The event was announced today by the Secretary General of the World Tourism Organization (UNWTO), Zurab Pololikashvili; and the general director of the Basque Culinary Center, Joxe Mari Aizega.
At a press conference in this capital, the directors expressed the hope that tourism can promote rural development, generate economic resilience and preserve cultural heritage.
They will be issues to be addressed in the forum whose motto is: Gastronomic tourism: Return to the roots.
Gastronomy has become a front for the UNWTO and the Food and Agriculture Organization of the United Nations, commented Pololikashvili, who announced the presence of FAO Director General Qu Dongyu.
In his turn, Aizega said that Spanish avant-garde cuisine 15 years ago had more presence in technical matters, “but now we are increasingly interested in origin, traceability, how the animals we consume have been raised.”
Brazil, Croatia, Ecuador, Spain, France, Ghana, Italy, Republic of Korea, Rwanda and Switzerland appear among the participating countries with experts, in an event that will analyze the links between producers and gastronomy, heritage and innovation to improve tourist experience.
Paolo Di Croce, general director of Slow Food (Italy); Célia Tunc, general secretary of the Collège Culinaire de France; and Fatmata Binta, from Sierra Leone, winner of the Basque Culinary World Prize 2022 announced their presence.
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