Dai Bin inspects the World Federation of Chinese Restaurants

In order to fully implement General Secretary Xi Jinping’s important instructions on tourism work and the spirit of the National Tourism Development Conference, on the morning of July 22, Dai Bin, President of the China Tourism Research Institute, led a team to conduct a special survey on food tourism with the World Federation of Chinese Restaurants.

Xing Ying, President of the World Federation of Chinese Cuisine, and President Dai Bin had a special exchange. President Xing Ying pointed out that food tourism is a new track for tourism development, which plays an important role in promoting urban publicity, cultural communication and the development of the catering industry. The World Federation of Chinese Cuisine has made useful explorations in the operation of the International Catering Industry Academy, the translation of Chinese cuisine names in multiple languages, and the industrial development of local specialty ingredients. The industry association is creating new market demand through characteristic supply and continuously creating a strong tourism and catering consumption atmosphere through segmented demand. Wang Wenjiang, Deputy Secretary-General of the World Federation of Chinese Cuisine, gave a detailed introduction to the work currently carried out by the Federation in terms of brand promotion, industry events, education and training, industry research and member services.

President Dai Bin first highly affirmed the positive efforts and contributions made by the World Federation of Chinese Cuisine to promote the dissemination and development of Chinese food culture. Dai Bin pointed out that as an influential industry organization, the World Federation of Chinese Cuisine should be full of mission, enhance its voice by setting topics, fulfill its mission of influencing social consumption preferences, and strive to enhance the industrial status of Chinese cuisine; with the exchange, mutual learning and integration of global civilizations, people are more willing to pay for non-material and non-functional culture. How can industry associations organically combine the "core" of culture with the "shell" of industry, realize the adherence and inheritance of catering culture, and make it take root in the systematic industry from accidental cultural phenomena? In the future, the cooperation between the institute and the association can be strengthened, and the advantages of the institute in data support, theoretical summary, and ideological improvement can be combined with the advantages of the association in the connection with market entities, experience in hosting large-scale events, and channels and platforms for international exchanges can be combined to tell the story of Chinese catering well and promote the deep integration of culture and tourism.

Wang Ling, Deputy Secretary-General of the World Federation of Chinese Cuisine, Peng Cheng, Deputy Secretary-General, Liu Runze, Director of the Industry Research Department, Dr. Wu Fenglin, Director of the Planning and Leisure Institute of the China Tourism Research Institute, and visiting scholar Ma Jing attended the research seminar.

Contributor | Planning and Leisure Institute

Editor | Liu Xin Source | China Tourism Academy (Data Center of the Ministry of Culture and Tourism) Please indicate the source for reprinting