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Dubrovnik, Croatia, June 24, 2025 / TRAVELINDEX / UN Tourism has agreed to partner with the Ministry of Tourism and Sport of the Republic of Croatia and the University of Zagreb on research and innovation in sustainable tourism development and the creation of a Sustainable Tourism Awards.

New agreements signed during an official visit of the UN Tourism Secretary-General to the country include the cooperation with the newly established Research Centre for Sustainable Tourism at the University of Zagreb, which will serve as a knowledge hub for research and policy development, and the organization of a Sustainable Tourism Awards.

Strengthening Tourism Knowledge

The new Research Centre for Sustainable Tourism at the University of Zagreb will address a growing demand from UN Tourism’s Member States for applied, action-oriented research. The Centre is expected to deliver high-impact outputs across six key areas:

• Tourism Governance: supporting multi-level governance systems with robust, data-driven policy frameworks;
• Sustainability and Inclusivity: advancing the social, environmental and economic pillars of sustainability through rigorous research and impact monitoring;
• Knowledge Exchange: acting as a platform for policy-relevant knowledge creation and dissemination;
• Multi-Stakeholder Collaboration: bridging policy makers, industry and academia for evidence-based decision-making;
• Climate Action in Tourism: promoting low-carbon solutions, renewable energy and circular business models;
• Tourism Law: analyzing and monitoring the application of tourism law in Croatia and beyond, offering guidance and assessments of long-term effectiveness.

In line with the UN Statistical Framework on Measuring the Sustainability of Tourism, the Centre will track the environmental, social and economic impacts of tourism to guide public and private sector action.

A Vision for Transformation

The Sustainable Tourism Awards, to be launched in Croatia later this year, represent an additional recognition for destinations across the country. The initiative complements Croatia’s broader ambition to transform destinations and the national tourism model, responding proactively to external pressures while staying focused on long-term community benefits. Croatia has undertaken enormous efforts in recent years, including through new legislation, to invest in smart, inclusive and long-term tourism policies that prioritize local well-being, economic resilience and cultural heritage protection.

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Madrid, Spain / Bra, Italy, June 24, 2025 / TRAVELINDEX / UN Tourism and Slow Food will work together to promote gastronomy tourism as a tool for socio-economic development of people and communities.

In a new Memorandum of Understanding signed on the occasion of Sustainable Gastronomy Day, both organizations commit to strengthening the gastronomy tourism value chain, enhancing the linkages between food producers, tourism service providers, destinations, communities, and tourists. They will focus particularly on the development of value-added, innovative tourism experiences linked to local products, sustainable food systems, inclusivity, and rural development.

Areas of collaboration will include research on trends in gastronomy tourism; identifying and sharing of case studies and best practices; training and skills development; as well as the creation of networks in gastronomy tourism, enhancing relationships between food producers and tourism stakeholders.

UN Tourism Secretary-General Zurab Pololikashvili says, “UN Tourism recognizes the vital role responsible, inclusive tourism can play in supporting communities everywhere. The work of Slow Food is fully aligned with UN Tourism values and we trust this partnership will play an important role in advancing the development of a sustainable gastronomy tourism that leaves no one behind, for the benefit of communities and destinations.”

Slow Food Director General Paolo Di Croce added: “Tourism can be a powerful force for strengthening sustainable local food systems. Our Slow Food Travel program is a sustainable culinary tourism initiative designed to create immersive travel experiences that support rural communities and celebrate local gastronomic heritage. In line with our values, it offers a unique opportunity to connect with farmers and producers around the world, while discovering and tasting the rich, often overlooked biodiversity of food.”

This partnership marks an important step towards enhancing the relationship between two industries with significant potential to join forces for sustainable regional and local development, strengthening local food systems, safeguarding culinary heritage, empowering women, youth and local communities, and promoting the consumption of healthy foods.

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Málaga, Spain, June 24, 2025 / TRAVELINDEX / We are thrilled to share with you that the 2025 Sustainable Tourism Awards has received an exceptional response, with 106 entries from 30 countries across the globe. This overwhelming participation marks a new milestone and reflects Skål International’s growing commitment to sustainability in tourism and promoting responsible and innovative tourism practices.

