On Food and Movement: Exploring Origin and Locale as Part of Food and Wine Education for Hospitality

As wine and food trends move and evolve, new needs are presenting in the food and wine industries. We will here explore education for hospitality, the importance of information about a product’s origin and consumption locale. We will look at the word educate, as defined by the Merriam-Webster dictionary, both as it pertains to hospitality professionals “to train by formal instruction and supervised practice especially in a skill, trade, or profession” and as part of evolving hospitality toward guests “to provide with information”. We will consider how today’s consumer body and labour force are moving through a generational transition, bringing technological evolution and heightened awareness of food and wine provenance. We will consider the difference between hedonic and eudaimonic satisfaction for consumer and provider, discussing these topics with working professionals in international markets while observing commonality and diversity throughout.