food tourism competition

With the support of:

Gastronomy Tourism Startup Competition

competition

Transforming Gastronomy Tourism through Innovation

Identify challenges and projects, and catalyzing innovations that can transform the Gastronomy Tourism sector in the near future. Read more

Identificar los retos y proyectos, y catalizar las innovaciones que transformen el sector del Turismo Gastronómico en un futuro cercano.

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Tourism is a driver of inclusive and sustainable economic growth, a cross-cutting sector with a high impact on the promotion of social welfare, with the aim of promoting the achievement of the United Nations Sustainable Development Goals.

With continuous growth in the last decade, tourism generates approximately one in 10 jobs, and accounts for 10.2% of world GDP. At its intersection with the gastronomy sector, food tourism or culinary tourism, it is organized around experiential trips and assumes as part of its essence ethical and sustainable values related to the territory, heritage, local culture, local products, authenticity, tradition or culinary techniques at the local, regional or national level.

The undoubted influence of gastronomy in travel and the growing demand for gastronomic tourism have made this area one of the segments with the greatest development opportunities attracting growing interest on the part of governments. Food tourism has become one of the most dynamic and creative segments of tourism and, at the same time, has naturally positioned itself as an element of diversification of tourism with a high impact on the promotion of sustainable development at the regional and local levels.

Gastronomy tourism stimulates entrepreneurship and the generation of new companies and organizations that necessarily affect other industries transversally and fosters values such as:

• Sustainability based on maintaining a balance between economic growth and gastronomic culture and heritage
• The quality of initiatives from production to experience, along the entire tourism value chain
• Authentic communication and a coherent narrative of gastronomic offerings with the participation of all the stakeholders of the sector; from chefs to the media
• Cooperation among all actors throughout the entire value chain of the gastronomic and tourism sector
• Authenticity by highlighting cultural heritage, local products and cultural values

Gastronomic tourism is in itself, a stimulus to creativity, innovation and sustainable growth where startups with disruptive and open visions can propose new future scenarios that have a positive and transversal impact on various sectors so that they can collaborate and contribute to the United Nations Sustainable Development Goals.

Social Innovation

Competition launched

Deadline for applications, selection and announcement of the 5 finalists.

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Final pitch session and announcement of winner

Innovation in Social Impact

Announcement of winner.

Most disruptive:

A platform that gives access to culinary traditions through experiences (cooking with locals), content (traditional recipes and stories that highlight local food traditions), and products (a curation handcraft culinary products).

A trusted one-stop shop food tourism agency for foodies (guide and tour). This gastronomic platform includes a holistic business model strategy that can be replicated for small and medium restaurants that include: new revenue streams and business executions that are not traditional.

Aims to revitalize the local economy by creating local food ingredient tour content: with locals who produce local ingredients, re-branding and create local foodie tour content with food ingredient, advertise for tourist to travel the local and consume local´s food ingredients and share revenue with the local business owners.

Startup supporting top-quality independent restaurants attracting the corporate client, increasing their average price and mid-week traffic, giving the best service while controlling, studying and reducing their costs. All this is backed up by a revolutionary technical platform which connects B2B the corporate clients.

EATour is a start-up born from a university research project for the listing of greenhouse gas emissions in the agri-food chain and the certification of sustainable dishes in catering through blockchain technology. EATour aims to create rewards for sustainable supply chains, to create business opportunities for companies engaged in responsibility actions and to involve companies, hotels and the general public through food on the meaning of the actions of companies and individuals in support of the fight against changes climate.

Social Impact winner:

Platform that allows local communities in Africa share authentic local food and cuisine experiences. The platform intends to support specifically the conservation of local ingredients and the relationship between culture, heritage, gastronomy, tourism and economic growth across Africa starting in Kenya.

finalists from 2019

These are the 5 finalists of the 1st Global Gastronomy Tourism Startup Competition

Terms and conditions

It is a global initiative that aims to identify startups with the greatest potential to outline the future and promote sustainable innovation in the tourism and gastronomy sector.

We are looking for startups with most disruptive ideas focused on solving real needs in the tourism and gastronomy sector with a responsible approach.

In particular, we are targeting startups that are:

• In the Early Stage or Series A Stage
• Both for-profit and non-profit
• Natural or legal persons
• Startups with a minimum viable product (MVP)
• Startups with potential for scalability
• Startups with a sustainable vision
• Innovation and disruptiveness
• Potential impact and scalability
• Initially validated or tested business model
• Suitable and committed team
• Partnership Readiness
• Social impact (Depending on the category)
• Technological or digital component (depending on the category)

Travel and accommodation for two nights in Flanders, Belgium valid for 1 representative per team of the 5 selected finalists and the selected startup from the innovation in social impact to attend the World Forum on Gastronomy Tourism

The World Tourism Organization (UNWTO) is the United Nations agency responsible for the promotion of responsible, sustainable and universally accessible tourism. As the leading international organization in the field of tourism, UNWTO promotes tourism as a driver of economic growth, inclusive development and environmental sustainability and offers leadership and support to the sector in advancing knowledge and tourism policies worldwide.

BCC is a pioneering global academic institution that comprises the Faculty of Gastronomic Sciences attached to Mondragon University and a Center for Innovation and Research. The aim of the BCC is higher education, research, innovation and promotion of gastronomy and food and it is working to promote gastronomy as a lever for socio-economic development through its actions.

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UNWTO 4th Global Gastronomy Tourism Startup Competition 2024

Deadline: June 6, 2024

Applications are open for the UNWTO 4th Global Gastronomy Tourism Startup Competition 2024 . UNWTO in collaboration with Basque Culinary Center launch the 4TH Global Competition for Gastronomy Tourism Startups. Their mission is to identify challenges and projects, and catalyzing innovations that can transform the Gastronomy Tourism sector in the near future.

Tourism is a driver of inclusive and sustainable economic growth, a cross-cutting sector with a high impact on the promotion of social welfare, with the aim of promoting the achievement of the United Nations Sustainable Development Goals.

With continuous growth in the last decade, tourism generates approximately one in 10 jobs, and accounts for 10.2% of world GDP. At its intersection with the gastronomy sector, food tourism or culinary tourism, it is organized around experiential trips and assumes as part of its essence ethical and sustainable values related to the territory, heritage, local culture, local products, authenticity, tradition or culinary techniques at the local, regional or national level.

The undoubted influence of gastronomy in travel and the growing demand for gastronomic tourism have made this area one of the segments with the greatest development opportunities attracting growing interest on the part of governments. Food tourism has become one of the most dynamic and creative segments of tourism and, at the same time, has naturally positioned itself as an element of diversification of tourism with a high impact on the promotion of sustainable development at the regional and local levels.

Gastronomy tourism stimulates entrepreneurship and the generation of new companies and organizations that necessarily affect other industries transversally and fosters values such as:

• Sustainability based on maintaining a balance between economic growth and gastronomic culture and heritage
• The quality of initiatives from production to experience, along the entire tourism value chain
• Authentic communication and a coherent narrative of gastronomic offerings with the participation of all the stakeholders of the sector; from chefs to the media
• Cooperation among all actors throughout the entire value chain of the gastronomic and tourism sector
• Authenticity by highlighting cultural heritage, local products and cultural values
• Gastronomic tourism is in itself, a stimulus to creativity, innovation and sustainable growth where startups with disruptive and open visions can propose new future scenarios that have a positive and transversal impact on various sectors so that they can collaborate and contribute to the United Nations Sustainable Development Goals.

The Competition

• New Technologies: Startups that are developing and promoting a startup with a high technological component to provide solutions or new services related to the Gastronomic Tourism sector.
• Local Impact: Startups that are developing and promoting a project with a high component of transformation and social improvement in its area of implementation and that are attached to the Gastronomic Tourism sector.
• Sustainability and Waste: Startups that are developing and promoting a project with a high component of sustainability and/or food waste management related to the impact generated by tourists.
• Mentoring by UNWTO and top partners
• Tailored support for your startup
• Investment opportunities
• Form part of the UNWTO Innovation Network
• Scholarship opportunities for the Tourism Online Academy
• Opportunity to present your startup at the 8th UNWTO Gastronomy Tourism Forum in San Sebastián, Spain (October 2023)
• Use of a space in the LABe- Digital Gastronomy Lab facilities for 6 months
• Participate as a finalist company in the corresponding edition of Culinary Action! – On the road, the first foodtech startup competition in roadshow format
• Advanced Plan of the GOe Digital Community for 6 months, which is the first digital community within the 360º gastronomy sector

Eligibility

• Open to projects and innovations focused on the Gastronomy Tourism sector.
• The startup may be based in any region of the world.

Selection Criteria

• Scope into the Gastronomy Tourism Sector
• Innovation: Degree of comparative disruptiveness / innovation in the sector (global level); not technological component required.
• Social Impact of the Start-up: Focused on meeting unmet social needs in different realms, to foster employability of young and/or vulnerable people, depopulation of the territory, population aging and/or gender equality; and with tangible indicators to that effect.
• Traction: Capacity to transform the localized environment; ability to generate a change in society, improving the social conditions of the beneficiary groups and / or promoting their recognition before society.
• A tested MVP: product or service prototype, tested and tested, with already measured or measurable results. Potential impact of the business: potential scalability/financial return and/or development of competitive advantages for the business in the short-medium term.
• Ease of value capture via collaboration with the Start-up: agile implementation in the short-medium term for co-development of products/services, optimizing the use of existing resources/infrastructure and ability to scale the product.
• Committed team. Team with explicit knowledge about the area of action; positive assessment of the endorsement of a public or private organization on the execution of the project
• Adherence to the Sustainable Development Goals: Linking and tangible social impact metrics in relation to the priority SDG.

Application

Click here to apply

For more information, visit UNWTO Competition .

Jude Ogar is an educator and youth development practitioner with years of experience working in the education and youth development space. He is passionate about the development of youth in Africa.

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International affairs fellowship in canada 2025-2026 (stipend of $110,000), kone foundation grant program 2024, youth innovation essay prize 2024 (r10,000 cash prize).

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UN Tourism 4th Global Gastronomy Tourism Startup Competition

UN Tourism has launched the 4th Global Gastronomy Tourism Startup Competition, organized in collaboration with the Basque Culinary Center.

The competition aims to accelerate gastronomy tourism initiatives in alignment with the United Nations Sustainable Development Goals (SDGs). It seeks to identify challenges, catalyze innovations, and promote projects that can transform the gastronomy tourism industry.

Key facts of the competition:

• Theme:  Transforming Gastronomy Tourism through innovation
• Categories : We are seeking innovative startups and SMEs that can submit applications falling under one of the following three categories: New Technologies, Local Impact, and Sustainability and Waste.
• Requirements : Startups focusing on technological solutions for gastronomic tourism, startups that have a significant positive effect on the local community, and startups dedicated to tackling issues related to sustainability and food waste management.
• Competition Timeline:  June 6, 2024, is the deadline for submitting applications. September 6, 2024: Finalist startups will be announced on the competition webpage. Announcement of the winning projects will take place during the 9th UN Tourism World Forum on Gastronomy Tourism, with winners participating in a pitch session.

Further information and details on how to apply can be found at the following link:

4th Global Gastronomy Tourism Startup Competition (unwto.org)

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The Forum was hosted in Nara, Japan. During the two-day event, more than 450 delegates from 30 countries were in attendance, along with over 1,000 online participants from 125 countries. 

The 3rd UNWTO Global Gastronomy Startup Competition

The 3rd UNWTO Global Gastronomy Startup Competition was also hosted in Nara. Six entrepreneurs presented their solutions for sustainable tourism in line with Sustainable Development Goals. The six nominated companies included byFood.com from Japan, Local Food from Bulgaria, 24921OneArmenia from Armenia, Tenemos Filo from Colombia, Beyondnext from South Korea, and Soplaya from Italy. 

ByFood Wins the 3rd UNWTO Global Gastronomy Startup Competition

ByFood.com was chosen as the winner of the 3rd UNWTO Global Gastronomy Startup Competition. ByFood COO Serkan Toso accepted the award:

“Thank you for giving us such a valuable award. Thank you to everyone involved in byFood, the whole team is grateful to be recognized. 

After two and a half years of dealing with the global pandemic, Japan has finally started accepting tourists from overseas again. Japanese food and culture attract attention from all over the world, so we are doing our best to promote sustainable tourism to support efforts against over-tourism and rural revitalization. 

ByFood will continue to contribute to rural revitalization and our social program, Food for Happiness , to share the joy of food with children all over the world” 

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• 2nd UNWTO Gastronomy Tourism Startup Competition

The World Tourism Organization in collaboration with the Basque Culinary Center holds the 2nd Global Competition for Gastronomy Tourism Startups.

Its main objective is to identify disruptive startups and projects that can transform the Gastronomy Tourism sector in the near future.

*Startup *Social innovation

Launch: 28 January 2020 Deadline for applications: 6 April 2020 Announcement finalists: 4 May Final pitch session and announcement of the winner: 1-3 June

Tourism is a driver of inclusive and sustainable economic growth, a cross-cutting sector with a high impact on the promotion of social welfare, with the aim of promoting the achievement of the United Nations Sustainable Development Goals.