This year’s edition features eight newly renovated award categories, and the quality and diversity of submissions are truly inspiring. Our esteemed panel of judges is now carefully reviewing each entry to identify the most impactful and forward-thinking initiatives.

We are especially proud to highlight the incredible work of all our entrants. Their dedication to sustainability deserves recognition, and we are committed to giving them the visibility they deserve.

As part of this, we are sharing the full list of participants, along with their logos, to showcase the global momentum behind sustainable tourism. See participants list on our website.

We are also honored to count on the support of prestigious partners, which amplifies the reach and impact of these awards:

• UN Tourism provides Skål International with global platforms to promote the STA program and its winners, showcasing exemplary “best practices” for other institutions, companies, and countries to emulate in fostering a sustainable future.
• Biosphere Tourism and Responsible Tourism Institute. They will also award each winner with the “Skål International – Biosphere Sustainable Special Award” consisting of a one-year free subscription to the Biosphere Sustainable platform, where the winner will be able to create their own personalized Sustainability Plan for continuous improvement and recognition of the efforts of their companies or organisations.
• Sustainable Travel International joins Skål International in the close cooperation in these awards program. It is a pleasure to count on this prestigious entity to make the objective of these awards a reality and to bring them closer to the international tourism community.

The winners will be announced on 26 September 2025 during the Opening Ceremony of the 84th Skål International World Congress to be held in Cusco, Peru.

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Bangkok, Thailand, June 24, 2025 / TRAVELINDEX / Vertigo TOO invites guests to experience the vibrant flavours of Morocco with an exclusive dining event led by guest Chef Mohamed Bellote from Angsana Heritage Collection, Marrakech Riads. A true master of Moroccan cuisine, Chef Mohamed brings with him a treasure trove of ancestral recipes, showcasing the essence and diversity of North Africa’s celebrated culinary heritage.

Born into an Amazigh lineage and rooted in Morocco’s culinary traditions, Chef Mohamed has passionately dedicated his career to preserving and elevating the vibrant flavours and ancient cooking techniques of his homeland. Acclaimed across the Middle East, particularly in Saudi Arabia, Chef Mohamed is celebrated as an ambassador of Moroccan cuisine. Often praised for his “golden hands”, his culinary artistry expertly and seamlessly weaves authenticity with refined presentation, crafting dishes that embody the spirit and soul of Morocco.

Experience the best of Moroccan cuisine through a 5-course sharing set menu that honours traditional recipes with a modern twist. The exclusive menu highlights Chef Mohamed’s creative flair and commitment to authenticity, featuring iconic dishes and innovative interpretations.

The culinary journey begins with the Marrakchi Harira, a spiced, bold and aromatic herbal broth traditionally enjoyed to break the fast during Ramadan. Infused with North African herbs and spices, it is served with aged Smen butter and sweet Medjool dates for a perfect balance of richness and sweetness. The classic Moroccan Homemade Mixed Salad showcases a vibrant medley of seasonal vegetables—carrots, eggplants, zucchinis, tomatoes, and pumpkins—delicately seasoned with traditional herbs and spices to highlight their natural flavours. Savour the Free-Range Chicken Pastilla, a quintessential Moroccan pie filled with tender chicken, toasted almonds, gum Arabic, and fragrant pure saffron, all encased in delicate pastry baked to golden, crisp perfection. The Authentic Moroccan Couscous offers a choice of tender veal, fresh seafood, or seasonal vegetables, accompanied by spiced broth and classic garnishes that embody the heart of Moroccan cuisine.

For a sweet and savoury harmony, the Veal Tagine with Dried Fruits features slow-cooked veal enriched with apricots, prunes, saffron, and toasted almonds. The Fish Tagine, with hake infused in a traditional chermoula marinade, saffron, and mixed vegetables, delivers layers of delicate, fragrant flavours. To complete the feast, the Milk Pastilla—also known as Jawhara—presents crisp layers of thin pastry combined with light milk cream and a hint of orange blossom. Fresh Oranges with Cinnamon dressed in aromatic anise juice provide a refreshing note, while the Ghriba and Fekkas, classic Moroccan cookies and biscuits, served with Mint Tea, offer a fitting close to this unforgettable culinary experience.

