UN Tourism Hosts Ninth Gastronomy Forum in Bahrain to Highlight Culinary Tourism as a Driver of Economic Growth and Inclusion

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The 9th UN Tourism World Forum on Gastronomy Tourism, co-organized by the World Tourism Organization (UN Tourism), the Basque Culinary Center (BCC), and the Government of Bahrain, will take place on 18-19 November 2024 in Manama, Bahrain. This year’s Forum, held under the theme “Gastronomy Tourism: A Driver of Economic Diversification and Inclusion,” aims to showcase the transformative power of gastronomy tourism in fostering economic growth, sustainability, and cultural identity.

A Focus on Economic Diversification and Sustainability

This year’s Forum will emphasize the critical role of gastronomy tourism in promoting economic diversification and fostering inclusive growth. Through a series of panel discussions, presentations, masterclasses, and thematic visits, the event will explore how leveraging local culinary traditions and innovations can create new opportunities for destinations. By highlighting the integration of gastronomy into the tourism sector, the Forum aims to demonstrate how food can serve as a powerful tool for economic resilience, social inclusion, and environmental sustainability.

Significance of the Event in the Middle East

The 9th edition marks a significant milestone as it is being held for the first time in the Middle East, a region known for its rich culinary heritage and diverse cultural influences. The Forum will gather global leaders, policymakers, industry experts, and renowned chefs to discuss how the region’s unique gastronomic offerings can position it as a top culinary tourism destination. The event aims to spotlight innovative practices, showcase local cuisine, and highlight the region’s commitment to sustainable tourism development.

Highlights of the Program

The Forum features a dynamic agenda, including:

• Opening Ceremony: The event will kick off with remarks from H.E. Fatima AlSairafi, Bahrain’s Minister of Tourism, alongside Joxe Mari Aizega, Director General of the Basque Culinary Center, and Mr. Zurab Pololikashvili, Secretary-General of UN Tourism.
• High-Level Panels: Key topics include the role of gastronomy tourism in economic diversification, policy frameworks for advancing the sector, and branding destinations through local cuisine.
• Case Studies and Presentations: Renowned chefs and industry leaders will present successful case studies, such as the transformation of the Faroe Islands into a food tourism destination and the impact of high-end gastronomy on sustainability.
• Interactive Masterclasses: Five masterclasses will offer participants practical insights into topics such as digital marketing in gastronomy tourism, circular solutions for food waste reduction, and preserving culinary heritage through slow food movements.
• Networking Opportunities: The event will provide numerous opportunities for participants to connect, collaborate, and exchange ideas, including a Welcome Cocktail, dinners hosted by the Kingdom of Bahrain, and a Bahrain Gastronomy Tour showcasing the nation’s culinary highlights.

List of speakers

1. H.E. Fatima AlSairafi – Minister of Tourism, Kingdom of Bahrain; Chairman of Bahrain Tourism and Exhibitions Authority (BTEA).
2. Joxe Mari Aizega – Director General, Basque Culinary Center (BCC).
3. Mr. Zurab Pololikashvili – Secretary-General, UN Tourism.
4. Basmah Al-Mayman – Regional Director for the Middle East, UN Tourism.
5. Sandra Carvão – Director, Market Intelligence, Policies, and Competitiveness, UN Tourism.
6. Hon. Barbara Rwodzi – Minister of Tourism, Republic of Zimbabwe.
7. Sultan M. Al Musallam – Deputy Minister of International Affairs, Ministry of Tourism, Saudi Arabia.
8. Célia Tunc – Secretary General, Collège Culinaire de France.
9. Chef Tala Bashmi – Head Chef, Fusions by Tala; MENA’s Best Female Chef 2022.
10. Chef Rudolf Štefan – UN Tourism Ambassador; Chef, Konoba Pelegrini, Croatia.
11. Chef Alejandra Espinoza – UN Tourism Ambassador; Chef, Somos Restaurant, Ecuador.
12. Iñaki López de Viñaspre – Founder, Group Sagardi.
13. Chef Sergio Torres – Chef, Cocina Hermanos Torres, Spain.
14. Chef Abdelhameed Al Mahsiri – Chef with Michelin-star restaurant experience, Bahrain.
15. Chef Nader Qannati – Founder and Owner, NQ Cookery.
16. David Mora – Consultant; Coordinator of the Master’s in Gastronomy Tourism, Basque Culinary Center (BCC).
17. Jóhan Pauli Helgason – Development Manager, Visit Faroe Islands.
18. Omar Al Jaber – Acting Chief of Tourism Development Sector, Qatar Tourism; Director of Shared Services, Qatar Tourism.
19. Osamah Hamad Almekhyal – Undersecretary of the Tourism Sector, Ministry of Information, State of Kuwait.
20. Nico Dingemans – Founder, From Farm to Fork in Jordan (by HIH).
21. Caroline Couret – Founder, Creative Tourism Network (Spain).
22. Andrea Amato – Network Development Director, Slow Food.
23. Benjamin Lephilibert – Founder and CEO, Lightblue Consulting (Thailand).
24. Joachim Marciano – Head of Service Industries, Meta (Middle East and Africa).
25. Sarah Ahmed Buheji – CEO, Bahrain Tourism and Exhibitions Authority (BTEA).
26. Majeed Al Majid – Director of Business Development, Licensing & Events, Bahrain Tourism and Exhibitions Authority (BTEA).
27. Elif Balcı Fisunoğlu – Vice General Manager of Tourism Operations & Development, Türkiye Tourism Promotion and Development Agency (TGA).
28. Jose Luis Martinez – Director of Economic Development and Tourism, Merida (Mexico).
29. Ahmad Shehada – Head of Government and Social Impact, Meta (MENA region).
30. Tim Brooke Webb – Managing Director, The World’s 50 Best.
31. Chef Deepanker Khosla – Chef, Haoma Restaurant, Bangkok; Awarded Sustainable Restaurant Award 2024.
32. Mary Hayrapetyan – Associate Program Officer, Regional and National Development Sector (WIPO).
33. Yigal Schleifer – Food Writer, Journalist, and Co-founder of Culinary Backstreets.
34. Chef Diego Guerrero – Founder and Chef, DSTAGE Restaurant, Spain.
35. Nicolas Kenedi – Founder and President, L’Agence Française (France).
36. Miguel Flecha – Founder and CEO, Delaight.
37. Svitlana Mikhalyeva – Coordinator, One Planet Sustainable Tourism Programme, UNEP.
38. Chef Leyla Fathallah – UNEP’s Advocate on Food Waste for Recipe of Change.
39. Muhammad Danbappa – Co-Founder & CCO, Ehfaaz (UAE).

