{"id":11867,"date":"2025-01-17T12:50:00","date_gmt":"2025-01-17T11:50:00","guid":{"rendered":"https:\/\/tastingspain.socialypsum.com\/?p=11867"},"modified":"2025-02-12T13:37:37","modified_gmt":"2025-02-12T12:37:37","slug":"success-on-the-first-day-of-the-technical-conference-on-wine-and-gastronomy-destinations-in-cullera","status":"publish","type":"post","link":"https:\/\/tastingspain.socialypsum.com\/en\/success-on-the-first-day-of-the-technical-conference-on-wine-and-gastronomy-destinations-in-cullera\/","title":{"rendered":"Success on the First Day of the Technical Conference on Wine and Gastronomy Destinations in Cullera"},"content":{"rendered":"

Today, the Technical Conference on Wine and Gastronomy Destinations<\/strong> took place at the Municipal Auditorium of Cullera<\/strong>, organized by Saborea Espa\u00f1a<\/strong>.<\/p>\n

The event was inaugurated by Susi D\u00edaz, Mar\u00eda Velasco, and Jordi Mayor<\/strong>, followed by the opening lecture on social sustainability in gastronomic tourism<\/strong>, presented by Ana Mu\u00f1oz<\/strong>, Deputy Director General for Tourism Development and Sustainability, and Vicent Mart\u00edn<\/strong>, from the Bancalet project in D\u00e8nia<\/strong>.<\/p>\n

First Panel Discussion<\/strong><\/h3>\n

The first panel discussion, moderated by Emilio Gallego<\/strong>, addressed the feasibility of social sustainability in gastronomic tourism<\/strong>. The most important points discussed included:<\/p>\n

    \n
  • Virginia Borges<\/strong>, General Director of Tourism and Territorial Promotion of La Rioja, emphasized the importance of integrating sustainable practices<\/strong> into regional tourism development, promoting a model that balances economic growth with environmental conservation and social well-being.<\/li>\n
  • Blanca Jim\u00e9nez<\/strong>, President of the Association of Gastronomic Destinations and Councilor for Tourism in Valladolid, stressed the need for local policies supporting sustainability<\/strong>, ensuring that municipal initiatives align with sustainability objectives to maximize their impact.<\/li>\n
  • Mar\u00eda Velasco<\/strong>, Advisor to the Cabinet of the State Secretariat for Tourism, discussed the coordination between administrations and the private sector<\/strong>, highlighting that public-private collaboration<\/strong> is crucial for developing effective and sustainable gastronomic tourism strategies.<\/li>\n
  • Isabel Garc\u00eda<\/strong>, Manager of the Ribera del Guadiana Wine and Cava Route<\/strong>, highlighted the economic and social benefits of sustainability<\/strong> for local communities, stating that a sustainable approach not only enhances the tourist experience but also strengthens local economies and social cohesion<\/strong>.<\/li>\n<\/ul>\n

    Second Panel Discussion<\/strong><\/h3>\n

    The second panel discussion focused on marketing and communication strategies<\/strong> for responsible wine and gastronomy tourism experiences<\/strong> within local communities, moderated by Juan Manuel Guimer\u00e1ns<\/strong>.<\/p>\n

    The key points discussed included:<\/p>\n

      \n
    • Xanty El\u00edas<\/strong>, Chef and owner of Finca Alfoliz<\/strong>, shared strategies for promoting sustainability through gastronomy<\/strong>, suggesting that chefs and restaurateurs can act as sustainability ambassadors<\/strong> by promoting local ingredients and traditional culinary techniques.<\/li>\n
    • Julio Jim\u00e9nez<\/strong>, Creative Director of Tech, Brands & Stories<\/strong>, presented innovations in digital communication<\/strong> to attract conscious tourists, showing how digital platforms<\/strong> can be used to highlight sustainable practices<\/strong> and educate visitors about the positive impact<\/strong> of their travel choices.<\/li>\n
    • Jorge Lamir\u00e1n<\/strong>, Head of Product and Communication at Viajar en Familia<\/strong>, spoke about the importance of personalized and authentic experiences<\/strong>, arguing that tourists increasingly seek experiences that allow them to genuinely connect<\/strong> with local cultures and communities.<\/li>\n
    • Marta Tirado<\/strong>, Councilor for Tourism in Cuenca<\/strong>, emphasized the collaboration between different tourism stakeholders<\/strong> to strengthen the positive impact on local communities<\/strong>, mentioning that effective coordination between local governments, tourism businesses, and community organizations<\/strong> is essential for developing sustainable destinations<\/strong>.<\/li>\n<\/ul>\n

      Afternoon Business Workshops<\/strong><\/h3>\n

      In the afternoon, practical business workshops<\/strong> showcased social sustainability initiatives in gastronomy<\/strong>:<\/p>\n

        \n
      • First Workshop (16:00-17:00 h):<\/strong> Successful gastronomic tourism business cases<\/strong> in developed tourist areas<\/strong>, moderated by Alberto Galloso<\/strong>, CEO of Sa\u00f3 Viajes Naturales<\/strong>.\n
          \n
        • Participants:<\/strong> Jos\u00e9 Palacios<\/strong> (Artesanos del Arroz, Cullera), David Puerto Rom\u00e1n<\/strong> (Bodegas Cayetano del Pino, Vinos de Jerez), and Fabi\u00e1n Ben<\/strong> (Project and Innovation Director, National Federation of Fishermen\u2019s Guilds).<\/li>\n
        • The speakers shared their experiences and strategies<\/strong> for implementing sustainable practices in established tourist destinations<\/strong>.<\/li>\n<\/ul>\n<\/li>\n
        • Second Workshop (17:00-18:00 h):<\/strong> Successful gastronomic tourism business cases<\/strong> in developing tourist areas<\/strong>, moderated by Enrique Molt\u00f3<\/strong> from the Mediterranean Gastronomy Center UA-Denia<\/strong>.\n
            \n
          • Participants:<\/strong> Eloy L\u00f3pez de Foronda<\/strong> (Advisor to the Board of Directors, METRAE), Mar\u00eda Amores del Rey<\/strong> (Marketing and Communication Manager, Montes Norte, Ciudad Real), and Nani Arenas<\/strong> (Tourism Communication Consultant, Oviedo).<\/li>\n
          • Discussions focused on the opportunities and challenges of implementing sustainability in emerging destinations<\/strong>.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

            Conclusions from Saborea Espa\u00f1a<\/strong><\/h3>\n

            The Technical Conference on Wine and Gastronomy Destinations in Cullera<\/strong> was a resounding success<\/strong>, reinforcing the importance of social sustainability in gastronomic tourism<\/strong>.<\/p>\n

            The key takeaways included:<\/p>\n

              \n
            • The need for local policies supporting sustainability<\/strong>.<\/li>\n
            • The coordination between administrations and the private sector<\/strong>.<\/li>\n
            • The development of personalized and authentic tourism experiences<\/strong>.<\/li>\n
            • The workshops demonstrated how innovation and sustainability can coexist and thrive<\/strong> in gastronomic tourism.<\/li>\n<\/ul>\n

              The event concluded with a cultural visit to Cullera Castle<\/strong>, highlighting the city\u2019s rich historical heritage<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

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