Join us at Vertigo TOO from 14 to 25 July 2025 for an exclusive opportunity to savour the culinary treasures of Morocco, expertly crafted by Chef Mohamed Bellote. Experience a specially curated 5-course Moroccan sharing menu, available at an attractive price of THB 1,999 net per person.

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Bangkok, Thailand, June 24, 2025 / TRAVELINDEX / Anantara Siam, Bangkok proudly announces the first wave of celebrated chefs for the 25th Annual World Gourmet Festival, set to take place from 22–28 September 2025. To mark this milestone year, the festival gathers an extraordinary roster of global culinary talent for a week of unforgettable dining — with tickets now officially on sale.

This milestone year becomes even more significant as, in perfect timing, three of the six announced restaurants have just been named among the Top 100 in the World by The World’s 50 Best Restaurants 2025 — one of the industry’s most prestigious accolades.

Eric Vildgaard’s Jordnær (#56), Dave Pynt’s Burnt Ends (#93), and Vaughan Mabee’s Amisfield (#99) all made their debut on this coveted list in 2025 — a monumental recognition that guarantees months-long waitlists and international acclaim. Now, Bangkok diners have the unprecedented opportunity to experience all three within a single week.

FEATURED CHEFS

ERIC VILDGAARD
Jordnær, Denmark (Thailand debut)
3 Michelin stars | #56 World’s 50 Best Restaurants 2025|#3 Best Chef Awards 2024 | 97.50 points La Liste | Les Grandes Tables du Monde
One of Europe’s most celebrated culinary figures, Eric Vildgaard is a phenomenon. The self-taught visionary behind Copenhagen’s Jordnær has redefined Nordic fine dining with a style that is deeply emotional, technically flawless, and intensely personal. His restaurant is widely considered one of the most romantic and refined dining destinations on the planet, earning global acclaim and a place on The World’s 50 Best Restaurants list. Every dish tells a story — of resilience, transformation, and the power of love — shared with his partner Tina, who co-runs the restaurant. This is gastronomy at its most human: generous, precise, and transcendent.
Gourmet Discoveries: Chef Eric Vildgaard and Chef Vaughan Mabee
Date: Tuesday 23rd September 2025
THB 18,500 net per person including wine pairing

VAUGHAN MABEE
Amisfield, New Zealand (Thailand debut)
#99 World’s 50 Best Restaurants 2025| Best Chef Awards 2024 – 3 Knives | Best Dining Experience in the World
A trailblazing figure in New Zealand’s culinary renaissance, Vaughan Mabee is known for crafting edible stories of the wild. As Executive Chef of Amisfield in Queenstown, Mabee merges deep respect for terroir with theatrical presentation — from dishes hidden in river stones to references to Maori legend. He fishes, hunts, and forages his own ingredients, creating menus that feel alive with the spirit of Aotearoa. Recently named one of the most creative chefs of his generation, his Bangkok debut is nothing short of historic.
Gourmet Encounters: Chef Vaughan Mabee
Date: Saturday 27th September 2025
THB 14,000 net per person including wine pairing

JANICE WONG
Singapore
Asia’s and The World’s 50 Best Pastry Chefs | Pastry Chef of the Year | Pastry Innovation Award – La Liste
Janice Wong is Asia’s undisputed dessert visionary, blending art, flavour, and innovation in every creation. The Singaporean pastry chef, artist, and entrepreneur is best known for 2am:dessertbar and her groundbreaking edible art installations. Twice named Asia’s Best Pastry Chef by the World’s 50 Best Restaurants, Wong continues to push boundaries through her brands Janice Wong Singapore and Pure Imagination, championing creativity, sustainability, and chocolate made from bean to bar.
Iconic Afternoon Tea: Chef Janice Wong
Date: Thursday 25th-Saturday 27thSeptember 2025
THB 1,800 net per person

