UN Tourism World Forum on Gastronomy Tourism debuts in the Middle East hosted by Bahrain

• All Regions
• 19 Nov 2024

The Middle East played host to the World Forum on Gastronomy Tourism for the first time, with Bahrain welcoming policymakers, industry experts, and renowned chefs to focus on sustainability and community empowerment.

The 9th edition of the UN Tourism World Forum on Gastronomy Tourism (Manama, 18-19 November) was held under the theme of “Gastronomy Tourism: A Driver of Economic Diversification and Inclusion”. Co-organized by the Basque Culinary Center and hosted by the Ministry of Tourism of Bahrain, the Forum welcomed 500 delegates from 50 countries, marking a milestone in showcasing the region's unique culinary traditions.

On the occasion, Her Excellency Ms. Fatima bint Jaffar Al Sairafi, Minister of Tourism of the Kingdom of Bahrain, stated: “It is with great pride that we welcome the 9th UN Tourism World Forum on Gastronomy Tourism to the Kingdom of Bahrain, a landmark event that underscores our dedication to becoming a leading hub for gastronomy tourism in the Middle East. This forum presents a unique opportunity to engage with international experts and thought leaders, allowing us to share insights and best practices that drive sustainable growth within the gastronomy sector. As we explore innovative approaches to enhance our culinary offerings, we remain committed to fostering economic diversification, environmental sustainability, and community engagement. Together, let us seize this opportunity to innovate, collaborate, and shape the future of gastronomy tourism for the benefit of all.”

Gastronomy tourism is a powerful tool for economic diversification and community empowerment, especially in regions like the Middle East, where culinary traditions are a unique strength.

UN Tourism Secretary-General Zurab Pololikashvili underscored gastronomy tourism’s transformative potential in his opening address: “Gastronomy tourism is a powerful tool for economic diversification and community empowerment, especially in regions like the Middle East, where culinary traditions are a unique strength. By advancing policies that promote inclusivity and sustainability, we can unlock its full potential.”
Basque Culinary Center’s Director General, Joxe Mari Aizega, stated: "In this edition of the World Forum on Gastronomy Tourism, held for the first time in the Middle East, we have a unique opportunity to highlight how gastronomy tourism can be a powerful catalyst for economic diversification and social inclusion. In an increasingly globalized world, respecting local culinary authenticity and diversity becomes a key driver in creating sustainable destinations. Now is time to promote initiatives that support economic growth and strengthen the social structure, regional cohesion, and commitment to environmental sustainability, turning gastronomy into a bridge that connects cultures and fosters equitable development.”

A Ministerial Dialogue featured high-level representatives from across the globe, including H.E. Ms. Fatima J. Al Sairafi, Minister of Tourism of Bahrain; H.E. Ms. Christina Garcia Frasco, Tourism Secretary of the Republic of the Philippines; and H.E. Mr. Sultan AlMusallam, Deputy Minister of International Affairs of the Ministry of Tourism of the Kingdom of Saudi Arabia. Discussions emphasized policies that ensure the benefits of gastronomy tourism reach local communities while contributing to economic diversification and the competitiveness of the destination.

A panel on "Positioning Arab Gastronomy in the World" explored how Arab cuisine can serve as a cultural diplomacy tool. Representatives from Jordan, Kuwait, and Qatar shared strategies for leveraging Arab culinary traditions to strengthen cultural connections and elevate global recognition of the region's rich heritage. Another panel discussion on culinary identity explored how gastronomy can shape global perceptions and strengthen destination branding.

Top chefs lead the conversation

The Forum featured presentations and discussions by globally renowned chefs, including Chef Sergio Torres from Spain’s 3-Michelin-starred restaurant Cocina Hermanos Torres, Chef Deepanker Khosla (Thailand) - winner of the Sustainable Restaurant Award at Asia’s 50 Best Restaurants 2024, Chef Alejandra Espinoza from Ecuador, and Bahraini chefs Nader Qannati and Abdel Hameed. Tim Brooke-Webb, Managing Director of The World’s 50 Best, also joined the Forum to share insights on how gastronomy rankings influence tourism and drive culinary innovation globally.

