CEBU CITY, Cebu (PIA) — The first United Nations (UN) Regional Forum on Gastronomy Tourism for Asia and the Pacific attracted over 500 delegates from over 40 member states, including ministers, affiliate members, and tourism stakeholders from international organizations, to discuss the transformative potential of gastronomy tourism.
The forum was organized by the UN Tourism in partnership with the Basque Culinary Center and the Government of the Philippines.
With the theme “Gastronomy Tourism for People and Planet,” the event highlighted how the sector can positively impact local communities and the environment.
Key sessions included discussions on developing a policy framework for gastronomy tourism, strategies for promoting local products, and efficient methods for reducing food waste.
The Philippines hosted this inaugural UN Tourism forum following the election of Department of Tourism (DOT) Sec. Christina Garcia-Frasco as vice president of the 25th General Assembly of the United Nations World Tourism Organization (UNWTO), now known as UN Tourism.
This election took place during the 55th Meeting of the UNWTO Regional Commission for East Asia and the Pacific in Cambodia on June 16, 2023, marking the Philippines’ return to this role after 24 years, last held in 1999.
Philippine culture and heritage
During her remarks, Frasco highlighted the essential role of gastronomy in promoting the Philippines’ culture and heritage.
“Through our food, we tell the story of the Filipinos. We narrate the victories of our people, our homeland, our history,” she said.
She emphasized the growing importance of food tourism as a dynamic sector contributing to economic growth, advancement, and cultural exchange among nations.
“I’m confident that our discussions will lead to invaluable insights and actionable strategies and collaborations to further strengthen the role of gastronomy in tourism in our region and in our nations. Together, we can create a more sustainable, inclusive, and vibrant tourism landscape that honors our heritage and celebrates culinary excellence,” Frasco added.
The tourism secretary also noted that the gastronomy tourism market in the Philippines was valued at USD 5.4 billion in 2022, with an expected annual growth rate of 14.7 percent over the next ten years.
Diverse gastronomy tourism
As part of its National Tourism Development Plan (2023-2028), DOT aims to expand culinary tours, festivals, dining destinations, and food trail activities, showcasing the country’s diverse gastronomy tourism offerings and emphasizing food as a vital component of the Philippine cultural experience.
In his keynote speech, Secretary-General of UN Tourism Zurab Pololikashvili shared his vision of establishing an educational gastronomy center in the Philippines, particularly in Cebu, where the inaugural event was hosted.
“We know that education is the top priority for your tourists and we will support this initiative to help the progress of UN Tourism,” he said.
Idoia Calleja, director of Masters and Courses at the Basque Culinary Center, also highlighted the significant potential of gastronomy tourism in enhancing community well-being and addressing socio-economic needs.
“Gastronomy is one of the sectors that show the way of life. When we travel we like to discover the local cuisines, destinations, restaurants, the taste, products, traditions, and to be able to have an authentic experience,” Calleja said.
She also noted gastronomy tourism as a driver of economic growth and business opportunities.
Roadmap for gastronomy tourism
A key session, the Ministerial Dialogue, focused on developing policies to advance a roadmap for gastronomy tourism.
Moderated by Sandra Carvao, director of Market Intelligence, Policies, and Competitiveness at UN Tourism, the session featured speakers such as Frasco, Martini M. Paham from Indonesia, Jakkaphon Tangsutthitham from Thailand, Mitsuaki Hoshino from Japan, and Maria Helena de Senna Fernandes from Macao.
The discussion emphasized the importance of improving brand positioning, diversifying products, and promoting territorial inclusiveness for destinations.
Another session, “When Gastronomy Meets the Territory: Insights by Asia Pacific Destinations,” delved into the importance of land and local products in sustainable gastronomy tourism.
Moderated by Kyoko Nakayama, official columnist for Forbes Japan, the panel featured speakers such as Prof. Nishantha Sampath Punchihewa from Sri Lanka, Junichi Kumada from Japan, Doreen Alicia Gamboa from the Philippines, and Clang Garcia from Food Holidays (Philippines).
Ways forward
DOT is committed to advancing culinary tourism through its National Tourism Development Plan (2023-2028) and the “Love the Philippines” campaign.
DOT aims to expand culinary tours, festivals, and food trail activities to strengthen the country’s position as a premier gastronomy destination in Asia.
Frasco underscored the role of gastronomy tourism in fostering sustainable economic growth and enriching the Philippine cultural experience.
“Food is a crucial element in enhancing the Philippine cultural experience. We are actively working towards supporting the development of halal/Muslim-friendly tourism, heritage villages for cultural communities, and the preservation of farms and heritage sites,” she said. (MYP/PIA7 Cebu)
