Manama : As part of the 9th UN Tourism World Forum on Gastronomy Tourism, a high-level panel session titled “Shaping Policies for Advancing Gastronomy Tourism” brought together distinguished speakers to explore effective strategies for advancing the sector.
The session featured Fatima bint Jaffar Al Sairafi, Minister of Tourism; Christina Garcia Frasco, Secretary of Tourism for the Philippines; and Sultan Al Musallam, Deputy Minister of Tourism for Saudi Arabia.
Sandra Carvao, Director of Market Intelligence at the UN World Tourism Organisation (UNWTO), moderated the discussion.
Minister Al Sairafi said that Bahrain is considered a unique destination due to its cultural diversity. She underscored the importance of showcasing the region’s unique traditions globally, noting that its culinary potential was underestimated.
She noted Bahrain’s 10% growth in accommodations and food services as a sign of the sector’s potential and underscored the need for public-private collaboration to unlock gastronomy tourism’s full impact.
The minister commended Bahraini chefs for their sustainable practices and contributions, stating that the forum offers an opportunity to share Bahrain’s culinary story on an international stage. “By empowering gastronomy tourism, we empower local communities,” she added.
On her part, Garcia Frasco outlined the Philippines’ integration of gastronomy tourism into its National Tourism Development Plan, focusing on policy creation, public-private collaboration, and sustainability. She referenced the Cebu Call to Action, a framework to uplift local economies through gastronomy tourism while addressing issues like food waste.
She noted that gastronomy motivates over 54% of travellers and plays a significant role in domestic and international tourism.
Al Musallam emphasised the deep connection between gastronomy and culture, highlighting Saudi Arabia’s Vision 2030 strategy and its Culinary Commission’s efforts to enhance the sector.
He highlighted holistic tourism experiences, such as visiting UNESCO heritage sites like Diriyah, where gastronomy complements historical and cultural exploration.
He described gastronomy as a trillion-dollar industry, projected to grow to $4 trillion by 2030, with the Middle East contributing significantly to this expansion.
The session underscored the role of gastronomy tourism as a driver of economic growth, cultural exchange, and sustainable development.