The event celebrated the appointment of new UN Ambassadors for Gastronomy Tourism, including 2-Michelin-starred Chef Diego Guerrero (Spain), 1-Michelin-starred Chef Rudolf Štefan (Croatia), and Chef Tala Bashmi (Bahrain).

Celebrating innovation and sustainability

Sustainability was also at the center of discussion at the forum, with sessions and masterclasses addressing food waste reduction, circular economy, and local sourcing. Discussions highlighted how adopting sustainable practices in gastronomy tourism not only reduces environmental impact but also drives inclusive growth and enhances destination resilience.

Innovation was another of the key focus, with Meta presenting future trends in gastronomy tourism and hosting a masterclass on how social media and technology are reshaping the sector.

The Final Pitch Challenge of the 4th UN Tourism Gastronomy Tourism Startup Competition spotlighted the creative potential of inspiring entrepreneurs. Startups presented transformative ideas to shape policy, improve practices, and engage communities through sustainable and scalable initiatives. The jury selected Agrojusto (Argentina) as the winner, recognizing its significant contribution to the future of gastronomy tourism.

In a special announcement, the Basque Culinary Center, in collaboration with UN Tourism, launched three scholarships for its Online Course in Gastronomy Tourism Experience Design, starting in March 2025. These scholarships aim to enhance access to specialized training for professionals in the gastronomy tourism sector. Applications are open until 19 December 2024.

Related links

• Download the News Release on PDF
• 9th UN Tourism World Forum on Gastronomy Tourism
• Scholarships for the Online Course in Gastronomy Tourism Experience Design (BCC)
• Global Roadmap for Food Waste Reduction in the Tourism Sector

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World Forum on Gastronomy Tourism Heads to Bahrain to Focus on Economic Diversification and Inclusion

• All Regions
• 7 Oct 2024

The 9th UN Tourism World Forum on Gastronomy Tourism will take place in Manama, Bahrain, on 18-19 November, with the theme “Gastronomy Tourism: A Driver of Economic Diversification and Inclusion.”

This marks the first time the Forum will be held in the Middle East. Bringing together global leaders, policymakers, industry experts, and renowned chefs, the event will emphasize the transformative power of gastronomy tourism in advancing economic resilience, inclusivity, sustainability, and building a strong image for destinations.

Top chefs join sector leaders

Co-organized with the Basque Culinary Center (BCC) and hosted by the Kingdom of Bahrain, discussions will feature Ministers of Tourism from around the world and from the Middle East. Joining them will be award-winning chefs, such as Chef Alejandra Espinoza of Somos Restaurant (Ecuador), and Chef Rudolf Stefan of Konoba Pelegrini (Croatia). Key participation will include Tim Brooke-Webb, Managing Director of 50 Best, empowering chefs worldwide, and fostering a global dialogue that elevates gastronomy as a fundamental cultural, economic, and creative force.

The forum will highlight key initiatives that emphasize product quality and origins, such as Jordan's "From Farm to Fork" initiative, an example of sustainable culinary tourism, and the Collège Culinaire de France, recognized for promoting quality dining and supporting artisans committed to preserving traditional savoir-faire. The event will also showcase Grupo Sagardi from Spain, a leading hospitality group that builds on gastronomic roots to offer authentic, high-quality culinary experiences.

In line with discussions on leveraging intangible cultural heritage, the forum will explore key themes such as the use of intellectual property and branding to enhance destination branding, the preservation of culinary heritage and biodiversity, and the promotion of authentic, immersive cultural experiences that engage the entire gastronomy tourism value chain. Experts from the World Intellectual Property Organization (WIPO), the global Slow Food movement, and the Creative Tourism Network will address these topics.

