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Two-day forum in November to draw more than 400 attendees
A global conference to be held in Bahrain will explore how Middle Eastern gastronomy can be used as a cultural diplomacy tool and expand interest in the region.
Top chefs, sector policymakers and industry experts will attend the ninth edition of the United Nations World Tourism Organisation (UNWTO) World Forum on Gastronomy Tourism in Sakhir, Bahrain from 18 to 19 November 2024.
Taking place at the Exhibition World Bahrain, the event will be attended by more than 400 participants, including chefs Alejandra Espinoza of Somos Restaurant (Ecuador) and Rudolf Stefan of Konoba Pelegrini (Croatia), and Tim Brooke-Webb, Managing Director of 50 Best Empowering Chefs Worldwide.
Held under the theme ‘Gastronomy Tourism: A Driver of Economic Diversification and Inclusion’, the forum is a collaboration between the Bahrain Tourism and Exhibitions Authority (BTEA), UNWTO and its affiliate member, the Spain-based Basque Culinary Centre (BCC), and it is being hosted in the Middle East for the first time.
According to the organisers, the opening ceremony will be attended by Tourism Minister Fatima Al Sairafi, UNWTO Secretary-General, Zurab Pololikashvili, and BCC Director-General, Joxe Aizega.
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The event will feature several major announcements regarding the opening of new restaurants in Bahrain, as well as partnerships among stakeholders at local, regional and global levels.
One of the forum’s key topics will be destination branding, featuring discussions on best practices and strategies for enhancing a destination’s image through gastronomy tourism.
A spokesperson said: “This year’s edition will explore how gastronomy tourism can drive economic diversification and inclusion, emphasising the critical role of stakeholder engagement across the entire value chain.
“Keeping sustainability at the forefront, the forum will explore how to integrate sustainable practices throughout the entire food chain and provide tools for creating sustainable events. This includes actions such as reducing food waste, emphasising local sourcing, implementing waste measurement systems and ensuring effective governance and co-ordination to support sustainable gastronomy tourism strategies.”
For more information, visit www.unwto.org/9-world-forum-gastronomy-tourism-bahrain
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