With continuous growth in the last decade, tourism generates approximately one in 10 jobs, and accounts for 10.2% of world GDP. At its intersection with the gastronomy sector, food tourism or culinary tourism, it is organized around experiential trips and assumes as part of its essence ethical and sustainable values related to the territory, heritage, local culture, local products, authenticity, tradition or culinary techniques at the local, regional or national level.

Gastronomy tourism stimulates entrepreneurship and the generation of new companies and organizations that necessarily affect other industries transversally and fosters values such as:

*Sustainability based on maintaining a balance between economic growth and gastronomic culture and heritage *The quality of initiatives from production to experience, along the entire tourism value chain *Authentic communication and a coherent narrative of gastronomic offerings with the participation of all the stakeholders of the sector; from chefs to the media *Cooperation among all actors throughout the entire value chain of the gastronomic and tourism sector *Authenticity by highlighting cultural heritage, local products and cultural values

• https://www.gastronomytourismventures.org/en/

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2021 World Dessert Champion

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Preston Nguyen

2021 World Chef Champion

Chef Preston Nguyen entered the World Food Championships’ (WFC) 9th Annual Main Event at its newest location of Fair Park in Dallas, Texas, as a rookie competitor looking to land a respectable Top Ten finish in the chef category. Turns out he left Dallas with the most coveted prize of all — $7,500 in winnings and the title of 2021 World Chef Champion, which gives him a seat at WFC’s $100,000 Final Ta... READ MORE

Lori McLain

2021 World Soup Champion

Home Cook Lori McLain was one of 67 Texans who convened at Fair Park in Dallas for the 9th Annual World Food Championships looking to land a respectable Top Ten finish among the competition’s ten categories. The seasoned competitor scooped up the most coveted prize of all –– $7,500 in winnings and the title of 2021 World Soup Champion, which gives her a seat at WFC’s $100,000 Final Table Challenge n... READ MORE

2021 World Seafood Champion

Professional Chef Carol Koty entered the World Food Championships’ (WFC) 9th Annual Main Event at its newest location of Fair Park in Dallas, Texas, as a seasoned competitor looking to land a respectable Top Ten finish in the seafood category. Turns out she reeled in the most coveted prize of all — $7,500 in winnings and the title of 2021 World Seafood Champion, which gives her a seat at WFC’s $100,0... READ MORE

Jack MacMurray

2021 World Bacon Champion

Competition Chef Jack MacMurray entered the World Food Championships’ (WFC) 9th Annual Main Event at its newest location of Fair Park in Dallas, Texas, looking to land a respectable Top Ten finish in the bacon category. Turns out he left Dallas with the most coveted prize of all — $7,500 in winnings and the title of 2021 World Bacon Champion, which gives her a seat at WFC’s $100,000 Final Table Chall... READ MORE

Robert Smith

2021 World Barbecue Champion

Pitmaster Robert Smith entered the World Food Championships’ (WFC) 9th Annual Main Event at its newest location of Fair Park in Dallas, Texas, looking to land a respectable Top Ten finish in the barbecue category. Turns out he left Dallas with a smokin’ prize — $7,500 in winnings and the title of 2021 World Barbecue Champion, which gives him a seat at WFC’s $100,000 Final Table Challenge this April... READ MORE

Mike Johnson

2021 World Burger Champion

Competition cook Mike Johnson entered the World Food Championships’ (WFC) 9th Annual Main Event at its newest location of Fair Park in Dallas, Texas, as a seasoned competitor looking to land a respectable Top Ten finish in the burger category. Turns out he left Dallas with the most coveted prize of all — $7,500 in winnings and the title of 2021 World Burger Champion, which gives her a seat at WFC’s $... READ MORE

2021 World Recipe Champion

Competition cook Liz Waters entered the World Food Championships’ (WFC) 9th Annual Main Event at its newest location of Fair Park in Dallas, Texas, as a seasoned competitor looking to land a respectable Top Ten finish in the recipe category. Turns out she left Dallas with the most coveted prize of all — $7,500 in winnings and the title of 2021 World Recipe Champion, which gives her a seat at WFC’s $1... READ MORE

Sunny Moody

2021 World Steak Champion

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Kuopio among the top experiential food tourism destinations in Finland

20 September 2021 – The  Hungry for Finland 2021  competition recognised several initiatives from  Kuopio, awarded European Region of Gastronomy 2020-21  awarded by  IGCAT , among the most remarkable food tourism products at a national level.

On 16 September 2021, the competition jury awarded Kuopio region with two honourable mentions: one for the  SATOA Kuopio Food Festival, the SATOA Goes WILD Food Festival and the European Region of Gastronomy 2020-21 title celebrations  as a whole – all initiatives led by the Eastern Finland Rural Women’s Advisory Organisation / ProAgria; and one for GreenEscape’s  Gastrotrain  project.

With the aim to strengthen the productization of experiential food tourism in Finland, the competition was open to companies and communities that are innovative pioneers in food tourism and offer high-quality food-related experiences.

Projects were evaluated according to criteria such as customer orientation; experientiality, including locality, local food and storytelling; responsibility; business, networks and partners; diversity in the use of sales and marketing channels; and the food tourism product as a whole.

SATOA Kuopio Food Festival, SATOA Goes WILD Food Festival and the European Region of Gastronomy 2020-21 title celebrations  as a whole received their honourable mention for encouraging systematic cooperation of local operators in the region to highlight local food. A cooperation that resulted in great, professionally-built events and innovative experiences based on the authentic local gastronomy, and that contribute to creating food awareness throughout the region.

The jury also recognised the sustainability in the long-term of the activities, festivals and food tourism products offered, that are planned to continue in the future as a strong legacy of the European Region of Gastronomy title.

“I am happy and proud of all those who are strongly committed to this work in the area – our partners, farmers, restaurants, producers, developers and supporters. They contributed to strengthen the Kuopio region and the Northern Savonia area as a nationally and internationally recognised food destination. Now it’s time to celebrate, congratulations to all of us!” affirmed  Ilona Sares , International Executive Director at Eastern Finland Rural Women’s Advisory Organisation / ProAgria.

“The  SATOA food festivals  have brought all the flavours of our surrounding nature and region from the farms to the table to be tasted by the people of Kuopio for several years. These events have brought local entrepreneurs together, creating great opportunities for new kinds of collaboration. It has been a pleasure and pride to tell the international audience about these unique events, experiences and entrepreneurs that transformed our region into a Mecca of amazingly good, varied and clean food” stated  Niina Vänttinen , Communications Specialist at Eastern Finland Rural Women’s Advisory Organisation / ProAgria.

The second honourable mention went to the  Gastrotrain , a  GreenEscape Oy ’s product currently under development. This project aims to offer gastronomy routes on a steam train including food-related and cultural activities, farm-to-train tasting menus prepared by local chefs, and the possibility of purchasing local food gifts onboard.

According to the jury, the Gastrotrain is an interesting initiative that combines local food, culinary activities and cultural pleasures within an experiential train journey. It also stimulates good cooperation across different sectors.

“Gastronomy is always an integral part of local culture – and this is what we try to convey through the Gastrotrain! By offering innovative local food experiences and by combining them with stories of farmers, fishermen and top entrepreneurs, local artists, artisans and festivals, visitors can travel slowly on an old steam train to unique destinations in Finland!” commented  Parvathy Venugopal , CEO at GreenEscape.

Out of the 77 submissions to the Hungry for Finland 2021 competition, four initiatives were awarded as the best food tourism products and five received honourable mentions. The awards were presented by Minister of Agriculture and Forestry,  Jari Leppä  and Senior Director Travel at Business Finland Oy / Visit Finland,  Kristiina Hietasaari .

Developed around the theme  Life According to Nature’s Rhythm ,  Kuopio, European Region of Gastronomy 2020-21  is a project collaboration between  Eastern Finland Rural Women’s Advisory Organisation  /  ProAgria , the  City of Kuopio ,  SawoGrow  and  Savonia University of Applied Sciences  and involves nearly 100 companies, event operators, educational institutions and development organizations from all over the region.

Visit Kuopio, European Region of Gastronomy 2020-21 official website: www.tastesavo.fi

About the European and World Regions of Gastronomy

Candidate and awarded European and World Regions of Gastronomy , guided by  IGCAT , are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.

About IGCAT

IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard our planet, health, wellness and local economies.

IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide  network of experts  and works in partnership with specialised intergovernmental organisations. IGCAT founded the  European and the World Region of Gastronomy Award  and is the official secretariat for the  European  and  World Regions of Gastronomy Platform . Furthermore, the Institute has developed the  European Young Chef Award , the  European Food Gift Challenge , the  Top Visitor Experience Portal  and the  Food Film Menu .

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Global Gastronomy/Food Tourism Market Outlook Report: Industry Size, Competition, Trends and Growth Opportunities by Region, YoY Forecasts from 2024 to 2031

• Region: Global
• OG Analysis
• ID: 5800111
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Gastronomy/Food Tourism Market Data, Segmentation and Growth Outlook

Future of gastronomy/food tourism market - driving factors and hindering challenges, prevailing trends across the entirety of the food and beverage sector encompass:.

• The exponential growth of plant-based alternatives continues to disrupt traditional markets, fuelled by increasing consumer awareness of health and environmental concerns
• The accelerated adoption of online platforms for Gastronomy/Food Tourism purchases is reshaping distribution channels and customer engagement
• Sustainable packaging solutions and innovations in materials are becoming pivotal as the industry addresses environmental concerns
• Increased spending on functional and Healthy foods that help boost the immune system
• Companies are increasingly implementing blockchain and other Internet of Things (IoT) technologies to effectively manage the procurement, processing, and distribution of Gastronomy/Food Tourism products
• Organic, Vegan, bio-based, Canned/Ready-to-Eat (RTE), clean label, and sustainable are identified as the top-performing strategies
• Mergers and acquisitions to acquire new technologies, strengthen portfolios, and leverage capabilities to remain key strategies of top companies in the Gastronomy/Food Tourism industry over the outlook period.

Gastronomy/Food Tourism Market Analytics

Gastronomy/food tourism market competitive intelligence, gastronomy/food tourism market geographic analysis, country-level intelligence includes:.

• North America Gastronomy/Food Tourism Industry (United States, Canada, Mexico)
• Europe Gastronomy/Food Tourism Industry (Germany, France, United Kingdom, Italy, Spain, Rest of Europe)
• Asia-Pacific Gastronomy/Food Tourism Industry (China, India, Japan, South Korea, Australia, Rest of APAC)
• The Middle East and Africa Gastronomy/Food Tourism Industry (Middle East, Africa)
• South and Central America Gastronomy/Food Tourism Industry (Brazil, Argentina, Rest of SCA)

Research Methodology in Brief

Available customizations, some of the customization requests are as mentioned below:.

• Segmentation of choice - clients can seek customization to modify/add a market division for types/applications/end-uses/processes of their choice.
• Gastronomy/Food Tourism Pricing and Margins Across the Supply Chain, Gastronomy/Food Tourism Price Analysis/International Trade Data/Import-Export Analysis, Supply Chain Analysis, Supply-Demand Gap Analysis, PESTLE Analysis, Macro-Economic Analysis, and other Gastronomy/Food Tourism market analytics
• Processing and manufacturing requirements, Patent Analysis, Technology Trends, and Product Innovations
• Further, the client can seek customization to break down geographies as per their requirements for specific countries/country groups such as South East Asia, Central Asia, Emerging and Developing Asia, Western Europe, Eastern Europe, Benelux, Emerging and Developing Europe, Nordic countries, North Africa, Sub-Saharan Africa, Caribbean, The Middle East and North Africa (MENA), Gulf Cooperation Council (GCC) or any other.
• Capital Requirements, Income Projections, Profit Forecasts, and other parameters to prepare a detailed project report to present to Banks/Investment Agencies.

Key Questions Answered in This Report:

• What is the current Gastronomy/Food Tourism market size at global, regional, and country levels?
• What is the market penetration by different types, Applications, processes/technologies, and distribution channels of the Gastronomy/Food Tourism market?
• How has the global Gastronomy/Food Tourism market developed in past years and how will it perform in the coming years?
• What is the impact of ongoing wars, geo-political tensions, voyage/trade disturbances, and global inflation, on the Gastronomy/Food Tourism market forecast?
• How diversified is the Gastronomy/Food Tourism Market and what are the new product launches, untapped geographies, recent developments, and investments?
• What are the potential regional Gastronomy/Food Tourism markets to invest in?
• What is the high-performing type of products to focus on in the Gastronomy/Food Tourism market?
• What are the key driving factors and challenges in the industry?
• What is the structure of the global Gastronomy/Food Tourism market and who are the key players?
• What is the degree of competition in the industry?
• What is the market structure/Gastronomy/Food Tourism Market Competitive Intelligence? Who are the key competitors to focus on and what are their strategies?
• Abercrombie & Kent USA
• Travel And Tourism

Global Gastronomy/Food Tourism Market Report and Forecast 2024-2032

•  Report

Key Trends in Gastronomy Tourism (2024)

Global Culinary Tourism Market Outlook Report: Industry Size, Competition, Trends and Growth Opportunities by Region, YoY Forecasts from 2024 to 2031

Global Culinary Tourism Market Overview, 2024-2029

Wellness Tourism - Global Strategic Business Report

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98 California Food Challenge Restaurants

07/03/2016 admin 1 Comment

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This is an amazing list of California Food Challenges, all over California. It’s a big state, be sure to check out the whole list! Sorted alphabetically with details of difficulty, description and the prize.  Find the ones near you and go with some friends.  Pizza, steak, sushi and more.  Prizes vary from a t-shirt to $2500!  Definitely worth trying if you think you can gorge that much food in a limited amount of time.  If you know of others in your city please add them in the comments.

