UNWTO strengthens links between agriculture, gastronomy and tourism

The promotion and preservation of local products, tourism's contribution to sustainable development, innovation and food waste took center stage as UNWTO and BCC also welcomed more than 300 online participants from 50 countries.

Opening the Forum, UNWTO Secretary-General Zurab Pololikashvili said: “Gastronomic tourism can play a leading role in promoting responsible agricultural practices, protecting biodiversity and reducing the environmental footprint. “It can also create new opportunities for communities to thrive and protect their heritage and traditions and become an engine of growth and diversification for destinations that support our roadmap to the Sustainable Development Goals.”

Joxe Mari Aizega, general director of the Basque Culinary Center, added: “We are in a moment of promoting transformative dynamics and linking gastronomic tourism with rural development. The territory, innovation and creativity are key to successfully moving towards a new scenario in which to promote a model of responsible gastronomic tourism focused on caring for people and the environment, it is essential to promote sustainable practices, taking advantage of the power of technology as an engine of growth and promoting professional development in the sector, and working to maintain authenticity and diversity. of the gastronomic offer."

Also participating in the opening ceremony were Rosana Morillo, Secretary of State for Tourism of Spain, Eneko Goia, Mayor of San Sebastián, Azahara Domínguez, Deputy for Mobility, Tourism and Territorial Planning of the Provincial Council of Guipuzkoa, and Javier Hurtado, Councilor for Tourism. Commerce and Consumption of the Basque Government.

On the occasion, world-renowned chefs Martín Berasategui and Pedro Subijana, known for their contributions to the international recognition of Basque cuisine, were appointed UNWTO Ambassadors for Responsible Tourism.

Tourism for development and growth

The Forum highlighted the role of gastronomic tourism in preserving local territories and promoting sustainable practices. A high-level panel of tourism ministers (Bulgaria, Puerto Rico and Zimbabwe) focused on policies that strengthen agriculture, gastronomy and tourism. Expert-led discussions also focused on protecting culinary traditions, the value of geographical indications and promoting the sustainability and resilience of rural areas, allowing producers to thrive in an increasingly interconnected and driven world. For technology.

As gastronomic tourism is one of the pillars of the UNWTO Agenda for Africa: Tourism for Inclusive Growth, the Forum also explored the sector's potential as a source of inclusive growth across the region. In a special speech, the First Lady of Zimbabwe, Auxillia C. Mnangagwa, a committed promoter of African gastronomy, highlighted that "gastronomic tourism worldwide has become an effective tool to attract tourists, particularly those who know the natural value and nutritional inherent in traditional foods. As nations, we should be able to take advantage of our nutritional traditional cuisines to ensure healthy living and socio-economic development of our nations.

Also on the occasion, UNWTO appointed chef Fatmata Binta as Ambassador of Responsible Tourism for her role in promoting African gastronomy and community development. Chef Binta is a modern nomadic chef connected to the Fulani culture, customs and cuisine of the largest nomadic group in West and Central Africa.

Gastronomic Tourism Startup Contest

In Donostia – San Sebastián, the finalists selected from previous UNWTO Startup Contests working in Gastronomy presented their ideas. Solutions presented included exceptional, personalized culinary experiences curated by renowned chefs (Searchef), streamlining waste management in hospitality (Eatinn), celebrating the flavors of Moroccan street food (Machi Mouchkil), establishing sustainability certifications and guidelines for restaurants (Ecofoodies) and introduce a quality, locally made food delivery application (Oh les Chefs).

Oh les Chefs was the winner, mainly due to its great potential for international expansion. They will gain access to an exclusive workspace within the LABe- Digital Gastronomy Lab for six months. In addition, the startup will actively participate in Culinary Action!, Basque Culinary Center's gastronomic entrepreneurship program, and will enjoy a six-month membership in the GOe Digital Community.

To date, more than 700 startups from more than 100 countries have participated in the competition. Applications are now open for the fourth edition of the UNWTO Gastronomic Tourism Startup Contest in collaboration with the Basque Culinary Center and promoted by Alpitour World.

A roadmap for reducing food waste in tourism

Drawing on the recommendations of the Global Roadmap for Reducing Food Waste in Tourism, published by UNWTO in collaboration with the United Nations Environment Programme, the session "Circular solutions to reduce food waste food" showed various initiatives from hotels, restaurants and cruise lines.

Solutions ranged from prevention measures, such as conscious purchasing and menu design; redistribution of surplus food to vulnerable groups and processing of biomaterials; to circular strategies such as composting or energy recovery. Discussions also emphasized the importance of education, innovation, and supporting regulations and policies to accelerate change.

Inaugural dinner offered by Chefs of the Collective Table

The inaugural dinner of the Forum was hosted by Chefs from Mahaia Kolektiboa, a collective of chefs committed to the evolution of Basque cuisine.

Aitor Arregi (Elkano), Jon Ayala (Laia Erretegia), Xabi Gorrotxategi (Casa Julián), Dani López (Kokotxa), Javi Rivero (AMA), Roberto Ruiz (HIKA), Gorka Txapartegi (Alameda) and Armintz Gorrotxategi (Rafa Gorrotxategi) , all dedicated members of the Collective Table, showed the essence of Basque cuisine, a hallmark of Donostia - San Sebastián that attracts visitors from all over the world.

UNWTO announces the 2024 venue for the World Gastronomic Tourism Forum
The 2024 Forum will take place in Manama, Bahrain, marking the first time it will be held in the Middle East.

To conclude the Forum in an experiential way, tomorrow, October 7, attendees will have the opportunity to choose between 6 different excursions to experience and savor the local cuisine.

Likewise, the parallel event "Culinary Plaza", open to local citizens and organized by the Basque Culinary Center, in collaboration with the UNWTO, will highlight culinary specialties from destinations such as Zimbabwe, Saudi Arabia, Porto and Botswana. It will do so through a gastronomic fair in a food market format where you can delve deeper into the culinary culture of these corners of the world and taste their cuisine in a unique environment.

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