Food Waste and innovation keys for sustainability

Sustainability will remain a core focus, with discussions on reducing food waste, integrating circular economy principles, and promoting local sourcing. A masterclass by LightBlue Consulting (Thailand) will delve into circular solutions for food waste reduction, followed by a session featuring contributions from renowned chef and UNEP food waste advocate for Recipe of Change, Leyla Fathallah (UAE), the One Planet Sustainable Tourism Programme coordinator (UNEP), and Ehfaaz (UAE), a circular economy start-up specializing in closed-loop recycling.

Innovation will also be a key pillar of the event, with Meta leading a masterclass on the impact of social media and technology in reshaping gastronomy tourism. A panel discussion will further explore how to build a destination's image through gastronomy. In addition, the Forum will host the final of the 4th UN Tourism Global Gastronomy Tourism Startup Competition, where startups from around the world will present innovative solutions aimed at addressing challenges within the gastronomy tourism sector.

Live cooking demonstrations by Bahraini chefs will offer participants an immersive experience of Bahrain's unique culinary traditions, while side activities will allow participants to explore the country's rich cultural and historical heritage.

Registrations are open until 31 October 2024.

Related links:

• Download News Release on PDF
• 9th UN Tourism World Forum on Gastronomy Tourism
• 4th Global Gastronomy Tourism Startup Competition

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UN Tourism Global Conference on Wine Tourism Heads to Armenia to Focus on Cultural Heritage

• All Regions, Europe
• 19 Aug 2024

The UN Tourism Global Conference on Wine Tourism is set to return to focus on traditions and cultural heritage. The eighth edition of the Conference, co-hosted by the Ministry of Economy of the Republic of Armenia, will be held in Yerevan (11-13 September 2024).

This year's conference will focus on the theme "Heritage in Every Bottle: Crafting Authentic Wine Tourism Experiences," highlighting the importance of developing strategies that both preserve cultural traditions and benefit local communities. A key focus will be on reviving traditions in the evolving landscape of wine tourism, balancing modernization with cultural heritage.

UN Tourism Secretary-General Zurab Pololikashvili says: "Wine tourism continues to grow, both in popularity with tourists and as a pillar of rural growth and protector of cultural heritage. The Global Conference on Wine Tourism will once again bring together the most exciting leaders of the sector, and I look forward to welcoming them all to Yerevan, Armenia."

The Global Conference on Wine Tourism will once again bring together the most exciting leaders of the sector, and I look forward to welcoming them all to Yerevan, Armenia

"Armenia is honored to host the 8th UN Tourism Global Conference on Wine Tourism," stated Susanna Hakobyan, Acting Head of the Tourism Committee of the Republic of Armenia. "With our millennia-old winemaking tradition and rich cultural heritage, Armenia is uniquely positioned to showcase its innovative practices and exceptional wine culture. This conference offers a unique platform for collaboration, learning, and advancing the global discourse on wine tourism."

Iconic wine regions and top experts represented

The conference will showcase successful initiatives and provide a platform for exchanging expertise and developing innovative projects. Representatives from iconic wine regions, including the Strada del Barolo (Italy); Bourgogne (France), and Mendoza (Argentina), will present examples of best practices. Iter Vitis - Cultural Route of the Council of Europe, will also share insights from a network perspective.

Participants will explore strategies for attracting and engaging visitors, as well as fostering coordinated efforts among stakeholders to effectively promote wine routes and experiences and maximize their positive impact on local economies and communities.

The conference will feature prominent industry leaders, such Catena Zapata, named World's Best Winery for 2023. Attendees will be able to attend masterclasses at renowned Armenian wineries, such as the historic Areni-1 cave, the oldest known winery in the world. Topics will range from the application of e-commerce strategies in wine tourism to the integration of technology in sustainable wine tourism.

Discussions will also focus on developing effective communication strategies to reach a global audience. Digitalization expert Jochen Heussner (Italy) will engage in discussions with renowned wine tourism specialists, including Alder Yarrow, an acclaimed wine writer (USA), Paul Wagner, from the Culinary Institute of America and Napa Valley College (USA), and Gergely Szolnoki, a Professor of Market Research at Geisenheim University (Germany).

