The World Tourism Organization (UNWTO), Basque Culinary Center (BCC), VISITFLANDERS and the city of Bruges have announced new dates for the sixth UNWTO World Forum on Gastronomy Tourism.
Held under the theme “Gastronomy Tourism: Promoting Rural Tourism and Regional Development,” the forum will take place from October 31 until November 2, 2021, in Bruges, Belgium. The event will be held in a hybrid format.
Co-organized by UNWTO and the BCC since 2015, the forum aims to encourage the exchange of experiences between experts in tourism and gastronomy, identify good practices and promote gastronomy tourism as a driver of sustainable development.
The event will focus on the contribution of gastronomy tourism to social and economic integration. It will also highlight its untapped potential for job creation, regional cohesion and sustainable growth.
Building on UNWTO’s work on advancing innovation across the tourism sector, the forum represents an opportunity for experts from across the growing field of gastronomy tourism to share new ideas, best practices and place the two sectors at the center of plans for recovery.
The UNWTO secretary-general, Zurab Pololikashvili, said: “There is no better time than now to reshape the future for food and tourism. Gastronomy continues to prove its ability to help destinations diversify and to stimulate economic development in destinations all around the world. This is especially true for rural communities where it can help preserve the identity and authenticity of local traditions.”
Joxe Mari Aizega, director of the Basque Culinary Center, said: “We are currently in a particularly challenging and unique time, and rural communities, innovation and creativity will be key to transition successfully towards a new scenario. That is the reason why it is necessary to increase the contribution of the entire value chain of gastronomy for the future, generating a suitable institutional framework through specific policies. These kinds of forums are essential to encourage projects that generate and develop sustainable gastronomic initiatives that transform and have a positive impact on the sector”.
