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"Tourism boards embracing a 'locals first' approach
post-pandemic is here to stay, as is the imperative of
having residents’ input on tourism management to
ensure the industry’s future success. That’s because
locals will become increasingly engaged in the future
of their home, just as travelers will continue to seek
sustainable, inclusive options."
— Megatrends Defining Travel in 2022, SKIFT
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1 // NEWS
GEORGE BROWN COLLEGE AND THE CTA SIGN AGREEMENT TO STRENGTHEN AND DEVELOP THE TOURISM SECTOR
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Under the terms of the partnership, George Brown and CTA will work together in the development of initiatives to ensure food tourism remains a meaningful and sustainable contributor to local economies in destinations worldwide. The wide-ranging agreement establishes opportunities for continuing education, industry research, industry conferences, curriculum input, as well as the creation of an on-campus industry hub and a national tourism consortium entitled the Canadian Centre for Culinary Tourism Excellence.
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CTA WINS 2021 TOURISM RESILIENCY AWARD
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The CTA’s Great Taste of Ontario Tourism Recovery Program won the Destination Marketing Organization Collaboration Award at the Ontario Tourism Summit Awards Gala held on October 27th in Ottawa. The Awards night brought together every corner of Ontario’s tourism community to shine a light on outstanding examples of innovation, collaboration and sustainability, and celebrate the achievements and excellence of the sector.
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2 // PROJECT UPDATES
FEAST: GROWING INDIGENOUS FOOD TOURISM IN ONTARIO
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Indigenous foodways are an intrinsic part of Canadian food identities, and Indigenous tourism experiences that incorporate food and drink are a celebration of cultural heritage. There is great potential to develop food tourism as a meaningful contributor to Indigenous communities and entrepreneurs in Northern Ontario and beyond. CTA was engaged by Indigenous Tourism Ontario, in collaboration with the Indigenous Tourism Association of Canada and Destination Northern Ontario to develop a plan that harnesses this potential. By the end of Part 2, this highly participatory and community-based research project resulted in two significant outcomes: a strategy for growing Indigenous food tourism in Northern Ontario and a tool for building capacity in Indigenous food & drink and tourism businesses across the province.
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3 // TASTES OF PLACE
MI KARI IN MALAYSIA
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Making Mi Kari or curry noodles is a labour of love. While different parts of Southeast Asia (specifically Singapore or Malaysia) have different versions of the dish, its base consists of prawn broth, chicken curry, chilli paste, coconut milk, yellow noodles and a variety of toppings to add flavour and texture. Mi Kari is a staple dish at gatherings and potlucks where guests can pick and choose the best toppings to assemble their perfect bowl of piping hot curry noodles - including fishcake, tofu, boiled eggs, vegetables and more.
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4 // TOOLS & RESOURCES
NEW COURSE: MAKE LOCAL SOURCING WORK FOR YOU
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The Culinary Tourism Alliance, in partnership with OTEC, have a created a brand-new, free online course for hospitality businesses to better leverage the power of food tourism in Ontario.
Entitled ‘Make Local Sourcing Work For You’, this self-paced certificate program is for anyone who is interested in helping develop food tourism in Ontario, and more specifically, employees and front-line staff at tourism businesses.
When signing up, use access code: CTA
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5 // ARTICLES
TRAVELLING THE BIOECONOMY
By Bio Market Insights
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Travellers are increasingly enticed by destinations that offer sustainable culinary experiences tied to regional identities. Eco-gastrotourism often goes hand in hand with agritourism, where tourists interact with local food cultures by visiting farms and other food production sites.
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TOP TEN TRAVEL TRENDS FOR 2022
By G Adventures
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The pandemic forced an awakening and much to our delight, travellers are becoming more conscientious and matching their values with their holiday time. Read the top 10 trends for 2022, what’s behind them and where travellers might go to make good on their intentions.
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WATCH REBECCA'S TALKS ON FOOD TOURISM AT THE 2021 X. FESTIVAL
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The X.Festival is ten half-days of virtual sessions, interviews and workshops spread over two weeks for the tourism industry hosted by the Digital Tourism Think Tank (DTTT). CTA President & CEO, Rebecca Mackenzie, discusses how to uncover the food potential of your destination, touching on some niche trends such as agritourism, cultural tourism, ecotourism, rural tourism and sustainable tourism.
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6 // EVENTS
BLACK LEADERSHIP IN SOCIAL IMPACT SUMMIT
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How might impact-oriented entrepreneurs, professionals, and leaders actively build anti-racist organizations they want to see?
On February 25, 2021, during Black History Month, Future of Good is hosting hundreds of impact-oriented leaders from across the country in a half day event to celebrate the achievements of Black leaders in social impact and build an anti-racist social impact sector.
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INTERNATIONAL INDIGENOUS TOURISM CONFERENCE
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The Indigenous Tourism Association of Canada is proud to be hosting the National Indigenous Tourism Conference at the Grey Eagle Resort & Casino on Tsuut’ina Nation lands in Calgary, Alberta from March 8 – 10, 2022.
The theme of the National Indigenous Tourism Conference (NITC) is “Building Back Better”. It is a call to action to operators, funding partners and industry supporters to join ITAC for a focused conversation on how the Indigenous tourism sector reunites and begins to rebuild from the impacts of COVID-19. The conference will include topics related to recovery and resilience and will focus on how the sector can work together to rebuild as the pandemic subsides.
Billy Alexander, Director of Programs, will be speaking at the conference.
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SEMINARIO INTERNACIONAL DE TURISMO GASTRONOMICO
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Join us virtually for the presentation of the latest research related to gastronomic tourism, discussion and debate in an academic environment, guided by the following topics:
- Gastronomic traditions of Latin America.
- Innovation in the kitchen.
- Gastronomy and COVID-19.
- Gastronomy, management and more.
The event will be held in a hybrid form on March 28 and 29, 2022 and will feature the participation of exponents of gastronomic tourism at a national and international level. All programming will be broadcast live on IFB TV on YouTube and on the Ministry of Tourism's social media.
Check out the full schedule and follow the event. Rebecca Mackenzie, President & CEO will be speaking at the conference on the power of food tourism to transform communities.
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