Tourism Authority of the United Nations convenes second regional meeting on gastronomy travel in Tanzania for the African continent
The 2nd UN Tourism Regional Forum on Gastronomy Tourism for Africa, held in Tanzania, emphasised strategies to strengthen Africa's tourism competitiveness through its rich culinary traditions. The event, endorsed by the President of Tanzania, Samia Suluhu Hassan, and Dr. Pindi Hazara Chana, the Minister of Tourism and Natural Resources, aimed to position Africa as a global gastronomy tourism destination.
The forum focused on strategies that preserve and promote indigenous food cultures, integrate local smallholder farming systems, and support chefs as cultural ambassadors. Key approaches include protecting and promoting African culinary heritage rooted in indigenous crops like fonio, teff, baobab, and moringa. These foods embody nutritional, cultural, and ecological value.
The forum also addressed the threats posed by imported and ultra-processed foods, which displace local diets and undermine local food economies. By combating these threats, the forum aimed to preserve food sovereignty and cultural identity.
Chefs were positioned as advocates and cultural ambassadors to modernise and elevate African traditional cooking, linking culinary tourism to heritage, health, and justice. Fostering collaborations among chefs, policymakers, and tourism stakeholders was also a key strategy to develop gastronomic experiences that tell authentic African food stories and support smallholder producers and traditional food systems.
The forum showcased Africa's culinary heritage through panel discussions, case studies, and live demonstrations. It promoted policy innovation, destination branding, and cross-sector collaboration to help unlock new opportunities for growth and investment.
Joxe Mari Aizega, Director General of the Basque Culinary Center, emphasised the importance of innovation, creativity, and a strong connection to the territory in strengthening sustainable gastronomy tourism. The forum brought together policymakers, chefs, influencers, entrepreneurs, and experts to discuss strategies for gastronomy tourism.
As Africa continues to harness its culinary identity for sustainable tourism, the forum will serve as a platform for shaping strategies that enhance community pride, boost resilience, and drive inclusive development across the region. The event facilitated dialogue and collaboration among stakeholders to reinforce the role of African cuisine in enhancing regional branding, attracting international travelers, and fostering economic growth.
The UN Tourism Agenda for Africa prioritises gastronomy tourism as a key pillar for sustainable development and cultural preservation. Key topics at the forum included the link between gastronomy tourism and cultural heritage, the role of food tourism in empowering local communities, the power of communication and branding, and the potential of local food systems to enhance visitor experiences while promoting sustainability.
The Second Regional Forum built on the foundation laid in Zimbabwe in the pursuit of strengthening Africa's presence in the global gastronomy tourism landscape. It is a milestone in UN Tourism's commitment to strengthening Africa's presence in the global gastronomy tourism landscape.
[1] [Source] [2] [Source] [3] [Source] [4] [Source]
Read also:
- Jaroslav Rudiš is organizing the Wiesbaden Literature Festival in 2025
- Top 5 ASX-Listed Graphite Companies Projected for 2025
- Affordable, Comprehensive Energy Storage Solution for Small-Scale Power Plants: The Marstek Jupiter C Plus, Priced Under 220 € per Kilowatt-Hour, Offers a 100 € Discount per Set.
- Sunscreen: Its Capabilities and Limitations - Unveiling the Facts About Its Protection and Inefficiencies
