Regional Workshop Unites Pacific Stakeholders to Strengthen the Link between Agriculture and Tourism through Gastronomy

The Pacific Tourism Organisation (SPTO), in collaboration with UN Tourism and the FAO Mountain Partnership Secretariat, has successfully concluded a landmark three-day Regional Workshop on Sustainable Gastronomy Tourism, held from 30 June to 2 July 2025 in Nadi, Fiji. The event brought together more than 70 stakeholders from across the region to co-design gastronomy tourism experiences that bridge agriculture, food systems, and tourism.

The workshop represented a significant milestone in the regional rollout of the project. “Development of Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific SIDS”, which aims to empower small-scale producers by integrating them into tourism value chains. Participants included representatives from the Cook Islands, Fiji, Samoa, Tonga, Vanuatu, Solomon Islands, and Palau, as well as national tourism authorities, local producers, chefs, tourism operators, and community organisations.

UN Tourism’s Eun Ji Tae mentioned that the workshop was marked by both global challenges and significant opportunities for the tourism sector. Despite ongoing geopolitical tensions and economic uncertainty, international tourism is showing strong signs of recovery. In the first quarter of 2025 alone, global tourist arrivals rose by 5% compared to the same period in 2024, with over 300 million people traveling internationally, surpassing pre-pandemic levels in many destinations.

Ms Ji Tae said this workshop was not just another meeting—it was a milestone within the broader initiative: Development of Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific SIDS. This project reimagines the connection between agriculture and tourism, placing food at the heart of the travel experience.

“Gastronomy tourism is a powerful tool. Food is cultural, personal, and profoundly local—and yet it is also a global connector. In the Pacific, where biodiversity, heritage, and community are central to daily life, gastronomy can play a transformative role. It protects traditional knowledge, strengthens food systems, and enhances community resilience—while offering travelers authentic, immersive experiences, “MS Ji Tae shared.

“Gastronomy tourism is not a passing trend—it’s a strategic pathway toward inclusive and sustainable development. “Gastronomy is much more than food—it is a celebration of culture, tradition, and identity. At UN Tourism, we see it as a key strategy for inclusive economic growth, cultural preservation, and sustainable tourism. Around the world, we’ve seen how food-based tourism empowers local producers, revitalizes communities, and connects travelers with the true soul of a destination. We’re excited to bring this vision to life in the Pacific, where gastronomy can unlock new opportunities and strengthen the resilience of island communities.”

“This initiative truly reflects the power of partnership. On behalf of the SPTO, I extend our profound gratitude to UN Tourism , the FAO Mountain Partnership Secretariat and the Government of Italy for their generous support, which has made this regional workshop—and the national-level activities to follow—possible,” said SPTO Chief Executive Officer Christopher Cocker.

“The week’s discussions represent a crucial step forward in supporting the implementation of the Pacific Sustainable Tourism Policy Framework. I am confident that the agenda has taken us through vital discussions spanning economic wellbeing, cultural preservation, inclusion, and healthy oceans and islands. Let us continue to engage with partners and stakeholders to co-create a unified strategy that truly integrates our food systems, land, and marine resources—and recognizes the essential role of gastronomy and locally inspired cuisine in shaping authentic Pacific tourism experiences.”

Through a participatory and ecosystem-based approach, the workshop provided training and technical guidance to producers on sustainable agriculture models, tourism experience development, itinerary design, and market access. Special sessions led by UN Tourism equipped producers with tools to enhance business readiness, celebrate their culinary heritage, and engage more meaningfully with visitors. These efforts further recognize producers not just as economic contributors, but also as guardians of biodiversity and bearers of ancestral knowledge.

Collaborative sessions between tourism operators, producers, and government stakeholders encouraged cross-sector dialogue and action planning, while also advancing the implementation of the UN Tourism-Basque Culinary Center Guidelines for the Development of Gastronomy Tourism.

The project also exemplifies how global partnerships—such as that with the Italian Development Cooperation and the Italian Agency for Development Cooperation (AICS) through the Mountain Partnership Secretariat—can advance regional resilience and sustainability.

With gastronomy tourism identified as a high-potential niche for inclusive economic growth, this workshop serves as a catalyst to embed food, agriculture, and culture into the core of tourism strategies in the Pacific Small Island Developing States (SIDS).