DAVE PYNT
Burnt Ends, Singapore
1 Michelin star | #93 World’s 50 Best Restuarants 2025| #38 Asia’s 50 Best Restaurants 2025 | Chef’s Choice Award | Best Chef Awards – 2 Knives
A master of fire and finesse, Dave Pynt has built one of Asia’s most celebrated restaurants around a custom wood-fired oven. At Burnt Ends, his signature dishes — from bone marrow buns to smoked king crab — blur the line between primal and polished.
Gourmet Encounter: Chef Dave Pynt
Date: Thursday 25thSeptember 2025
THB 14,000 net per person including wine pairing

SANTIAGO FERNANDEZ
MAZ, Tokyo (Thailand debut)
2 Michelin stars | #43 Asia’s 50 Best Restaurants 2025 | Best Chef Awards 2024 – 1 Knife | Gault & Millau Japan Innovation Award
A rising force in modern Latin American gastronomy, Santiago Fernandez leads MAZ, the Tokyo outpost of Lima’s legendary Central. Under the mentorship of Virgilio Martínez, Santiago has developed his own voice — one that explores Peru’s landscapes through the lens of Japanese precision. His tasting menu is a journey through altitude, culture, and nature — from Amazonian roots to Andean herbs, plated with poetic elegance.
Gourmet Encounter: Chef Santiago Fernandez
Date: Saturday 27th September 2025
THB 14,000 net per person including wine pairing

PACO MÉNDEZ
COME, Barcelona (Thailand debut)
1 Michelin star | 1 Sol Repsol Guide | Best Chef Awards 2024 – 3 Knives | The Best Chef Creativity Award
Paco Méndez isn’t just cooking Mexican food — he’s rewriting it. Trained under Ferran Adrià, he brings Michelin-star precision to the soulful, complex flavours of his heritage. At his Barcelona restaurant Come, he turns tacos into fine art, moles into modern masterpieces. Every dish balances nostalgia with innovation.
Gourmet Icon: Chef Paco Mendez
Date: Tuesday 23rd September 2025
THB 12,000 net per person including wine pairing

Seats are extremely limited, with 15% early bird pricing available from today, limited to six seats per event per guest. Full menus and wine pairings will be announced in due course.

Throughout the week, the festival will also feature chef’s table dinners, interactive masterclasses, exclusive wine pairings, pastry pop-ups, and spirited after-dark events — all hosted within Anantara Siam’s most iconic spaces. For the first time in its history, the festival will also offer curated experiences across every price point, ensuring food lovers from all walks of life can join the celebration — whether indulging in a world-class pâtissier’s creation or exploring a rare wine pairing.

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Bangkok, Thailand, June 20, 2025 / TRAVELINDEX / The Royal Bangkok Symphony Orchestra (RBSO) proudly presents an epic symphonic concert, “Music from Marvel Studios,” conducted by renowned Thai conductor Vanich Potavanich. The performance will take place over two nights, on June 26 and 27, 2025, at 7:30 PM, at the Thailand Cultural Centre, Main Hall.

This electrifying concert brings to life the iconic music from the Marvel Cinematic Universe (MCU), offering audiences a thrilling opportunity to experience beloved superhero themes performed live by a full orchestra. From the triumphant brass of The Avengers to the haunting rhythms of Black Panther and the cosmic energy of Guardians of the Galaxy, this concert captures the emotional and heroic journey of the Marvel characters as never before.

Each piece has been carefully selected to reflect the spirit and emotion of its cinematic counterpart, from heroic melodies to poignant moments. These memorable scores, crafted by some of the world’s most acclaimed film composers, have become cultural landmarks, helping define the global success of the Marvel franchise.

The program will feature orchestral suites and themes from: The Avengers and Avengers: Endgame, Iron Man, Black Panther, Doctor Strange in the Multiverse of Madness, Guardians of the Galaxy, Spider-Man: Homecoming, Captain America, X-Men, and More. Marvel movies have been at the forefront of popular culture over the past two decades, changing expectations in film and how audiences would typically interact with storylines, characters, and even current social issues. From an original comic book company in the 1930s to a now global entertainment force comes one of the most successful movie franchises ever: the Marvel Cinematic Universe. Marvel films have created a commercially unparalleled history. “Avengers: Endgame”, in 2019, smashed box-office records.

Conductor Vanich Potavanich, a familiar name in the Thai classical music scene, will lead the RBSO through this powerful and dynamic program. Known for his versatility and creative programming, Maestro Vanich brings both precision and passion to the podium.

