Tourexpi
The first UN Tourism Regional Forum on
Gastronomy Tourism for Asia and the Pacific built on the success of the
global event to serve as a platform for public and private sector leaders to
address the main challenges and opportunities in this fast-emerging part of
global tourism.
As with the World Forum, the event was co-organized
by UN Tourism and the Basque Culinary Centre (BCC) and hosted by
the Department of Tourism of the Philippines.
Ministers map better policies for a more inclusive
future
Food is at the heart of every tourist experience,
and gastronomy tourism delivers many social and economic benefits
Reflecting the strong commitment of its Member
States to harnessing the economic and social benefits of gastronomy tourism, UN
Tourism put the focus on policy frameworks and government action.
Addressing an opening Ministerial Dialogue,
Christina Garcia Frasco, Secretary of the Department of Tourism of the
Philippines, joined Martini M. Paham, Deputy Minister for Resources and
Institutions of the Ministry of Tourism and Creative Economy of Indonesia,
Jakkaphon Tangsutthitham, Vice Minister of the Ministry of Tourism and Sports
of Thailand, Mitsuaki Hoshino, Vice-Commissioner of the Ministry of Land,
Infrastructure, Transport and Tourism for the Japan Tourism Agency and Maria
Helena de Senna Fernandes, Director of the Macao Government Tourism Office
(China). The Ministers made the case for policies and strategies that enhance
the benefits of gastronomy tourism and the importance of connecting tourism
with other sectors namely agriculture, culture and rural development.
UN Tourism Secretary-General Zurab Pololikashvili
said: “Food is at the heart of every tourist experience, and gastronomy tourism
delivers many social and economic benefits. For it to deliver on its potential,
we need to create well-defined gastronomy tourism policies and strategies that
bring together all stakeholders with a common vision and mission, as
exemplified by this first regional Forum.”
Cebu Call to Action on Gastronomy Tourism
The event concluded with the Cebu Call to
Action on Gastronomy Tourism, calling for both public and private sector
leaders to develop comprehensive strategies at all levels to integrate
gastronomy tourism into policy and practice. It urges the creation of
governance mechanisms uniting stakeholders under a shared vision, fostering
cooperation across sectors such as agriculture and culture, and supporting
small businesses to enhance their market position. Emphasis was placed on
empowering local communities through training and financing, promoting unique
culinary experiences, and advocating for sustainable practices that protect
local cultures and the environment.
Gastronomy Tourism: Territory, Communities and
Sustainability
In line with UN Tourism’s focus on inclusive rural
development, inclusion and sustainability, the Forum brought together academic,
business leaders, community representatives and top chefs to explore some of
the most pressing issues in the field of gastronomy tourism.
Emphasis was placed on ensuring the sector is
managed in harmony with and empowers host communities and local traditions,
including through the use of local products, greater linkages with agriculture
and the creative industries and merging heritage with new trends. Among the
“Chefs Leading Change” the Forum brought together three UN Tourism
Ambassadors for Sustainable Tourism: Chef Pilar Rodriguez (Chile), Chef Rudolf
Stefan (Croatia) and Chef Margarita Fores (Philippines),
On the occasion, UN Tourism nominated Chef
Vicky Cheng (Hong Kong, China) as its most recent UN Tourism Ambassador.
Image
Credit: © UN Tourism
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