Will food experiences drive the recovery of tourism? Absolutely. 

Food tourism is more than just sitting in a restaurant. It’s a window into understanding local culture. It can take many forms, from market tours to cooking classes; increasingly local authorities and businesses are finding more creative, innovative, hands-on ways to showcase their local foods and culinary traditions, bringing visitors and locals closer together. 

As the tourism industry embarks on the difficult road to recovery in the wake of the Covid-19 pandemic, food tourism is going to play a significant role. As many as 80% of travelers consider their food options before picking a destination. The WTO estimates that one-third of travel budgets is spent on food and travelers who define themselves as food travelers spend 24% more than the average. 

The Food and Agro-Tourism Group of MeTAG (Mekong Tourism Advisory Group) supports tourism professionals in the region who are interested in sharing their ideas about food tourism and how innovating in the field will assist in recovery when travel resumes. 

MeTAG is pleased to welcome the following speakers who will talk about the prospects for food tourism and how they are preparing for the future in their businesses and destinations.

Lalin Say, AUT (Auckland University of Technology) scholar and co-author of Touristic Gazing and Tasting in Cambodian Cuisine will discuss her findings on food tourism in Battambang and discuss the city’s candidacy for status as UNESCO Creative City of Gastronomy. 

Nguyen Manh Cuong is co-owner of the sustainable educational farm Hat Co Home outside of Ho Chi Minh City in Vietnam, co-founder of Scivi Travel, an educational travel company, and co-founder of a network of like-minded farmstays around Vietnam.

Nopparat Aumpa, Senior Assistant Vice President and General Manager of Banyan Tree Bangkok, will discuss how the brand is innovating in the field of food tourism, from changing the image of dinner cruises to having its own organic farm and introducing sustainable plant-based menus in its properties. 

Other speakers to be announced. 

The discussion will be moderated by journalist and consultant Vincent Vichit-Vadakan, chair of the MeTAG Food and Agro-Tourism Group.