15Feb2012 
Wednesday  
 
 
 
 
 
 
08.00-09.00 
Registration 
 
 
 
 
 
 
09.00-10.30 
Session 1: Coordinator Michael Argyris, President SITE Greece 
 
 
 
 
 
 
 
Mediterranean Diet and Greek Gastronomy as Contributing Factors to the Development of Tourism and to the Economic Crisis 
 
 
 
Nikos Katsaros, Director in the Dept. of Human Nutrition in New York College, ex President of the Hellenic Food Authority 
 
 
 
Mediterranean Diet: The Intangible Cultural Heritage of Humanity and Economic Perspectives 
 
 
 
Vicky Iglezou, Manager Maniatakeion Foundation 
 
 
 
Rebranding Greek Tourism and Gastronomy through the Sustainability Concept 
 
 
 
Ioannis Karampasis, Chairman of the Board, Green Evolution S.A. 
 
 
 
Organic Farming & BIO Kouzina Standard in the Service of Gastronomy and Tourism 
 
 
 
Vasiliki Rousi, Certification Manager BIO Hellas 
 
 
 
Transforming your Product to an Experience! (Part 1) 
 
 
 
Kostis Stamatopoulos, Trekking Hellas 
 
 
 
 
 
 
10.30-11.00 
Networking coffee/tea break 
 
 
 
 
 
 
11.00-13.00 
Session 2: Coordinator Kostas Konstantinidis, Managing Director Heliotopos 
 
 
 
 
 
 
Official Opening 
 
 
 
IMIC - SITE Greece Award of Excellence 
 
 
 
Key Note Lectures 
 
 
 
Turning the Tide? UK Travel and TourismTrends for 2012 and their Implications for Greece 
 
 
 
Scott McCabe, Ass. Professor in Tourism Management/Marketing, Nottingham University 
 
 
 
Greek Tourism Towards 2020: Progress Report 
 
 
 
George Drakopoulos, General Manager SETE 
 
 
 
Impressions from a Little Gastronautic Expedition Across Greece 
 
 
 
Dimitris Koutoulas, Tourism and Marketing Consultant 
 
 
 
 
 
 
13.00-14.00 
Lunch 
 
 
 
 
 
 
14.00-16.00 
Session 3: Coordinator Margarita Manousou, Editor in Chief, “Touristiki Agora” Magazine, Project Director “MEETINGREECE” 
 
 
 
 
 
 
 
Collaboration for Success 
 
 
 
Dimitris Michaelidis, Journalist 
 
 
 
Recipes for Successful Oenotourism 
 
 
 
John Szabo, Master Sommelier 
 
 
 
Supported by the wineries from Santorini (in alphabetical order) 
 
 
 
Argyros Estate, Artemis Karamlegos Winery, Boutari Winery, Canava Roussos, Gaia Wines, Gavalas Winery, Hatzidakis Winery, Santowines 
 
 
 
Greek Wine – A Product of Creative Greece 
 
 
 
George Makris, Wine surveyor 
 
 
 
Round Table Discussion 
 
 
 
Wine Tourism in Greece: Problems, Opportunities, Perspectives 
 
 
 
Coordinator: Maya Tsoclis, Journalist – State Deputy – Ambassador of Greek Wine 
 
 
 
With the Participation of:  
 
 
 
Yiannis Boutaris, Wine Producer – Mayor of Thessaloniki 
 
 
 
Professor Paris A. Tsartas, Rector of the University of the Aegean  
 
 
 
Yannis Voyatzis, Wine producer – President of Union of the Wine Producers (Wine Roads) of Northern Greece 
 
 
 
Representative of the Ministry of Culture and Tourism 
 
 
 
Manolis Koutoulakis, Advisor at the General Secretariat for investment and development 
 
 
 
 
 
 
16.00-16.15 
Networking coffee/tea break 
 
 
 
 
 
 
16.15-18.15 
Session 4: Round table discussion 
 
 
 
 
 
 
16.15-17.15 
Round Table Discussion 
 
 
 
Greek Breakfast: The Time of Implementation 
 
 
 
Coordinator: George Pittas, Author, Hotelier, Responsible for the Greek Breakfast Programme of the Hellenic Chamber of Hotels 
 
 
 
With the Participation of:  
 
 
 
Manolis Markopoulos, Rhodos Hotel Association, Head of Research and Technological Applications Department 
 
