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The VI KEY F Congress&B has concluded in Santa Cruz de Tenerife with the announcement made by the CEO of Tourism to opt for gastronomic capital status
He VI National Congress KEY F&B has concluded in Santa Cruz of Tenerife after two days in which executives from the hotel sector, chefs, supplier companies and institutional representatives analyzed the main challenges and opportunities of Food & Beverage within the tourism industry. The meeting brought together leaders from the sector to reflect on the growing role of gastronomy as one of the strategic pillars of tourism, capable of generating economic value, reinforce the identity of the territories and build differential experiences for the traveler.
Juan José Martínez, president of the congress and of the CLAVE F Club&B, valued this edition positively and highlighted that “the congress has allowed us to demonstrate in Tenerife the importance of the F&B for the local ecosystem. One of the key strategies has been to value the product of the territory, something that generates a very positive impact on both reputation and economic activity within the sector”. Martínez He also highlighted the relevance of the profile of the attendees: “We have brought together more than 50 managers who manage the gastronomy of more than 10.000 hotels. That they all have chosen Tenerife “It demonstrates the positioning that the destination is achieving within the sector”.
In this sense, Dimple Map, CEO of Tourism Tenerife, He stated that “for us it is very important that this congress was held for the second consecutive year on the island.”, consolidating itself as a reference for the sector. Melwani highlighted, In addition, the importance of reinforcing talent and training within the sector to move towards a more solid tourism model: “During these days we have reinforced the idea that we must continue to focus on training and professionalization to be more competitive and move towards a more sustainable tourism model., that generates direct and indirect employment and that contributes to the economic development of the island”.
The CEO of the Santa Cruz de Tenerife Development Society, Carmen Perez, He highlighted the importance of the congress to reinforce the city's gastronomic positioning and noted that “this event has contributed to placing Santa Cruz in the panorama of haute cuisine.”. “We have been working for more than a decade to value local products, our identity and gastronomic innovation, and meetings like this represent another step in the strategy of positioning the city as a destination,” Pérez highlighted., who added that “Santa Cruz will present its candidacy for Spanish Capital of Gastronomy next June, although there are many years of work behind it” and concluded that “obtaining this distinction would be a very important boost to continue projecting our gastronomy and reinforce the positioning of the destination.”.
For your part, Alberto Paz, Agriculture advisor, Cattle raising, Fishing, Animal Welfare and Food Sovereignty of the Cabildo of La Palma, He highlighted the collaboration with the congress and noted that “we have been working together for more than a year on initiatives such as the catalog of local products, that we have been improving to facilitate its integration into the hotel sector”. Paz highlighted the role of the meeting to make visible the gastronomic potential of the territory, since “it brings together leaders from the world of hospitality and gastronomy of a very high level, something that is reflected both in the presentations and in the exchange of knowledge”.
Gastronomy, territory and innovation as axes of the meeting
During the congress, hotel managers, chefs, producers and companies in the sector analyzed how the F&B has become a strategic element for the competitiveness of tourist destinations. The sessions addressed key issues such as the integration of the local product in the hotel offer, the construction of a gastronomic identity linked to the territory, operational sustainability in restoration and the role of innovation and technology in the management of the sector.
The program combined presentations and discussion tables with gastronomic experiences and professional networking spaces, that allowed attendees to participate in tastings, tastings and demonstrations linked to beverage innovation, wines and local products.
The meeting concluded with the commitment to continue promoting collaboration between tourism, gastronomy and primary sector, reinforcing the role of the F&B as one of the drivers of innovation and differentiation of tourist destinations. Besides, In the absence of official figures for this edition, It is expected that the economic impact derived from the commercial relations generated will exceed the 60 million euros achieved after the previous edition of the congress, reflection of the potential of the event as a business platform and connection between professionals in the sector.
This event is organized by Club CLAVE F&B with the support of the Santa Cruz de Tenerife City Council, Santa Cruz de Tenerife Development Society, making visible and promoting the 'Degusta Santa Cruz Product Club'; La Palma Town Council, SODEPAL, Government of the Canary Islands, Proexca, Tourism of Tenerife and Cabildo of Tenerife.
In addition, The congress is promoted by recognized companies in the F sector&B, como JDE Professionals, Coca Cola Europacific Partners, Laduc y Nektar Natura; has the collaboration of Heineken, Orbish, Torres Family, Frigicoll, Casa Delfín y Deleitas; and Tourinews participate, quail, Coperama, Ipalseb Studio, Rational, Cover Manager and Water KMZero. These institutions and companies have promoted the holding of this national congress, an exclusive space to discuss the challenges of the sector, such as the incorporation of local products, sustainability or adaptation to new consumer habits, positioning gastronomy as a differential element and added value to tourist destinations.
