Tourexpi
UNWTO World Forum on Gastronomy Tourism Returns to Donostia – San Sebastián
Held under the theme
'Gastronomy Tourism: Back to the roots', the Forum will put the spotlight on
the connections between product, gastronomy and tourism. Over three days,
industry professionals, leading experts, and institutional representatives will
engage in live debates, keynote speeches, hands-on workshops and live cooking
demonstrations with local and international chefs and producers.
Top forum for sector
leaders
The event will
welcome many of the leading figures of global gastronomy and tourism, such
as Qu Dongyu, General Director of FAO; Paolo Di Croce, Director General of Slow
Food (Italy); Célia Tunc, Secretary General of Collège Culinaire de France;
Fatmata Binta, winner of the BCWP 2022 and who will be appointed on the
occasion UNWTO Ambassador for Responsible Tourism ; and confirmed speakers from
Brazil, Croatia, Ecuador, France, Ghana, Italy, Republic of Korea, Rwanda,
Spain and Switzerland.
Furthermore, forum
attendees will have the opportunity to choose from five different excursions to
experience and savor the local gastronomy: "Rioja Alavesa, excellence in
wine tourism", "Rural flavours of the Basque Country and the Idiazabal
territory", "Urola Kosta: fishing villages, landscapes and dream
flavours", "A sea of mountains, Gorbeialdea and Arratia Valley"
and "Bizkaia – Urdaibai coast".
Underscoring the
significance of preserving culinary traditions, this edition will also
commemorate the 10th anniversary of the Mediterranean Diet's inclusion on the
UNESCO Intangible Cultural Heritage list. Additionally, the side-event
"Culinary Plaza" organized by Basque Culinary Center will spotlight
culinary specialties from destinations including Azerbaijan, Botswana, Porto
(Portugal), Saudi Arabia and Zimbabwe. Residents around Donostia-San Sebastián
will be able to access the Forum's venue at Tabakalera.
In addition, within
the framework of the Forum, a UNWTO Gastronomy Pitch Challenge will also be
held alongside Culinary Action! (the entrepreneurship area of Basque Culinary
Center), where selected finalists from UNWTO Startup Competitions will pitch
their technology-driven innovative proposals and solutions for gastronomy
tourism. In order to welcome and connect participants from around the world,
the Forum will be held in a hybrid format.
Advancing
sustainability
Building on the
Global Roadmap on Food Waste Reduction in Tourism, launched during the
previous edition of the Forum, this year's conversations will advance
discussions on reducing food waste, promoting circularity, and combating
climate change within gastronomy tourism. Sustainable practices, encompassing
the reduction of carbon footprint, the promotion of seasonal and local produce,
and the shift to circular economy models, will be showcased.
The Forum has been
co-organized by UNWTO and the Basque Culinary Center since 2015 with
the aim of promoting the exchange of experiences between experts in tourism and
gastronomy, identify good practices and promote gastronomy tourism as a driver
of sustainable development.
Professionals
interested in attending the 8th UNWTO World Forum on Gastronomy Tourism can register online now.
The Forum's has been
presented by Zurab Pololikashvili, Secretary General of the UNWTO; Joxe Mari
Aizega, General Director of Basque Culinary Center; Félix De Paz García, Deputy
Director General for Tourism Cooperation and Competitiveness of the Ministry of
Industry, Trade and Tourism; Javier Hurtado, Minister of Tourism, Trade and
Consumer Affairs of the Basque Government; and Azahara Domínguez, Deputy of
Mobility, Tourism and Territorial Planning, Provincial Council of Guipuzkoa.
This year's Forum is
organized by the World Tourism Organization (UNWTO) and the Basque Culinary
Center (BCC), with the support of the Basque Government, the Provincial Council
of Guipuzkoa, the City Council of San Sebastián, and the Ministry of Industry,
Trade and Tourism of Spain.
Image Credit: ©
UNWTO
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