8 Buck Pizza Plus

               Difficulty: 4 out of 5

               Team Challenge

               Cost: $60

               Time: 1 Hour for 2 / 30 Minutes for 3

                Description

               – 30″ pizza, LOADED with toppings.

                Prizes

               – Free Meal – Free T-shirts – Picture on Wall of Fame – $2500 cash to the first team of 2 to finish in less      than 1 hour – $750 cash to the first team of 3 to finish in less than 30 minutes

AJ Spurs Saloon (Buellton, Templeton, Grover Beach)

Difficulty: 1 out of 5

Steak Challenge

Time: One Sitting

Description

–  35oz steak served with a few sides

– Free T-shirt – Meal not free or discounted

Amato’s Cheese Steaks (Willow Glen Center)

Difficulty: 2 out of 5

Sandwich Challenge

Time: 2 Hours

– A long cheese steak sandwich with lots of toppings

– Free Meal – Free T-shirt – Picture on Wall of Fame

American Sushi House

Sushi Challenge

Time: 30 Minutes

– 18 inch sushi roll, with fish, avocado, and lots of rice.

– Free Meal – Picture on Wall of Fame

Baja Sharkeez (Hermosa Beach)

Taco Challenge

Time: 20 Minutes

– 10 large Baja fish tacos

– Free Meal – Gift Card

Ballpark Pizza

Difficulty: 3 out of 5

Team Challenge

Time: 1 Hour

– It’s a 28″ cheese pizza that is extra thick

– Free Meal – Picture on Wall of Fame – $100 cash

Bamboo Café

Soup Challenge

–  2.5lbs of noodles served with 2lbs of meat

Be-Bop’s Diner

Burger Challenge

– 13 quarter pound burger patties with cheese and 2 lbs of fries and a 25 oz shake

Bella’s Sports Pub

Wing Challenge

Time: 10 Minutes

–  12 wings with very spicy ghost chili sauce on them

– You must lick your fingers before the 7 minute “afterburn” period begin and you may not use a napkin to wipe or drink anything until afterwards.

– Free T-shirt – Picture on Wall of Fame – Meal not free or discounted

Big Mama’s & Papa’s Pizzeria (Burbank)

Difficulty: 4 out of 5

– A 54″x 54″ square pizza served with one topping of your choice.

– Seven people get 2 full hours to eat the entire pizza + toppings.

– Free Meal – $1000 cash

Big Mike’s Subs (Hermosa Beach)

– Three feet of sandwich with cheesesteak and lettuce and tomato.

– Free Shirt – Picture on Wall of Fame – $30 gift card –: Meal not free or discounted

Blake’s Place (Anaheim and Los Alamitos)

– Slow smoked pulled pork, pulled BBQ chicken, chopped beef brisket, cole slaw, pickle, red onion and Blake’s BBQ sauce, oversized fresh baked bun.

– Free T-shirt – Free bumper sticker – Picture on Wall of Fame – Challenge not free or discounted

Bob’s Donuts

Dessert Challenge

Cost: $8.95

Time: 2 Minutes

– Extra large “Big One” donut(equal to 14 regular donuts)

– 5 options: Glazed, Chocolate Frosting, Sprinkles, Maple, and Crumbs

– Finish within 3 minutes: Free T-shirt and get your name on Hall Of Fame – Finish within 2 minutes: Free Meal + Free Drink + T-shirt + Hall Of Fame – The price of the drink is included (not extra) whether you win or lose

Bourbon Street Cajun Cuisine

Spicy Burger Challenge

3lb burger is topped with ghost chili paste.

Broken Yolk Café (Pacific Beach, Eastlake, La Costa, Downtown Gaslamp, San Marcos, Oceanside, Point Loma, Carmel Mountain, Temeluca, Mission Valley, Orange, La Quinta, El Centro)

Omelet Challenge

Cost: $34.95

–  12 egg omelet filled with mushrooms, onions, and cheese, covered with special chili and more cheese

– Includes a huge pile of home fries and 2 large biscuits

– Free Meal – Free T-shirt – Name on Special Plaque

Buddy’s Bites & Brews

Time: 8 Minutes

– 12 (1 lb) extra spicy wings, 8 minute afterburn period before taking a drink

– Sauce includes Jalapeno, Habanero, Serrano, and Trinidad Scorpion Peppers

Buffalo Fire Department Restaurant

– 2lb patty with lettuce, cheese, and tomatoes, on a bun and 1lb of fries

Bull’s Smokin’ BBQ

Difficulty: 3 out of 5 :

BBQ Challenge

–  8 Smoked Pork Ribs, 6 Smoked Beef Ribs, 1/2 Smoked Chicken

– $25 gift card – Picture on Wall of Fame – Meal not free or discounted

BullChicks Bar & Grill (Chula Vista)

Time: 5 Minutes

– 7 Fire Level 15 hot wings

-No drinks, napkins, or dipping sauces

– Free T-Shirt – $10 Gift Card – Wall of Fame

Cali Comfort BBQ

– 6 super spicy ghost chili wings.

Caminiti’s Pizza & Sports

– 35″ Pizza loaded with choice of toppings

– Free Meal – Free T-shirts – Pictures on Wall of Fame

Cataldo’s Pizzeria (Bakersfield~Niles St, Riverwalk, Roberts Ln.)

– 30″ pizza loaded with toppings, available for teams of two to try.

– Free meal – Picture on Wall of Fame – $100 cash

Chile Red Mexican Restaurant

Burrito Challenge

– This is a very large burrito with choice of meat, topped with sauce.

El Mariachi Mexican Restaurant

–  30″ burrito complete with sauce and choice of meat

F McLintock’s Saloon (Dining House and San Luis Obispo)

–  1 1/2 pounds of ground beef topped with cheddar cheese on a giant hamburger bun and fries.

– Free T-shirt – Picture on Wall of Fame –  Meal not free or discounted

Fab Hot Dogs (Reseda)

Hotdog Challenge

Cost: $3.75/each

– The hot dogs are not very big, but you have to beat the current record to win.

– Free T-shirt or hat – Picture on Wall of Fame –  Meal not free or discounted

Fat Sal’s Del i (Hollywood, San Diego, and Westwood)

Difficulty: 5 out of 5

Time: 40 Minutes

–  Cheesesteak, cheese burgers, pastrami, chicken fingers, bacon, mozzarella sticks, fried eggs, jalapeno poppers, fries, onion rings, chili, marinara, fat sauce, on a 27 inch garlic hero.

– Free Meal – Picture on Wall of Fame – Name and create a fat sandwich

Fenton’s Creamery (Oakland and Vacaville)

Ice Cream Challenge

Time: 15 Minutes

– Banana Split,  6x the size of a normal one, all topped with a cherry.

Frank’s Famous Hot Dogs

–  10 Mini burgers with cheese and tomatoes

Giovanni’s Isla Vista

Calzone Challenge

– Calzone, filled with choice of toppings, topped with sauce and cheese

Asian Challenge

– 5lbs of Korean meats

Golden Grill @ Golden Acorn Casino

– About 1.5-2lbs of beef with some toppings

– Free Dessert – Meal not free or discounted

Graziano’s Pizza

Time: 45 Minutes

– You and a friend must take on the 24″ monster pizza with plenty of toppings

– Free Meal – Free T-shirts – Picture on Wall of Fame -2 Free future pizzas

Guahan Grill

– 6 pounds of chicken fried rice, 6 over easy eggs on top

– Free Meal – Free Shirt – $25 Cash – Wall Of Fame

Harry’s Plaza Café

– Banana Split with 9 scoops ice cream with bananas and toppings

– Free Meal – Wall Of Fame

Harvest Moon Restaurant

– A large burger served with some fries with delicious toppings.

– Free Hat – Picture on Wall of Fame – Meal not free or discounted

Heroes Bar & Grill

Pancake Challenge

– 6 large pancakes, bacon, and fruit

– Only served during Sunday brunch

– Free Meal

Hoggs Gourmet Grill

– This burger is 4 patties, served with some chili cheese fries

– Picture on Wall of Fame – Meal not free or discounted

Iguana’s Taqueria (Downtown San Jose, Evergreen, and Santa Clara)

Difficulty: 3 out of 5:

–  18″ burrito with choice of meat and served “dry”

Iron Hog Saloon

– A 72oz steak served with 2 sides of your choice

JJ’s Homemade Burgers

– Large 2lb burger, with fries, and milkshake.

La Casa Garcia Mexican Restaurant (Anaheim)

– A giant burrito with choice of meat, lots of veggies, and plenty of guacamole

– Free T-shirt – Challenge not free or discounted

Legendary Pho Kitchen

– 2.5 lbs of noodles and 2lbs of meat.

Lopez Restaurante Y Cantina

Spicy Challenge

– This burrito is regular sized, but it has ghost chili sauce on it with your choice of meat.

Los Gringos Locos Mexican Restaurant

– A 4lb burrito topped with sauce and lettuce

Luigi’s At The Beach

–  30″ pizza

Lumberyard Tavern & Grill

– Four 1/2 lb. patties, four slices of cheese, four pieces of bacon, lettuce, tomato, red onions & pickles, topped with a fried egg, on a pretzel roll, surrounded by 1 lb. of fries.

– Meal discounted to $4.44 – Free T-shirt – Picture on Wall of Fame

Lumpy’s Diner (Antioch)

–  Large omelette filled with bacon, sausage, ham, & hot links,  bell peppers, onions and mushrooms

Breakfast Challenge

Description:

– 1.5 pounds of hash browns, six eggs, one pound of cheddar cheese, & 2 pieces of bacon, 2 sausage patties, 1 thick-slice ham, 1 hot link linguica, 15 ounces of gravy, & 1 hamburger patty, 1 chicken-fried steak patty and 2 biscuits

– Free Shirt – Picture on Wall of Fame – Meal not free or discounted

– 4lb patty with bacon and cheese, served on a large bun and 6 condiments.

– 10lbs of beef in two layers, surrounded by toppings and bun with 6 condiments

– Free Meal – Free T-Shirt – Picture on Wall of Fame – $100 cash

Mad Dash Pizza & Wings

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– 12 wings with very spicy ghost chili sauce , 6 minute afterburn before you can drink anything and you must lick your fingers clean before the afterburn period begins

Madison Bear Garden

Cost: $50.50

– A stacked burger with four 1/3 lb patties and two 1/4 lb bratwursts,  onion rings, cheese, and bacon served on 2 large buns with lettuce, tomatoes, pickles, and 1,000 Island Dressing and 1lb of fries.

– Free T-shirt – $30 discount  – Coupon for future free meal

Manuel’s El Tepeyac Café (Los Angeles and Industry)

– This is a wide pork burrito the size of the plate.

Marisa’s Mexican Restaurant (La Mirada and Downey)

–  7.5lb burrito

– Free meal if finished at all – $50 cash if finished under 30 minutes

McGonagle’s Cheesesteaks

– 3 cheesesteaks,  loaded with cheese and steak

– Free Meal – $20 cash – Picture on Wall of Fame

Mix n’ Munch Cereal & Grilled Cheese Café

– 6 grilled cheese sandwiches and a jumbo cookie cereal bowl.

MooTime Creamery

– 15 large scoops of delicious ice cream topped with sprinkles and a cherry

Neighbors Pizza (Olivehurst and Yuba City)

Cost: $33.25

– 24″ seven pound pizza, 1 topping, water and/or fountain drink

Nicky Rotten’s Bar & Burger Joint (El Cajon and Coronado)

Cost: $24.95

–  2.5 pounds of beef (single patty) topped withcheese,  tomatoes, lettuce, onions, pickles and “rotten sauce”, fries on the side

– Free T-shirt if finished under an hour – Name engraved on plaque in the restaurant if you finish within 1 hour

– Free meal if finished in under 30 minutes

OB Noodle House

Time: 42 Minutes

– Eat 2lbs of noodles with 2lbs of meat.

OB’s Pub & Grill

Difficulty: 1 out of 5:

– 10 of OB’s large tacos, choose chicken, beef, pork, or fish soft tacos (flour tortilla), topped with cheese, lettuce, and sour cream

– Free T-shirt – Name on the “Taco Tuesday Big 10 Club” Wall Of Fame – Meal is not free or discounted

Oh My Burger

Time: 50 Minutes

– Burger made of ground beef, franks,  bacon,  vegetables and a couple buns.

– Served with 12oz of fries and a 20oz shake

Oink and Moo Burgers & BBQ

Time: 47.5 Minutes

– 4 sets of hamburger buns, 8 patties (4 habanero patties), 1 whole pulled pork sandwich, 1 Mac and cheese fritter on top, 5 fried eggs and onion rings, 2 pickles, lettuce, tomato, & onions, 12 slices of bacon & 12 slices of cheese, one whole Kielbasa sausage, 21 oz soft drink (must be finished),  and 2 lbs. of waffle fries.

