The World Tourism Organization Headquarters within Madrid, Spain, hosted today the particular presentation of the 3 rd UNWTO World Community forum on Gastronomy Tourism. The event is going to be held in Donostia-San Sebastian, The country of spain, on 8-9 May 2017.
The Forum is definitely organized by UNWTO in cooperation with UNWTO Affiliate Member, the particular Basque Culinary Center, as part of the routines of the UNWTO Gastronomy Network. The 3rd edition will be dedicated to the links in between gastronomy tourism and sustainability within the framework of the 2017 International 12 months of Sustainable Tourism for Growth.
The first edition from the Forum took place in Donostia– San Sebastian, the second edition in 2016 in Lima, Peru, and in 2017 the Forum will return to Donostia– San Sebastian, where it is to end up being held every two years.
The presentation was attended simply by UNWTO Secretary-General, Taleb Rifai, their state Secretary of Tourism of The country, Matilde Pastora Asian Gonzá lez; the Vice Councilor of Business and Tourism of the Basque Govt, Isabel Muela; the Director associated with Tourism of the County Council associated with Gipuzcoa, Maite Cruzado and the Councillor of Donostia-San Sebastiá n, Ernesto Gasco and the Director General from the Basque Culinary Center, Joxe Mari Aizega.
“ The particular relation between food and culture has turned into a major motivation for travelers, but additionally a great catalyst of sustainable travel and leisure as gastronomy tourism brings out one of the most authentic features of each destination” stated UNWTO Secretary-General, Taleb Rifai in the presentation of the Forum.
“ Gastronomy tourism has an tremendous potential and is a priority for Spain’ s tourism promotional strategy because of its increasing relevance, particularly in non-urban destinations. In 2015, 8. four million international tourists, representing twelve. 3% of the total, engaged in several activity related to gastronomy” said Matilde Pastora Asian Gonzá lez, Admin of State for Tourism associated with Spain.
The event brings together leading experts in gastronomy tourism to discuss latest trends and also to share case studies and revolutionary products. Topics will include the alleged ‘ farm to table’ procedures, sustainable product development, successful public insurance policies and the benefits of gastronomy tourism.
“ Gastronomy tourism is really a flourishing phenomenon and our goal is to create a space to share, in order to reflect, to analyze and to work to enhance tourism in this area” said Joxe Mari Aizega, Director General from the Basque Culinary Center.
The panel presentations will be accompanied by working sessions giving most of participants the opportunity to interact and share tips. Parallel to the official programme from the Forum, a wide range of events will be carried out at a number of gastronomic hubs presenting the rich variety of products provided.
On the occasion from the Forum, UNWTO will release the 2nd volume of the Global Report on Gastronomy Tourism. The publication analyses present trends in gastronomy tourism as well as the methodologies involved in product development.
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