Some of the world’s top chefs joined restaurateurs and local and regional leaders to advance gastronomy tourism as a driver of rural development and opportunity.

The 6th edition of the UNWTO World Forum on Gastronomy Tourism, held in Bruges, in Belgium from October 31- November 2, focused on the sector’s unique ability to support rural businesses, create jobs and protect and promote culture and heritage. For the first time, the forum, organised by UNWTO and the Basque Culinary Center (BCC) included a special session dedicated to African Gastronomy, recognising its potential as a tool of socio-economic development and for helping destinations across the continent enhance their distinct branding and market themselves to new audiences. The session concluded with the signing of a Memorandum of Understanding between UNWTO and Chefs in Africa.

“Gastronomy tourism adds vitality to rural communities, supports small, local food producers and strengthens their position in the market contributing to add value to the tourism experience while promoting the preservation and development of local produce and know how,” UNWTO secretary-general Zurab Pololikashvili said at the inauguration of the forum.

“Gastronomy tourism offers a unique opportunity to promote economic growth of rural communities. It is a way of involving the various agents of the gastronomy value chain, and promoting economic and social development from farm to table,’’ Joxe Mari Aizega, general manager of the Basque Culinary Center.

To ensure that gastronomy tourism can grow as a driver of rural development, participants recognised the need to strengthen coordination between tourism, agricultural and rural development policies at the global, national, and local levels. Alongside this, the forum also focused on best ways of designing gastronomy tourism strategies and practices that ensure the sustainable use of resources, the promotion of local products and know-how, and on responsible consumption.

UNWTO also showcased some talented entrepreneurs responding to Sustainable Development Goals challenges through innovation along the gastronomy tourism value chain. Selected startups focused on taking climate action, reducing waste, creating sustainable communities, protecting ecosystems, amongst others, pitched their ideas to the forum’s participants. The next edition of the Forum will be held in Nara, Japan in 2022.