{"id":17559,"date":"2026-10-19T10:53:20","date_gmt":"2026-10-19T08:53:20","guid":{"rendered":"https:\/\/www.bto.travel\/programma\/no-one-left-behind-food-places-and-information-for-truly-accessible-tourism\/"},"modified":"2026-10-22T09:56:50","modified_gmt":"2026-10-22T07:56:50","slug":"no-one-left-behind","status":"publish","type":"eventi","link":"https:\/\/www.bto.travel\/en\/programma\/no-one-left-behind\/","title":{"rendered":"NO ONE LEFT BEHIND. Food, places, and information for truly accessible tourism"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Accessibility in food and wine tourism is a strategic issue. All too often, it is perceived as merely a matter of regulatory compliance or as a cost associated with making necessary adjustments. First and foremost, it is a profound cultural shift that ultimately serves as a concrete driver of sustainability, seasonality reduction, and economic development. Meeting the demand of a segment that accounts for over 20% of the population\u2014including people with disabilities, those with specific needs, and the \u201csilver economy\u201d\u2014requires rethinking the entire hospitality industry across all five dimensions of accessibility: physical, visual, auditory, cognitive, and dietary.<\/p>\n\n<p class=\"wp-block-paragraph\">The panel focuses on this paradigm shift, beginning with the research and innovation initiative led by Marta Grelli, CEO and founder of Travelin and author of the ASviS \u201cGuide to Accessible Tourism\u201d: a presentation that illustrates how social sustainability, data, and technology-enabled service design can reshape the visitor experience and break down the invisible barrier of food.<\/p>\n\n<p class=\"wp-block-paragraph\">The discussion unfolds through complementary perspectives and real-world experiences:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>A Voice from the Kitchen: With Chef Roberto Carcangiu, we explore from within the kitchen team how quality, the promotion of local ingredients, and health awareness can coexist in practice with accessibility both in the dining room and in the kitchen.<\/li>\n\n\n\n<li>An international perspective and public outreach: with journalist Anna Mayer, who shares case studies and evidence from Spain on the management and transparent communication of food intolerances and dietary needs.<\/li>\n\n\n\n<li>Best Practices at the Local Level: Sandra Torre discusses the pioneering initiative undertaken by the City of Genoa regarding accessible dining, with a particular focus on celiac disease.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Annalisa Romeo (director of Fondazione Appennino) will moderate and conclude the session, discussing inland areas and new audiences to explore the value of good food as a right and a source of well-being on vacation, with a specific focus on senior travelers and the revitalizing role of inclusive hospitality in small towns and remote areas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Accessibility in food and wine tourism is a strategic issue. All too often, it is perceived as merely a matter of regulatory compliance or as a cost associated with making necessary adjustments. First and foremost, it is a profound cultural shift that ultimately serves as a concrete driver of sustainability, seasonality reduction, and economic development. &hellip; <a href=\"https:\/\/www.bto.travel\/en\/programma\/no-one-left-behind\/\">Continued<\/a><\/p>\n","protected":false},"featured_media":0,"template":"","program_day":[74],"hall":[63],"orario":[],"tematiche":[60],"tipologie":[55],"class_list":["post-17559","eventi","type-eventi","status-publish","hentry","program_day-11-november","hall-hall-4","tematiche-food-wine-tourism-en","tipologie-panel-en"],"acf":{"featured_event":false,"lingua_evento":"it","visualizza_testo_interpretariato":false,"bidir_speaker_event":[16971,17063,17136,17553],"panel_curatore":false,"sottotitolo_evento":"","datetime_inizio":"2026-11-11 11:00:00","datetime_fine":"2026-11-11 11:50:00"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NO ONE LEFT BEHIND. Food, places, and information for truly accessible tourism - BTO2026 | Be Travel Onlife<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bto.travel\/en\/programma\/no-one-left-behind\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NO ONE LEFT BEHIND. Food, places, and information for truly accessible tourism - BTO2026 | Be Travel Onlife\" \/>\n<meta property=\"og:description\" content=\"Accessibility in food and wine tourism is a strategic issue. All too often, it is perceived as merely a matter of regulatory compliance or as a cost associated with making necessary adjustments. First and foremost, it is a profound cultural shift that ultimately serves as a concrete driver of sustainability, seasonality reduction, and economic development. &hellip; Continued\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bto.travel\/en\/programma\/no-one-left-behind\/\" \/>\n<meta property=\"og:site_name\" content=\"BTO2026 | Be Travel Onlife\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BTO.Official\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-22T07:56:50+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@BTO_travel\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.bto.travel\\\/en\\\/programma\\\/no-one-left-behind\\\/\",\"url\":\"https:\\\/\\\/www.bto.travel\\\/en\\\/programma\\\/no-one-left-behind\\\/\",\"name\":\"NO ONE LEFT BEHIND. 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