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About This Group

This group aligns with the Association's practice area of the same name. Working group to discuss and work on wellness and health issues relating to food and beverage tourism. "Wellness" includes physical, emotional, mental or spiritual balance and health. “Health” includes special diets (vegetarian, vegan, gluten-free, etc.); allergies (nut, dairy, egg, mustard, etc.); nutrition; and wellness (including spirituality, nutritional wellness issues like healthy eating, cleansing, fasts, natural oils, and aromatherapy).
  1. What's new in this group
  2. Hi everyone, friendly reminder that the application deadline for this year's FoodTrekking Awards is coming up (May 31st). This year, we have organized our awards categories in conjunction with our Practice Areas and are very excited to announce the addition of the Best Wellness or Health Experience for Culinary Travelers award! Apply now https://bit.ly/3FN17N3
  3. "We want to break down each of the barriers to conscious living. We want to make it affordable. We also want to make it really easy and really seamless." Check out this NY Times interview with Nick Green, CEO and Co-Founder of Thrive Market, a subscription service that's democratizing the delivery of health food in the United States https://nyti.ms/3BmvJCF Has anyone here heard of Thrive Market? I hadn't - I think its a really great initiative to help combat the nutritional inequality present throughout the US.
  4. Today, the frase "Mediterranean diet" is very much associated with healthy eating patterns and active lifestyles. Food industries across the world have capitalized on this boom, oftentimes incorporating the title into their marketing strategies to lure health-conscious consumers, which can sometimes spark misleading information. What exactly is the Mediterranean diet and what does it actually entail? Find out https://www.bbc.co.uk/food/articles/mediterranean_diet
  5. Tempeh is a fantastic source of plant-based protein made from fermented soybeans. Tempeh comes from Indonesia but is now enjoyed all over the world by vegetarians and vegans. Indonesia's Tourism and Creative Economy Minister, Sandiaga Uno, is determined to maintain Indonesia's connection to tempeh and use the dish to promote Indonesian cuisine abroad. Mr. Uno plans to do so by increasing Indonesia's use of gastro-diplomacy and implementing strategies that secure tempeh as a world cultural heritage dish. Continue reading about this interesting promotion of the health food here
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