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The second World Tourism Organization (UNWTO) Report on Gastronomy Tourism, presented during the third UNWTO World Forum on Gastronomy Tourism in Spain, emphasised the segment's significant potential in encouraging diverse sustainability, stimulating economies and enhancing inclusion in tourism.

During the forum, industry stakeholders concluded that areas, such as poverty reduction, resource efficiency, environmental protection, preservation of cultural heritage and diversity represent key factors that the niche is able to influence and improve.

Furthermore, the report highlighted the need to educate and engage travellers in sustainability goals through their gastronomic experiences, which have become increasingly important in discovering a destination.