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First Gastronomy Tourism Forum For Asia And Pacific Unites Governments, Businesses And Top Chefs
The first UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific built on the success of the global event to serve as a platform for public and private sector leaders to address the main challenges and opportunities in this fast-emerging part of global tourism.
As with the World Forum, the event was co-organized by UN Tourism and the Basque Culinary Centre (BCC) and hosted by the Department of Tourism of the Philippines.
Ministers map better policies for a more inclusive futureFood is at the heart of every tourist experience, and gastronomy tourism delivers many social and economic benefits
Reflecting the strong commitment of its Member States to harnessing the economic and social benefits of gastronomy tourism, UN Tourism put the focus on policy frameworks and government action.
Addressing an opening Ministerial Dialogue, Christina Garcia Frasco, Secretary of the Department of Tourism of the Philippines, joined Martini M. Paham, Deputy Minister for Resources and Institutions of the Ministry of Tourism and Creative Economy of Indonesia, Jakkaphon Tangsutthitham, Vice Minister of the Ministry of Tourism and Sports of Thailand, Mitsuaki Hoshino, Vice-Commissioner of the Ministry of Land, Infrastructure, Transport and Tourism for the Japan Tourism Agency and Maria Helena de Senna Fernandes, Director of the Macao Government Tourism Office (China). The Ministers made the case for policies and strategies that enhance the benefits of gastronomy tourism and the importance of connecting tourism with other sectors namely agriculture, culture and rural development.
UN Tourism Secretary-General Zurab Pololikashvili said: "Food is at the heart of every tourist experience, and gastronomy tourism delivers many social and economic benefits. For it to deliver on its potential, we need to create well-defined gastronomy tourism policies and strategies that bring together all stakeholders with a common vision and mission, as exemplified by this first regional Forum."
Cebu Call to Action on Gastronomy TourismThe event concluded with the Cebu Call to Action on Gastronomy Tourism, calling for both public and private sector leaders to develop comprehensive strategies at all levels to integrate gastronomy tourism into policy and practice. It urges the creation of governance mechanisms uniting stakeholders under a shared vision, fostering cooperation across sectors such as agriculture and culture, and supporting small businesses to enhance their market position. Emphasis was placed on empowering local communities through training and financing, promoting unique culinary experiences, and advocating for sustainable practices that protect local cultures and the environment.
Gastronomy Tourism: Territory, Communities and SustainabilityIn line with UN Tourism's focus on inclusive rural development, inclusion and sustainability, the Forum brought together academic, business leaders, community representatives and top chefs to explore some of the most pressing issues in the field of gastronomy tourism.
Emphasis was placed on ensuring the sector is managed in harmony with and empowers host communities and local traditions, including through the use of local products, greater linkages with agriculture and the creative industries and merging heritage with new trends. Among the "Chefs Leading Change" the Forum brought together three UN Tourism Ambassadors for Sustainable Tourism: Chef Pilar Rodriguez (Chile), Chef Rudolf Stefan (Croatia) and Chef Margarita Fores (Philippines),
On the occasion, UN Tourism nominated Chef Vicky Cheng (Hong Kong, China) as its most recent UN Tourism Ambassador.
UN Tourism Regional Forum On Gastronomy Tourism Regional Lunch Standouts
On June 26, 2024, the inaugural UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific unfolded amid the lush landscapes of Cebu's Shangri-La's Mactan Island Resort and Spa.
Organized in collaboration with the Basque Culinary Center and the Philippine government, this landmark event convened over 500 delegates, including ministers, tourism stakeholders and international organizations. At its heart: a profound exploration of gastronomy tourism's transformative potential.
The forum, themed "Gastronomy Tourism for People and Planet," underscored the sector's pivotal role in fostering sustainable socio-economic development, cultural exchange and community well-being. Discussions throughout the day delved into pivotal topics, from crafting robust policy frameworks to championing local produce and tackling food waste.
One of the event's standout moments of cultural immersion and culinary delight transpired during the Regional Lunch, where participants sampled an array of Filipino gastronomic treasures.
