UN Tourism and FAO Mountain Partnership Launch Sustainable Gastronomy Tourism Project in Pacific SIDS

In the Pacific Small Island Developing States (SIDS), agriculture is vital for rural livelihoods, providing essential economic opportunities and jobs for local communities. Agrifood systems in these areas encompass much more than mere food production; they are instrumental in safeguarding and promoting cultural heritage, traditional knowledge, and biodiversity conservation, as well as facilitating sustainable resource management. Much like the remote mountain regions, these island communities depend on integrated food systems that are founded on traditional practices and rich ecological diversity.

The initiative is underway in seven Pacific SIDS: Cook Islands, Fiji, Samoa, Tonga, Vanuatu, Solomon Islands, and Palau (through a dedicated project). Its primary aim is to create Gastronomy Tourism Itineraries that highlight authentic experiences—like visits to organic farms and culinary workshops—customized to reflect each destination’s cultural and environmental identity.

Although vital for the economy, smallholder farmers encounter ongoing difficulties. Many depend on additional income streams because of systemic problems such as declining population, aging demographics, scarce economic opportunities, and the slow decline of traditional practices. These issues mirror those experienced by smallholder producers in mountainous areas, where factors like isolation, climate-related risks, and restricted market access present comparable obstacles to development.

Sustainable gastronomy tourism presents a valuable opportunity. By incorporating agriculture into the tourism value chain, it generates alternative income sources for small-scale producers and enriches the tourism experience in the islands, promoting inclusion and sustainability. 

Integrating local agrifood systems into tourism allows Pacific SIDS to foster inclusive economic growth, aid smallholder farmers, and protect both cultural heritage and delicate ecosystems. 

The initiative, Development of Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific SIDS, seeks to create tourism experiences that are deeply embedded in agrifood systems—linking visitors to organic farms, local food creators, and traditional cooking methods. This approach transforms farmers into not just suppliers but also cultural ambassadors and guardians of vulnerable ecosystems and their communities.

To realize this vision, effective collaboration between the agriculture and tourism sectors is crucial. Engagement from both public and private stakeholders is necessary to promote inclusive growth and facilitate regional knowledge sharing, thereby increasing the strategic appeal of Gastronomy Tourism Itineraries. 

A central element of the project is the Regional Workshop on Sustainable Gastronomy Tourism, scheduled for 30 June to 2 July 2025 in Nadi, Fiji. This event will unite small-scale producers, tourism operators, and other industry stakeholders, along with agricultural and tourism associations, experts, and institutional players from throughout the Pacific. The aim is to enhance technical skills, exchange best practices for connecting agrifood systems with tourism, and investigate cooperative strategies for developing resilient supply chains and tourism offerings.

Participants will acquire hands-on tools to convert local ingredients into genuine tourism experiences, enhance market access, and engage effectively with visitors. This workshop will foster regional collaboration, facilitate cross-sector discussions, and build community-based networks.

The initiative promotes sustainable gastronomy tourism throughout the Pacific region, directly aligning with the Sustainable Development Goals (SDGs). It aids SDG 1 – No Poverty by enhancing capacity and offering technical assistance to small-scale farmers; supports SDG 5 – Gender Equality and SDG 12 – Responsible Consumption and Production by empowering communities, safeguarding traditional knowledge, and encouraging sustainable organic farming; and bolsters SDG 14 – Life Below Water and SDG 15 – Life on Land by educating visitors on how their decisions affect vulnerable ecosystems. The project receives support from the Italian Cooperation via the FAO Mountain Partnership.