The World Tourism Organization (UNWTO), Basque Culinary Center (BCC), VisitFlanders and the city of Bruges have announced new dates for the 6th UNWTO World Forum on Gastronomy Tourism.
Held under the theme ‘Gastronomy Tourism: Promoting Rural Tourism and Regional Development’, the Forum will take place 31 October – 2 November 2021 in Bruges, Belgium.
The event will focus on the contribution of gastronomy tourism to social and economic integration. It will also highlight its untapped potential for job creation, regional cohesion and sustainable growth. Building on UNWTO’s work on advancing innovation across the tourism sector, the Forum also represents a unique opportunity for experts from across the growing field of gastronomy tourism to share new ideas and best practices and place the two sectors at the center of plans for recovery.
There is no better time than now to re-shape the future for food and tourism. Gastronomy continues to prove its ability to help destinations diversify and to stimulate economic development in destinations all around the world
Zurab Pololikashvili, UNWTO Secretary-General
In order to welcome and connect participants from around the world, the Forum will be held in a hybrid format. This way, delegates meeting in the Concertgebouw of Bruges will be joined virtually by participants from every global region via a special online platform.
The Forum has been co-organized by UNWTO and the BCC since 2015 with the aim of promoting the exchange of experiences between experts in tourism and gastronomy, identify good practices and promote gastronomy tourism as a driver of sustainable development. “Gastronomy can help preserve the identity and authenticity of local traditions,” said Pololikashvili.
We are very much looking forward to welcome participants, both live and online, to explore culinary Bruges during the Forum in November. Flanders, as one of Europe’s gastronomic hubs, is ready to lead the way for a sustainable future of gastronomy tourism
Zuhal Demir, Flemish Minister of Tourism
The Basque Culinary Center represents a unique ecosystem where training, innovation, research and entrepreneurship coexist with the aim of developing and propelling gastronomy, which is understood as reasoned knowledge about what and how we eat.
“We are currently in a particularly challenging and unique time, and rural communities, innovation and creativity will be key to transition successfully towards a new scenario,” said Joxe Mari Aizega, Director of the Basque Culinary Center. That is the reason why it is necessary to increase the contribution of the entire value chain of gastronomy for the future, generating a suitable institutional framework through specific policies.”
Its mission is rooted in values such as passion, innovation, excellence and social commitment. Located in San Sebastian since September 2011, Basque Culinary Center is a pioneer institution conformed by the Faculty of Gastronomic Sciences, and the Centre for Research and Innovation in the field of gastronomy.
In 2021 Basque Culinary Center celebrates its 10th anniversary. Since its origin, the institution has developed its 360º vision of Gastronomy through different initiatives and projects. This year, we celebrate our achievements and the challenges to come, always rooted in our values: passion, orientation towards excellence, innovation and social commitment.