This concert is ideal for audiences of all ages — whether you’re a longtime Marvel fan or someone who simply loves orchestral music, “Music from Marvel Studios” promises an evening of high-impact entertainment, nostalgia, and musical artistry.

Tickets are available now via ThaiTicketMajor.
www.thaiticketmajor.com/concert/rbso-2025-marvel-movie-music.html

Venue: Thailand Cultural Centre, Main Hall
Dates: Thursday & Friday, June 26–27, 2025
Time: 7:30 PM
Performed by: Royal Bangkok Symphony Orchestra
Conductor: Vanich Potavanich

Don’t miss this cinematic concert experience where heroes rise, emotions soar, and the power of music brings the Marvel Universe to life.

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Abuja, Nigeria, June 20, 2025 / TRAVELINDEX / The UN Tourism Regional Commission for Africa (CAF) brought together tourism leaders, government officials, and creative-sector stakeholders to chart a future where tourism drives lasting, inclusive development across the region. The event brought together more than 300 delegates, including 18 Ministers of Tourism, reflecting the high-level support for UN Tourism’s work and vision for the region.

Secretary-General Zurab Pololikashvili opened the 68th session with a call to action rooted in partnership and progress. Reflecting on his first visit to Abuja in 2018, he noted that “progress is built on partnership and Africa’s story is one of resilience and renewal.” He lauded the region’s rapid recovery in tourism, driven by streamlined protocols, digital innovation, and targeted skill development, and reaffirmed commitment to the Agenda for Africa: Tourism for Inclusive Growth.

Shared Progress Celebrated

In Abuja, UN Tourism’s Member States in Africa were given a thorough overview of the progress made in advancing shared goals since the Regional Commission’s last meeting. Key highlights of this shared progress include:

• The launch of the Thematic Office on Innovation for Africa in Morocco, designed to drive investment, capacity-building, and digital transformation in tourism.
• A strong emphasis on creative industries, music, film, fashion, and cuisine, as drivers of culture-led tourism, visitor engagement, and local livelihoods.
• Advancements in education and youth empowerment, including new courses, academy launches in Zambia and Zimbabwe, and expansive training and entrepreneurship programmes.

“Tourism can be a ladder and a platform for leadership,” Pololikashvili said, urging further investment in digital literacy, vocational training, and youth entrepreneurship, particularly for women and marginalized communities.

Key Roles for African Member States in UN Tourism

In Abuja, Africa’s Member States fulfilled their statutory obligations with elections to key positions that will guide UN Tourism’s work forward over the coming years:

• Angola; Kenya; Seychelles; Zambia; Zimbabwe will serve on the UN Tourism Executive Council (2025-2029)
• Nigeria and Zimbabwe will serve as Vice-Presidents of the UN Tourism General Assembly (2025)
• Zambia will Chair the Regional Commission for Africa (2025-2027), with Angola and Nigeria the Vice-Chairs

Looking ahead, Seychelles will host the 69th Meeting of the UN Tourism Commission for Africa (date TBC). Cabo Verde will then host the official celebrations for World Tourism Day 2027.

Innovation to Shape Africa’s Tourism Future

The week’s discussions underlined a shared vision: tourism led by Africans, powered by innovation, and rooted in cultural identity. Delegates stressed that technology and Artificial Intelligence must serve people first, by widening market access, easing travel, and reinforcing ethical standards.

On the sidelines of the 68th CAF meeting, UN Tourism held a Technical Workshop on AI and Innovation shaping Tourism and Creative Industries for local officials. Discussions focused on placing AI tools and innovation to be at the forefront of tourism development across Africa, as well as on supporting education and entrepreneurial skills for growth as well as the importance of public-private partnerships.

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Bangkok, Thailand, June 20, 2025 / TRAVELINDEX / Nila is proud to announce the launch of the Char-Grill Platter. Designed with the spirit of sharing in mind, this new offering invites guests to savour a generous selection of flame-grilled favourites, served alongside the restaurant’s signature warm, flaky Malabar paratta.

