What role will food play in the reimagination of New Zealand tourism post-COVID-19?
As we emerge from the aftermath of COVID-19, what will the role of food and wine be in the re-imagination of New Zealand tourism?
Food and wine are right at the centre of the experience economy. As we emerge from the aftermath of COVID-19, what will the role of food and wine be in the re-imagination of New Zealand tourism? Will food tourism allow us to reconnect with our friends and families through the regions of New Zealand, or will food tourism just be for the “foodies” who can afford luxury experiences? Will food festivals disappear in response to the limitations on mass gatherings? Will artificial meat grown in a laboratory become the norm?
In this webinar, three food tourism experts explore food tourism in a post-COVID-19 world, providing insight and practical advice for businesses.
Speakers and topics
Sarah Meikle is CEO of the Wellington Culinary Events Trust (WCET) and Festival Director of New Zealand's largest culinary festival, Visa Wellington On a Plate (Visa WOAP). She is also Event Director of Beervana, the Road to Beervana, and Highball. Prior to this, Sarah worked with Positively Wellington Tourism and Tourism New Zealand.
Topic: Food tourism’s moment in the New Zealand sun
Dr Joanna Fountain is a Senior Lecturer in tourism management at Lincoln University, Christchurch, New Zealand and a senior researcher in the Resilience to Nature’s Challenges National Science Challenge. She has diverse research interests but is primarily focused on utilising agrifood networks and forms of agritourism, including food and wine attractions and events, as tools for building rural resilience in the face of rapid change.
Topic: The potential of food in tourism experiences in a post-COVID environment
Dr Ian Yeoman is an Associate Professor of Tourism Futures at Wellington School of Business and Government, New Zealand. His most recent publication includes the Future Past of Tourism and forthcoming titles include Science Fiction, Disruption and Tourism and Global Scenarios for Tourism.
Topic: Food tourism trends post COVID-19
Karen Smith is Professor of Tourism Management in the School of Management, and Associate Dean (Learning and Teaching) for Wellington School of Business and Government, New Zealand. Her research focuses on people and work in tourism and events, and volunteer management across a range of sectors.
Webinar organised by Ian Yeoman with support from Abi Hart and Collette Thaisen on behalf of the School of Management.