Ola Hawaiian BBQ

– 9 Musubis with 3 different meats, macaroni salad

DIfficulty: 4 out of 5

Time: 35 Minutes

– 7lb musubi roll with 3 layers of meat and 4 layers of thick rice

Oriental Kitchen

– A 6 lb roll of sushi consisting of tuna, salmon, tempura shrimp, marinated crab meat, imitation crab meat, soft shell crab, spam, katsu chicken, avocado, cucumber, yellow radish, scallion, tobiko, dragon sauce (avocado and spicy mayo), sweet sauce, avocado sauce, and dry seaweed.

Cost: $39.99

– A 4.3 lb roll of sushi consisting of tuna, salmon, tempura shrimp, marinated crab meat, imitation crab meat, soft shell crab, spam, katsu chicken, avocado, cucumber, yellow radish, scallion, tobiko, dragon sauce (avocado and spicy mayo), sweet sauce, avocado sauce, and dry seaweed.

– Before you can order the Atomic Roll, you must finish the TNT, Maui Valcano, and Fire Bomb rolls

– After signing a waiver, you can attempt the Atomic Roll

– You get the $5 Atomic Roll for FREE  – Picture on Wall of Fame

Orochon Ramen (Burbank and Little Toyko)

Time:30 Minutes

– You must finish a bowl of their spiciest ramen

– Free T-shirt – Picture on Wall of Bravery –  Meal not free or discounted

Osuna’s Mexican Grill

– 2 ft long burrito with your choice of meat

– Free Meal – Free T-shirt – Picture on Wall of Fame – $15 gift card

Philly Cheese Steak Shoppe (Arcata)

– Eat 8 Classic Cheese Steaks with some fries

– Free hat – Picture on Wall of Fame – $100 gift card – Meal not free or discounted

Pho Bac Hoa Vietnamese Restaurant

–  2lbs of meat and over 2lbs of noodles

– Free Meal – Free T-shirt – Picture on Wall of Fame – Certificate of completion

Pho Century

– 2lbs of noodles with 1lb of beef.

Pinky’s Cupcakery

Time: 9 Minutes

– This giant cupcake is over 2lbs which equals 14 regular cupcakes

Pizza Party

Pizza Challenge

– 20″ diameter 2-topping pizza that is loaded with toppings

– Free Meal – Free T-shirt – Picture on Wall of Fame – One free XL pizza each month for a year

Pizza World

– 3ft long burrito with your choice of meat.

– Free Meal – Free T-shirt – Picture on Wall of Fame – $10 gift card

Rib Line BBQ & Grill (SLO and Grover Beach)

Time: Current Record

– A 2ft steak sandwich with delicious sauce, served on a hoagie bun

– Picture on Wall of Fame – Free lunch at the restaurant each Friday until your record is broken – Meal not free or discounted

Roy’s Chicago Dogs

– 22″ long hot dog loaded with 3 toppings, side of fries included along with a milkshake

Rudy’s Pub & Grill (Newport Beach and Lake Forest)

– Pulled pork sandwich, order of fries, pitcher of beer.

San Francisco Creamery

Cost: $47.95

Time Limit: 30 minutes

– 8 huge scoops of ice cream, sherbert or sorbet, 3 bananas, almonds, cherries, & whipped cream

– Free Meal – Free T-shirt – Picture on Wall of Fame – Free ice cream for a year

Sauced BBQ and Spirits

– Two 1/2lb Angus burger patties,  4 kinds of cheese,  4 slices of bacon,  brisket, pulled pork, & fried pickles,  “tin roof” BBQ sauce,  topped with a “hand gernade” (fried jalapeno popper)

– Free Shirt – $20 Gift Card – Wall Of Fame – The meal is not free or discounted

Cost: $15.95

– 5 large pancakes

Sequoia Brewing Company (Tower District and Champlain)

–  Bun,1/3 pound Angus beef patty, two slices of ham, two fried eggs, four slices of bacon, onion rings, three slices of cheese, shredded lettuce, tomato, pickles and Thousand Island dressing and wedge fries.

Shakespeare Pub & Grille

Seafood Challenge

Cost: $29.99

–  2lbs of fish served with 2lbs of fries along with just a few peas.

– Free Meal – Free T-Shirt

Smoke City Market

– 1/2 lb moist brisket,  1/2 lb lean brisket, 1/2 lb pastrami, 1 beef rib, 1 rack of pork ribs, 1/2 lb pulled pork, 2 sausage links, 1/2 lb turkey, 1/2 chicken, 1 pint of beans, 1 pint of mac n cheese

– Free Meal – Free T-shirt – Picture on Wall of Fame – 10% discount on all purchases at restaurant for a year

Smoke Eaters Hot Wings (Santa Clara, Cupertino, San Jose)

– 12 Wings In 10 Min + 5 Min Afterburn

Sonora Cantina Mexican Restaurant

– A wide burrito with delicious red sauce and cheese sauce

Spanky’s Dog House

– A foot long polish sausage on a French roll with cheese,  jalapeno, and topped with a chili that contains extra spicy ghost peppers

– Free Meal – Free T-shirt – Picture on Wall of Fame – 4 free hot dogs

Streets Pub & Grub

–  Eight 4 oz burger patties, 8 slices of cheese,  8 slices of tomato and 8 big slices of lettuce, 1 lb of thick-cut fries & 1 lb of onion rings

– Free Meal – Free T-shirt

Sunset Deli

– Large deli sandwich with many deli meats and veggies

–  Picture on Wall of Fame – Break the record and get it free with a T-shirt as well

Surfside Burger Shack

– A stacker burger with lots of toppings, served with 1lb of fries

Sylvester’s Burgers (Los Osos, Oceano, and Atascadero)

–  2.5 lb single patty burger with lettuce, tomatoes, red onions, pickles, cheese, and Sylvester sauce

– Free Meal – Free T-shirt – Picture on Wall of Fame – If you lose, you get a different shirt and pic on Wall Of Shame

Taqueria El Rey

– 2.5lb burrito and 2.5lb torta with all the toppings and fillings.

The Bull Shed Bar & Grill

– 3lb patty with some toppings, served on a huge bun, surrounded by 2lbs of fries.

–  Free Meal – Free T-shirt – Picture on Wall of Fame

The Net Grill (Fresno)

– Two thick 1lb patties served with toppings and bun

The Original Pancake House

– 8 scrambled eggs, 6 sausage links, 6 pieces of bacon, 12 buttermilk pancakes, and one apple pie

– Free Meal – Picture on Wall of Fame – $100 gift card

The Potholder Café (East Broadway and West Broadway)

– A huge 18″ pancake served with 2 eggs and bacon

Up & Under Pub and Grill

–  Burger with avocado, chicken, beef, fried eggs, onions, tomatoes , and lettuce, served with 1.5lbs of chili cheese fries.

Valentino’s Pizzeria

Time: 90 Minutes

– It’s a 28″ pizza, with two toppings.

– Free Meal – Picture on Wall of Fame – $200 cash

Victory Grill

– Four bacon infused patties  with toppings, and 1lb of fries.

– Picture on Wall of Fame –  Meal not free or discounted

Vincenzo’s Pizza (Newhall)

– 20″ thick crust pizza loaded with 8 toppings

Wakasaya Japanese Restaurant

–  5 lb bowl of rice, veggies, & meats

Westside Pizza (Arcata, Redding, Fortuna)

– 18″ Extra Large Death By Pizza(toppings include pepperoni, beef, bacon, sausage, and Canadian bacon, mushrooms, olives, pineapple, onions, & green peppers)

– Free Meal – $50 cash ($100 if you break the record 22:58 as of 3/15/2015)

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2024 Top Agri-Food Pioneer List

The World Food Prize Foundation proudly presents the inaugural Top Agri-food Pioneers (TAP), celebrating 38 global innovators transforming food systems in honor of our 38th anniversary.

The TAP trailblazers are driving change in agriculture and global food security and will form the first cohort of TAP. They will also be recognized at the 2024 Borlaug Dialogue in Des Moines, Iowa.

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Full Interview with Chopped Winner, Chef Brittany Rescigno

What do you do when your Chef friend tells you she’s going to be on Chopped … You ask to interview her of course!

Chef Brittany Rescigno appeared on Chopped on May 21, 2019. I sat down with her recently to talk about her experience on Chopped over a bottle of–you guessed it–wine, and some other libations. Chef’s go to drink is Tito’s on the rocks with a splash of water and cranberry juice.

Chef Brittany and I met over a year ago through a mutual friend who said, you love food, you love wine, check out this underground restaurant Nox that my Chef friend is hosting. Of course Mr. Wine Cutie and I went, and the rest is history.

Brittany Rescigno was born and raised in New Jersey and moved to California with her now wife back in 2015. From there, she worked at a few restaurants before landing at Nom Burger located in Sunnyvale, CA as the Manager and R&D (Research and Development) Chef. In August of 2018, she left Nom Burger to start her own restaurant, Nox Underground.

As we sit down and refill our drinks we’re ready to start the conversation.

Practice makes perfect

Wine Cutie (WC): What made you apply to be on Chopped ?

Chef Brittany Rescigno (CBR ): My wife had been making me practice for Chopped for a while. One day we had a friend over who was vegetarian and I was really not looking forward to doing a “Chopped” vegetarian. The night went on and the three rounds of cooking were up and I was like, “damn, I fucking killed that.” Later that night after a couple bottles of champagne were consumed by the ladies and they had fallen asleep on the couch, I was sitting watching Harry Potter thinking back to the food I just prepared and was like, “Fuck, I killed it” and said, “Alright, might as well just see what happens.” So I went on the computer and applied. They called the next day.  

WC: Shit, the next day. They literally called you the next day? Damn, what did they say?

CBR: The following day, right in the morning. I didn’t answer the call because I didn’t know who it was. I listened to the voicemail. Well, I have an iPhone, so I can preview the voicemail and all I see is this is so and so from Chopped on the Food Network. And I was like, “Awe Fuck.” Holy shit, I thought I was going to have a heart attack. I called them back and they told me I was a contender to be on. \

CBR: Face turned beet red. Natalie was like, “Are you okay?”

WC: Can you go through the process of how to be a contender to be on Chopped.

CBR: From my POV you go through a couple of interviews and Skype interviews and they decide if you’re a good candidate.

WC: So you didn’t have to try out and you got on by your merit and also your…

CBR: I guess.. Definitely not by my talking skills because I say, “umm” a lot.

WC: Getting on the plane to go be on Chopped, what did your wife say?

She drops me off at the airport and says, “If you don’t win, you’re not coming home.”

CBR: She drops me off at the airport and says, “If you don’t win, you’re not coming home.” That was the last thing she said to me, and she was joking.

Natalie Rescigno (NR): No, I wasn’t.

CBR: And as your just heard, she wasn’t joking.

WC: And you were like, thank God I’m from the East Coast… it’s only a two hour car ride versus a six hour plane ride… LOL

WC: You’re in New York for the filming, tell us, is it one day?

CBR: It's one full very very long day. It’s a 16-18 hour day. I had to meet at five o’clock in the morning.

WC: You got on Chopped , what is the first thing you thought of when you got on set?

CBR: It was insane. The set is way bigger than I thought it was going to be. It gets really small once the cameras get setup.

WC: What was your theme of Chopped ? Did you know beforehand?

CBR: Didn’t know about a theme or anything. We were all sitting in the stew room called, “Sequester.” We were all talking to one another, asking, “Where are you from? What do you do?” We were trying to figure out what the theme is going to be. Because Chopped now does like basically all themes and stuff. It makes it more fun for the viewers. We kinda sorta maybe figured it out a little bit. But they don’t tell you until you’re in the competition. That's when Ted told us, “Ok, your theme is ‘Bacon, Burger, and Beer,’” and we were all like, “Sweet.” I was stoked.

Brussels sprout poutine?

WC: What were your first four secret ingredients?

CBR: Bacon roses, pork belly, and purple Brussels sprouts and cheese curds.

WC: What did you do with the bacon roses, that seems like the outlier ingredient to me?

CBR: It was kinda candied, already cooked and stickiness shaped into roses. And raw pork belly, which sucks, because pork belly takes a long time to cook properly. But as soon as I saw the cheese curds, I immediately went to poutine. It’s the only thing I could think of… I totally got ripped apart by the judges, because it wasn’t a “poutine,” because there were no fries. But I called it a brussel sprout poutine; I super caramelized them. Added maple syrup and spices to make them a little spicy. Pork belly, I know it’s super good fried. Took the whole thing, spice crusted it, added a little bit of cornstarch and put it in the frier and almost forgot about it. That’s how long I had it in there. I was like, “Oh shit, I hope it’s not burnt.”

WC: The thought that runs through your brain as you’re on the clock, is you have to keep going… the pressure.

CBR: I made some good Brussels sprouts and it was good.

WC: The judges reamed you out… What were you thinking, “Fuck, I’m done?”

I spun it, I live in California. We’re always looking for a healthier option, which is what I like to do with all of my food. I like to take a classic dish and make it my own.

CBR: Yeah, but they kept eating it, saying how delicious it was. Sure, it’s not a poutine, but it’s a healthier version of poutine. I spun it, I live in California. We’re always looking for a healthier option, which is what I like to do with all of my food. I like to take a classic dish and make it my own. I just wish that I got the cheese melty.

The burger.

WC: So you make it through round one. Explain round two.

CBR: We all have to make a burger, no matter what. The secret ingredients were a gourmet burger blend, iceberg lettuce, pickled watermelon rind and french fried onion rings.

