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Связались UN Tourism и FAO Mountain Partnership запуском проекта по устойчивой гастрономии туризма в Тихоокеанских государствах с индивидуальным правообразованием (ПАИД)

Promoting tourist encounters with domestic goods and culinary delights, this initiative aims to boost value creation for producers, communities, and travel destinations within Pacific Small Island Developing States.

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Enhancing local tourism by highlighting domestic goods and cuisine, the initiative strives to boost...
Enhancing local tourism by highlighting domestic goods and cuisine, the initiative strives to boost the value for producers, communities, and destinations within Pacific Small Island Developing States.

Связались UN Tourism и FAO Mountain Partnership запуском проекта по устойчивой гастрономии туризма в Тихоокеанских государствах с индивидуальным правообразованием (ПАИД)

Pacific Small Island Developing States (SIDS) are integrating local agrifood systems into their tourism sector to drive economic growth and safeguard cultural heritage and fragile ecosystems. This joint initiative with UN agencies, the FAO Mountain Partnership, and the Pacific Tourism Organization (SPTO) aims to create immersive experiences showcasing indigenous agricultural products and culinary traditions.

The initiative focuses on sustainable gastronomy tourism, which includes visits to organic farms, traditional cooking workshops, and culinary experiences tailored to each SIDS. By integrating agriculture into the tourism value chain, Pacific SIDS can provide alternative income sources for smallholder farmers and foster more inclusive and resilient economies.

Collaboration between the agriculture and tourism sectors is crucial to the success of this venture. The initiative aims to build capacity through workshops and regional collaborations, empowering local communities, and preserving traditional knowledge. Participants gain practical tools to transform local ingredients into authentic tourism experiences and improve market access.

The project also targets preserving cultural heritage, as agriculture plays a significant role in maintaining cultural traditions, biodiversity, and sustainable practices. This integration supports inclusive economic growth, environmental stewardship, and gender equality, contributing to various Sustainable Development Goals, such as SDG 1 - No Poverty, SDG 5 - Gender Equality, and SDG 12 - Responsible Consumption and Production.

Seven Pacific SIDS are involved in this project: Cook Islands, Fiji, Samoa, Tonga, Vanuatu, Solomon Islands, and Palau. Each country will develop gastronomy tourism itineraries highlighting their unique culinary traditions.

A key component of the project is the Regional Workshop on Sustainable Gastronomy Tourism in Nadi, Fiji, from 30 June to 2 July 2025. The event brings together small-scale producers, tourism operators, and industry stakeholders to strengthen technical skills, share best practices, and explore collaborative strategies. The workshop creates space for regional collaboration, cross-sector dialogue, and community-based networks.

By integrating local agrifood systems into tourism, Pacific SIDS can reap the benefits of economic development while preserving their cultural and ecological assets, ensuring a sustainable and resilient future for the region.

This project is supported by the Italian Cooperation through the FAO Mountain Partnership. For more information, visit the provided links.

  1. The Pacific Small Island Developing States (SIDS) are integrating local agrifood systems into their tourism sector, focusing on sustainable gastronomy tourism, which includes visits to organic farms, traditional cooking workshops, and culinary experiences, to drive economic growth and safeguard cultural heritage and fragile ecosystems.
  2. Collaboration between the agriculture and tourism sectors is crucial to the success of the initiative, aiming to build capacity through workshops and regional collaborations, empowering local communities, and preserving traditional knowledge.
  3. The project aims to create immersive experiences showcasing indigenous agricultural products and culinary traditions, providing alternative income sources for smallholder farmers and fostering more inclusive and resilient economies across seven SIDS: Cook Islands, Fiji, Samoa, Tonga, Vanuatu, Solomon Islands, and Palau.
  4. Each country will develop gastronomy tourism itineraries highlighting their unique culinary traditions to contribute to various Sustainable Development Goals, such as SDG 1 - No Poverty, SDG 5 - Gender Equality, and SDG 12 - Responsible Consumption and Production.
  5. A key component of the project is the Regional Workshop on Sustainable Gastronomy Tourism in Nadi, Fiji, from 30 June to 2 July 2025, bringing together small-scale producers, tourism operators, and industry stakeholders to strengthen technical skills, share best practices, and explore collaborative strategies.
  6. The initiative targets preserving cultural heritage, as agriculture plays a significant role in maintaining cultural traditions, biodiversity, and sustainable practices, ensuring a sustainable and resilient future for the region.
  7. This project is supported by the Italian Cooperation through the FAO Mountain Partnership; for more information, visit the provided links.

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