Here are 12 standout dishes that encapsulate the diversity and richness of Philippine cuisine:
1. Tuburan Coffee - Aromatic and invigorating, showcasing the best of local coffee craftsmanship.
2. Sikwate by The Chocolate Chamber - Rich, traditional hot chocolate served with local flair.
3. Pijanga Chicharon - Crunchy delights from Lake Mainit, a testament to Filipino ingenuity in snack culture.
4. Mudfish Bacalao and Mango Kinilaw - Chef Yvette Atis' innovative pairing of local ingredients, marrying tradition with modern culinary finesse.
5. Sashimi - Chef Ronald Ferman's mastery of fresh seafood, highlights the Philippines' bountiful marine resources.
6. Sinuglaw - A harmonious blend of grilled pork and fish ceviche, crafted by Chef Clinton Gregorio and Renante Raseroni, capturing the essence of Filipino coastal dining.
7. Ostrich Salpicao - Chef Ruthcini Marie Tabique's bold reinterpretation of a classic dish, showcasing sustainable meat alternatives.
8. Suman topped with Humba and Lechon Flakes - Chef Mark Reynan Campado Sabayan's fusion of textures and flavors, celebrating Filipino culinary heritage.
9. Adobo Ilonggo Uhong Skewers - Chef Ariel Castañeda's tribute to regional flavors, highlighting local mushrooms in a beloved Filipino marinade.
10. Bantayan Pasayan and Saang Dumplings with Danggit Dashi and Seaweed Broth - Chef Jume Rhoses' innovative seafood medley, captures the essence of Filipino coastal cuisine.
11. Braised Adobo Beef Shortrib Potato-Cauliflower Gratin - Chef Orlando Melicio's savory creation, a testament to Filipino comfort food elevated to gourmet heights.
12. Tinuto at Okoy ni Tilet - Chef Nathaniel Imson's homage to traditional flavors, marrying smoky notes with crispy perfection.
Each dish not only delighted the palate but also underscored the Philippines' rich culinary heritage and its potential to captivate global gastronomic enthusiasts. The Regional Lunch not only filled stomachs but also cultivated a deeper appreciation for local ingredients, culinary innovation and cultural diversity.
UN Tourism, Philippines To Boost Gastronomy Tourism In Asia-Pacific
UN Tourism has issued the Cebu Call to Action for resilient food tourism in Asia-Pacific to attract more tourists and bring socio-economic benefits to the people while proposing an international tourism school based in Cebu.
These took place in Cebu where UN Tourism held its first-ever Regional Gastronomy Tourism for Asia-Pacific, back to back with the 36th Joint Meeting of the UN Tourism Commission for East Asia and the Pacific and the UN Tourism Commission for South Asia.
Seated from left: UN Tourism's Zurab Pololikashvili, Philippines' Christina Garcia Frasco, and Sheraton Cebu Mactan Resort's Dottie Viajar Cronin (Photo: Rosa Ocampo) Sandra Carvao, UN Tourism market intelligence, policies and competitiveness director, identified 12 points of action for member countries to implement, among them developing comprehensive strategies at national, regional and local levels to integrate gastronomy tourism into policy formulation and practice; promoting culinary identity; and supporting small businesses to enhance their market position.
Meanwhile, UN Tourism secretary-general Zurab Pololikashvili shared that there are ongoing discussions with Philippine tourism secretary Christina Garcia Frasco to have a UN-backed international tourism institute or academy that will include gastronomy and culinary training in Cebu, where Asian students can attend instead of travelling to culinary and tourism institutes in distant destinations.
Pololikashvili noted that UN Tourism has formed the Tourism Online Academy in 2019, in partnership with Spain's IE University, and has now over 50 different products and courses on offer with an existing 28,000 students.
Part of the talks with UN Tourism is coming up with a framework to help Asia-Pacific countries attract more foreign investments in tourism this year or next even as the Philippines is already crafting a gastronomy roadmap with funds already allotted for it, Frasco disclosed.
Putting the spotlight on gastronomy tourism is a significant boon for halal tourism, which is proving to be in demand from the destination's new source markets like the Middle East, Indonesia and Malaysia, among others, said Myra Paz Valderrosa-Abubakar, Philippine tourism undersecretary for Muslim affairs and Mindanao promotions.
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