WC. Random. What does a pickled watermelon rind taste like?

CBR: A pickle, a LOT sweet, they’re pretty good.

WC: Okay, you now have your secret ingredients for round two, including the weird pickled watermelon rind that I now need to taste. Take me there… What did you make? How were you feeling?

CBR : As soon as I thought burger, I made bacon jam, and I like to think my bacon jam is one of the best out there.

WC: I don’t know if I’ve had your bacon jam…

CBR: I try not to make it often, because it’s addicting. So I immediately went to bacon jam. As soon as I saw all the ingredients and knew we had to make a burger. I immediately looked over and saw there was a sesame seed bun, and all I can think of is if I don’t go over and get that bun, my wife will kill me. Natalie will kill me.

WC: And being from the East Coast, we love sesame seeds on all of our breads, hoagies, burgers, bread, on everything.

CBR: Especially knowing everyone was also from the East Coast, I knew the sesame bun would be a hot commodity. So, I made sure to grab them first. Went into the pantry, grabbed my ingredients for the bacon jam and made sure I didn’t forget the bourbon. Made sure there was lots of bourbon.

WC: So, what was the end result? What kind of burger did you make?

CBR: Burger with bacon jam, gruyere cheese, potato chips and Japanese mayo on a sesame seed bun, served with a side salad made with frisée, iceberg lettuce, with watermelon rind dressing.

WC: What did the judges think?

CBR: Again, they loved it. My burger was perfectly cooked. The only thing that I got knocked for was that there wasn’t enough watermelon.

WC: How did you feel going into the final round? Was there any other chefs you were impressed with?

CBR: Actually, I was really impressed with one of the guys, and a little pissed off that I didn’t think of it. He made a lettuce wrap and I don’t know why I didn’t think of that.

WC: Because sesame?

CBR: But I love a lettuce wrap.

WC: You do love salads.

NR: Because the rest of America does not.

CBR: And I thought that was ingenious.

WC: I mean, I’m a girl from the East Coast and all BBQ’s and family gatherings that included burgers all had sesame seed buns. It would have been a little Californian for me.

CBR: I love them though.

WC: I know you do, you love your salads.

NR: But then you wouldn’t have a side salad using watermelon rind dressing.

CBR: No, I used it two ways: watermelon rind in both bacon jam and the dressing.

There’s always room for the big “D”-essert…

WC: We get to the third round, what are we making now?

CBR: Dessert.

WC: Melissa’s favorite.

CBR: We had some challenging ingredients.

WC: Would I have liked any of them?

NR : All I can say is, “you’re welcome.”

WC: If we didn’t know already, Natalie is normally the brains behind most of the desserts at Nox Underground.

WC: So challenging ingredients, what are they?

CBR: Pub Cookies, which are basically like pub mix, pretzels, m&m’s, peanuts and all that crap, chips, all into a cookie. There was also Carolina Reaper Chili Beer, chocolate stout ice cream and nectarines.

CBR: Yeah, really weird ingredients to mix together.

WC: I feel like I need you to make this for me, so I can taste what you actually made. But, go on…

CBR: So, I kind of made my own take on crack pie.

WC: So, explain this to me…

CBR: Crack pie is something they make at Milk Bar in NYC and it's like a cookie crust, with this very loose custard in the center, and it's so good, it's like crack. So, I took all the cookies and ground them up and made this crust. Then took the ice cream, eggs, and goat cheese and stuff and filled that. Then threw them into the blast chiller to get it cold. And all I did was look at it and I’m like, please, please work, please set. Like, all I could think about was, “Oh, My God, if this doesn’t set I’m fucked.” Because all of my basket ingredients were in there, minus the apricots. And then, I sautéed the nectarines in bourbon, brown sugar, some cayenne pepper.

WC: Give it a little heat.

CBR: Yeah, and the judges super loved it. The one judge, Angie Mar, she’s awesome, she said the apricots tasted like beautiful candied peaches… like canned. Which I took as an amazing compliment.

WC: That’s such a great compliment to have.

It was rad for her, she had a Ratatouille moment about the peaches. Every time I have a dinner party, that’s all I want to have someone have, a Ratatouille moment.

CBR: It was rad for her, she had a Ratatouille moment about the peaches. Every time I have a dinner party, that’s all I want to have someone have, a Ratatouille moment.

WC: That’s awesome. What went through your mind when your dish wasn’t under the cloche?

CBR: “Oh, Fuck!”

WC: Did you fall to your knees??!

CBR: No, I felt like I got frozen in time. I was like the fuck just happened. Like I just won, naahh, there’s no way I won. And I just kept looking and I’m like wait, he’s walking away and i’m just standing here.

WC: How do you think your life has changed after being on Chopped ?

CBR: Honestly, it’s made me want to strive for more. It’s made me want to be a better chef because now I’ve gone on national television. I know from being a small kid and wanting to be a chef when I was growing up, that like everyone that was on TV, I looked up to that person. Now I’m on national television, kids, parents, grandparents, all these different types of people are going to look up to me, and are like, “Damn, that girl did it.” And now I don’t want to be that person that just doesn’t do it anymore. So it made me strive harder and made me work harder. Made me take a step back from working at a restaurant and think about what I wanted to do with my life. That’s where Natalie came in and she realized, “You won’t be able to do what you need to do if you’re working for someone else, because you’re not who you are and that’s not what you stand for as a Chef. So, if you want to be who you want to be as a Chef, you need to go do it.”

WC: You’re giving me goosies.

CBR: And it’s just like, sure a lot of people can get what they want out of working for somebody and that’s just not me. Because I always wanted to do my own thing, but I was always really afraid to. I didn’t have the confidence. I was afraid to just fail. I’ve been pretty successful thus far. And sure I’ve gotten fired from a job and all these things, but like those are small failures. But failing on your family is a big weight on your shoulders.

NR: Her turning point was knowing that I would never let her fail. As long as we’re in this together and we have communication and open trust, she’s not failing ever. You could never be failure.

WC: And because you guys are such a team and leaning on one another, if someone is having a hardship, then the other is picking up the slack and vice versa. If you fail, you fail together.

CBR: That goes for Nox as well. When I have a bad day, she has a great one. When she has a bad day, I have a great one. We balance each other out. Us as a team. She didn’t sign up for the restaurant industry.

NR: I chose this life when I married you.

CBR: She didn’t choose this life. This life chose you…

WC: What’s your favorite wine with a hamburger?

CBR: I would go as far as like a Petite Syrah, because there’s nothing petite about a Petite Syrah. And you know, you have the fattiness and sweetness and that just dry leather spice.

WC: What’s your favorite Petite Syrah?

CBR: Imagery ’s Petite Syrah is really really really good. They’re in Sonoma. Great minerality.

Chopped is in its forty first season, tune in on Tuesday nights at 9:00pm ET/PT on Food Network.

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About the author, melissa hobson.

I’m Melissa, a.k.a. Wine Cutie. I’m originally from the Philadelphia Area and moved to the Bay Area in 2016 with my now husband and doggo Jedi. These are my Wine Adventures.

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Which NFL stadium has the best food? Vote now!

USA TODAY 10Best Readers' Choice Awards

As much as we love tailgating, sometimes it's nice to let someone else take care of all the work on game day. These 20 NFL stadiums — nominated by an expert panel — serve up outstanding bites, from the familiar nachos and hot dogs all the way to expertly-crafted regional specialties. Which NFL stadium's food scores the highest with you? Vote once per day until voting ends on Monday, September 30 at noon ET. The 10 winners will be revealed on Wednesday, October 9. Read the official  Readers' Choice rules .

As much as we love tailgating, sometimes it's nice to let someone else take care of all the work on game day. These 20 NFL stadiums — nominated by an expert panel — serve up outstanding bites, from the familiar...   Read More

Best NFL Stadium Food Nominees

Photo courtesy of fstop123 / iStock Via Getty Images Plus

Acrisure Stadium

Pittsburgh, Pennsylvania

Acrisure Stadium is the perfect place for Steelers fans to branch out beyond the boundaries of typical stadium fare. Pittsburgh favorites include massive sandwiches from Primanti Brothers, soft, steaming pierogi from Pierogi House, juicy burgers from Burgatory, and fresh-cut Idaho fries covered in a smattering of yummy toppings from Potato Patch. Self-serve drink markets are a quick way to grab a beverage without missing a thing, and fans love the stadium's craft beer and mason jar cocktails.

Photo courtesy of Las Vegas Raiders

Allegiant Stadium

Las Vegas, Nevada

For some of the best dessert options in the desert, from Pinkbox Doughnuts to exceptional cake from Freed's, head to Allegiant Stadium, home of the Las Vegas Raiders. Count on plenty of barbecue, varied vegan and vegetarian choices, and a good selection of craft beer. 

Photo courtesy of AT&T Stadium

AT&T Stadium

Arlington, Texas

If classic Tex-Mex cuisine is your jam, AT&T Stadium is the place to be. Visitors can enjoy Texas-sized burgers, Cowboys Cheesesteak Hand Pies, barbecue for miles, plant-based dishes, margaritas, and even fresh chocolate and strawberry milk from Volleman’s Family Farm and Dairy. And, as if that wasn't enough, there are food trucks just outside the stadium on game days, at the Miller LiteHouse.

Photo courtesy of Levy/Bank of America Stadium

Bank of America Stadium

Charlotte, North Carolina

At Bank of America Stadium in Charlotte, North Carolina, fans will find Carolina-style barbecue around every corner — in killer pulled pork sandwiches, on top of loaded nachos, and even smothering hot dogs and mac 'n' cheese — all smoked in-house by the stadium’s culinary team. Although barbecue dominates, there's plenty of traditional stadium fare too, such as burgers, fries, chicken wings, peanuts, and popcorn. 

Photo courtesy of Caesars Superdome/Sodexo Live!

Caesars Superdome

New Orleans, Louisiana

Few NFL stadiums can truly say they offer Cajun pasta, alligator jambalaya, crawfish pies, and wild mushroom po'boys, but Caesars Superdome in New Orleans, Louisiana, sure can. Of course, the stadium also offers the requisite nachos, burgers, and hot dogs. But street tacos, grilled cheese stuffed with brisket, frozen classic cocktails, and the myriad delicious Cajun dishes reflect the city's incredible diversity.

Photo courtesy of andresr / iStock Via Getty Images Plus

Cleveland Browns Stadium

Cleveland, Ohio

At the Cleveland Browns Stadium, fans can enjoy burgers from Cleveland's own chef Michael Symon, plus stadium-style brats and Lola Fries, named to honor his late restaurant. Other concessions include the city's favorite "Polish Boys" — brats topped with slaw, barbecue sauce, and Funyuns — as well as cheesesteaks and pulled pork sandwiches. Plus, the stadium serves craft and domestic beers, canned cocktails, hard seltzers, and wine.

Photo courtesy of mtcarcus

Empower Field at Mile High

Denver, Colorado

Stadium food is notoriously expensive, but at Empower Field at Mile High, Broncos fans can take advantage of a "Mile High Favs Menu" that includes items like hot dogs, nachos, pretzels, popcorn, and soft drinks, for only $5. Have a snort at the new Breckenridge Bourbon Club, or go for a boozy Orange Thunder, featuring the team's colors, at the Plaza Level Concourse. Pair them with a Denver cheesesteak or a cheeseburger topped with bacon-onion jam at Cherry Cricket.

Photo courtesy of Kansas City Chiefs

GEHA Field at Arrowhead Stadium

Kansas City, Missouri

Autonomous stores and self-service kiosks cut down on the time, so the mouthwatering wait between eyeing elote nachos, or foot-long hot dogs, and sinking your teeth into them isn't quite as excruciating. Chiefs fans in Arrowhead Stadium can count on classic Kansas City barbecue at every turn, like the Big Red Sandwich from SMOAK BBQ, or brisket rangoon from fusion restaurant Buck Tui BBQ. There are gluten-free menu selections at a number of concessions, too.

Photo courtesy of Delaware North

Lambeau Field

Green Bay, Wisconsin

While Lambeau Field hosts a conga line of concessions, a favorite is 1919 Kitchen & Tap, an on-site sports bar that offers over 40 craft beers and several game day specials. Of course, the stadium offers countless renditions of brats too, and freshly-fried cheese curds to accompany fans' favorite Wisconsin brews. Johnsonville Tailgate Village in Lambeau's east parking lot is another lively spot to eat and drink before and during games, which fans can watch on any of 35 plasma screens — no ticket necessary.

Photo courtesy of HRAUN / iStock Via Getty Images Plus

Levi's Stadium

Santa Clara, California

Levi’s Stadium has a wide array of traditional refreshment options, and in typical California fashion, fans can also get a charcuterie board, lobster bisque, tapas, vegan hot dogs, and spicy ahi bowls. Reflecting the state's culinary culture, concessions are diverse. There are plenty of stops for craft beer, too.

Photo courtesy of Aramark Sports + Entertainment

Lincoln Financial Field

Philadelphia, Pennsylvania

Lincoln Financial Field, home of the Philadelphia Eagles, stays stocked with plenty of Philly favorites like pierogi, sandwiches and cheesesteaks from Tony Luke’s, and crab fries from Chickie’s & Pete’s. Those with dietary restrictions can also thoroughly enjoy the food at "the Linc," as there's plenty of options like grab-and-go salads, kosher hot dogs, and gluten-free sandwiches and sausage rolls. 