Related links

• Download the News Release in PDF
• 8th UN Tourism Global Conference on Wine Tourism: Event Website

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UNWTO Completes Gastronomy Tourism Project for Ubud, Indonesia

• Asia and the Pacific
• 12 Dec 2023

UNWTO has concluded the Gastronomy Tourism Project, designed to make Ubud, Indonesia, a global hub of sustainable gastronomy tourism. Within the framework of Indonesia’s annual Tourism National Coordinative Meeting, the project’s final report was presented to the Minister of Tourism and Creative Economy, Sandiaga Uno, and to the Gianyar Regional Government.

The UNWTO Gastronomy Tourism Product Development Project in Ubud was developed with the Ministry of Tourism and Creative Economy with the aim of growing gastronomy tourism as a pillar of cultural and gastronomic heritage and boost the local economy, create jobs and drive sustainable and inclusive development. Launched in 2018, it was put on hold during the pandemic, returning at the start of this year. The project was divided into three phases:

• Phase 1: Analysis and diagnosis: inventory and evaluation of gastronomy resources, analysis of demand indicators, market study, online positioning and influencers in gastronomy tourism
• Phase 2: Technical design: conformation of the development of the Gastronomy Tourism experience in Ubud, including governance, communication and positioning models
• Phase 3: Development of the business plan: definition of indicators for measuring the impact and the outcomes of the project, design and format of the gastronomy experiences, business model and a communication plan for key source markets

As part of the project final visit, the Ministry of Tourism and Creative Economy will host a workshop for local stakeholders from both the public and private sectors in Ubud to discuss the outcomes of the project. The workshop will welcome participants from regional and local Destination Management Organizations, as well as representatives of gastronomy-related businesses and academia, to discuss an action plan and the way forward to turn Ubud into a global hub of sustainable and authentic community-based gastronomic experiences. The workshop will also focus on the next steps, such as the creation of a Gastronomy Tourism Club to support a structured governance model.

Related links:

• Download the News Release on PDF
• UNWTO Gastronomy and Wine Tourism

UNWTO Global Conference on Wine Tourism in La Rioja, Spain: Forging the Future of Sustainable Wine Tourism

• All Regions
• 3 Nov 2023

With a strong focus on the future of wine tourism, the 7th UNWTO Global Conference on Wine Tourism will be held in La Rioja, Spain (22-24 November 2023), one of the world’s leading wine regions. This event will gather diverse industry players around data, governance, innovation, sustainability, and skills.

Co-organized by the World Tourism Organization (UNWTO), the Government of La Rioja and the Ministry of Industry, Trade and Tourism of Spain, the Conference will emphasize the pivotal role of this sector in promoting rural development, sustainable practices, and regional regeneration.

Innovation: Bridging Tradition and Technology

Against the backdrop of a landscape where tradition converges with technology, the Conference will shine a light on the seamless integration of wine tourism with the evolving preferences of tourists. The programme will address innovative digital tools and the exploration of new strategies to amplify outreach via social media platforms, reaching larger audiences and increasing visitor flow.

Skills: Cultivating Excellence in Wine Tourism

The Conference will underscore the importance of identifying and fostering skills development to enhance expertise, knowledge, and service quality, as a precursor to crafting a vibrant, sustainable, and inclusive wine tourism industry.

Data: Guiding the Future

Data can play a significant role in shaping wine tourism. Attendees will explore the mapping of existing metrics and methodologies to quantify wine tourism to create common frameworks.

Governance: Crafting Partnerships for Growth

The complex network of stakeholders in wine tourism requires adapted governance, including the significance of fostering public-private collaboration. The Conference will spotlight community engagement and coordination, both at local and national levels, as essential drivers for the sector's sustainable growth.

Nurturing Sustainability and Rural Development for a more Inclusive Tomorrow

Sustainability is at the heart of wine tourism's future. Destination managers and experts will showcase sustainable practices that embrace the principles of the circular economy. The Conference will also address the pivotal role of wine tourism in supporting rural development, revitalizing overlooked regions, tackling demographic challenges, and nurturing entrepreneurship for rural growth.