Rooted in both tradition and innovation, the Char-Grill Platter brings together bold spices, expert grilling techniques, and authentic South Indian hospitality. Perfect for family-style dining, the platter is available in two sizes to suit both intimate gatherings and larger celebrations.

Char-Grill Platter Options:
Regular Platter (Serves 2–4) – THB 900++
Premium Platter (Serves 6–8) – THB 1,590++

* Halal-friendly options available

The Char-Grill Platter is now available at Nila throughout June and July 2025. Whether celebrating a special occasion or simply enjoying time with loved ones, this new offering promises to elevate the new dining experience.

For reservations, please call +66 2653 9000 ext. 5325 or bit.ly/4kndp2w

NILA
Located on the 4th floor of Amari Bangkok. Open daily from 12:00 – 24:00 hrs.
Tel: 02-653-9000

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Videoconferencing (VC) software was widely adopted by organisations during the COVID-19 pandemic to maintain communication while business travel was suspended. In the post-pandemic age, will organisations continue to use VC tools, and if so, how will this influence the number of business trips taken? These are the questions asked by Professor Dan Wang and Dr Zhiming Deng of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU). Working with a US co-author, they conceptualise business travel as a communication problem and conduct a novel empirical study of the factors supporting continued VC use and limiting business travel. Their findings have meaningful implications for business trip planning and decision-making post-COVID-19.

“Business travel is a double-edged sword”, the researchers begin. Whilst it may benefit organisations and even destinations, it can also cause considerable stress for travellers, as well as contributing to pollution and natural resource consumption. “In recent decades”, continue the authors, “the expansion of business scope and the increase of commercial activities in many locations has boosted the frequency of business trips and intensified tensions between work and leisure and between business efficiency and sustainability”.

All of this changed, however, when COVID-19 hit. The pandemic dramatically curtailed business travel and led to the near-ubiquitous adoption of VC software such as Zoom, Skype and Microsoft Teams to facilitate remote work. “VC emerged as an alternative to physical business meetings”, the researchers explain, “offering benefits including flexibility, travel time savings, and reduced environmental impact”.

In the wake of the pandemic, there has been extensive discussion of the benefits and disadvantages of business trip reduction (BTR). But has the adoption of VC software really reduced business travel for good? Opinions on this topic are mixed. One perspective is that VC can never fully replace in-person contact, given the complexities of business meetings, employees and the information shared. Yet according to another viewpoint, BTR is inevitable due to growing economic and environmental pressure on companies.

“As a consensus is lacking”, say the researchers, “it is essential to examine the nature of business travel in the post-pandemic age”. To do so, they conceptualised business travel as a decision made at the organisational level. Their aim was to determine how business travel patterns are shaped by VC continuance (VCC) – behavioural patterns that reflect the continued use of VC tools in business communication, together with other organisational factors.

“We argue that VCC and BTR are connected indirectly in an inverse relationship”, the researchers say. By enabling organisations to function through remote work, the continued use of VC software is a critical condition for BTR – especially with the richer, higher-quality VC tools that emerged during the pandemic. “The synchronous and ubiquitous features of VC enable professionals to interact face-to-face in real time”, note the researchers.

However, many organisational factors (such as corporate communication protocols) and the external environment (e.g., such as expectations of business partners) inevitably influence the extent to which VC can be used by an organisation and the extent to which it can replace business trips.

To reflect the complexity of the factors influencing VCC and business travel intentions, the authors adopted the technology–organisation–environment (TOE) framework. “A business organisation’s decisions to adopt and implement innovative IT are influenced by its TOE context”, the researchers explain. This context comprises the organisation’s technical capacity and the available innovations (technology); the organisational characteristics, such as structure and size, that facilitate or constrain innovation adoption (organisation); and the business environment, defined by competition, stakeholders and government regulations (environment).

They hypothesised that decision-makers are more likely to continue using VC in favour of business travel if they regard VC tools as useful and are satisfied with their usage – particularly since the COVID-19 outbreak. Other hypotheses were that VC is preferred by larger firms, more open and experimental firms, and firms facing a less competitive and more environmentally conscious business environment.