Photo courtesy of Matthew Noel for Sodexo Live!

Lucas Oil Stadium

Indianapolis, Indiana

Colts' fans say the ribs and pulled pork at Lucas Oil Stadium is top-tier. Those on a budget can look for Value Meals that combine a hot dog, popcorn, and a soft drink. The stadium offers an array of colorful cocktails too, including frozen slushies and other refreshing beverages.

Photo courtesy of Lumen Field

Lumen Field

Seattle, Washington

Lumen Field, home of the Seattle Seahawks, partners with a slew of local restaurants and small businesses to offer fans a taste of Seattle's diverse culinary scene. Rotating markets feature a variety of fare, from soup dumplings to tacos, while local-fave Tutta Bella serves up incredible Neapolitan-style pizza, and the stadium's PNW Grille even crafts specialty "Versus Dogs" — hot dogs inspired by the flavors of the opponent’s hometown.

Photo courtesy of wundervisuals / iStock Via Getty Images Plus

Mercedes-Benz Stadium

Atlanta, Georgia

The NFL's Mercedes-Benz Stadium offers a myriad of global cuisines, healthy dishes, and game-day staples, all while remaining committed to sustainability and diverting over 90% of waste. Hungry fans can grab an organic burger and fries at Farm Burger, head to Big Dave's Cheesesteaks for a heavy, gooey sandwich, enjoy some Hibachi from So:Ko:Me, or stick to the classics and snag a hot dog and a beer. 

NRG Stadium

Houston, Texas

NRG Stadium, located in Houston's culinary hub, offers a dynamic array of game day foods, collaborating with local culinary stars for a constantly refreshed menu. NRG partners with local chefs and personalities — Chris Shepherd, Truth BBQ, Goode Co., El Tiempo, Trill Burger, Berg Hospitality, and Hugo’s, among many others. Over 80 new dishes have been introduced for the 2024-2025 season, including unique takes on nachos, fries, chicken tenders, and a wagyu cheesesteak, complemented by a selection of local drinks and diverse desserts like Voodoo Doughnuts and cheesecake pretzels.

Paycor Stadium

Cincinnati, Ohio

Be sure to try local favorites like Donato's Pizza, or swing by Skyline Chili for their famous Coney, a decadent hot dog smothered in chili and cheese. As an added bonus, Paycor Stadium's beer prices are some of the lowest in the league, so fans can quench their thirst while making less of a dent in their pockets.

Photo courtesy of Raymond James Stadium

Raymond James Stadium

Tampa, Florida

Raymond James Stadium has plenty of traditional stadium fare, but it also has its fair share of trendy selections like birria tacos and burnt ends mac 'n' cheese. Renditions of Cuban sandwiches abound too, and the city's location on the Gulf means fresh seafood is on the menu. Fans can cool off with beers on tap, or try a local IPA from Coppertail Brewing Co.

Photo courtesy of Jakob Layman / Legends

SoFi Stadium

Inglewood, California

SoFi Stadium features a litany of Los Angeles-favorites and the best of the city's diverse culinary scene. Though fans' options are manifold, a few standouts are chile relleno burritos, Mediterranean chop salads, bulgogi beef rice bowls, and mouthwatering burgers. Vegans have a myriad of options here — more than they might have at a stadium in another city. There are pop-up beverage stands everywhere, too.

Photo courtesy of zoranm / iStock Via Getty Images Plus

Soldier Field

Chicago, Illinois

Bears fans are in luck, as Soldier Field offers Italian beef sandwiches and enormous Chicago-style hot dogs. Thirsty fans can head to the Miller Lite Midway that features food at four chef-driven stations, and bars with MillerCoors products, craft beers, and cocktails.

U.S. Bank Stadium

Minneapolis, Minnesota

There's no shortage of incredible food options at U.S. Bank Stadium in Minneapolis, Minnesota. Andrew Zimmern's AZ Canteen offers incredible hoagies and other Italian sandwiches. Fans can also opt for a series of brats, wings, cheese curds, and other local favorites. Specialty beer and craft cocktails abound, as do gluten-free and vegan options.

About 10Best Readers' Choice Awards

Nominees are submitted by a panel of experts. 10Best editors narrow the field to select the final set of nominees for the Readers’ Choice Awards. Readers can vote once per category, per day. For any questions or comments, please read the FAQ or email USA TODAY 10Best .

The Experts

Malcolm macmillan.

Malcolm MacMillan is a writer, avid baseball fan...   Read More

Malcolm MacMillan is a writer, avid baseball fan and founder of  The Ballpark Guide . His website features tips to help fans get the most out of their ballpark visits, including advice on how to save money on parking, find the ultimate seat, eat the best food and snag baseballs. Malcolm also writes a  travel blog  that takes the reader, through his stories and photos, on his road trip adventures to new ballparks each summer. He has been to more than 80 affiliated stadiums across the major and minor leagues since 2010, and his work has been featured in USA Today, Forbes and ESPN Radio.

Matt Lively

Matt Lively is a sports anchor and reporter for...   Read More

Matt Lively is a sports anchor and reporter for CBS News Bay Area. For the last five years, he has covered sports all over the country, reporting on Super Bowls, National Championships, and even which small high school in Texas has the best food on Friday Nights. He thoroughly enjoys not only sports but the culture and traditions that exist around them. Check out his work on all social media platforms, @mattblively. 

Rick Limpert

Rick Limpert has been named the No. 1 Sports Tech...   Read More

Rick Limpert has been named the No. 1 Sports Tech Writer in the US on two occasions. He loves to bring the hottest sports tech gadgets on TV in Atlanta and on iHeartRadio. He has hosted the "Tech of Sports' podcast for almost 10 years and has authored three books. He also covers and runs media centers at sports and fitness events all over the country. Follow him on X (Twitter) at @RickRoswell and check out his daily product review site at  http://www.wirelesswednesday.live

10Best Editors

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USA TODAY 10Best provides users with original, unbiased and experiential travel coverage of top attractions, things to see and do, and restaurants for top destinations in the U.S. and around the world.

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Wisconsin health officials recall eggs after multistate salmonella outbreak.

Wisconsin health officials initiated a recall of eggs following an outbreak of salmonella infections among 65 people in nine states that originated on a Wisconsin farm.

The Wisconsin Department of Health Services said in a statement Friday that among those infected by salmonella are 42 people in Wisconsin, where the eggs are believed to have been sold.

“The eggs were distributed in Wisconsin, Illinois and Michigan through retail stores and food service distributors,” the department said. “The recall includes all egg types such as conventional cage-free, organic, and non-GMO, carton sizes, and expiration dates in containers labeled with ‘Milo’s Poultry Farms’ or ‘Tony’s Fresh Market.’”

The U.S. Centers for Disease Control and Prevention confirmed in a statement on its website that 65 people in nine states were infected by a strain of salmonella, with 24 hospitalizations and no deaths as of Friday.

The states include Wisconsin, Illinois, Michigan, Minnesota, Iowa, Virginia, Colorado, Utah and California, the agency said.

The egg recall was undertaken by Milo’s Poultry Farms LLC of Bonduel, Wisconsin, the CDC said.

“Anyone who purchased the recalled eggs is advised to not eat them or cook with them and to throw them away. Restaurants should not sell or serve recalled eggs,” the Wisconsin health department said.

The department advised anyone who ate the eggs and is experiencing symptoms to contact a health care provider.

Symptoms include diarrhea, abdominal pain, fever and vomiting lasting for several days, the statement said.

The U.S. Department of Agriculture in July announced new measures to limit salmonella in poultry products.

The proposed directive included requiring poultry companies to keep salmonella levels under a certain threshold and test for the presence of six particularly sickening forms of the bacteria, three found in turkey and three in chicken.

Bacteria exceeding the proposed standard and identification of any of the strains would prevent poultry sales and leave the products subject to recall.

The CDC estimates salmonella causes 1.35 million infections annually, most through food, and about 420 deaths. The Agriculture Department estimates there are 125,000 infections from chicken and 43,000 from turkey each year.

Advertisement

The Curious History of Competitive Eating

The annals of competitive eating contests are full of more than just hot dogs.

For some people, throwing a few hot dogs on the grill is an indispensable part of summer. For others, a few is hardly the beginning. For decades, competitive eaters have relished (ha!) the summer season for the opportunity to eat hot dogs, pies, and other quintessentially American comestibles in previously unimaginable quantities. The famous Nathan’s Hot Dog Eating Contest , held on hot-dog epicenter Coney Island on the Fourth of July, is perhaps the most famous of these. (Rumors of its origins as a patriotic contest in 1916 are, alas, greatly exaggerated .)

But people have been horking down unbelievable quantities of food in search of a crown for quite some time, and it’s not only persistent but popular. After decades of contests at county fairs and entertainment venues, competitive eating exploded in the 1990s with a new level of achievement and notoriety in Japan and the United States. In 1997, the International Federation of Competitive Eating was formed to regulate the competition as a quasi-sport. ESPN routinely broadcasts competitions under the “ Major League Eating ” banner. Champion Joey Chestnut holds the current record , having thrown down an inexplicable seventy-six hot dogs in ten minutes in 2021. (It perhaps goes without saying that this is not good for you .) Patrick Bertoletti won this year’s Nathan’s contest with fifty-eight hot dogs .

At this volume, it’s perhaps important to state the obvious.

“For competitors,” writes Priscilla Parkhurst Ferguson, “neither appetite nor hunger are motivators .”

Competitive eating is a matter of spectacle, linked to a broader historical universe of stupid human tricks, physical oddities, fairs, sideshows , carnivals, and reality entertainment . Is eating four dozen hot dogs at one go all that different than other extreme sports, where we watch people put themselves through harrowing, dangerous , or incredible circumstances? (This time, at least, the carnage happens mostly on the inside.) Isher-Paul Sahni argues that this crosses over into becoming its own form of legitimized performance art , even, a way of relocating “ interconnection among laughter, subversive, irreverence, the grotesque, and the resulting communal bond .” But mostly folks just want to watch (and sell tickets).

The curiosity of extreme eating has existed for centuries. According to the Historia Augusta , a collection of biographies written c. 300–500 CE, Roman imperial contender Clodius Albinus devoured “ 500 dried figs ” as well as “100 Campanian peaches, 10 Ostian melons,” and a raft of Labican grapes and oysters to boot. Nicholas Wood, the so-called “ Great Eater of Kent ,” was said to consume in a single meal “as much as would well have serv’d and suffic’d thirty men,” including an entire duck, feathers and all. Wood wagered on his appetite , and often won, but being able to eat thirty dozen raw pigeons in a go apparently put a strain on his estate; he died poor in 1630.

By the 1870s, pie-eating contests were common enough to be covered in newspapers, and in true Great Eater of Kent fashion, there were contests involving “bushels” of clams and oysters along with active betting. To be clear, this wasn’t simply an attention-getting pastime. It was regarded as marketable entertainment from the start, and therefore a business for showmen. The Virginia Law Register reported in January 1911 on a court deciding the question, “ Are pie-eating contests work? ” This would seem frivolous on its face, but the answer had meaningful substance for labor law.

As recorded in the Juvenile Court of the District of Columbia and reported by the journal,

The manager of a five-cent theatre was prosecuted in that court for inducing four negro boys under the age of 14 years to engage in a pie-eating contest on the stage of his theatre for a prize of 25 cents to the boy who finished first. The Court held that this was a violation of the Child Labor law, which requires a permit for the participation of children in a theatrical performance. The manager paid $5 fine. He also paid for the pies.

Would that the summary carried more details—How were the boys recruited? Was their race as important for the spectators as it was for the court?—but the bulletin simply confirms that “a pie-eating contest is a theatrical performance. Also, it is labor to eat pie, regardless of the kind of quality.”

What does excessive consumption say against the values of a particular era or culture? Overeating can signal any type of value or status in a given time: on the one hand, it can signal wealth and leisure, limited to elite classes. In another situation, conspicuous consumption could be read as “a logical, and perfectly rational, reaction to pervasive food insecurity,” writes Ferguson. Perhaps most of all, people enjoy embracing weird and attention-getting entertainment in difficult times, the higher the stakes the better. We’re not just people who’ve put out hundreds of hot dogs on a flag-shaped platter and rang the dinner bell on television. We are a nation of people who, historically, have put anything to a contest in the name of amusement and escapism— chickens , children , marathon dancing , eating, whatever.

In American media-based competition, at least, overeating is an outlandish spectacle meant to distract viewers and celebrate unnatural participants, and its appeal cuts across classes. Ferguson notes that “overeating is fundamentally transgressive,” though all the fanfare disguises this fact underneath fist-pumping.

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“Abundance and consumerism, the two central aspects of competitive eating, are after all, also hallmarks of American culture writ large,” she writes. In a hot-dog or pie-eating contest, competitors detach ideas of athleticism and achievement from physical fitness, and, in the immortal words of Danny DeVito, “ get real weird with it .”

In the end, eaters “are rewarded for behavior that ‘civilized society’ reproves, while spectators have all the pleasures of misbehavior without any of the consequences. At its most elemental, competitive eating is a food fight,” Ferguson writes.

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23 Best & Fun Things to Do in Santa Clara (CA)

In search of the best and fun things to do in Santa Clara, CA?

