Food Tourism Conference Unveils 2026 Agenda for Cambrils Meeting

The International Food Tourism Conference released the agenda on Wednesday for its 2026 meeting in Cambrils, Spain, outlining a two-day program focused on how destinations are using food, agriculture, and hospitality to attract visitors and build local brands.

The event is scheduled for Nov. 10 and 11 at the Sol Port Cambrils in Costa Daurada. Organizers said the program will bring together tourism officials, hospitality executives, food producers, tour operators, and consultants to discuss trends affecting culinary travel, including sustainability, artificial intelligence, destination marketing, and the role of local supply chains.

According to the agenda published by the conference, one of the main themes will be how destinations can use gastronomy to distinguish themselves in a competitive tourism market. Octavi Bono is set to speak about food as a tool for regional identity and economic resilience, while Vadim Koryagin of the Cambrils tourism board is expected to present the town’s approach to linking maritime heritage and local products to its tourism offer throughout the year.

Another keynote will focus on shifts in demand in the global food tourism market. Organizers said travel industry analyst Peter Syme will address changing consumer behavior, the growing use of technology in trip planning and experience design, and possible new business models tied to culinary travel. The conference agenda also includes a session by Elia Carceller Sauras on sustainability standards in food and hospitality, with attention to zero-waste practices, organic sourcing, and certification as elements of hotel and destination branding.

The conference is also planning activities outside the formal sessions. Organizers said delegates will take part in local food and drink experiences designed to showcase products associated with Costa Daurada, including vermouth and extra virgin olive oil. Networking lunches featuring regional cuisine are also part of the program.

Anthony Swift, director of the conference, said in a statement that food tourism has moved beyond restaurant-focused travel and now plays a wider role in destination development. He said the 2026 agenda was designed to offer practical strategies and case studies that participants could apply in their own businesses and regions.

Alongside the conference sessions, the event will host business-to-business workshops intended to connect specialized tour operators with local and international culinary experience providers, tourism boards, and hospitality brands. Organizers said those meetings are meant to support commercial partnerships and expand distribution channels for food-related travel products.

The conference, known as IFOODTC, describes itself as an international platform for travel professionals and destination managers working in culinary tourism. Its organizers say the event aims to support business growth, share industry practices, and encourage more sustainable tourism models. The newly released agenda suggests a continued focus on the business side of food tourism, not only as a cultural experience for travelers but also as a planning tool for destinations seeking to spread demand across the year and strengthen ties with local producers.

Cambrils, the host city, has built much of its tourism image around its coastal setting, fishing tradition, and restaurant sector. By holding the event there, organizers appear to be aligning the conference program with a destination already marketed through gastronomy and local produce. That local focus is reflected in the agenda’s emphasis on immersive experiences, producer integration, and branding rooted in place.

Registration is now open for delegates, exhibitors, and travel agents, according to the organizers, who also published the full agenda online this week. The release of the program comes a little more than two months before the event, giving tourism companies and public agencies time to assess whether the sessions match their commercial or policy interests as food tourism continues to occupy a larger place in destination strategy.