Workshop in the Pacific Regionfortifies connection between farming and travel industries
In a groundbreaking initiative, the Gastronomy Tourism Workshop in Pacific Small Island Developing States (SIDS) was held from June 30 to July 2, 2025. Led by UN Tourism in partnership with the Mountain Partnership Secretariat at FAO and the Pacific Tourism Organisation, the event brought together over 70 producers, tourism operators, national tourism authorities, and international partners from seven Pacific SIDS: Cook Islands, Fiji, Samoa, Tonga, Vanuatu, Solomon Islands, and Palau.
The workshop served as a significant step towards community resilience, as gastronomy tourism was highlighted as a powerful tool for generating diversified income streams for small-scale producers and tourism operators. By preserving and valuing traditional ecological knowledge and culinary heritage, the event aimed to safeguard cultural identities that are vital to these island communities.
Moreover, the workshop emphasized the importance of public-private partnerships in supporting sustainable development across the Pacific SIDS. The initiative sought to promote a sustainable economic model that empowers local communities by turning farmers and food artisans into key storytellers of their land and culture.
The event also fostered a collaborative approach to integrate agriculture with tourism, co-creating gastronomy tourism experiences and itineraries grounded in national contexts. This approach enhances sustainable agrifood systems and encourages responsible tourism practices, which is crucial in the fragile ecosystems of Pacific islands.
The project aimed to develop gastronomy tourism ecosystems through participatory methods, focusing on creating experiences and itineraries that reflect authentic local food cultures and farming practices. This initiative aims to diversify tourism offerings in the Pacific while protecting vulnerable island environments.
In summary, the workshop demonstrated that gastronomy tourism in Pacific SIDS is more than a culinary trend—it is an innovative strategy to build resilient communities, conserve cultural and ecological heritage, and foster sustainable economic growth through collaborative, inclusive tourism ecosystems.
The event showcased a coordinated effort to promote sustainable tourism as a community-driven pillar of Pacific tourism. Producers were recognised as not only economic actors but also as guardians of biodiversity and bearers of ancestral knowledge. UN Tourism provided technical and outreach support to producers, equipping them with practical tools to build or expand market access, create sustainable business offers, and cultivate meaningful visitor connections.
The workshop on Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific SIDS was supported by the Italian Development Cooperation and the Italian Agency for Development Cooperation (AICS), demonstrating how global partnerships can advance sustainable development and resilience. The event further embedded gastronomy tourism into national development agendas and broadened international recognition of the region's rich culinary heritage.
| Aspect | Key Points | |---------------------------|------------------------------------------------------------------------------------------------| | **Community Resilience** | Income diversification, preserving traditional knowledge, empowering local producers | | **Sustainable Development** | Integrating agriculture-tourism, supporting food security, promoting public-private partnerships | | **Tourism Ecosystems** | Participatory co-creation of experiences, cultural storytelling, protecting fragile ecosystems |
The workshop served as a key opportunity to advance the implementation of the Guidelines for the Development of Gastronomy Tourism by UN Tourism and the Basque Culinary Center. The event marked the first seed for a broader vision to diversify tourism while protecting the region's fragile ecosystems.
In essence, the Gastronomy Tourism Workshop in Pacific SIDS was a significant step towards a resilient and sustainable future for the region, demonstrating the potential of gastronomy tourism to foster community resilience, preserve cultural heritage, and promote sustainable economic growth.
- The workshop in Pacific SIDS emphasized the role of gastronomy tourism as a tool for community resilience, aiming to generate diverse income streams for local producers and operators.2.By preserving traditional ecological knowledge and culinary heritage, the event aimed to safeguard the cultural identities of these island communities.3.The initiative also highlighted the importance of public-private partnerships in supporting sustainable development across the Pacific SIDS, fostering a sustainable economic model that empowers local communities.4.The event demonstrated the potential of gastronomy tourism to diversify tourism offerings in the Pacific while protecting vulnerable island environments, serving as a significant step towards a resilient and sustainable future for the region.