To test their hypotheses, the researchers gathered and analysed survey data from firms whose employees were accustomed to taking numerous business trips. These trips were undertaken for myriad purposes, from site visits and supplier meetings to conferences and trade shows. The pandemic had forced the firms to replace many of these face-to-face meetings with VC. “We collected data from firms in Hong Kong and the US”, add the researchers, noting that these two regions experienced different levels of travel constraints and thus mandatory VC during COVID-19.

Statistical analysis of these data, guided by the TOE framework, revealed important patterns in business travel and remote work in the post-pandemic era. “The findings demonstrated that the factors influencing VCC and the BTR intentions of firm decision-makers are multi-dimensional”, the authors report.

In the technology dimension, the perceived usefulness and relative advantages of VC were found to encourage organisational decision-makers to continue using these tools after the pandemic. “Conversely, we found that satisfaction had little effect on VCC”, the researchers say, “perhaps because satisfaction was not essential to convince companies to continue using VC after the pandemic; they used it because of timing and environmental constraints during the pandemic”.

Within the organisational context, top management was the most significant facilitator of VCC – considerably more so than firm size, global scope and openness to innovation. Regarding the business environment, firms facing greater competition were more likely to revert to in-person meetings. “When competition is intense”, say the authors, “business travellers may prefer face-to-face communication because it provides human closeness, which enables deeper social networking or collaboration”.

Meanwhile, neither network size nor the sustainability orientation of the business environment was found to be linked to VCC, as corporations primarily use VC for practical reasons, rather than to protect the environment.

As organisations weigh the benefits of in-person interactions against the cost-effectiveness and convenience of virtual alternatives, the findings of this study have important practical implications. First, they suggest that managers of firms that conduct business travel should closely observe advances in ICT and changes to company travel policy. Decision-makers’ perception of the relative advantage of VC over other communication methods – along with other environmental and organisational factors – helps to foster their BTR intention.

“We suggest that VC will not replace business trips completely”, the researchers add, noting that it is often important to meet clients and seek opportunities face-to-face, especially in highly competitive industries. Moreover, digital communication tools cannot fulfil all of the myriad needs and purposes that drive business travel. “Therefore”, say the authors, “managers of firms conducting business travel should focus on precise market segmentation and provide customised products or experiences”.

The insights gained into the factors underlying BTR also have significant implications for companies. “Our findings reveal that a firm’s top management is a crucial factor influencing BTR decision-making”, the researchers say, “along with the global scope and intensity of competition”. In the wake of the disruption caused by the COVID-19 pandemic, companies have been forced to re-evaluate their institutional structures. “With the growing importance of ESG commitments”, the researchers conclude, “companies are finding it imperative to implement environmentally oriented policies regarding business travel”.

Dan Wang, Juan Luis Nicolau and Zhiming Deng (2024). Videoconferencing Continuance and Business Trip Reduction in the Post-Pandemic Age. Tourism Management, Vol. 101, 104854.

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Bangkok, Thailand, June 20, 2025 / TRAVELINDEX / Master Chef Nooror Somany Steppe (4th from left), founder of Blue Elephant Cooking School & Restaurant, unveiled an exciting new range of products at Blue Elephant’s spacious and visually immersive booth in Hall 10, Fine Food section, during THAIFEX–Anuga Asia 2025, held recently at IMPACT Muang Thong Thani.

The new product highlights included a groundbreaking collection of innovative Thai Curry Powders, a new packaging format for Blue Elephant Thai Premium Curry Sauces, as well as the launch of the brand’s signature Pad Krapow Sauce and Thai Plum Sauce.

Celebrating 45 years of showcasing Thai cuisine as a form of soft power, Blue Elephant began its journey in 1980 with the opening of its first restaurant in Brussels, Belgium. Since then, the iconic brand has grown into a global ambassador of Thai culinary excellence, with its premium products now proudly exported to over 47 countries – underscoring the worldwide appeal of heritage Thai cuisine.

Pictured from left are:  Kim Steppe, CEO of Blue Elephant Group; Sandra Steppe; Thaviseuth Phouthavong, Vice President, Blue Elephant Group; Master Chef Nooror Somany Steppe; Ines Chardonnet, Managing Director, Blue Spice Co., Ltd.;  Kris Steppe; and Kevin Steppe, Vice Managing Director of Blue Spice Co., Ltd.

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