Gastronomy can play a pivotal role in tourism development and a catalyst for economic growth and cultural exchange in the Asia-Pacific region, according to Philippine Department of Tourism (DOT) secretary Christina Garcia Frasco.
Speaking at the 3rd World Tourism Industry Conference (WTIC) and Business Luncheon on May 9, she highlighted the diverse gastronomic landscape of the region and the benefits of using gastronomy to drive tourism.
“Gastronomy tourism is not just about indulging in delicious food; it also has immense economic and cultural benefits for the Asia-Pacific region. This form of tourism attracts food enthusiasts from all over the world, creating opportunities for local businesses, farmers, artisans, and the like. It stimulates job creation, promotes sustainable agriculture, and preserves culinary traditions that have been passed down through generations,” she said.
The Philippines’ National Tourism Development Plan (NTDP) 2023-2028 highlights the integration of food and gastronomy within cultural experiences.
“For example, Iloilo, a province in our country, has recently been recognised as a Creative City for Gastronomy by UNESCO. Additionally, regions such as Western Visayas, the Cordillera Administrative Region, Pampanga, and Cebu are actively engaging in the development of Slow Food programs. These initiatives aim to protect our local produce, ingredients, and culinary traditions by boosting demand for them. This increased demand ensures that local farmers and communities are supported and encouraged to continue cultivating these valuable resources,” Frasco said.
The Philippines will host the First UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific, on June 26 to 27 in Cebu.
