FORTY-FOUR per cent of global travellers actively seek out local goods they cannot find at home, said UN Tourism Regional Department for Asia and the Pacific officer Eun Ji Tae.
Speaking at the Regional Workshop on Sustainable Gastronomy Tourism in Nadi on Monday, she said that was not a trend but a call to action.
“This project is grounded in evidence. Studies show that 81 per cent of global travellers say tasting local food is the part of travel they most look forward to,” Ms Tae said.
“At UN Tourism, we believe that gastronomy is not simply a sector, it is a strategy.
“A way to empower producers, celebrate culture, preserve traditional knowledge, and create inclusive economic opportunities.
“We have seen its impact in other parts of the world from Spain to Peru, from Japan to Georgia and now we are excited to work with you to bring that momentum to the Pacific.”
Ms Tae said this renewed demand signalled a powerful opportunity.
“The world is traveling again, and we must ensure that Pacific destinations are not only visited, but truly experienced in ways that are sustainable, authentic, and community centered.”
Ms Tae said the three-day workshop was part of a wider project titled ‘Development of Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific SIDS’, an initiative that aimed to reimagine the relationship between agriculture and tourism.
She added that gastronomy tourism was vital in the sense that food was deeply personal, inherently cultural, and profoundly local and also global.
“It is how visitors connect with the soul of a place.
“In a region as rich and diverse as the Pacific, gastronomy tourism is a powerful opportunity to protect biodiversity, strengthen food systems, and build community resilience all while offering visitors authentic, meaningful experiences.”
Note: This article was first published on the print version of the Fiji Times dated July 2, 2025
