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 
Networking coffee/tea break 
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 
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 Karamïlegos 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 
Networking coffee/tea break 
Session 4: Round table discussion 
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 
Transforming your product to an experience! (Part 2) 
Kostis Stamatopoulos, Trekking Hellas 
Wine Tasting of Santorini wines 
Conference dinner (optional) 
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 
Networking coffee/tea break 
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 
Networking lunch 
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 
Ìirsini Lambraki, Gastronomy Writer, Journalist  
Vaggelis Spartalis, Commercial Director Real Group 
Christos Sokolis, Food Marketer 
George Hatziyiannakis, Restaurant Owner 
Association Cooperatives of Theraic Products Event
“The Red Ambassador” 
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