Focus will be on creating tourism experiences linked to local products, food systems, rural development, and inclusivity: UN Tourism
To strengthen connections between agriculture and tourism, UN Tourism has entered into a Memorandum of Understanding with the Italy-based organisation Slow Food was signed on Sustainable Gastronomy Day on June 18
In a press statement, UN Tourism says that the agreement focusses on advancing the gastronomy tourism value chain and fostering closer ties among food producers, tourism operators, destinations, communities and travellers.
It adds that the focus will be on creating tourism experiences linked to local products, food systems, rural development, and inclusivity.
UN Tourism says that the partnership will also include research on gastronomy tourism trends, the exchange of case studies and practices, training, and the development of networks that link food producers and tourism operators.
Zurab Pololikashvili
“UN Tourism recognises the vital role responsible, inclusive tourism can play in supporting communities everywhere. The work of Slow Food is fully aligned with UN Tourism values and we trust this partnership will play an important role in advancing the development of a sustainable gastronomy tourism that leaves no one behind, for the benefit of communities and destinations,” says Zurab Pololikashvili, Secretary-General, UN Tourism.
The statement says that the partnership marks a step towards closer integration between tourism and agriculture, supporting food systems and rural economies, promoting healthy diets, and empowering women, youth and local communities.
Paolo Di Croce
“Tourism can be a powerful force for strengthening sustainable local food systems. Our Slow Food Travel programme is a sustainable culinary tourism initiative designed to create immersive travel experiences that support rural communities and celebrate local gastronomic heritage. In line with our values, it offers a unique opportunity to connect with farmers and producers around the world, while discovering and tasting the rich, often overlooked biodiversity of food,” says Paolo Di Croce, Director General, Slow Food.
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