WHAT WINNERS GET
Winners of our Global Culinary Travel Awards enjoy the global spotlight and exposure to our network of nearly 200,000 industry trade and media professionals each year.
The Global Culinary Travel Awards recognize your business as a benchmark of excellence and innovation in the world's culinary tourism industry.
Founded in 2016 originally as the FoodTrekking Awards, our awards program is our industry’s first, largest and best respected recognition program.
The Awards are a fun, affordable way to submit your year’s best work to be evaluated by an impartial panel of industry experts for a chance to be acknowledged publicly on a global stage.
Businesses, organizations, and destinations of any size in any country are welcome to apply. Here is how to apply:
There are no additional fees, even for winners. If you cannot pay by credit or debit card, we can send a PayPal payment request, offering more payment options that may be suitable for your country. Please write our support desk and request this option if necessary.
After we confirm your payment, we will send you the application packet, which includes instructions, the application form itself and the criteria guidelines. Be sure to check both your inbox and spam folders for our email.
Of course, you can apply on behalf of your own business.
Good luck! We can't wait to read your application!
CHOOSE FROM SEVEN awards categories
Our research shows that 53% of travelers choose a destination based on their expectations of the culinary culture. Yet, travelers do not often know what to expect. And destinations and businesses do not always do a great job showcasing the different components of culinary culture to visitors. This category is open to any business, organization, tourism office or government that has a program that helps to preserve its own culinary culture(s) while simultaneously promoting it to visitors.
Every aspect of business nowadays must include a look at sustainability, and not just the environmental aspects, but also the sociocultural and economic ones. This category is open to any business, organization, tourism office or government with a sustainability solution that solves an issue relating to culinary tourism. For example, the program could deal with recycling, reuse of food waste, living wages, DEI, overtourism, etc.
Often when we talk about food tourism or even culinary or gastronomy tourism, beverages are overlooked. Instead, we might refer to wine tourism or beer tourism separately. Really, people eat and drink at the same time, and there is a lot of cross-over among food, wine, beer and other beverages. This category is open to any business, organization, tourism office or government that elevates the visibility of and emphasizes local beverages (of all kinds) as a crucial part of the culinary tourism experience.
The seeds of cuisine are in agriculture, and without quality agriculture, we would not have good food. That said, not all food-loving travelers are interested in visiting farms or agricultural production. This category is open to any business, organization, tourism office or government that elevates the visibility of and emphasizes agricultural production as a crucial part of the culinary tourism experience.
Both health and wellness can play important parts in culinary tourism experience. For health, we begin with special diets and food allergies, but we can also look at lower fat or animal welfare-friendly versions of traditional classics. As for wellness, spirituality, balance and mindfulness can play a role in culinary tourism. This category is open to any business, organization, tourism office or government that elevates the visibility of and emphasizes wellness and/or health as a crucial part of the culinary tourism experience.
Technology is an innovator, and most of us would agree that change in our businesses is guaranteed. Therefore, we must embrace technology in order to evolve. This category is open to any business, organization, tourism office or government that uses technology in an interesting way to teach or support culinary travelers. Be sure to show how technology benefits food- and beverage-loving travelers.
The influences on what we eat are part of our culinary heritage. Culinary herItage refers to the traditional foods, cooking practices, and culinary customs that are passed down through generations within a particular culture or region. It encompasses the ingredients, recipes, techniques, and eating habits that reflect the historical, social, and cultural contexts of a community.
This category is open to any business, organization, tourism office or government that elevates the visibility of and emphasizes agricultural production as a crucial part of the culinary tourism experience.
*A modest fee of €49 per application helps to cover our costs to run the program.
Since the program’s inception, 65 businesses and destinations in 28 countries have won an Award and showcased to the world their excellence and innovation in culinary tourism. What is the secret to winning? There is no secret formula, but we have compiled a guide to help you get started as you think about your application. You can download your copy by completing the form.
OR ARE YOU READY TO GET STARTED?