In the midst of the famous wine tourism hub of Barrio de la Estación in the city of Haro, a series of masterclasses will offer attendees an immersive journey into the art of wine pairing across various domains. These sessions will explore the fusion of wine with gastronomy, art and culture, its synergies with communication, branding, technology, events, and sustainability, promising enlightening and enriching experiences.

To further enhance the experience, participants will also have the opportunity to discover the renowned Vivanco Museum, recognized for its pioneering role and unwavering commitment to safeguarding the rich wine culture.

Related links:

• Download the News Release on PDF
• 7th UNWTO Global Conference on Wine Tourism
• Gastronomy and Wine Tourism

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UNWTO World Forum on Gastronomy Tourism Returns to Donostia – San Sebastián

• All Regions
• 12 Sep 2023

The World Forum on Gastronomy Tourism will return to Donostia-San Sebastian in Spain (5-7 October) to focus on how tourism can foster rural development, build economic resilience, and preserve cultural heritage.

Held under the theme 'Gastronomy Tourism: Back to the roots', the Forum will put the spotlight on the connections between product, gastronomy and tourism. Over three days, industry professionals, leading experts, and institutional representatives will engage in live debates, keynote speeches, hands-on workshops and live cooking demonstrations with local and international chefs and producers.

Top forum for sector leaders

The event will welcome many of the leading figures of global gastronomy and tourism, such as Qu Dongyu, General Director of FAO; Paolo Di Croce, Director General of Slow Food (Italy); Célia Tunc, Secretary General of Collège Culinaire de France; Fatmata Binta, winner of the BCWP 2022 and who will be appointed on the occasion UNWTO Ambassador for Responsible Tourism ; and confirmed speakers from Brazil, Croatia, Ecuador, France, Ghana, Italy, Republic of Korea, Rwanda, Spain and Switzerland.

Furthermore, forum attendees will have the opportunity to choose from five different excursions to experience and savor the local gastronomy: "Rioja Alavesa, excellence in wine tourism", "Rural flavours of the Basque Country and the Idiazabal territory", "Urola Kosta: fishing villages, landscapes and dream flavours", "A sea of mountains, Gorbeialdea and Arratia Valley" and "Bizkaia – Urdaibai coast".

Underscoring the significance of preserving culinary traditions, this edition will also commemorate the 10th anniversary of the Mediterranean Diet's inclusion on the UNESCO Intangible Cultural Heritage list. Additionally, the side-event "Culinary Plaza" organized by Basque Culinary Center will spotlight culinary specialties from destinations including Azerbaijan, Botswana, Porto (Portugal), Saudi Arabia and Zimbabwe. Residents around Donostia-San Sebastián will be able to access the Forum's venue at Tabakalera.

In addition, within the framework of the Forum, a UNWTO Gastronomy Pitch Challenge will also be held alongside Culinary Action! (the entrepreneurship area of Basque Culinary Center), where selected finalists from UNWTO Startup Competitions will pitch their technology-driven innovative proposals and solutions for gastronomy tourism. In order to welcome and connect participants from around the world, the Forum will be held in a hybrid format.

Advancing sustainability

Building on the Global Roadmap on Food Waste Reduction in Tourism, launched during the previous edition of the Forum, this year's conversations will advance discussions on reducing food waste, promoting circularity, and combating climate change within gastronomy tourism. Sustainable practices, encompassing the reduction of carbon footprint, the promotion of seasonal and local produce, and the shift to circular economy models, will be showcased.

The Forum has been co-organized by UNWTO and the Basque Culinary Center since 2015 with the aim of promoting the exchange of experiences between experts in tourism and gastronomy, identify good practices and promote gastronomy tourism as a driver of sustainable development.

Professionals interested in attending the 8th UNWTO World Forum on Gastronomy Tourism can register online now.