9th UN Tourism World Forum on Gastronomy Tourism Schedule

Sunday, 17 November

• Venue: Jumeirah Gulf of Bahrain
• 11:30 – 15:00: 4th Global Gastronomy Tourism Startup Competition Workshop (Closed Meeting)
• Venue: Exhibition World Bahrain (EWB)
• 14:00 – 18:00: Registration (Time TBC)
• Venue: Desert Garden
• 19:00 – 21:30: Welcome Cocktail hosted by the Kingdom of Bahrain
• Transfers: From EWB and official hotels to the cocktail venue and return

Monday, 18 November

• Venue: Exhibition World Bahrain (EWB)
• 11:30: Transfer from official hotels to EWB
• 12:30 – 13:00: Registration
• 13:00 – 14:00: Live Showcooking by Chef Lulwa Sowaileh (Bahrain)
• 14:00 – 14:30: Lunch by Chef Lulwa Sowaileh and Chef Nader Qannati (Bahrain)
• Opening Ceremony
• 14:30 – 14:35: Welcome Remarks
  • H.E. Fatima AlSairafi, Minister of Tourism, Kingdom of Bahrain
  • Mr. Joxe Mari Aizega, Director General, Basque Culinary Center (BCC)
  • Mr. Zurab Pololikashvili, Secretary-General, UN Tourism
  • Master of Ceremonies: Hussain Amiri
• 14:35 – 14:45: Official Photo Ceremony for UN Tourism Ambassador on Gastronomy Tourism
• Key Sessions
• 14:45 – 15:30: High-Level Panel: Shaping Policies for Advancing Gastronomy Tourism
  • Moderator: Sandra Carvão, UN Tourism
  • Speakers: H.E. Fatima AlSairafi, Hon. Barbara Rwodzi, H.E. Sultan AlMusallam
• 15:30 – 15:40: Case Study: High-End Gastronomy and Sustainability by Chef Sergio Torres (Spain)
• 15:40 – 16:20: Panel: Branding Destinations through Gastronomy
  • Moderator: Célia Tunc
  • Speakers: Chef Tala Bashmi, Chef Rudolf Štefan, Chef Alejandra Espinoza, Iñaki López de Viñaspre
• Masterclasses (17:10 – 18:30)
• #1: The Digital Palate by Joachim Marciano, Meta
• #2: Building Culinary Routes by Caroline Couret
• #3: Savoring Tradition by Andrea Amato
• #4: Circular Solutions for Food Waste by Benjamin Lephilibert
• 5: Bahrain’s Culinary Melting Pot by Chef Nader Qannati & Chef Abdel Hameed
• Evening Program
• 19:30 – 21:30: Dinner hosted by the Kingdom of Bahrain (International participants only)

