The United Republic of Tanzania is preparing to host the Second Regional Forum on Gastronomy Tourism for Africa, an event that underscores the continent’s growing emphasis on food tourism as a driver of sustainable development and cultural preservation. Scheduled for 23–25 April 2025 in Arusha, this forum is a collaborative effort by UN Tourism, the Basque Culinary Center, and Tanzanian authorities, following the successful inaugural edition held in Zimbabwe. The forum is more than just a celebration of African cuisine; it is a strategic platform designed to explore the immense potential of gastronomy tourism to transform communities, support economic resilience, and promote Africa as a global culinary destination.
Gastronomy tourism has steadily gained recognition as a key pillar in the UN Tourism Agenda for Africa Tourism for Inclusive Growth. It represents a powerful tool for empowering local communities, enhancing the tourism value chain, and preserving the continent’s rich and diverse culinary heritage. The Tanzanian government, under the leadership of President Samia Suluhu Hassan and Minister of Tourism and Natural Resources Dr. Pindi Hazara Chana, has endorsed the event as a pivotal moment for the country and the continent. Their support highlights a growing awareness of the economic and cultural significance of African food traditions and their potential to attract both regional and international tourists.
Zurab Pololikashvili, Secretary-General of UN Tourism, emphasized the importance of the event by noting that it serves not only as a celebration of Africa’s diverse culinary traditions but also as a gathering point for chefs, entrepreneurs, policymakers, and business leaders. These stakeholders will explore strategies to enhance the region’s competitiveness in gastronomy tourism and ensure that its benefits reach a broad spectrum of communities. According to Pololikashvili, the forum will help position gastronomy tourism as a key component of development and opportunity across Africa.
Minister Chana echoed these sentiments, highlighting Tanzania’s pride in hosting such a significant event. She invited participants from across the continent and beyond to discover Tanzania’s culinary diversity and engage in discussions that explore food tourism’s role in cultural exchange and economic growth. Meanwhile, Joxe Mari Aizega, Director General of the Basque Culinary Center, stressed that the forum’s second edition in Africa would serve as a catalyst for innovation and sustainability in gastronomy tourism, with a focus on community impact and environmental stewardship.
The event’s discussions will cover critical topics such as integrating local food systems into the tourism value chain, enhancing education and talent development, and leveraging communication and branding to promote African gastronomy on the global stage. It will also explore the intersection of tourism and agriculture, encouraging entrepreneurship and including small-scale producers in the broader tourism ecosystem.
As African nations continue to embrace the potential of gastronomy tourism, this forum aims to showcase culinary traditions that range from UNESCO-recognized dishes like couscous and Ceebu Jën to innovative interpretations of local ingredients. Through live demonstrations, panel discussions, and case studies, the forum will highlight how Africa’s culinary heritage can foster regional branding, attract international visitors, and contribute to inclusive economic development.
Ultimately, the Second Regional Forum on Gastronomy Tourism for Africa represents a step forward in leveraging the continent’s unique culinary identity to enhance its global competitiveness. By fostering collaboration, innovation, and investment, the event promises to unlock new opportunities that celebrate African culture, support local economies, and promote sustainable tourism across the region.