All entries are fairly judged by an impartial review committee of international industry experts. Judges review each entry based on the criteria provided for that category. Their votes are compiled to create a short list of winner candidates. The judges then deliberate the final winners. We announce up to 3 finalists and one main winner in each category.
OUR JUDGES
Erik Wolf is a globally recognized leader in the food tourism industry and the founder of the World Food Travel Association, with operations in both Spain and the USA. Renowned for his visionary approach, Erik has dedicated his career to promoting culinary tourism as a means to explore and appreciate diverse cultures. Under his leadership, the association has become the world's leading authority on food tourism, providing valuable resources, research, and networking opportunities. Erik's passion for food and travel has driven the growth of this niche market, earning him widespread respect and admiration as an influential advocate for the world's gastronomy tourism industry.
Elise Botiveau is a celebrated culinary artist and the visionary founder of Bechamels in Paris. Known for her exquisite skills and innovative approach to traditional French cuisine, Elise has made a significant impact on the culinary scene. Bechamels in Paris, her acclaimed establishment, is a testament to her dedication to blending classic techniques with modern flair. Elise's passion for gastronomy and her commitment to excellence have earned her a distinguished reputation, making her a beloved figure among food enthusiasts and critics alike. Her work continues to inspire and elevate the art of French cooking.
Maria Athanasopoulou is a distinguished tourism expert and the founder of Respond on Demand, based in Thessaloniki, Greece. With a keen understanding of the tourism industry, Maria has established her company as a key player in connecting travel businesses with international markets. Her innovative approach and strategic vision have facilitated numerous successful partnerships and events, enhancing the global reach of Greek tourism. Maria's dedication and expertise have earned her a respected reputation, making her a leading figure in the promotion and development of tourism in Greece and beyond.
Janice Ruddock is a prominent figure in the beverage industry, serving as the executive director of the Ontario Craft Cider Association. With a wealth of experience and a passion for artisanal beverages, Janice has been instrumental in promoting and supporting the craft cider movement in Ontario. Under her leadership, the association has grown, fostering a vibrant community of cider makers dedicated to quality and innovation. Janice's efforts have significantly raised the profile of Ontario craft cider, making it a beloved choice among consumers and a respected segment in the industry. Her dedication continues to drive the success and recognition of Ontario's craft cider producers. She is also the former Executive Director at Taste of Nova Scotia.
Camille Hoheb is a leading expert in the wellness tourism industry and the founder of Wellness Tourism Worldwide. With a deep passion for promoting health and well-being through travel, Camille has pioneered initiatives that emphasize the benefits of wellness-focused vacations. Under her leadership, Wellness Tourism Worldwide has become a premier resource for industry insights, trends, and best practices. Camille's innovative vision and dedication have significantly influenced the growth and development of wellness tourism, making her a respected authority and influential voice in the field. Her work continues to inspire travelers and industry professionals alike to prioritize wellness in their journeys.
Niclas Fjellström is a renowned culinary expert and the driving force behind the Culinary Heritage Network. With a deep passion for preserving and promoting traditional cuisines, Niclas has dedicated his career to celebrating the rich culinary traditions of various cultures. Through his leadership, the Culinary Heritage Network has become a pivotal platform for chefs, food enthusiasts, and cultural historians, fostering a global appreciation for authentic, heritage-inspired cooking. Niclas's commitment to culinary heritage has earned him widespread recognition and admiration in the gastronomic world, solidifying his legacy as a guardian of culinary traditions.
AWARDS TIMELINE
MEET A FEW OF OUR
PAST award winners
Janet Crick, Jamaica Culinary Tours
2018 AWARD WINNER , MOST AUTHENTIC FOOD OR BEVERAGE TOUR OPERATOR EXPERIENCE
Daniel Tan, Owner, Food Playground
2018 AWARD WINNER, BEST USE OF FOOD/BEVERAGE FOR CROSS-CULTURAL UNDERSTANDING
Donald Contursi, Owner, Lip Smacking Foodie Tours
2018 AWARD WINNER BEST FOOD/BEVERAGE LAND TOUR
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