23rd & 24th April 2018, NUI Galway

Food Tourism and Culture have become the leading hook in travel, with authenticity and the search for truth in terms of product, service and experience the single most important movement driving consumer behaviour today.

This is at the heart of touRRoir, a cross sector global forum bringing together thought leaders, experienced practitioners and policy makers for a unique cross sector dialogue on the future of the increasingly cross dependent sectors of Food, Tourism & Culture.

National University of Ireland


APRIL 23rd& 24th

What is touRRoir

“…where the worlds of food, tourism and culture meet …”
The name “touRRoir“ is a portmanteau of the two words “tourism“ and “terroir“

touRRoir brought to you by Good Food Ireland® is a cross sector global business forum bringing together Food, Tourism and Culture to discuss how, through the inextricable link of these three sectors companies can grow business, local communities can flourish and destinations can ensure a more successful and sustainable economic future.

Why attend?

In recognition of Galway and the West of Ireland’s status as the European Region of Gastronomy 2018, the touRRoir18 global forum takes place in Galway, Ireland on April 23rd and 24th and is a flagship event for the Year of Gastronomy.

If you work in the Tourism, Travel, Hotel, Restaurant or Hospitality Industry and want to learn why and how you can drive revenue growth through a cross sector, cross dependent action plan with one or all of these three sectors then you need to be at touRRoir.

If you are in the Agri-food, Food or Drink Production Industry, how can you reach this rapidly evolving consumer that is searching for authenticity and trust? How can you truly communicate your story through your product, service or experience to meet this demanded customer assurance, for long term sustainable business growth?

If you are involved at community or regional level in local festivals, events or activities where the co-dependency of these three sectors is integral to economic sustainable success then you too need to be at touRRoir.

If you are a policy maker, destination marketer, key influencer, strategic thinker or change agent you will learn from practitioners of soft power attractiveness and the rewards of gastro diplomacy strategies.

Read More

touRRoir18 – A Flagship Event – Galway, West of Ireland 2018 European Region of Gastronomy.

The Galway, West of Ireland European Region of Gastronomy



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Who Should Attend?

Food, Tourism & Culture

So if you are working at a decision making level in or across the Food, Tourism and Culture sectors and if your success is influenced by interaction between the sectors – then you need to get to touRRoir18 – to hear the debate, be inspired by the stories and work out how you can improve your chances of success through better cross-sector understanding and practical collaboration.

  • Agri-Food and Beverage Industry Producers, Manufacturers, Sellers & Distributors
  • Tourism Hospitality Industry Leaders, Hoteliers, Restaurateurs etc.
  • Cultural Industry Professionals, Parks, Activities, Attractions, Public Amenities etc
  • Festival and Event Organisers

  • Tour Operators, Travel Agents, PCO’s, DMCs
  • Travel Business Leaders
  • Media Professionals
  • Policy Makers and Influencers
  • Public Diplomacy Practitioners
  • Strategists, Product Developers and Marketers
  • Associations, Institutes and Societies
  • Informed Consumers

About the Forum

Useful data

Food has been recognised by the UNWTO (2012) as one of the fastest growing niches in contemporary tourism, attracting high yield visitors and promoting both seasonality and regionality.

“Governments must lead and direct tourism policies, but the engine behind tourism development is the private sector, and thus one cannot work without the other” ~ Taleb Rifai, UNWTO Secretary General



Food Travel Culture

“Consumers have started to demand fresher, more local, more responsibly sourced food. The popularity of food tourism underscores this phenomenon, too“. Kristen Hawley, Skift

“There’s no easier way for a hotel to distinguish itself than a restaurant that doesn’t act like a hotel restaurant“, Greg Oates, Skift

“Much of the value in traveling for food involves a local connection to food, local methods of cooking, and local sourcing“. Kristen Hawley, Skift

Learn At


“To increase visitor dispersal, cities and countries are promoting local culinary and cultural tourism in partnership with regional organizations, spurred by the demand for more authentic travel experiences“, Greg Oates, Skift

…to connect with “the explosion of food-focused media and social media, farm-to-table movement among large travel brands, and the introduction of high-profile events celebrating local cuisine” (World Food Travel Association)

Supporting Partners






Venue Partner


Catering Partners


Media Partners


Hotel Partner


Transport Partner


Friends of touRRoir