1. “ACP-EU experiences in promoting food tourism”
Isolina Boto, Project Leader Regional Trade, CTA

2. ACP-EU experiences in promoting food tourism
2nd Pacific Agribusiness Forum
Apia, Samoa
29 August-1st September

3. Learning from EU experience
Policies
Organisation of actors
Product differentiation and protection
Branding
Education

4. Travel & Tourism in 2015 will grow faster than the global economy -
In 2014, the industry contributed US$7,580 billion in GDP and 277 million jobs to the global economy. 
Long-term forecasts for Travel & Tourism show continued annual growth at 3.8% over the next ten years to $11.4 trillion. 

5. Europe is one of the world's leading tourist destinations, thanks to its diverse gastronomy and high-quality food linked to local traditions and landscapes.
Supported through EU, national and regional authorities
Integrated approach and linkages with other policy areas - agriculture, food production, cultural and creative industries

6. Food is a cultural experience which is firmly rooted built on strong agriculture and food traditions over the centuries
Local tour operators offer authentic food tourism experiences to visitors
Meet local people, discover local culture and heritage, taste selected wines and regional specialities
Food tourism experiences support creating new business opportunities

7. Experience the soul of European culture, history and traditions through its food.
All about European gastronomy and its related traditions and products in one place (gastronomic fairs, festivals and trails ) aimed at enhancing the promotion of pan-European food tourism and attract new visitors to Europe from overseas.

8. The Council of Europe’s cultural routes and gastronomy give visitors a full immersion experience into the European culture (unity, history, culture and values and the discovery of less well-known destinations). Cultural Routes related to pilgrimages, where food is a fundamental element (The Via Francigena, The Santiago de Compostela Pilgrim Routes, The Route of Saint Olav Ways…)

9. Cultural Routes whose main protagonist is gastronomy itself (The Routes of Olive Tree, The Iter Vitis Route and The Roman Emperors and Danube Wine Route: Croatia, Serbia, Bulgaria and Romania – encompassing 20 archeologic sites and 12 wine regions. )
Cultural routes in which food assumes an important role (Transromanica, The European Route of Megalithic Culture..)

10. Marqués de Riscal: Wine museum, hotel, scenery (art, design wine, gastronomy, scenery)

11.  Nicolas Desmazières of XTU architects,, Bordeaux

12. The EU is strongly preserving and promoting European know-how in food production. With this aim it has implemented policies on quality food and established quality schemes.
Jamaica Jerk first Caribbean GI (Jamaica jerk and pepper producers organised). Rum will be the second.
Penja pepper (Cameroon)
Oku honey (Cameroon)
Ziama-Macenta coffee (Guinea)

14. Policy actions for developing food tourism
Improve quality and consistency, emphasise authentic, local and sustainable
Develop networks and clusters to link different value generators together and form a coalition
Reposition food as a creative industry

15. Role of Academies of Gastronomy in the study and dissemination of the gastronomic heritage
The European Federation of Nutrition Foundations
The International Academy of Gastronomy
Euro-Toques
Le Cordon Bleu
Basque Culinary Centre