🌿 Matinée des Printemps du Tourisme - March 20 in Angers 🌿

🌸 Alumni of Anjou, want to dive into the heart of tomorrow's tourism challenges? 🌸

Join us on Thursday March 20 at the Angers Convention Center, from 8:30am to 12:45pm, for a morning of discussion and reflection.

This not-to-be-missed event marks the launch of the tourist season and brings together Anjou's tourism professionals. The ideal opportunity to discover the region's ambitions, decipher the major challenges ahead and expand your network.

On the program:

8h30

Welcome of participants

9am - 9:30am

Introductory conference

9:30 a.m. - 10:30 a.m.

Round table: images, perceptions and expectations of tourists in rural areas: what are the challenges for Anjou's professionals and regions?

• The latest developments in French tourism trends via the new results of the 2025 Barometer, which assesses their leisure stays in 2024 and their vital need to leave for 2025 (Cabinet Guy RAFFOUR intératif)
• Practices and imaginaries of the countryside: do we need to reinvent the narrative? (Saskia COUSIN - Tourism anthropologist)
• Image and attractiveness of rural tourist areas for foreign customers: how to adapt and enhance your offer according to nationalities (Hilaire VALLIER - Atout France - Study 2024 Toluna / harris interactive)
• Images and awareness of Anjou as a destination in 2024: what are the challenges for strengthening the region's "reasoned" appeal? (Rodolphe LIGONNIERE - General Manager of Anjou tourisme)

10:30am - 11:15am

Break - Inauguration of the Local Producers' Market: Meetings and exchanges between tourism professionals and local producers to promote short circuits in Anjou.

11.15am - 12.15pm

Round table: "Tourisme gourmand & circuits courts": A lever of eco-friendly appeal and identity for Anjou

• Gourmet tourism, a lever for a destination's identity and appeal (Dénali BOUTAIN - ESTHUA / INNTO France)
• French gastronomy and its importance for the attractiveness of the territory, actions on the ecological and solidarity-based transition of commercial catering in France (Jean-Claude MIZZI, State administrator and Co-founder and volunteer manager of HopHopFood, the solidarity-based anti-hazard)
• The gastronomy campus, a training program to cultivate a taste for plants in Anjou (Sylvain DOURNEAU - CCI 49)
• Tourism and short circuits, the strategy envisaged as part of the Green Passport approach (Sonia GOGARD - Sustainable Tourism & Towns and Villages Development Officer , Anjou tourisme)
• Solutions to encourage local sourcing: an example of a successful partnership between an accommodation operator and a local producer. (Nathalie BUSSON - Hôtel du Château des Forges and Marc BOURRIGAULT - Manager of Crêmet d'Anjou)

12.15pm - 12.45pm

Les 30 minutes chrono " Tourism & innovation " (Claude BANNWARTH - Tourism academy)

12h45

Lunch: Anjou farmers' market

01/17 to 01/18/2025