Pacific Tourism Organisation and Tourism Solomons strengthen tourism through Gastronomy, Culture and Traditional Food

On 25 November, participants from the tourism sector, local farms, and government agencies in Honiara came together to participate in the Sustainable Gastronomy Tourism Development Workshop on Agritourism & Farm-to-Table. While many participants acknowledged that the term “gastronomy” may sound technical, its essence is simple: strengthening the bridge between tourism and agriculture, and ensuring that farmers, growers, and producers play a central role in shaping authentic visitor experiences.

Held at the Honiara Hotel, the training brought together 24 passionate participants who engaged in practical, hands-on activities, including designing culturally rich, farm-based tour itineraries informed by insights from the recent Scoping Assessment. Co-organised by Tourism Solomons and Hazel Geisae Bae, Local Gastronomy Expert, the workshop formed part of a broader international collaboration supported by the Pacific Tourism Organisation (SPTO), UN Tourism, and the FAO Mountain Partnership of the United Nations, with funding from the Government of Italy.

SPTO Chief Executive Officer Chris Cocker said gastronomy tourism plays a vital role in reclaiming the Pacific narrative through food, culture, and people. “Our food tells the story of who we are — our land, our oceans, our traditions, and our resilience. Strengthening the link between tourism, gastronomy, and culture allows us to move beyond surface-level experiences and offer visitors a genuine connection to place and people,” Mr Cocker said.

He added that initiatives such as this help reposition tourism as a driver of inclusive and sustainable development. “By supporting ‘farm to table’ pathways, we are creating new tourism experiences while improving returns for farmers, promoting healthier locally sourced meals, and celebrating the abundance of our land and sea that defines Pacific culture and community life.”

Local entrepreneur Debbie Lukisi, Owner of MK Local Food, which operates here in Honiara, Solomon Islands, shared that the workshop was important because it brings visibility to something they’ve been doing quietly for years. “It shows that gastronomy and food tourism can become a real pathway for the Solomon Islands. One of my key takeaways is that our recommendations will be elevated to the government level, and I’m proud that we are starting to build this movement here at home. I hope that through this collaboration with Tourism Solomon, SPTO, and the government, we can grow something meaningful for our communities,” she said.

Robert Waisu, of Roberts Farm, a cocoa farmer and cocoa trainer, said, “One key takeaway from this workshop is the importance of having a proper space — a dedicated area, including a kitchen and the right tools — so that I can demonstrate cocoa processing safely and effectively on-site. Ensuring quality and maintaining a good environment around my processing area is essential, and this training has helped me understand what is needed to move to the next level. This workshop has opened my eyes to new opportunities, and I look forward to applying what I’ve learned to improve my farm and add value to the cocoa products I produce.”

The workshop concluded with a site visit to Roberts Farm outside Honiara with participants using knowledge shared at the workshop opening important conversations around farmers’ challenges—from infrastructure and finance to labour and climate impacts. As visitor demand evolves, agritourism offers new income streams for farmers and showcases the authenticity of everyday island life beyond the traditional beach experience.

SPTO is encouraged by the potential for this work to expand into a national initiative, developed collaboratively with Tourism Solomon, the Ministry of Tourism, and the Ministry of Agriculture. There is strong optimism that this movement could help transform tourism across the region, aligning closely with the goals of the Pacific Sustainable Tourism Policy Framework.