Savoring Africa: Key Takeaways from the 2nd UN Tourism Regional Forum on Gastronomy Tourism for Africa

The 2nd UN Tourism Regional Forum on Gastronomy Tourism for Africa, taking place from April 23–25, 2025, in Arusha, Tanzania, is more than a gathering—it's a catalyst for redefining Africa’s place on the global culinary tourism map.

As hospitality consultants, we see this event as a pivotal moment for the continent’s tourism and hospitality sectors, with lessons and opportunities for stakeholders at every level

Why Gastronomy Tourism Matters for Africa

Gastronomy tourism is increasingly recognized as a driver of sustainable development, economic diversification, and cultural preservation. The forum, organized by UN Tourism (formerly UNWTO), the Basque Culinary Center, and the Tanzanian government, brings together policymakers, chefs, entrepreneurs, and tourism leaders to harness Africa’s rich culinary heritage for inclusive growth.

Key Themes and Insights

Showcasing Diversity and Heritage

The event celebrates Africa’s culinary diversity, with delegates sampling traditional dishes from Tanzania’s 120 ethnic groups. This not only highlights the continent’s unique flavors but also positions African cuisine as a compelling reason for international travel.

Sustainability and Community Empowerment

Central to the discussions is the role of gastronomy tourism in supporting local communities, creating jobs, and preserving cultural traditions. By linking food production with tourism, the forum emphasizes the importance of sustainable practices and climate-smart agriculture to ensure food security and long-term competitiveness.

Innovation and Collaboration

Sessions focus on leveraging digital platforms, fostering innovation in food production, and sharing best practices. Cross-sector collaboration—between tourism, agriculture, education, and technology—is highlighted as essential for building resilient, future-ready destinations.

Destination Branding and Global Positioning

The forum underscores the need for strategic branding and storytelling to elevate African gastronomy on the world stage. This includes integrating local food systems into tourism value chains and empowering chefs and entrepreneurs to become ambassadors of their culinary heritage

What This Means for Hospitality Businesses

For hotels, restaurants, and tourism operators, the forum’s outcomes signal actionable opportunities:

• Develop Authentic Culinary Experiences: Embrace local ingredients and traditional recipes to create immersive dining experiences that appeal to culturally curious travelers.

  
  

• Invest in Talent and Training: Support capacity-building initiatives for chefs and hospitality professionals, ensuring quality and consistency in food service while fostering innovation.

  
  

• Champion Sustainability: Prioritize partnerships with local producers, implement eco-friendly practices, and communicate your sustainability story to guests.

  
  

• Engage in Strategic Partnerships: Collaborate with regional tourism boards, culinary schools, and digital platforms to amplify your reach and contribute to destination branding.

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Looking Ahead

As Zurab Pololikashvili, UN Tourism Secretary-General, aptly stated:

“Our Regional Forum on Gastronomy Tourism for Africa, the second in the region, celebrates the many flavors and diverse talent of the continent… to help make gastronomy tourism a source of development growth and opportunity for destinations and communities around the continent.”

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The momentum from Arusha is set to inspire a new era where Africa’s culinary identity is not just preserved but celebrated and shared with the world. For hospitality leaders, now is the time to innovate, collaborate, and invest in Africa’s gastronomic future.

For more details on the forum, program updates, and official resources, visit the UN Tourism event page.