从希望到灵感
UNESCO Creative Cities of Gastronomy: Oceans of Resources, Waves of Opportunities

“The finest food destinations offer dynamite dining punctuated by a little je ne sais quoi (an appealing quality that cannot be described easily), something that makes them more than just a great culinary experience... they're an amazing adventure, forever etched in our memories”, the Food Network reported. While traditional historical and cultural sites remain the central appeal of cultural tourists, would intangible food culture be the next cultural inspiration for tourists? This session sets the scene for insights into what’s new and what’s next for food tourism destinations and communities. Listen and take away real inspiring stories of exemplary leadership, game changing initiatives and bold successes.

• Chengdu Tourism, China (Pending)
• Ms. Federica Cortezzi, Emilia Romagna Tourism Board, Italy
• Mr Li Xian Chang, Deputy Magistrate of Dong’an Country, Hunan Province, China
• Ms Carol Hay, Director of Marketing UK Europe, Caribbean Tourism Organisation, United Kingdom
• Panel Discussion/Q & A

Session 4: BEST MARKETING PRACTICES: “SELL THE SIZZLE NOT THE STEAK”
第四节:最佳营销实践:“吸引买家的情绪和感官
Embracing Sustainability, Innovation and Technology

The session will explore a wide range of latest marketing tools, big data analysis, latest social media ideas and hottest mobile applications that have transformed unpretentious food outlets to profitable food tourism businesses as well as quiet townships to sustainable food tourism clusters. In order to achieve meaningful results for the tourism industry, there is a need to leverage on immersive branding and experiences, innovative technology and marketing campaigns as well as smart mobile applications to elevate food tourism and gastronomy in destinations rich in food agriculture and culture.

• Ms. Joans Deng Hui, General Manager, Joans&frat (Hunan) Travel & Culture Development Co.Ltd
• Speaker (Pending)
• Panel Discussion/Q & A

CONCLUSIONS
Presentation of Roadmap for Sustainable Development of Food Destinations in Asia Pacific



Friday, 7 September 2017

TECHNICAL TOUR

For the Tour Programme, please click here