Santa Clara is a city in Santa Clara County, California, with a population of nearly one hundred and twenty-five according to the last census.

For over two hundred years, the city has existed as a Spanish Mission. Santa Clara is famous for its flourishing tech industry, known as Silicon Valley worldwide.

There is a touch of everything here for a fun vacation, these cuts across places to visit, events, fun adventures, and more.

Planning an exploration of Santa Clara? Here are the top things to do in Santa Clara, CA.

Things to Do in Santa Clara, CA

1. mission santa clara.

Mission Santa Clara is currently located on the campus of Santa Clara University, it was founded by Franciscans in the 1770s.

Fire, earthquakes, and floods eradicated the original building, so the location was changed, and a new one was established in 1822.

Mission Santa Clara was built to convert the Ohlone people, and the Franciscans were doing just fine until measles and smallpox attacked Ohlone.

The mission is one of the historic sites in the city, and it was gifted to the Jesuits in 1857, who built California’s first institute of higher education, Santa Clara University.

Mission Santa Clara is open seven days a week. Although it is no longer carrying out the function it was built for, it now serves as a museum and Chapel.

It is open to everyone, and visitors can take self-guided tours with the help of brochures found close to the entrance.

Address: 500 El Camino Real, Santa Clara, California 95053, United States.

2. The Central Park Library

The Central Park Library is one of the three libraries in Santa Clara under the Santa Clara City Library. The other two include the Northside Branch Library and the Mission Branch Library.

This library is the largest library facility in Santa Clara, with more than 80, 000 Square feet of floor space packed with a massive library collection.

The Central Park Library consists of large community rooms, group study rooms, public art, and many more.

The library has more than one hundred public computers, a computer training facility with a high-speed internet connection for personal laptops.

Central Park Library features a children’s garden, fireplaces, and a large collection of educational and innovative programs materials.

There is a fully packed bookstore with a contemporary collection of books, a nice cafe, and lovely park views.

Address: 2635 Homestead Rd, Santa Clara, CA 95051, United States

3. California’s Great America

For an exceptional outdoor experience in Santa Clara, spend a day at California’s Great America with your friends and family.

California’s Great America is a massive and exhilarating fun park with many eye-catching attractions and activities.

The park features various kinds of roller coasters, including a twenty-story drop tower and the Xtreme Skyflyer that serves as hang gliding and skydiving found high above the park.

California’s Great America features rides for the family, such as a carousel, bumper cars, a flume ride, and more.

There is an amazing playground with lots of play equipment for the little ones to explore and have a great time.

California’s Great America features numerous water slides, cabana rentals, a wave pool, and a lazy river where visitors can relax and cool off.

Address: 4710 Great America Parkway, Santa Clara, California 95054, United States

4. Beat The Lock Escape Rooms

Beat The Lock Escape Rooms will be one of the highlights of your visit to Santa Clara with your friends and family.

Don’t forget to add a visit to Beat The Lock Escape Rooms to your checklist of things to do in Santa Clara.

Beat The Lock Escape Rooms offer visitors a unique sixty minutes of wonderful experience with their loved ones.

Each escape room requires a group of at least two to fourteen people who would be locked up in a themed room and made to find ideas, clues, crack codes, and solve puzzles to help them escape before the time elapses.

Beat The Lock Escape Rooms is an excellent place for nice team-building events by law enforcement, churches, companies, youth groups, sports teams, military, and others.

It is open for different special events and offers catering services for engagements parties, bachelor/bachelorette parties, birthday parties, reunions, anniversaries, and more.

Address: 1171 Homestead Rd University Plaza, Suite 280, Santa Clara, CA 95050-5478 United States

5. 49ers Museum

 The 49ers Museum is a favorite location for football fans, especially 49ers fans, and it is open every day of the week throughout the year.

The museum is located in Levi’s Stadium, which is the home of the San Francisco 49ers consisting of a whopping eleven fantastic galleries and spaces for exhibitions.

The 49ers Museum is exciting and interactive; it features an education center that uses football as a case study to enlighten about math & art, technology, engineering, field trips, and science.

You will find a twenty-minute introductory movie close to the museum’s entrance with a vast exhibit of 49ers memorabilia such as helmets, Jerseys, super bowl rings, balls, and cleats.

There is an interactive area where visitors could try on helmets and Jerseys, learn 49ers cheers and throw a football.

49ers Museum features lifelike statues of players, including past and present, with a site of the 49er’s history.

Address: Levi’s Stadium, 4900 Marie P. DeBartolo Way, Santa Clara, California 95054, United States

6. The South Bay Historical Railroad Society

The volunteers who operate this museum staff the Edward Peterman Museum of Railroad History, buildings, and the society’s library.

The South Bay Historical Railroad Society displays a wide collection of historical artifacts such as a velocipede, locomotive headlights, signals, and more.

The Museum contains two nice operational model train tracks, one in N gauge and the other in OH, including maintaining a business class car from the Oregon-Washington Railroad exemplifying the different periods in railway history.

The South Bay Historical Railroad Society comprises a library filled with railroad-related books and materials.

Address: 1005 Railroad Avenue, Santa Clara, California 95050, United States

7. Anderson Lake County Park

Visiting Anderson Lake County Park is one of the best things to do in Santa Clara for a spectacular experience.

Anderson Lake County Park stretches to a landscape of four thousand, two hundred and seventy-five acres.

The park is home to the Coyote Creek parkway with numerous trails, the Burnett Park area, the Jackson Ranch historic park site, and the Moses L. Rosendin Park.

Anderson Lake County Park is a fantastic location for picnickers, powerboat enthusiasts, equestrians, nature lovers, and bicyclists.

It is a great spot for fishing, jet skis, and swimming; the park is filled with beautiful wildflowers, cottonwood trees, sycamore, and more.

Anderson Lake County Park is a must-visit if you truly want to explore the outdoor pursuits offering exciting recreational activities.

Address: 19245 Malaguerra Ave, Morgan Hill, CA 95037, United States

8. Harris-Lass House Museum

The museum was built in a symmetrical Italianate style in 1865, and it was expanded and renovated in the 1890s.

The Harris-Lass House Museum is the last farm property in Santa Clara, consisting of a nice farmhouse.

The Museum contains a summer kitchen, a classic California barn, a Heritage Orchard, a tank house, and a landscaped garden.

Harris-Lass House Museum is remarkably furnished with Lass Family belongings, and it is open for occasional docent-led tours and school and group tours.

A ddress: 1889 Market Street, Santa Clara, California 95050, United States

Also, check out our guide on things to do in San Juan Capistrano , things to do in Indio and fun things to do in Visalia for a memorable vacation

9. K1 Speed Santa Clara

K1 Speed Santa Clara is an exciting destination for families, friends, and co-workers to experience incredibly fun.

This family-friendly fun center features fast indoor electric go-karts, state-of-the-art safety barriers, and a professionally-designed track.

K1 Speed Santa Clara consists of many meeting rooms and an arcade room that features different varieties of games.

There is a snack bar that offers delicious meals and chilled drinks for reasonable costs; this is the best place for motorsports lovers.

K1 Speed Santa Clara is a wonderful venue for corporate events, social outings, fun date night ideas, company parties, bachelor or bachelorette parties, birthday parties, and much more.

 The fun offered here will give you a feel of adrenaline rush, K1 Speed Santa Clara guarantees you a fun experience, and it is open for all skill levels.

Address: 2925 Mead Ave, Santa Clara, CA 95051, United States

10. Headen-Inman House

Headen-Inman House was originally built in 1913, but the recent building was in 1985, and its location was changed.

The beautiful bungalow was established in Arts and crafts style; it was transformed into a lovely museum containing several items.

Headen-Inman House features a collection of furniture owned by the Inam family, as well as dining room furniture, an old pump organ, and a bedroom suite.

There is a reserved room specifically for photographs and artifacts that demonstrates the history of Santa Clara.

The Santa Clara founders and pioneers room consists of credible information about the early settlers in the region.

Address: 1509 Warburton Avenue, Santa Clara, California 95050, United States .

11. The de Saisset Museum

The de Saisset Museum was established in 1955, and it is located adjacent to Mission Santa Clara at the Santa Clara University.

The museum started as an art gallery showcasing more than one hundred works made by the Painter Ernest de Saisset.

It combines both art and history with diverse and easily accessible exhibits, with great emphasis on art from the San Francisco Bay Area and the Santa Clara Valley.

The de Saisset Museum also houses European and American artworks from the Renaissance. In addition, the museum has an impressive collection of Mission-era Liturgical vestments and an exhibit on California history.

Address: 500 El Camino Real, Santa Clara, California 95053, United States

12. Henry Schmidt Park

Henry Schmidt Park should certainly be on your list of things to do in Santa Clara, CA. It is home to the “Henry Schmidt Park Walls of Fame.”

This eight-acre park showcases sports memories of Henry Schmidt, a forty years old who dedicated himself to training athletes.

Henry Schmit coached Santa Clara University Bronco athletic teams and the San Francisco 49ers; the sports display is in the large neighborhood building.

Henry Schmidt Park features basketball courts, four tennis courts, the Tom Barrett softball field, a large play area, and an exercise course.

Picnic facilities are available in the picnic area with bbq grills and restrooms, including a playground.

Address: 555 Los Padres Blvd, Santa Clara, CA 95050, United States

13. Santa Clara Art & Wine Festival

Santa Clara Art & Wine Festival is one event you shouldn’t miss in Santa Clara.

The Festival is open to both tourists and residents alike for free, and it is an extremely exciting family event in Santa Clara.

Santa Clara Art & Wine Festival is held in the city’s central park and usually features numerous talented local and regional artists.

The festival features about two hundred vendors selling different merchandise like a wide variety of California’s best wines, fine arts & crafts, and gourmet food.

Santa Clara Art & Wine Festival features twenty-five community groups serving International foods, micro-brewed beer, and fine wines, with live entertainment on three stages.

The festival also features the ever-popular kids’ kingdom and a new shaded Craft Beer Garden.

Address: Location is Central Park, 969 Kiely Blvd, Santa Clara, California United States

14. Fleming’s Prime Steakhouse & Wine Bar

If you haven’t visited Fleming’s Prime Steakhouse & Wine Bar, you’re missing out; add dining at this lovely restaurant to your list of things to do in Santa Clara, CA.

Fleming’s Prime Steakhouse & Wine Bar offers the best sevice when serving amazing prime steak, handcrafted cocktails, and wines.

This restaurant offers an extensive food menu which includes French onion soup, Miso Glazed Chilean Sea Bass, fleming’s salad, sweet chilli calamari, lobster bisque, Crème Brûlée, key lime pie, caesar salad, Filet Mignon Sandwiches, and more.

Fleming’s Prime Steakhouse & Wine Bar comprises a full-service bar that offers wines like loosen bros, maso canali, Kim Crawford, duck horn, Francis coppola, goldeneye, and more.

If you’re planning a special occasion, hosting a business date, or you just want to enjoy a delicious meal with great services, Fleming’s Prime Steakhouse & Wine Bar is the best option.

Fleming’s Prime Steakhouse & Wine Bar also offers online delivery if you can’t come yourself or simply want to enjoy the meal in the comfort of your home or wherever you are.

Address: 2762 Augustine Dr Suite 110, Santa Clara, CA 95050, United States

15. Santa Clara Farmers’ Market

If you’re searching for a place to shop, add shopping at Santa Clara Farmers’ Market to your list of things to do in Santa Clara, CA.

Santa Clara Farmers’ Market offers a wide variety of commodities, starting from seasonal produce & freshly baked goods, prepared food items to health & body products.

The market is open all year-round on Saturdays only from 9am-1pm, offering goods for affordable prices you can’t get elsewhere.

Santa Clara Farmers’ Market offers fresh and healthy produce to encourage the public to always choose the best products.

The market offers you an opportunity to meet and interact with locals and ask them questions about the town.

Address: 950 Jackson St, Santa Clara, CA 95050, United States

Are you planning an exploration of California and wondering what to do? here is a guide on things to do in Chula Vista ,  things to do in San Marcos , and  fun things to do in Redlands for a memorable time.

16. Levi’s Stadium

 A day at Levi’s Stadium is one of the top things to do in Santa Clara, CA. It has a sixty-eight thousand seating capacity.

Levi’s Stadium is home to the National Football League’s San Francisco 49ers, and it is one of the country’s premier professional football stadiums.

The stadium is the venue for the 49ers season; the pre-season begins from August to its final season-ending in early January.

Levi’s Stadium is a host of world-class entertainment and concerts that are always held daily.

The stadium is available for public tours, which may be booked through Ticketmaster; the public tour includes a 90-minute tour of the stadium and admission to the 49ers Museum.

A group of more than twenty people can organize a private tour, and the stadium features a restaurant, Bourbon Steak, that offers delicious American fares.

Address: 4900 Marie P. DeBartolo Way, Santa Clara, California 95054, United States

17. Voyager Coffee

The best way to start your day is by drinking a flavorful cup of coffee, and Voyager Coffee serves the most delightful coffee in Santa Clara.

Voyager Coffee was founded in 2016 and has continually served the public with world-class coffee they can’t get anywhere else.

The owners and staff ensure the customers are happy by providing a comfortable environment to feel free and interact with other guests and form new friendships.

They offer fresh and delicious pastry and baked foods, tea, coffee, and other non-coffee drinks, served however you want it.

