The Middle East hosted the 9th UN Tourism World Forum on Gastronomy Tourism in Bahrain, focusing on sustainability and community empowerment with 500 delegates from 50 countries.
The Middle East played host to the World Forum on Gastronomy Tourism for the first time, with Bahrain welcoming policymakers, industry experts, and renowned chefs to focus on sustainability and community empowerment.
The 9th edition of the UN Tourism World Forum on Gastronomy Tourism (Manama, 18-19 November) was held under the theme of “Gastronomy Tourism: A Driver of Economic Diversification and Inclusion”. Co-organized by the Basque Culinary Center and hosted by the Ministry of Tourism of Bahrain, the Forum welcomed 500 delegates from 50 countries, marking a milestone in showcasing the region’s unique culinary traditions.
On the occasion, Her Excellency Ms. Fatima bint Jaffar Al Sairafi, Minister of Tourism of the Kingdom of Bahrain, stated: “It is with great pride that we welcome the 9th UN Tourism World Forum on Gastronomy Tourism to the Kingdom of Bahrain, a landmark event that underscores our dedication to becoming a leading hub for gastronomy tourism in the Middle East. This forum presents a unique opportunity to engage with international experts and thought leaders, allowing us to share insights and best practices that drive sustainable growth within the gastronomy sector. As we explore innovative approaches to enhance our culinary offerings, we remain committed to fostering economic diversification, environmental sustainability, and community engagement. Together, let us seize this opportunity to innovate, collaborate, and shape the future of gastronomy tourism for the benefit of all.”
UN Tourism Secretary-General Zurab Pololikashvili underscored gastronomy tourism’s transformative potential in his opening address: “Gastronomy tourism is a powerful tool for economic diversification and community empowerment, especially in regions like the Middle East, where culinary traditions are a unique strength. By advancing policies that promote inclusivity and sustainability, we can unlock its full potential.”
Basque Culinary Center’s Director General, Joxe Mari Aizega, stated: “In this edition of the World Forum on Gastronomy Tourism, held for the first time in the Middle East, we have a unique opportunity to highlight how gastronomy tourism can be a powerful catalyst for economic diversification and social inclusion. In an increasingly globalized world, respecting local culinary authenticity and diversity becomes a key driver in creating sustainable destinations. Now is time to promote initiatives that support economic growth and strengthen the social structure, regional cohesion, and commitment to environmental sustainability, turning gastronomy into a bridge that connects cultures and fosters equitable development.”
A Ministerial Dialogue featured high-level representatives from across the globe, including H.E. Ms. Fatima J. Al Sairafi, Minister of Tourism of Bahrain; H.E. Ms. Christina Garcia Frasco, Tourism Secretary of the Republic of the Philippines; and H.E. Mr. Sultan AlMusallam, Deputy Minister of International Affairs of the Ministry of Tourism of the Kingdom of Saudi Arabia. Discussions emphasized policies that ensure the benefits of gastronomy tourism reach local communities while contributing to economic diversification and the competitiveness of the destination.
A panel on “Positioning Arab Gastronomy in the World” explored how Arab cuisine can serve as a cultural diplomacy tool. Representatives from Jordan, Kuwait, and Qatar shared strategies for leveraging Arab culinary traditions to strengthen cultural connections and elevate global recognition of the region’s rich heritage. Another panel discussion on culinary identity explored how gastronomy can shape global perceptions and strengthen destination branding.
Top chefs lead the conversation
The Forum featured presentations and discussions by globally renowned chefs, including Chef Sergio Torres from Spain’s 3-Michelin-starred restaurant Cocina Hermanos Torres, Chef Deepanker Khosla (Thailand) – winner of the Sustainable Restaurant Award at Asia’s 50 Best Restaurants 2024, Chef Alejandra Espinoza from Ecuador, and Bahraini chefs Nader Qannati and Abdel Hameed. Tim Brooke-Webb, Managing Director of The World’s 50 Best, also joined the Forum to share insights on how gastronomy rankings influence tourism and drive culinary innovation globally.
The event celebrated the appointment of new UN Ambassadors for Gastronomy Tourism, including 2-Michelin-starred Chef Diego Guerrero (Spain), 1-Michelin-starred Chef Rudolf Štefan (Croatia), and Chef Tala Bashmi (Bahrain).
Celebrating innovation and sustainability
Sustainability was also at the center of discussion at the forum, with sessions and masterclasses addressing food waste reduction, circular economy, and local sourcing. Discussions highlighted how adopting sustainable practices in gastronomy tourism not only reduces environmental impact but also drives inclusive growth and enhances destination resilience.
Innovation was another of the key focus, with Meta presenting future trends in gastronomy tourism and hosting a masterclass on how social media and technology are reshaping the sector.
The Final Pitch Challenge of the 4th UN Tourism Gastronomy Tourism Startup Competition spotlighted the creative potential of inspiring entrepreneurs. Startups presented transformative ideas to shape policy, improve practices, and engage communities through sustainable and scalable initiatives. The jury selected Agrojusto (Argentina) as the winner, recognizing its significant contribution to the future of gastronomy tourism.
In a special announcement, the Basque Culinary Center, in collaboration with UN Tourism, launched three scholarships for its Online Course in Gastronomy Tourism Experience Design, starting in March 2025. These scholarships aim to enhance access to specialized training for professionals in the gastronomy tourism sector. Applications are open until 19 December 2024.
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She holds a Bachelor’s degree in Communication & Mass Media from Panteion University of Political & Social Studies of Athens and she has been editor and editor-in-chief in various economic magazines and newspapers.
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