UN Tourism partners with African chefs to boost gastronomy tourism
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The Secretary-General announced 100 scholarships from the UN Tourism Online Academy to promote gastronomy tourism.
UN Tourism and chefs in Africa signed a Memorandum of Understanding during the 2nd UN Tourism Regional Forum on Gastronomy Tourism for Africa, co-organised with the Basque Culinary Centre, to focus on advocacy, promotion, and skills development to strengthen gastronomy tourism across the continent.
The Forum was officially opened by Dr Philip Isdor Mpango, Vice-President of the United Republic of Tanzania, underscoring the political commitment to advance gastronomy tourism in the country. In his address, he called for greater visibility of Africa’s diverse food cultures, stronger regional branding, enhanced collaboration with local producers, and more sustainable practices.
The Forum also welcomed Dr Auxillia C. Mnangagwa, First Lady of the Republic of Zimbabwe. Opening the event, UN Tourism Secretary-General, Zurab Pololikashvili, praised Tanzania for having placed gastronomy tourism high on its agenda for economic growth, cultural preservation, and community development. He said,
“Tourism is a powerful tool for development, and gastronomy brings us even closer to communities. Africa’s culinary heritage is a key asset — one that can generate jobs, support rural development, and strengthen the continent’s global identity.”
The event said to be attended by 400 participants from 30 countries. Discussions focused on policy frameworks, with the participation of the Ministers of Tourism of Tanzania, Zimbabwe, and the Democratic Republic of Congo, the Deputy Minister of South Africa, and the FAO Representative in Tanzania.
Education and skills, national targeted strategies, communication, and product development emerged as main priorities to advance the agenda of gastronomy tourism in Africa. To support this, the Secretary-General announced that 100 scholarships will be made available to students from Africa through the UN Tourism Online Academy.
The Forum further highlighted the need to strengthen local food ecosystems by engaging with producers, safeguarding culinary heritage through the promotion and use of native crops, documentation of products, processes, and traditional recipes, and fostering more sustainable food systems.
Participants also emphasised the importance of elevating the regional and global image of African cuisine, highlighting the role of food festivals, cultural events, and storytelling in showcasing the continent’s culinary identity and reshaping perceptions worldwide.