Santa Cruz de Tenerife recently welcomed more than 300 directors and professionals from the food and hospitality sector for the VI CLAVE F&B National Congress, an event focused on the future of food and beverage within the tourism industry.
Over the course of two days, chefs, hotel managers, suppliers and industry professionals came together to talk about the trends and innovations shaping the sector.
And one thing became very clear.
Gastronomy is no longer just part of the tourism experience… it’s becoming one of the main reasons people travel.
The programme included presentations, panel discussions and gastronomic experiences, all exploring how food and drink can add real value to a destination.
Topics ranged from using local products and improving operational sustainability, to new technology and building a strong culinary identity connected to the territory.
There were also tastings, demonstrations and networking sessions, giving professionals the chance to exchange ideas and create new business opportunities.
The overall message at the end of the congress was simple.
If destinations want to remain competitive, there needs to be stronger collaboration between tourism, gastronomy and the primary sector.
And the impact of the event itself looks set to be significant.
While the final figures are still being confirmed, organisers expect the economic impact of this year’s congress to exceed €60 million, further establishing the event as an important platform for growth within the tourism and hospitality industry.
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