IMIC 2012: Program


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 KaramΓ―legos 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
	Γirsini 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”

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