Tonga Showcases Local Flavours in Gastronomy and Agritourism Development Workshop

A taste of Tonga’s sustainable tourism future was on full display this week as representatives from the Ministry of Tourism and the Ministry of Agriculture, Food and Forestry, alongside local farmers, tourism operators, and hospitality students, came together for the Developing Gastronomy and Agritourism Tourism Experiences and Itineraries Workshop held on Wednesday, 5 November 2025, at Ancient Tonga, Popua.

Led by the Pacific Tourism Organisation (SPTO), in partnership with the FAO Mountain Partnership and UN Tourism, the workshop forms part of the regional initiative Development of Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific Small Island Developing States (SIDS). The project aims to strengthen linkages between local gastronomy, sustainable agriculture, and tourism to create meaningful economic opportunities for Pacific communities.

Nearly 30 participants from government ministries, tourism businesses, growers’ associations, and training institutions attended the session, facilitated by SPTO’s local consultant, Ms. Simata Palu.

In his opening remarks, Acting Chief Executive Officer of Tonga’s Ministry of Tourism, Fotuika Vailea, emphasised the need to diversify Tonga’s tourism offerings beyond whale watching.

“Gastronomy and agritourism offer a low-cost, authentic, and community-driven way for both businesses and local families to benefit from tourism,” he said. “These opportunities require little more than land, a story to share, good food security practices, and a love for Tonga. They reflect the spirit of our 150-year Constitution, supporting the right to prosperity, land, and enterprise for every Tongan, while aligning with our regional Sustainable Tourism Development Policy, the 2050 Blue Pacific Strategy, and the 2030 Sustainable Development Goals.”

Jess Fry-Afeaki of Ancient Tonga, who previously participated in the regional workshop series, shared how her team turned their culinary heritage into a visitor experience:

“Culinary tourism is about more than food. It’s about sharing culture, history, and tradition through flavours. From coconut cream making to the taste of our

umu, we’re creating experiences. What started as a simple idea has now become a full itinerary offering visitors an authentic taste of Tonga.”

SPTO CEO, Mr. Christopher Cocker, highlighted that the workshop marked a significant milestone in strengthening the connection between tourism, agriculture, and local food systems.

“By supporting the development of authentic ‘farm-to-table’ culinary experiences, we are not only enhancing Tonga’s visitor offerings but also creating meaningful economic opportunities for farmers, producers, and communities,” said Mr. Cocker. “As the first in a two-part capacity-building series, this initiative reflects SPTO’s commitment to sustainable product development that honours cultural identity, encourages local value chains, and positions Pacific destinations to compete through quality and uniqueness. We are proud to work alongside our partners and Tonga’s Ministry of Tourism in empowering operators to tell their food stories in ways that are both compelling and commercially viable.”

Workshop facilitator Ms. Palu added, “This is about more than food—it’s about reconnecting communities. We’re linking farmers, businesses, and families to celebrate Tonga’s identity through its ingredients, traditions, and creativity. Every great vision starts small, and with faith, even the smallest seed can grow into something powerful.”