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Gastronomy Tourism Agenda to be advanced in ASEAN and Asia-Pacific regions with record turnout for UNWTO Gastronomy Tourism Conference in Thailand

June 6, 2018 Destination Thailand / Mekong No Comments Email Email

Held for the first time in Asia, from 30 May to 1 June, 2018, the 4th UNWTO Forum on Gastronomy Tourism was organised by the UN World Tourism Organisation, the Basque Culinary Centre with the support of the Tourism Authority of Thailand (TAT) and Thailand’s Ministry of Tourism and Sports. The 588 delegates from 52 countries heard from a diverse range of expert speakers from chefs, restaurateurs, consultants and professors to marketing and technological gurus.

They also enjoyed a wide variety of Thai cuisine at grassroots and fine-dining restaurants, local marketplaces and street vendors. Senior officials who attended the forum included UNWTO Secretary-General Mr. Zurab Pololikashvili, Tourism Minister of Jamaica Mr. Edmund Bartlett, Mr. Joxe Mari Aizega, Director, Basque Culinary Center and PATA CEO Mr. Mario Hardy.

The conference is being attended by dozens of Thai restaurateurs, chefs, food and beverage executives and hoteliers who are getting a chance to update themselves on new techniques and technologies in preparing, marketing and managing the strong linkage between tourism and gastronomy.

The conference is focussed on raising awareness both nationally and regionally as to the significance and role of gastronomy tourism as a key towards the development of sustainable tourism in the region. Speakers from Macau, Japan, Indonesia and the Basque region of Spain discussed the current situation in their regions and the global outlook for gastronomy tourism as well how the public and private sector can establish successful partnerships.

The conference has also examined how countries can related their gastronomy tourism strategies to the Sustainable Development Goals of the United Nations’ 2030 Agenda.


Addressing the opening ceremony, H.E. Mr. Weerasak Kowsurat, Thailand’s Minister of Tourism and Sports, said the Royal Thai government was pleased to host the conference as part of the national strategy to more firmly link its two bedrock economic sectors, agriculture and tourism.

H.E. Mr. Weerasak said, “Both agriculture and tourism are major job creators and contribute significantly to economic livelihood and income distribution all over the country, especially in the rural areas. Farmers get to make more productive use of their land and try out new concepts such as, herbal and organic products and wineries. The multiplier effect nationwide is of massive value and benefit.”

He added, “Gastronomy has been linked to tourism and further influenced as well as enhanced by technological advances. However, both gastronomy and tourism are undeniably related to local cultures and communities.

“Both the Eastern and Western worlds have cuisine that is rooted in local wisdom. Each is unique in its own way. If we can fuse their combined strengths, it will allow us to have a better understanding of their physiological benefits as well as the intellectual value of our respective cultures.”

The Minister stressed how gastronomy tourism is helping many small and grassroots communities all across Thailand boost sales of their fruits, rice and general crops and create a strong international brand for Thai food and ingredients.

“Thai cuisine helps us to drive tourism and boost spending. In 2017, 20 percent of our tourism revenue was on food. We are hoping to increase that in the years ahead.”

H.E. Mr. Weerasak also highlighted the gastronomic linkages amongst the member states of the ASEAN Community.

“The most important crop for us (in ASEAN) is rice, as it is our staple food. In other words, rice is not just a source of food, but also a source of our culture and way of life. ASEAN countries are top exporters of rice. It may interest you to know that the ASEAN emblem also has stalks of rice paddy bound together on the ASEAN flag.”

Mr. Chattan Kunjara Na Ayudhya, Deputy Governor for Policy and Planning, Tourism Authority of Thailand outlined how Thai food was not just food but a story in its own right, with each well-known dish like Phat Thai, Tom Yam Kung or Som Tam having its own background and history about its origins.

The conference heard two powerful presentations on how Thai farmers are shifting away from using pesticides and fertilisers in the food chain, thus improving their physical and financial health as well as the quality of their products for consumers. PATA CEO Mario Hardy outlined his association’s campaign to curb food waste and invited all the participants to join up.

A representative of the Ministry of Tourism, Indonesia, stressed how the country will start promoting its culinary culture by setting up a number of uniformly-branded restaurants worldwide.

On May 31 and June 1, delegates visited local communities and various districts of Bangkok to check out the vast variety of culinary delights ranging from Michelin star restaurants to street food and family entrepreneurs.

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