The 2nd UN Tourism Regional Forum on Gastronomy Tourism for Africa reinforced the region’s growing commitment to make gastronomy tourism a key driver in social and economic development.
Co-organized with the Basque Culinary Center, the event celebrated the continent’s culinary richness and represented a strong step towards stronger cooperation among tourism and gastronomy stakeholders – producers, chefs, entrepreneurs, tour operators and ministries of tourism.
The Forum was officially opened by His Excellency Dr. Philip Isdor Mpango, Vice-President of the United Republic of Tanzania, underscoring the political commitment to advance gastronomy tourism in the country, as stated in the UN Tourism press release.
This year’s edition also welcomed Her Excellency Dr. Auxillia C. Mnangagwa, First Lady of the Republic of Zimbabwe, under whose patronage the inaugural regional edition of the Forum for Africa was held last year. Her leadership has been instrumental in advancing African gastronomy on the global stage.
Opening the event, UN Tourism Secretary-General, Zurab Pololikashvili praised Tanzania for having placed gastronomy tourism high on its agenda for economic growth, culture preservation and community development.
Africa’s culinary heritage is a key asset – one that can generate jobs, support rural development, and strengthen the continent’s global identity
Bringing together over 400 participants from 30 countries, the Forum discussions focused on policy frameworks with the participation of the Ministers of Tourism of Tanzania, Zimbabwe and the Democratic Republic of Congo, and the Deputy Minister of South Africa, as well as the FAO Representative in Tanzania, it said.
The UN Tourism Secretary-General also announced that 100 scholarships will be made available to students from Africa to benefit from the UN Tourism Online Academy to strengthen the capacities of national tourism professionals in the field of gastronomy and culinary arts.
The Forum will return for a third edition, to be held in Sierra Leone, the release added.
