The Philippines recently hosted the first-ever UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific, a landmark event that brought together government officials, industry leaders, chefs, and community representatives to discuss the booming trend of food tourism in the region. This event, co-organized by UNWTO (The World Tourism Organization) and the Basque Culinary Centre, with the Philippines Department of Tourism as the host, focused on creating policy frameworks that enable member states to harness the economic and social benefits of gastronomy tourism.
High-level representatives from Indonesia, Thailand, Japan, Macau, and the Philippines participated in an opening ministerial dialogue, emphasizing the importance of developing policies that connect tourism with agriculture, culture, and rural development to maximize the positive impacts of food tourism. In keeping with UNWTO’s commitment to inclusivity and sustainability, the forum included academics, business leaders, community representatives, and renowned chefs. Discussions centered on ensuring that gastronomy tourism empowers local communities and respects local traditions. This includes using local ingredients, fostering stronger links with agriculture and creative industries, and blending heritage with contemporary trends.
Among the participating chefs were three UNWTO Ambassadors for Sustainable Tourism: Chef Pilar Rodriguez (Chile), Chef Rudolf Stefan (Croatia), and Chef Margarita Fores (Philippines). UNWTO Secretary-General Zurab Pololikashvili highlighted the importance of food in tourism, stating, “Food is central to every tourist experience, and gastronomy tourism offers significant social and economic benefits. To unlock its full potential, we need well-defined gastronomy tourism policies and strategies that unite all stakeholders with a common vision and mission, as showcased by this regional forum.”
The event culminated in the “Cebu Call to Action on Gastronomy Tourism.” This call urges both public and private sectors to develop comprehensive strategies that integrate food tourism into policies and practices. It emphasizes creating governance structures that unite stakeholders, fostering collaboration across sectors, and supporting small businesses to elevate their market presence. Additionally, it calls for empowering local communities through training and financial support, promoting unique culinary experiences, and advocating for sustainable practices that protect local cultures and the environment.
Finally, UNWTO appointed Chef Vicky Cheng (Hong Kong, China) as its newest UNWTO Ambassador during the event.