The Forum's has been presented by Zurab Pololikashvili, Secretary General of the UNWTO; Joxe Mari Aizega, General Director of Basque Culinary Center; Félix De Paz García, Deputy Director General for Tourism Cooperation and Competitiveness of the Ministry of Industry, Trade and Tourism; Javier Hurtado, Minister of Tourism, Trade and Consumer Affairs of the Basque Government; and Azahara Domínguez, Deputy of Mobility, Tourism and Territorial Planning, Provincial Council of Guipuzkoa.

This year's Forum is organized by the World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC), with the support of the Basque Government, the Provincial Council of Guipuzkoa, the City Council of San Sebastián, and the Ministry of Industry, Trade and Tourism of Spain.

Related Links

• Download the News Release on PDF
• 8th UNWTO World Tourism Forum on Gastronomy Tourism
• Provisional Programme
• About the Forum

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UNWTO Gastronomy Tourism Forum Highlights Talent Development and Waste Reduction

• All Regions
• 15 Dec 2022

‘Gastronomy Tourism for People and Planet: Innovate, Empower and Preserve’ was the theme as national and international experts met in Nara for the 7th UNWTO Forum on Gastronomy Tourism.

Organized by UNWTO and the Basque Culinary Center (BCC), the Forum provides a platform to advance the contribution of gastronomy tourism to empower women and youth, and to support sustainability. This edition counted on the participation of more than 450 delegates from 30 countries alongside over 1,000 online participants from 125 countries over the two days of the event.

Opening the Forum, UNWTO Secretary-General Zurab Pololikashvili said: “This year’s Forum represents a unique opportunity for experts to share their best practices and enhance the role of Gastronomy Tourism in talent, sustainability, innovation, and social inclusion, and highlight its importance for regional and rural development.”

Joxe Mari Aizega, General Manager of the Basque Culinary Center, added: “Gastronomy faces many challenges, but we also have many opportunities. It is a diverse and wide sector, a value chain that includes production, hospitality, tourism, and restaurants. It also integrates cultural, social, and economic dimensions. This forum addressed the complexity of the gastronomy tourism sector, and it also reflected its enormous potential.”

This year’s Forum represents a unique opportunity for experts to share their best practices and enhance the role of Gastronomy Tourism in talent, sustainability, innovation, and social inclusion, and highlight its importance for regional and rural development

The Governor of the Nara Prefecture Shogo Arai said: "I believe that what we discussed here is very important for sustainable development of global and regional societies. I am inspired by the exchanges of new ideas and insights that the Forum provided."

Tourism for youth and gender empowerment

To ensure that gastronomy tourism can serve as a leverage to promote women and youth empowerment, participants highlighted the need for providing better working conditions and engagement to attract and retain talent. Alongside this, the Forum also focused on the best ways of designing gastronomy tourism strategies and practices that ensure the sustainable use of resources, the promotion of local products and know-how, and on responsible consumption. 

Special emphasis was placed on the need to reduce food waste as a means to support a more sustainable global food system. On this occasion, UNWTO launched the public consultation for the Global Roadmap on Food Waste Reduction in Tourism, developed within the framework of the One Planet Sustainable Tourism Programme, to enable consistent action and enhance circularity.

Businesses commit to ethical tourism

Nara was also the host of the 3rd UNWTO Global Gastronomy Startup Competition organized by UNWTO and BCC. Here, six talented entrepreneurs shared solutions for the challenges posed by the Sustainable Development Goals. Byfood from Japan was selected as the winner of a competition that also saw Local Food (Bulgaria), 2492IOneArmenia (Armenia), Tenemos Filo (Colombia), Beyondnext (Republic of Korea) and Soplaya (Italy) shared their innovative proposals.

In this framework, nine companies from Japan signed the Private Sector Commitment to the Global Code of Ethics for Tourism in presence of the UNWTO Secretary-General, the Vice-Commissioner of the Japan Tourism Agency, the Chief of the UNWTO Regional Support Office for Asia and the Pacific and the Governor of Nara Prefectural Government. 

