GFC

NOTE:  What is the economic impact of International Culinary Tourism?    I asked Erik Wolf, Executive Director.    His reponse was that the general rule of thumb is that 25% of a visitors expenditures are culinary-related (food and beverage).   The purpose of Culinary Tourism as an economic development tool is to increase that percentage of expenditure by providing intriguing opportunities or to utilize targeted tours to expand the number of visitors to any one region.     

FOR IMMEDIATE RELEASE- February 8, 2010
 
NEW – 2010 STATE OF THE CULINARY TOURISM INDUSTRY REPORT & READINESS INDEX NOW AVAILABLE TO TRADE
 
Portland, Oregon, USA and Auckland, New Zealand – February 3, 2010 – Today the International Culinary Tourism Association (ICTA), in partnership with New Zealand-based International Culinary Tourism Development (ICTD), announced the first State of the Culinary Tourism Industry Report and Readiness Index. The 225-page Report is being heralded as the most comprehensive, unbiased report of its kind and the go-to guide to the latest trends, hotspots, and future of the culinary tourism industry. The analytical report includes both in-depth qualitative and quantitative research on product development and marketing efforts in key culinary destinations, as well as extensive analysis of the current state of the world's culinary tourism industry.  The report also discusses new culinary traveler behavioral research as well as implications for the future of the culinary tourism industry as a whole.
 
Detailed information about the report, as well as a Table of Contents, can be found at:  http://www.culinarytourism.org/?page=IndustryReport
 
The report also includes the industry's first Readiness Index, a barometer by which the readiness of culinary tourism destinations can be ranked. Destinations surveyed in this year's report include Belgium, Louisiana (USA), New Zealand, Ontario (Canada), Peru, Scotland (UK), Singapore, South Africa and South Korea. "This report is a valuable tool for any destination looking to develop or enhance their own culinary tourism product,” said Darienne Mobley, Co-Executive Director, Louisiana Travel Promotion Association. "People are motivated to travel for various reasons and the latest trends prove that culinary experiences are a driving force that offers travelers an authentic and cultural adventure.” Praising the Report as well, Craig Wilson, Manager of the New Zealand Food and Wine Tourism Network, said "This first Report and Readiness Index provides a wonderful snapshot for the destinations involved. I'm sure many other destinations will want to be involved in future to see how they compare with their competitors.”
 
Some of the more interesting discoveries from the Report include:
 
· Of the destinations surveyed, Scotland is the most prepared culinary destination in the world (ranking 79/100), followed by Louisiana (USA, ranking 70/100) and Ontario (Canada, ranking 67/100). The least prepared culinary travel destination surveyed (and the one with the greatest potential for growth) is South Africa (ranking 28/100).
 
· Peru is the only destination surveyed with a dedicated culinary travel page on Facebook: http://ww.facebook.com/perumuchogusto  Interestingly, Belgium was the only other destination with a Facebook page (although not dedicated exclusively to culinary travel).
 
· Of the destinations surveyed, South Korea produces the most printed collateral on culinary travel (countless guides, maps and brochures).
 
· Of the destinations surveyed, Ontario, Canada, had the greatest focus on the agricultural component of cuisine.
 
· Thirteen kinds of culinary traveler (consumer) behavior emerged from a new research study: Adventurer; Ambiance; Authentic; Budget; Eclectic; Gourmet; Innovative; Localist; Novice; Organic; Social; Trendy; and Vegetarian
 
· Among more than 11,000 culinary travelers (consumers) surveyed world-wide, the five most popular types of culinary travel behavior are (in order): 1) Localist; 2) Novice; 3) Eclectic; 4) Organic; and 5) Authentic. The three least popular type of culinary traveler behaviors are (in order of popularity), Innovative, Trendy and Vegetarian.
 
· Culinary traveler behavior results support the global growth of trends in buying locally and seasonally; increase in organic food market share; fostering a low carbon footprint; and overall desire to eat healthier (even while traveling).
 
· Culinary enthusiasts in New York City tend to prefer Gourmet, Trendy and Social culinary experiences.
 
· Culinary enthusiasts in Toronto, Canada tend to prefer Localist, Eclectic and Organic culinary experiences.
 
· Culinary enthusiasts in London, United Kingdom tend to prefer Eclectic, Gourmet and Authentic culinary experiences.
 
· Culinary enthusiasts in Shanghai, China tend to prefer Authentic, Eclectic and Trendy culinary experiences.
 
· Culinary enthusiasts in Sydney, Australia tend to prefer Eclectic, Authentic and Trendy culinary experiences
 
The International Culinary Tourism Association (ICTA) is the world's leading authority on culinary tourism. The Association's President & CEO Erik Wolf has more than 20 years of experience in travel marketing. He is a popular speaker in the USA and abroad, and is considered as the go-to culinary tourism resource for media all over the globe.

International Culinary Tourism Development is the world's leading development consultancy on culinary travel. It specializes in culinary tourism strategies for destinations, mystery shopping for destinations and businesses, and the State of the Culinary Tourism Industry Report & Readiness Index.
 
For more information about the Report please visit:
http://www.culinarytourism.org/?page=IndustryReport
 
To purchase the report please visit:
http://www.culinarytourism.org/?page=SOTIpurchase
 
For more information about the International Culinary Tourism Association or International Culinary Tourism Development please visit:
http://www.culinarytourism.org/
 
Artwork, quotations, and excerpts are available to qualified journalists. For more information please contact:
 
Erik Wolf, Managing Director
 
International Culinary Tourism Development
 
(+1) 503-750-7200 and (+64) 9889-2366
 

###

Alaska has just formed its first culinary tourism workgroup – the first step towards becoming a full chapter of the Association. Anyone in Alaska interested in participating should contact the group’s champion, Autum Schumacher.