Tuesday, 19 November

• Venue: Exhibition World Bahrain (EWB)
• 09:30: Transfer from official hotels
• 09:30 – 09:45: Welcome Session by Yasmeen Al Saeed
• 09:45 – 10:00: Interactive Session: Sharing is Caring with David Mora
• 10:00 – 11:00: Panel Debate: Gastronomy – Building the Image of a Destination
  • Moderator: David Mora
  • Speakers: Sara Ahmed Buheji, Majeed Al Majed, Jose Luis Martinez, Elif Balcı Fisunoğlu, Ahmad Shehada
• Case Study and Conversations
• 11:10 – 11:40: Case Study: Local Culinary Exploration by Yigal Schleifer
• 11:40 – 12:10: Conversation with Tim Brooke Webb and Chef Deepanker Khosla
• 12:10 – 13:00: Future Trends in Gastronomy Tourism
  • Moderator: Nicolas Kenedi
  • Speakers: Chef Diego Guerrero, Rashid Al Khalifa, Miguel Flecha, Alex Resnik
• Lunch and Afternoon Sessions
• 13:00 – 13:30: Live Showcooking by Chef Hessa Al Khalifa
• 13:30 – 15:00: Lunch by Chef Yusuf Qamber and Chef Hessa Al Khalifa
• 15:00 – 16:00: Circular Solutions for Reducing Food Waste
  • Moderator: Svitlana Mikhalyeva
  • Speakers: Chef Leyla Fathallah, Benjamin Lephilibert, Muhammad Danbappa
• 16:00 – 16:45: Final Pitch Challenge of the 4th UN Tourism Global Gastronomy Tourism Startup Competition
  • Moderators: Antonio Lopez de Ávila, Ander López Delgado
• Closing Ceremony
• 17:15 – 17:30: Conclusions by David Mora and Sandra Carvão
• 17:30 – 17:45: Closing Remarks
  • Sara Ahmed Buheji, Basmah Al-Mayman, Joxe Mari Aizega
  • Host Announcement for the 10th Forum: Azahara Dominguez
• Evening Program
• 19:00 – 21:30: Farewell Dinner (International participants only)

Wednesday, 20 November

• Bahrain Gastronomy Tour (International Participants Only)
• 08:00 – 18:00: Full-day guided tour of Bahrain’s gastronomic sites, including Peninsula Farms, Bab al Bahrain, Bahrain Fort, and the Pearl Museum.

Best Accommodations in Manama for the Forum

To enhance the experience of participants attending the Forum, here are the top 5 recommended hotels in Manama, Bahrain:

Four Seasons Hotel Bahrain Bay

• An iconic luxury hotel offering stunning views of the Arabian Gulf, state-of-the-art amenities, and an array of fine dining options, including a Michelin-starred restaurant.
• Features: Private beach, spa, rooftop pool, and high-end restaurants.

The Ritz-Carlton, Bahrain

• A lavish resort set along the coastline, featuring elegant rooms, private villas, and a variety of international dining options, perfect for a luxurious stay.
• Features: Private beach, luxury spa, outdoor swimming pool, and tennis courts.

Jumeirah Gulf of Bahrain Resort and Spa

• The venue for some of the Forum’s exclusive events, this hotel offers exceptional service, modern amenities, and a tranquil beachfront setting.
• Features: Wellness spa, multiple dining venues, and direct beach access.

The Diplomat Radisson Blu Hotel, Residence & Spa

• Known for its business-friendly amenities, this hotel offers comfortable rooms, excellent conference facilities, and a central location close to Exhibition World Bahrain.
• Features: Spa, fitness center, multiple on-site restaurants.

InterContinental Regency Bahrain

• A centrally located luxury hotel featuring modern rooms, a variety of dining options, and top-notch facilities, ideal for business travelers attending the Forum.
• Features: Rooftop pool, fitness center, and international cuisine restaurants.

Top 5 Must-Try Cuisines in Bahrain

Bahrain’s culinary scene is a delightful blend of traditional Arabian dishes and international influences. Here are five must-try culinary experiences:

Machboos:

• Bahrain’s national dish, Machboos is a flavorful rice dish cooked with tender meat or seafood, seasoned with a blend of spices like saffron, cardamom, and black lime. It’s a must-try for those seeking authentic Bahraini flavors.

Balaleet:

• A popular breakfast dish, Balaleet combines sweet vermicelli noodles with a savory egg omelet, flavored with cardamom, rose water, and saffron, offering a unique taste experience.

Muhammar:

• A traditional sweet rice dish often served with grilled fish, Muhammar features caramelized sugar and spices, creating a harmonious balance of sweet and savory flavors.

Samboosa:

• A local twist on the Indian samosa, Bahrain’s Samboosa is filled with spiced meat, cheese, or vegetables, and is a popular snack during Ramadan and other festive occasions.

Halwa Bahraini:

• A beloved dessert, Halwa Bahraini is a gelatinous sweet treat made with saffron, rose water, nuts, and cardamom, symbolizing the rich cultural heritage of Bahrain’s culinary scene.

Conclusion

The 9th UN Tourism World Forum on Gastronomy Tourism promises to be a groundbreaking event, showcasing the transformative power of gastronomy tourism in driving economic growth, enhancing cultural identity, and promoting sustainable practices. By bringing together global leaders and culinary experts in Manama, the Forum will set the stage for innovative dialogues, collaborative efforts, and the celebration of the Middle East’s rich gastronomic heritage. As the world looks towards gastronomy tourism as a key factor in destination development, this event serves as a pivotal platform for sharing knowledge, building partnerships, and inspiring future initiatives in the sector.