The final symposium day of the World Food Exchange comprised a plenary session, ideas exchange and gala dinner at the Hilton Adelaide.
Guided by the knowledge and experience of Dun Gifford and the expert panel, the plenary session educated and skilled South Australia's industry on the elements essential to creating world-class food and wine tourism destinations. The discussions focused on the requirements of the high-yielding culinary tourism consumer, and the development and provision of world-class culinary tourism experiences. They closely examined our own industry's strengths and weaknesses in the context of world's best practice.
In a South Australian first, this ideas exchange provided an opportunity for various industry, regional and government sectors to plan collaboratively, to maximise opportunities for the promotion of South Australian food and wine, and identify potential for product development in the culinary tourism arena, including hospitality, lodging and recreation.
Read the full outline of the World Food Exchange Symposium here.
Download speaker presentations below:
Exploring world's best culinary tourism destinations - Alla Wollf-Tasker
Profiling the culinary tourist - Prof. Barbara Santich presentation and slides
Profiling the culinary tourist - James Carreker
Profiling the culinary tourist - Frank Favaro presentation and slides
Stepping on to the world stage - collaborating to promote culture & authenticity - Karyn Kent, General Manager Trade & International Marketing, South Australian Tourism Commission
The strengths we possess - Karen Ronning, Chair, SATC Wine & Food Tourism Working Group
A roadmap for culinary tourism development - Jo Podoliak, Executive General Manager Destination Development, South Australian Tourism Commission
Dun Gifford, President Oldways Preservation Trust
Jo Sinfield
