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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, valoró positivamente esta edición y destacó que “el congreso nos ha permitido demostrar en Tenerife la importancia que tiene el F&B para el ecosistema local. Una de las estrategias clave ha sido poner en valor el producto del territorio, algo que genera un impacto muy positivo tanto en reputación como en actividad económica dentro del sector”. Martínez también subrayó la relevancia del perfil de los asistentes: “Hemos reunido a más de 50 directivos que gestionan la gastronomía de más de 10.000 hoteles. Que todos ellos hayan elegido Tenerife demuestra el posicionamiento que está alcanzando el destino dentro del sector”.
In this sense, Dimple Map, consejera delegada de Turismo 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, destacó la importancia del congreso para reforzar el posicionamiento gastronómico de la ciudad y señaló que “este evento ha contribuido a situar a Santa Cruz en el panorama de la alta gastronomía”. “Llevamos más de una década trabajando para poner en valor el producto local, nuestra identidad y la innovación gastronómica, y encuentros como este suponen un paso más dentro de la estrategia de posicionamiento de la ciudad como destino” destacó Pérez, quien añadió que “Santa Cruz presentará su candidatura a Capital Española de la Gastronomía el próximo mes de junio, 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, algo que se refleja tanto en las ponencias como en el intercambio de conocimiento”.
Gastronomy, territorio e innovación como ejes del encuentro
Durante el congreso, directivos hoteleros, chefs, productores y empresas del sector analizaron cómo el F&B se ha convertido en un elemento estratégico para la competitividad de los destinos turísticos. Las sesiones abordaron cuestiones clave como la integración del producto local en la oferta hotelera, la construcción de una identidad gastronómica vinculada al territorio, la sostenibilidad operativa en la restauración y el papel de la innovación y la tecnología en la gestión del sector.
El programa combinó ponencias y mesas de debate con experiencias gastronómicas y espacios de networking profesional, 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.