Related Article:  World Class International Culinary Tourism Experience - Alaska

What is Culinary Tourism?

Culinary Tourism is a relatively new industry. In fact, culinary tourism as an industry did not coming into being until the year 2001, when International Culinary Tourism Association (ICTA) President Erik Wolf distributed his culinary tourism white paper. It was this white paper that set the tone and stage for what would become the International Culinary Tourism Association and lead to the development of the world's culinary tourism industry (the white paper later evolved into the Association's first book, pictured at right and available here). Prior to 2001, academics around the world had been faithfully researching culinary tourism and wine tourism. However, that body of research rarely, if ever, found its way into the business world. It is, in fact, researcher Lucy Long, from Bowling Green University in Ohio (USA) who first coined the term "culinary tourism" back in 1998.

Then in 2003, under the guidance of a group of industry advisors, Erik Wolf founded the International Culinary Tourism Association. The ICTA has grown every year in terms of number of members and scope of programs offered. In 2006, the ICTA created a separate International Culinary Tourism Institute, which oversees the educational and training components of the ICTA's programs. Then in early 2007, began delivering culinary tourism development solutions to meet the rising industry demand for guidance and leadership in culinary tourism product development and marketing.

International Culinary Tourism Association

Formed at GFA 2009, please contact members below if you are interested and would like more information.

Alaska Culinary Tourism Champion Committee:

Erik Wolf

President & CEO, International Culinary Tourism Association
International Culinary Tourism Association
4110 SE Hawthorne Blvd Suite 440
Portland, OR 97214 USA
503-750-7200
www.foodtrekker.com

Shanon Hamrick
Executive Director
Kenai Peninsula Tourism Marketing Council
35477 Kenai Spur Hwy., Ste 205
Soldotna, AK 99669
(907) 262-5229  Cell (907) 394-0466

Marsha Barton
Tourism Sales Manager
Anchorage Convention & Visitors Bureau
524 W Fourth Avenue
Anchorage, AK 99501-2212
907-276-4118
907-257-2309D
907-382-3756C
907-178-5559F

Isabelle Bornemann
Operations Manager
999 E. Tudor Rd. Suite 200
Anchorage, AK 99503
Toll-Free 800-523-7405
Phone 907-786-0128
Fax 907-563-8159

Josh Howes
Premiere Alaska Tours and Chair, Anchorage Convention and Visitor Bureau
work    907.274-5851
mobile 907.441-3042

Marion Owen, Owner
Galley Gourmet Cruises- Kodiak
work 907.486.5079 

Autum Schumacher
Alaska Culinary Adventures
907-632-2269
HC 34 Box 2329 - E
Wasilla AK 99654

John Kent
Alaska Wilderness Recreational Tourism Association
33881 Sterling Hwy.
Sterling AK 99672
800-544-2261
Kent@greatalaska.com
and
Cathy Hart
907.244.1223

Dorothy and Bill Fry
Bear Creek Winery
907-235-8484
Homer, Alaska

Peter Schadee
General Manager, Knik River Lodge
907.745.5002
P.O. Box 92970
Anchorage, Alaska 99509

Bill and Terri Foechterle
Alaska Spice Company
P.O. Box 871950
Wasilla, AK  99687
907.631.6090
Cell:  907.351.6103

Rick and Sharlene Cline
The Homestead Restaurant
P.O. Box 3041
Homer, Alaska 99603
907.235.8723

The newest owners of the Tutka Bay Lodge, Kirsten and Carl Dixon, are looking forward to living in their new neighborhood on the Kenai Peninsula. The lodge is located near Homer, adjacent to Kachemak Bay State Park and midway between Halibut Cove and Seldovia. 

A visit to Tutka Bay Lodge will not be traditional.   It is gourmet culinary tourism destination at its best.  There is no doubt that Kirsten Dixon artfully crafts a unique experience with each of their family lodges.  She has a story to tell with each that incorporates, in her own words,  "a sense of place."

Kirsten tells the story so well that it draws you into Alaska, it's cuisine, its cultures, it's beauty and leaves you with an experience in and of itself.    Her story is grounded in experience, training and passion for the marriage of tourism and culinary at its very best.

Thursday, June 11th, 2009:   5:30-7:30 PM
Soldotna Sports Center Conference Room

The International Culinary Tourism Association and the Kenai Peninsula Tourism Marketing Council invite you to learn more about culinary/agri-tourism.  You will learn why including unique and memorable food and drink experiences is an important part of packaging Alaska, and how to put culinary/agri-Tourism to work for your business.

Agri-Tourism/International Culinary Tourism Meeting
Thursday, June 11th, 2009:   6-8 PM
Kenai Convention and Cultural Center

Program: Learn more about Culinary/Agri-Tourism and be part of forming an Alaska Area Chapter of the International Culinary Tourism Association. Some of the destinations of this sort being brought on line in Alaska during the 2009 season will be introduced.   RSVP Here If Interested.

Learn more by linking on article title above.

___________________________________________________________________

This is a new niche tourism and food sector available to Alaska producers of food, beverage and bio products.

Learn more by linking on article title above.

___________________________________________________________________