The role of gastronomy tourism in promoting diversity and inclusion will be the key focus of discussions in Bahrain’s capital Manama this November as the country hosts the 9th UN Tourism World Forum on Gastronomy Tourism.

According to a press statement by UN Tourism,  the theme of the forum is “Gastronomy Tourism: A Driver of Economic Diversification and Inclusion’’. It says that 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 emphasise 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-organised with the Basque Culinary Centre (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 in Ecuador and Chef Rudolf Stefan of Konoba Pelegrini in 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, says the UN tourism organisation.

The statement adds that the forum will highlight key initiatives that emphasise 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, recognised 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.

The statement adds that 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 Organisation (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 from 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 of the United Arab Emirates, the One Planet Sustainable Tourism Programme coordinator from the United Nations Environment Programme and Ehfaaz, a circular economy start-up specialising in closed-loop recycling from the UAE.

UN Tourism says that 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. It says that registrations are open until October 31.