{"id":16417,"date":"2018-02-01T11:00:52","date_gmt":"2018-02-01T10:00:52","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=16417"},"modified":"2018-04-11T17:13:39","modified_gmt":"2018-04-11T15:13:39","slug":"report-food-tourism-italy-gastronomy-key-factor-decision-making-process","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/es\/report-food-tourism-italy-gastronomy-key-factor-decision-making-process\/","title":{"rendered":"Report on Food Tourism in Italy: Gastronomy as key factor in the decision-making process"},"content":{"rendered":"<div style=\"text-align: justify;\">The\u00a0<strong>First Report on Food Tourism in Italy<\/strong>,\u00a0launched at the beginning of <em><a href=\"http:\/\/bit.fieramilano.it\/bitnow\/2018-the-year-of-italian-food-in-the-world\/?lang=en\" target=\"_blank\" rel=\"noopener\">\u00abThe year of Italian food in the world\u201d<\/a><\/em>,\u00a0was presented in Milan on 23 January.\u00a0During the Press Conference, the author, <a href=\"http:\/\/www.robertagaribaldi.it\/\" target=\"_blank\" rel=\"noopener\">Prof. Roberta Garibaldi<\/a>, researcher and Professor of Food Tourism at the <a href=\"https:\/\/en.unibg.it\/\" target=\"_blank\" rel=\"noopener\">University of Bergamo<\/a>, <a href=\"https:\/\/test-oldwebsite.igcat.org\/experts\/global-experts-network\/\" target=\"_blank\" rel=\"noopener\">IGCAT expert<\/a> and\u00a0 Coordinator of <a href=\"http:\/\/www.eastlombardy.it\/en\/\" target=\"_blank\" rel=\"noopener\">East Lombardy, European Region of Gastronomy 2017<\/a> introduced the main findings and the future trends of the tourism segment.<\/div>\n<div style=\"text-align: justify;\"><\/div>\n<div style=\"text-align: justify;\">\n<div>The research combines quantitative and qualitative analysis investigating<strong> Italian travelers attitudes towards gastronomy<\/strong>, and it constitutes the first concrete effort to systematize data concerning this growing phenomenon. Within this framework, it presents an overview of the related offer on the territory, opinions from international experts and examples of best practices of food tourism from all over the world.<\/div>\n<div><\/div>\n<div>The research data shows that over the last three years at least <strong>one in three Italians have traveled motivated by a gastronomic interest<\/strong>, as a consequence 30 percent of travelers can be defined as a food tourist<strong>.<\/strong>\u00a0This Report analytically demonstrates how Gastronomy now represents a key element in the trip decision-making process of Italian travelers.<\/div>\n<\/div>\n<div style=\"text-align: justify;\"><\/div>\n<div style=\"text-align: justify;\">The report includes contributions of operators such as <a href=\"https:\/\/www.thefork.com\/\" target=\"_blank\" rel=\"noopener\">TheFork<\/a> and <a href=\"http:\/\/www.seminarioveronelli.com\/\" target=\"_blank\" rel=\"noopener\">Seminario Veronelli<\/a>, as well as international experts such as <em>Anne-Mette Hjalager<\/em><strong>,\u00a0<\/strong><a href=\"https:\/\/www.sdu.dk\/en\/\" target=\"_blank\" rel=\"noopener\">University of\u00a0Southern Denmark<\/a>, editor in chief <a href=\"http:\/\/journals.sfu.ca\/gat\/index.php\/gat\" target=\"_blank\" rel=\"noopener\">Journal of Gastronomy and Tourism<\/a>, <em>Trevor\u00a0Benson<\/em> <a href=\"https:\/\/ontarioculinary.com\/\" target=\"_blank\" rel=\"noopener\">Culinary Tourism Alliance<\/a>, Canada, <em>Carlos Fernandes<\/em><strong>,<\/strong>\u00a0<a href=\"http:\/\/www.ipvc.pt\/\" target=\"_blank\" rel=\"noopener\">Istituto\u00a0Politecnico de Viana do Castelo<\/a>, Portogallo and IGCAT Expert, <em>Matthew J. Stone<\/em><strong>,<\/strong> <a href=\"http:\/\/www.csuchico.edu\/\" target=\"_blank\" rel=\"noopener\">California State