GASTRONOMICAL experiences lie at the very heart of tourism offering and possess immense untapped potential for greater benefit, said Pacific Tourism Organisation (SPTO) chief executive officer Christopher Cocker.
Mr Cocker stressed the importance of delving into sustainable gastronomy while addressing a regional workshop on sustainable gastronomy tourism in Nadi last week.
“We envisage a spectrum of opportunities from immersive educational experiences on our farms to the hands-on engagement of planting, harvesting and preparing traditional meals,” Mr Cocker said.
“We recognize its inherent value in deep connections across the entire tourism value chain from the airlines and accommodation providers to tour operators, local communities and critically our farmers and fisher folk.”
Mr Cocker said the strategic framework being discussed at the workshop touched on how sustainable destination management aims to strengthen this system by fostering a cohesive sustainable and resilient tourism ecosystem across and within Pacific destinations.
“This week’s discussions represent a crucial progression in supporting the implementation of our Pacific Sustainable Tourism Policy Framework and I’m confident the agenda will lead us to vital discussions spanning economic well-being, community engagement, inclusion and cultural preservation and building healthy islands and oceans.”
Mr Cocker said the blueprint should be simple, user-friendly and clear enough for all to find their place in the system.
“I am particularly pleased to note that the agenda will discuss the development of a Gastronomy Tourism Strategy.
“This is absolutely critical, as without a unified strategy, our efforts risk becoming fragmented and ad-hoc.”
The workshop will also see the launch of the development of sustainable gastronomy tourism itineraries and value chains in the Pacific.
Note: This article was first published on the print version of the Fiji Times dated July 5, 2025
