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In an era where the culinary and tourism industries hold profound potential to drive global sustainability, the 8th World Forum on Gastronomy Tourism, convened by the World Tourism Organization (UNWTO) and the esteemed Basque Culinary Center (BCC), illuminated the intrinsic connections binding agriculture, gastronomy, and travel.

As the curtains rose, over 300 digital delegates spanning 50 nations tuned in, their collective anticipation palpable. Setting the stage was UNWTO’s Secretary-General, Zurab Pololikashvili, who articulated the transformative power of gastronomy tourism: “Harnessing this segment can steer responsible farming, conserve biodiversity, and minimize ecological harm. Moreover, it’s a catalyst for communities, preserving heritage while bolstering growth and aligning with our march toward Sustainable Development Goals.”

Joxe Mari Aizega, the visionary at the helm of the Basque Culinary Center, expanded on this sentiment: “The present beckons us to merge gastronomy tourism with rural growth. Grounding ourselves in territory, innovation, and ingenuity is the compass guiding us toward a paradigm of responsible gastronomy that champions both humanity and our planet.”

Dignitaries from Spain’s tourism echelons and officials from the Basque Government graced the inaugural ceremony. A landmark moment saw global culinary maestros Martin Berasategui and Pedro Subijana celebrated for their ambassadorial roles in catapulting Basque cuisine to global acclaim, being christened as UNWTO’s Ambassadors for Responsible Tourism.

Central to the Forum’s discourse was the instrumental role of gastronomy tourism in conserving regional legacies and advancing sustainable pursuits. Ministers and experts from diverse geographies converged, deliberating on bolstering the triumvirate of agriculture, culinary arts, and tourism. The spotlight also shone on Africa, with Zimbabwe’s First Lady, Auxillia C. Mnangagwa, accentuating the potential of gastronomy tourism as a conduit for region-wide inclusive growth.

In a pioneering move, the Forum witnessed Chef Fatmata Binta, a culinary custodian of the expansive Fulani culture, being bestowed the title of Ambassador for Responsible Tourism.

In the idyllic backdrop of Donostia – San Sebastian, a select cadre of startups presented avant-garde solutions that intersected gastronomy and innovation. Topping the list was “Oh les Chefs”, lauded for its global scalability. This victory paves the way to a collaborative venture with Basque Culinary Center’s Digital Gastronomy Lab and inclusion in the Culinary Action! initiative.

The Forum also unveiled actionable insights from the Global Roadmap for Food Waste Reduction, a collaborative endeavour by UNWTO and the UN Environment Programme. It showcased a gamut of initiatives, emphasizing the crucial roles of education, innovation, and favourable policy landscapes.

Guests were then treated to a culinary spectacle curated by the Mahaia Kolektiboa chef consortium, illuminating Basque cuisine’s captivating allure.

In a notable announcement, Manama, Bahrain, emerged as the host for the 2024 edition of the Forum, marking its Middle Eastern debut.

As the event winds down, attendees will be immersed in various local culinary experiences. Concurrently, the “Culinary Plaza”, an event borne out of the UNWTO and BCC collaboration, will showcase global culinary treasures, offering a sensorial journey across Zimbabwe, Saudi Arabia, Porto, and Botswana.

The 2023 Forum is a testament to the combined endeavours of UNWTO, BCC, Spain’s Ministry of Industry, Trade and Tourism, the Basque Government, and the Provincial Council of Guipuzkoa.