World खाना Travel Association 

Creating Economic Opportunities Where Food & Drink Meet Travel & Hospitality

The World Food Travel Association (WFTA) creates economic opportunities where food and beverage meet travel and hospitality. The WFTA is a non-profit and non-governmental organization (NGO) and the world’s leading authority on food and beverage tourism. We’re at the forefront of our industry’s development with cutting-edge resources for today’s food, beverage, travel, hospitality and media professionals.

Looking for occasional news and ideas about food and drink travel?

For professionals looking for education, networking and visibility opportunities to grow your business. Join our community now.

Want to do more with the Association and get more visibility both in your area and worldwide? Become an Ambassador.

Do you want to learn about the food travel industry in detail? We can help you with a career change or just to become more knowledgeable.

Whether you need a 45 minute keynote or a full day training, we have brought the message about food and beverage tourism to thousands of professionals throughout the world.

Written for professionals, it is also easily used in a classroom setting. This book is the most comprehensive resource available about the food and beverage tourism industry.

Food and beverage (wine/beer) traveler data, trends and behaviors from 10 countries. Choose from Global or USA only. Italy supplement option available separately.

Intensive 3-day training accelerators for small business owners. Start a new business or take your existing one to the next level!

Our flagship biennial international food travel trade convention, with education, networking and business appointments.

Join us next, April 2-4, 2017 in Portland, Oregon, USA.

Are you interested in bringing a FoodTrekking Regional World to your area? 

If so, please get in touch and we’ll discuss the possibilities with you.

The future of food publishing. Hybrid food travel magazine and marketplace with a unique twist.

Good food and drink are only two ingredients for success. What kind of experience does a foodie have in your destination or business?

Your food and beverage culture is your unique story. It’s how you woo foodie travelers. Let us guide you with our unique 4-D process.

Our annual program recognizing excellence among food travel experiences. Submit your entry in 13 categories!

We create economic opportunities where food and drink meet travel and hospitality.

Quality research on food and beverage tourism is hard to come by. Over the years, the Association has delivered consistent and high quality food and beverage tourism research that has been indispensable to our work in events and communications at Eat Spain up!. The Association also successfully conveys a global and multicultural understanding in all of its projects, which we appreciate, since we’re not located in the USA

Having worked with Erik and seen the evolution and implementation of the 

Association’s ideas for culinary tourism worldwide, I am most excited about the 

Oregon Culinary Escapes Guide. Oregon, and for me, especially Portland, have 

always been able to compete on any level when it comes to food. This ground-

breaking publication proved that and helped to establish Oregon’s rightful place 

For just over five years, I have managed the Omar Niode Foundation (omarniode.org), a nonprofit organization in Indonesia working to raise awareness of the quality of education and human resources in the field of agriculture, food, and culinary arts. The Foundation collaborates with many individuals, organizations, government agencies,and corporations in Indonesia and globally. The Association’s Certified Culinary Travel Professional program helped me tremendously in understanding the food tourism industry and how to develop food tourism in destinations. I’m using the knowledge I gained to raise awareness about food tourism in Indonesia. I rely heavily on the Association and its networks to ensure that I am on the right track

Apart from being exceptionally well organised and held in the consummate foodie city of Portland, the entire conference was enriching, educational and fun. For casual foodies or industry professionals, the event is a valuable opportunity to connect with others, learn and celebrate a shared passion food cuisine and travel

"Interning with the Association truly changed my life. Erik\'s passion and enthusiasm are contagious, and his knowledge and ideas around culinary tourism for economic development are seemingly endless. What started as an internship 10 years ago turned into a job, graduate studies and finally a career in the tourism industry, and I couldn\'t be more grateful for the opportunities and relationships the internship provided. If you want a chance to gain a deep understanding of the tourism industry and connect with industry professionals from all over the world, an internship with the World Food Travel Association is a fantastic way to start."

SEE BUSINESSES & ORGANIZATIONS THAT WE’VE WORKED WITH

The World Food Travel Association (WFTA) is a non-profit and non-governmental organization (NGO) and the world’s leading authority on food travel. The Association is at the forefront of food travel development and promotion with cutting-edge resources for today’s food, drink, travel, hospitality and media professionals.

Many people think that food tourism is about gourmet restaurants or fancy wineries. Those are just small subsets of the bigger industry. Our audience is vast and spans just over 20 different sectors of the food, drink, travel and hospitality industries. See our audience depicted in a visual diagram.

Erik Wolf MA, CCTP Founder, World Food Travel Association

Erik Wolf is the visionary founder of the world’s food tourism industry, and of the Association. He is a highly sought speaker, thought leader, strategist and consultant, in the US and abroad, on food and drink tourism issues, and is considered the go-to food tourism industry resource for media outlets that have included CNN, the BBC, the Wall Street Journal, Newsweek, NBC, GQ, Forbes, PeterGreenberg.com, Huffington Post, the Australian Broadcasting Corporation, Arirang Korea, Sky Media (UK) and many more. His works have been published in dozens of languages, including Chinese, Spanish, Greek, Polish, Russian, Portuguese and many more. Erik also advises to UNESCO’s Creative Cities Network gastronomy program and the UNWTO’s Gastronomy Network.

Garry has worked for the Association in the United Kingdom, New Zealand and the USA. With a background in health, nutrition and culinary arts, it is no wonder that his forte is experience assessment for individual food and drink businesses. He is always on the prowl for new culinary experiences. Garry excels at project management, experience assessment, menu messaging, recipe customization and meeting new people.

Helene is charged with keeping the Association office running smoothly, something she does with classic British aplomb. Rarely seen, and she prefers it that way, Helene’s presence is always felt even when she is away from the office. She runs a tight ship and nothing gets by her so “put that second doughnut back young man!” That said, Helene makes a mean currant scone with Devonshire cream, but don’t dare ask for the recipe – it’s a closely guarded family secret.

Robert resides in Vancouver, British Columbia in the northern end of Cascadia (Canada’s southwest.) He handles member service for the Association.

The Association was born & raised in Portland, Oregon –

One of the world’s hottest foodie destinations – come visit us!

© 2016 by World Food Travel Association. All Rights Reserved. Made Lovingly by Anadixis