 
 
Mary Triantafyllopoulou, Member of Board of Directors, Kos Hotel Association, Wine Producer 
 
 
 
Chrysa Antoniou, Member of Board of Directors, Lesvos Hotel Association 
 
 
 
Vaso Kritaki, Public Relations Coordinator of Regional Prefecture of Chios, Writer-Gastronomy expert 
 
 
16.15-17.15 
Transforming your product to an experience! (Part 2) 
 
 
 
Kostis Stamatopoulos, Trekking Hellas 
 
 
 
 
 
 
 
Wine Tasting of Santorini wines 
 
 
 
 
 
 
20.30 
Conference dinner (optional) 
 
 
 
 
 
 
16Feb2012 
Thursday  
 
 
 
 
 
 
09.00-10.30 
Session 5: Coordinator Deriziotis Constantinos, Editor of the magazine "Money & Tourism" CEO at KSD, Member of Board of Directors at ACCI 
 
 
 
 
 
 
 
Religious Tourism: A New id for the Food Service Industry 
 
 
 
Magda Peistikou, Ph.d. Candidate Panteion University 
 
 
 
Gastronomy Tourism. Mild Adventure Tourism, Opportunity for New Business. Servqual on "Hunting for Truffles in Grevena-Greece" 
 
 
 
Yiorghos Palisidis, MSc, MEd, Labarotary of Gastronomy, Ph.D. Candidate 
 
 
 
Athens Food Tours: A New Culinary Experience for the Visitors of Athens 
 
 
 
Despina Savvidou, Athens Walking Tours 
 
 
 
Tourism Through Experiencing Local Customs and the Native Products in Mass Banqueting 
 
 
 
Anda Karayanni, Praxis Plus, Hotel Irene Palace 
 
 
 
 
 
 
10.30-11.00 
Networking coffee/tea break 
 
 
 
 
 
 
11.30-13.30 
Session 6: Coordinator, Dimitris Michaelides, Journalist 
 
 
 
 
 
 
 
The Impact of Tourism Innovation on Destination Competitiveness 
 
 
 
Sotiris Hji-Avgoustis, Prof. & Chair, Indiana University Purdue University Indianapolis, Dpt of Tourism, Conventions & Event Management (USA) 
 
 
 
Brian Krohn, Assistant Professor in the Department of Tourism, Conventions and Event Management (TCEM), Indiana University-Purdue University Indianapolis (IUPUI) 
 
 
 
The Santorini Tomato Paste: A Timeless Red Ambassador 
 
 
 
Markos Kafouros, Chairman of the Association Cooperatives of Theraic Products 
 
 
 
Crete's "Movement" to Embrace the Cretan Diet as a Way of Life and doing Business and the Establishment of the Island as a Culinary Destination 
 
 
 
Zoe Nowak, Manager of the Cretan Quality Agreement 
 
 
 
THESMOFORIA: Cultural liaisons between Gastronomy and Tourism. The concept of festivals and art interventions for "Med-Diet" and the fertility of earth 
 
 
 
Yolanda Totsiou, Innovation & quality consultant, Agropole Ltd 
 
 
 
Ritual Gastronomy. The Gastronomic Aspects of Panegyria (Festivities) at the Aegean Islands 
 
 
 
George Pittas, Writer 
 
 
 
 
 
 
13.00-14.00 
Networking lunch 
 
 
 
 
 
 
14.00-15.30 
Session 7: 
 
Wines from Santorini: Born of Earth Wind & Fire 
 
 
 
Sofia Perpera, Oenologist, Founder of the All About Greek Wine 
 
 
 
 
 
 
 
Round Table Discussion 
 
 
 
The Communication of Gastronomy 
 
 
 
Coordinator: Dimitris Antonopoulos, Journalist 
 
 
 
With the participation of: 
 
 
 
Albertos Arouh, Food Writer 
 
 
 
irsini Lambraki, Gastronomy Writer, Journalist  
 
 
 
Vaggelis Spartalis, Commercial Director Real Group 
 
 
 
Christos Sokolis, Food Marketer 
 
 
 
George Hatziyiannakis, Restaurant Owner 
 
 
 
 
 
 
16.00-18.00 
Association Cooperatives of Theraic Products Event
“The Red Ambassador” 
 
 
 
 
 
 
Designed + developed by Heliotopos