University, Chico<\/a>, USA, <em>Erik Wolf<\/em><strong>,<\/strong> <a href=\"https:\/\/www.worldfoodtravel.org\/cpages\/home\" target=\"_blank\" rel=\"noopener\">World Food Travel Association<\/a>, and\u00a0<em>Rossano Pazzagli<\/em><strong>,<\/strong>\u00a0<a href=\"http:\/\/www.unimol.it\/\" target=\"_blank\" rel=\"noopener\">University of Molise<\/a>.The Report has moreover the patronage of<a href=\"https:\/\/www.touringclub.it\/\" target=\"_blank\" rel=\"noopener\"> Italian Touring Club<\/a>, <a href=\"http:\/\/www.federculture.it\/\" target=\"_blank\" rel=\"noopener\">Federculture<\/a>, and\u00a0<a href=\"http:\/\/www.qualivita.it\/en\/foundation\/\" target=\"_blank\" rel=\"noopener\">Qualivita Foundation<\/a>.<\/div>\n<p style=\"text-align: justify;\"><strong>About the European Regions of Gastronomy\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">The\u00a0<a href=\"http:\/\/europeanregionofgastronomy.org\/\" target=\"_blank\" rel=\"noopener\">European Region of Gastronomy\u00a0Platform and Award<\/a>\u00a0aim to contribute to <strong>better quality of life<\/strong> in European regions, by highlighting <strong>distinctive food cultures<\/strong>, educating for <strong>better health<\/strong> and sustainability, and stimulating gastronomic innovation. It provides cross-marketing opportunities and longer-term benefits.<\/p>\n<p style=\"text-align: justify;\"><strong>About IGCAT<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>IGCAT<\/strong>\u00a0is a non-profit organisation established in 2012 working in the fields of gastronomy, culture, arts and tourism.\u00a0Through its worldwide\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/experts\/global-experts-network\/\">network of experts<\/a>, IGCAT aims to<strong>\u00a0empower local communities<\/strong>\u00a0by guiding, facilitating, and supporting local leaders in cities, regions and cultural projects to understand the potential of their distinct food, culture, arts and sustainable tourism assets.<\/p>\n<p style=\"text-align: justify;\"><strong>IGCAT<\/strong>\u00a0is furthermore the official secretariat for the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/projects\/regionsofgastronomyplatform\/\" target=\"_blank\" rel=\"noopener\">Region of Gastronomy Platform<\/a>\u00a0and provides the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/projects\/regionsofgastronomyplatform\/european-region-of-gastronomy-award\/\" target=\"_blank\" rel=\"noopener\">European Region of Gastronomy Award<\/a>, the\u00a0<a href=\"http:\/\/www.europeanyoungchefaward.org\/\" target=\"_blank\" rel=\"noopener\">European Young Chef Award<\/a>\u00a0and the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/projects\/innovative-souvenir-project\/\" target=\"_blank\" rel=\"noopener\">Local Food Gift Project<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The\u00a0First Report on Food Tourism in Italy,\u00a0launched at the beginning of \u00abThe year of Italian food in the world\u201d,\u00a0was presented in Milan on 23 January.\u00a0During the Press Conference, the author, Prof. Roberta Garibaldi, researcher and Professor of Food Tourism at the University of Bergamo, IGCAT expert and\u00a0 Coordinator of East Lombardy, European Region of Gastronomy [&hellip;]<\/p>\n","protected":false},"author":33,"featured_media":16607,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[194,604,803,248,271,802,801],"class_list":["post-16417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-european-region-of-gastronomy","tag-european-region-of-gastronomy-2017","tag-first-report-on-food-tourism-in-italy","tag-food-tourism","tag-gastronomy","tag-touring-club","tag-university-of-bergamo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - 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