Voyager Coffee offers drinks like Chai latte, drip coffee, Americana, mocha, cold brew, drinking chocolate, London fog, cappuccino, macchiato, and more.

Aside from drinks, they also offer meals like Avocado toast, almond butter toast, nut & honey, cinnamon rolls, Chocolate Almond Croissant, Pesto Ricotta Toast, chocolate cake, and so on.

Many of their coffees sport internationally influenced flavors, and they’re often infused with things like orange essence and cherry blossom water.

Address: 3985 Stevens Creek Blvd, Santa Clara, CA 95051, United States

18. Triton Museum of Art

 Whether you’re an art lover or not, add a visit to the Triton Museum of Art to your list of fun things to do in Santa Clara, CA.

Triton Museum of Art’s primary mission is to promote local, regional, and national art by showcasing the various artworks.

The Museum collects and displays historical and contemporary California artworks with a duty to motivate cultural and gender inclusiveness.

Triton Museum of Art enlightens the public on art and the creative process; the building itself is a piece of art with a curved glass wall.

The Museum is home to the historic 1866 Jamison-Brown house and a seven-acre sculpture garden.

Address: 1505 Warburton Avenue, Santa Clara, California 95050, United States

19. Central Park

Are you ready for a terrific fun moment with your dear friends and family? Then, visiting Central Park should be on your Santa Clara to-do list.

Central Park is a center for recreational activities, and it houses the George F. Haines International Swim Center and a 30, 000 square foot Community Recreation Center.

The park consists of two softball fields, two lighted tennis courts, basketball courts, a green bowling lawn, an exercise course, and more.

Central Park also consists of a fantastic amphitheater and a beautiful children’s playground with lots of fun equipment.

This park is a perfect venue for group and family picnics at designated areas with barbecue pits and public restrooms.

Address: 969 Kiely Blvd., Santa Clara, California 95051, United States.

20. Montague Park

Montague Park is a wonderful 5.5-acre park with several facilities suitable for both adults and children.

The park is home to a neighborhood recreation facility that features two tennis courts, a large multi-purpose room, and restrooms.

Montague Park features a children’s play area with several play apparatus for them to explore and have a memorable experience.

There is a picnic area with picnic tables and bbq grills perfect for a small family outing or friends gathering to grab a meal together.

Montague Park is adjacent to the Montague Swim Center, which offers recreational swim and swimming lessons during the summer months.

Address: 3595 MacGregor Ln, Santa Clara, CA 95054, United States

21. Santa Clara Fire Museum

The Santa Clara Fire Museum is housed in an old training center behind the Santa Clara Fire House in Santa Clara.

 The museum contains numerous memorabilia from 1855 when the Santa Clara Fire Department was established.

The Santa Clara Fire Museum showcases photographs, documents, and fire equipment like fire extinguishers, nozzles, and hoses.

The museum features an excellently refurbished Model T Ford truck purchased by the Santa Clara Fire Department. It was used as a she truck from 1921-1945, and it has been well refurbished by volunteers.

The Santa Clara Fire Museum is open to everyone as well as school groups with educational programs relating to fire safety.

Address: 1900 Walsh Avenue, Santa Clara, California 95050, United States

22. Ulistac Natural Area

Ulistac Natural Area is a forty-one acre open space that brings you close and helps you communicate with nature.

The area is committed to preserving the native Californian vegetation and wildlife with a variety of natural habitats.

Ulistac Natural Area consists of riparian woodland, grassland, savannah, wetlands, coastal scrub, and other natural habitats.

This nature preserve features a bird and butterfly garden with nectar plants, including monkeyflower and fuchsia, that attract hummingbirds and a wide range of butterflies.

Ulistac Natural Area consists of natural trails featuring interpretative signs, and it was once a seasonal camp for the Ohlone Indians.

This preserve was used as a golf course in the mid-20th century, as grazing land for sheep and cattle during the Spanish and Mexican conquest era, and as agricultural land for 19th-century Chinese settlers.

Address: 4910 Lick Mill Road, Santa Clara, California 95054, United States

23. War Memorial Playground

 For your next family outing, add a visit to War Memorial Playground to your list of fun things to do in Santa Clara.

War Memorial Playground is a one-acre park perfect for families with children who want to share an intimate moment.

The playground is small but unique, with large sculpted ants and an anthill for climbing. They were designed and made by Francine Agapoff, California artists.

War Memorial Playground is ideal for preschoolers and toddlers with their guidance; for their utmost safety, dogs are prohibited from the park.

There are sandboxes for kids to play in and a flagpole with memorial plaques underneath it to commemorate those that died during the war.

War Memorial Playground provides benches for the adults to sit on while the little ones play around with picnic areas.

Address: 295 Monroe Street, Santa Clara, California 95050, United States

Check out more cities in California, here is  a guide on things to do in San Pedro ,  things to do in Merced , and  fun things to do Sonora  in for a fun time

Plan your trip to Santa Clara

Santa Clara offers something for everyone, making this city an exciting place to visit for the entire family.

Santa Clara should be your next vacation destination as there are several fun options to pick from. Whether you’re in the mood to go out and have great fun or simply want to relax, enjoy a delicious meal, read a novel, or discover new things.

Start planning a trip to Santa Clara, CA.

UN Tourism | Bringing the world closer

Product development.

• Rural tourism

Gastronomy and Wine Tourism

• Mountain Tourism
• Urban Tourism
• Sports Tourism
• Shopping Tourism

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As global tourism is on the rise and competition between destinations increases, unique local and regional intangible cultural heritage become increasingly the discerning factor for the attraction of tourists.

For many destinations, food-making as well as wine-making represent an integral part of their history and identity and have become the key element in the nation’s brand image. Gastronomy and wine tourism represents an opportunity to revitalize and diversify tourism, promote local economic development, involve many different professional sectors and bring new uses to the primary sector. Hence, gastronomy and wine tourism contribute to promoting and branding destinations, maintaining and preserving local traditions and diversities, and harnessing and rewarding authenticity. 

The Committee on Tourism and Competitiveness (CTC) of UN Tourism defines Gastronomy Tourism as a type of tourism activity which is characterized by the visitor’s experience linked with food and related products and activities while travelling. Along with authentic, traditional, and/or innovative culinary experiences, Gastronomy Tourism may also involve other related activities such as visiting the local producers, participating in food festivals and attending cooking classes.

Whilst Eno-tourism (Wine Tourism) , as a sub-type of Gastronomy Tourism, refers to tourism whose purpose is visiting vineyards, wineries, tasting, consuming and/or purchasing wine, often at or near the source.

Global Gastronomy Tourism Events

Next in 2024:  9th UN Tourism World Forum on Gastronomy Tourism (Bahrain)

8th UN Tourism World Forum on Gastronomy Tourism (San Sebastian, Spain)  7th UN Tourism World Forum on Gastronomy Tourism  (Nara, Japan) 6th UN Tourism World Forum on Gastronomy Tourism  (Flanders, Belgium) 5th UN Tourism World Forum on Gastronomy Tourism  (San Sebastian, Spain) 4th UN Tourism World Forum on Gastronomy Tourism  (Bangkok, Thailand) 3rd UN Tourism World Forum on Gastronomy Tourism  (San Sebastian, Spain) 2nd UN Tourism World Forum on Gastronomy Tourism  (Lima, Peru) 1st UN Tourism World Forum on Food Tourism  (San Sebastian, Spain)

BCC - UN Tourism: Gastronomy Tourism: a driver for development and rural inclusion (July 2023 - in Spanish) BCC - UN Tourism: How do we face the future of Gastronomy Tourism? (May 2020)

Regional Gastronomy Tourism Events

First Regional Forum on Gastronomy Tourism for Asia and the Pacific (Cebu, The Philippines)

Next in 2024:  First Regional Forum on Gastronomy Tourism for Africa (Victoria Falls, Zimbabwe) 

Wine Tourism Events

Next in 2024:  8th UN Tourism Global Conference on Wine Tourism (Armenia)

7th UN Tourism Global Conference on Wine Tourism (Logroño, La Rioja, Spain) 6th UN Tourism Global Conference on Wine Tourism  (Alba, Italy) 5th UN Tourism Global Conference on Wine Tourism  (Reguengos de Monsaraz, Portugal) 4th UN Tourism Global Conference on Wine Tourism  (Valle de Colchagua, Chile) 3rd UN Tourism Global Conference on Wine Tourism  (Chisinau, Moldova) 2nd UN Tourism Global Conference on Wine Tourism  (Mendoza, Argentina) 1st UN Tourism Global Conference on Wine Tourism  (Kakheti region, Georgia)

UN Tourism-OIV: Innovating in Wine Tourism in the context of Covid-19 (September 2020) Enoturismo post Covid-19  (May 2020)

Other events

Think Tank on Talent in Wine Tourism (Haro, La Rioja, Spain)  

Product Development Projects

• Gastronomy Tourism Product Development Project (Ubud, Bali, Indonesia)

The UN Tourism Gastronomy Tourism Product Development Project in Ubud was developed with the Ministry of Tourism and Creative Economy with the aim of growing gastronomy tourism as a pillar of cultural and gastronomic heritage and boost the local economy, create jobs and drive sustainable and inclusive development. 

• The Joyful Journey:  Discovering a wine region through its wineries  (Spain and Argentina)

The Joyful Journey introduces an innovative methodology to identify the existing relationship of the wineries and their surroundings, including their influences on local and regional history, socio-economics and culture. This relationship created the framework for a product to experience Spain through its wineries and the environment in which they have developed. This methodological tool can be adapted and replicated in different regions to help destinations to be promoted through their oenological framework which will also help emphasize other aspects such as culture, history and tradition.     

The project was carried out in Spain in collaboration with Affiliate Member Leading Brands in Spain Forum and with the participation of five major Spanish wineries from different wine regions: Galicia, La Rioja, Penedés, Priorato, Ribera del Duero, Somontano, Toledo and Toro.

Guidelines for the Development of Gastronomy Tourism

The Guidelines for the Development of Gastronomy Tourism have been developed by UN Tourism and the Basque Culinary Center (BCC), a UN Tourism affiliate member, as part of its long-term collaboration. The guidelines aim to serve as a practical toolkit to support the development of gastronomy tourism in destinations by providing recommendations on key aspects such as planning and management by national tourism administrations (NTAs), national tourism organizations (NTOs) and destination management organizations (DMOs).

  Guidelines for the Development of Gastronomy Tourism

Gastronomy Tourism – The Case of Japan

The report on Gastronomy Tourism – The Case of Japan, prepared with the support of the Japan Travel and Tourism Association (JTTA) and Gurunavi, looks at the awareness of gastronomy tourism as a concept in Japan. Based on a survey with the main players in the country, results show that while gastronomy tourism is little-known, activities around this sector exist across the nation.

The report features 18 different case studies of gastronomy tourism activities in Japan, ranging from local Sake breweries to hotel trains. These examples show how gastronomy tourism has been turned into a development tool, inclusion and regional integration in Japan.

  Gastronomy Tourism – The Case of Japan

A Tour of African Gastronomy

So much of a nations’ culture is defined by food. UN Tourism is proud to invite you to join our Tour of African Gastronomy. The rich and endlessly diverse flavours of the continent tell stories and rituals steeped in history. Explore the legacy of centuries of amazing culinary traditions hand in hand with some of the most prominent figures of African gastronomy. Over thirty Chefs will take you on a trip around the wonderful flavours and delicacies whose preparation alone is akin to a performance.

Join us in this tour and check the delicious recipes by African Chefs

Download this book:  A Tour of African Gastronomy

A Tour around the World's Gastronomy

Affiliate Members Global Report, Volume 4 – Global Report on Food Tourism

The Global Report on Food Tourism, Volume No.4 of the UN Tourism Affiliate Members’ series of in-depth reports explores the links between tourism and food. For many of the world’s billions of tourists, returning to familiar destinations to enjoy tried and tested recipes or travelling further afield in search of new and special cuisine, gastronomy has become a central part of the tourism experience. Against this background, food tourism has gained increasing attention over the past years. Tourists are attracted to local produce and many destinations are centring their product development and marketing accordingly. With food so deeply connected to its origin, this focus allows destinations to market themselves as truly unique and appealing to those travellers who look to feel part of their destination through its flavours. The report analyses the current situation of Food Tourism, through a survey of the UN Tourism Affiliate Members as well as the reflections of professionals with extensive experience in international organizations, destination management, tourism companies and the training schools.

The Wine Routes of the World

UN Tourism and ARAEX GRANDS Foundation are proud to publish this very first guide to the most emblematic wine routes of the world .

The Wine Routes of the World takes the reader through the wine routes of top ten wine producer destinations - Argentina, Chile, France, Georgia, Germany, Italy, Portugal, South Africa, Spain and United States of America – showcasing the history of each country’s wine industry, accompanied by the traditional local dishes and their pairing, as well as the main tourist attractions that cannot be missed while visiting the wine routes

Download this book: The Wine Routes of the World

The Wine Routes of the World by Country:

• Wine Routes of Argentina
• Wine Routes of Chile
• Wine Routes of France
• Wine Routes of Georgia
• Wine Routes of Germany
• Wine Routes of Italy
• Wine Routes of Portugal
• Wine Routes of South Africa
• Wine Routes of Spain
• Wine Routes of the USA