The 2023 Forum will take place in Donostia-San Sebastian, in the Basque Country, Spain.  The farewell dinner offered by Basquetour and the Department of Tourism, Trade, and Consumer Affairs of the Basque Government brought Basque gastronomy to Nara by the hands of the Basque chefs Diego Guerrero (board member of Basque Culinary Center and DSTAgE Concept restaurant), Álvaro Garrido (Mina restaurant), and Gorka Txapartegi (Alameda Restaurant).

Related Links

• Download the News Release in PDF
• UNWTO Gastronomy Tourism
• 7th UNWTO World Forum on Gastronomy Tourism
• Global Roadmap on Food Waste Reduction in the Tourism Sector
• Global Code of Ethics for Tourism
• Basque Culinary Center

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UNWTO/Basque Culinary Center Forum Highlights Gastronomy Tourism as Driver of Rural Development

• All Regions, Europe
• 2 Nov 2021

Some of the world’s top chefs joined restaurateurs and local and regional leaders to advance gastronomy tourism as a driver of rural development and opportunity.

The 6th edition of the UNWTO World Forum on Gastronomy Tourism, held in Bruges, Flanders (Belgium, 31 October to 2 November), focused on the sector’s unique ability to support rural businesses, create jobs and protect and promote culture and heritage. For the first time, the Forum, organized by UNWTO and the Basque Culinary Center (BCC) included a special session dedicated to African Gastronomy, recognizing its potential as a tool of socio-economic development and for helping destinations across the continent enhance their distinct branding and market themselves to new audiences. The session concluded with the signing of a Memorandum of Understanding between UNWTO and Chefs in Africa.   

Gastronomy tourism adds vitality to rural communities, supports small, local food producers and strengthens their position in the market

Opening the Forum, UNWTO Secretary-General Zurab Pololikashvili said: “Gastronomy tourism adds vitality to rural communities, supports small, local food producers and strengthens their position in the market contributing to add value to the tourism experience while promoting the preservation and development of local produce and know how.”

Joxe Mari Aizega, General Manager of the Basque Culinary Center, said: “Gastronomy tourism offers a unique opportunity to promote economic growth of rural communities. It is a way of involving the various agents of the gastronomy value chain, and promoting economic and social development from farm to table."

Flemish Minister Matthias Diependaele said : “With the gastronomy and tourism sectors at a turning point, we believe it is necessary to move towards gastronomy tourism with added value for our destinations, our residents, our local entrepreneurs as well as the visitors. We are happy to have come together with leaders from all over the world to exchange experiences and get inspired to poise the way towards a sustainable future for the gastronomy tourism sector.”

The Mayor of Bruges Dirk De fauw added : “I am very honoured that our city was chosen to be the host city for this important congress on tourism gastronomy.  Even before the coronavirus pandemic, Bruges opted for a sustainable tourism story in which we explicitly opt for 'better' rather than for ‘more’. A positive and sustainable story which we write together with our visitors, residents and entrepreneurs.”

To ensure that gastronomy tourism can grow as a driver of rural development, participants recognized the need to strengthen coordination between tourism, agricultural and rural development policies at the global, national, and local levels. Alongside this, the forum also focused on best ways of designing gastronomy tourism strategies and practices that ensure the sustainable use of resources, the promotion of local products and know-how, and on responsible consumption.

Also in Bruges, UNWTO showcased the talented entrepreneurs who are rising to the challenges posed by the Sustainable Development Goals through innovation along the gastronomy tourism value chain. Selected startups focused on taking climate action, reducing waste, creating sustainable communities, protecting ecosystems, amongst others, pitched their ideas to the Forum’s participants.  The startups included Faroo (Italy), Rutopia (Mexico), Apadrina un Olivo (Spain), Katla Aero (Sweden) and KITRO (Switzerland).

The next edition of the Forum will be held in Nara, Japan in 2022.

Related Links

• Download the news release in PDF
• Gastronomy Forum Call to Action
• Gastronomy and Wine Tourism
• 6th UNWTO World Forum on Gastronomy Tourism
• 3rd Global Gastronomy Tourism Startup Competition

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