Highlighting Gastronomy Tourism Forum as A link in Japan

 Saturday, November 19, 2022 


In view of the 7th UNWTO World Forum on Gastronomy Tourism, which would significantly be dated from December 12 – 15 in the Japanese city of Nara, would highlight the growing importance of gastronomy tourism as delivering inclusive development.

The event that is being advanced has been organized by the World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC) and hosted by the Nara Perfective government. In addition, with the support of the Japan Tourism Agency, the event would put the spotlight on the role of gastronomy tourism, together serving as a platform for development, as well as women and youth empowerment and innovative ways how to attract and retain talent.

Held under the theme of ‘Gastronomy Tourism’ for people and planet: Innovate empower and Preserve’, additionally, it would also see the launch of UNWTO’s Global Roadmap on Food Waste Reduction in Tourism. A consistent framework for tourism stakeholders to embrace the sustainable management of food so that it never becomes waste has been provided in the roadmap.

Innovation and Social Inclusion

The Forum represents a unique opportunity for experts t share their leading practices and change the role of Gastronomy Tourism in sustainability, innovation, and social inclusion, and highlight its importance for regional and rural development.

Referring to what Joxe Mari Aizega, Director of the Basque Culinary Center gave voice to was that the gastronomy sector has a meaningful influence on a region’s image and international projection. And for that, forums like this one are needed to nurture and boost young talents, create value, and, most importantly address the challenges that the gastronomy tourism sector is facing.

As asserted by the Governor of Nora Shogo Arai, Gastronomy tourism has been at the heart of Nara’s initiatives to promote the linkages between food and tourism. Such linkages not only contribute to the promotion of traditional culture and diversity, but also to the development of cultural communication, the regional economy, sustainable tourism, and gastronomic exchanges.

Commissioner of the Japan Tourism Agency, Koichi Wada, delivered that in this country of great tradition and culture, where tourism and food and beverage professionals are engaged in friendly competition, there are many new initiatives in gastronomy tourism.

They look forward to welcoming people back to Japan

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