Development of Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific SIDS

Overview

Contributing to existing Pacific efforts at national and regional level, the Food and Agriculture Organisation (FAO) Mountain Partnership, UN Tourism and SPTO are partnering to strengthen the connection between food systems and tourism.

The Objectives are to:

• Enhance gastronomy tourism by developing unique food-based tourism experiences
• Support local farmers and producers by integrating them into the tourism value chain
• Promote sustainable food systems through responsible sourcing and organic farming
• Boost destination competitiveness by positioning Pacific Small Island Developing States as a leading gastronomy tourism region
• Strengthen public-private partnerships to ensure long term impact and sustainability.

Key activities include the creation of new culinary tourism experiences in selected destinations, capacity building and training for farmers and tourism operators, market and value chain assessments, strengthening cooperation between governments, businesses and local communities and showcasing Pacific gastronomy through digital marketing, events and industry networks.
The initial phase focuses on selected countries including Cook Islands, Fiji, Samoa, Solomon Islands, Tonga, Vanuatu and Palau. It is anticipated that this initial phase will provide insights to build future targeted programs in line with the needs of the Pacific SIDS and mobilise interest and support from the development community.

Supported by: