Manama: The "Future Trends in Gastronomy Tourism" session at the 9th UN Tourism World Forum explored how emerging trends are reshaping the culinary tourism experience, from food production to consumption, and from global perspectives to local practices. Moderated by Nicolas Kenedi, President of L'Agence Française Gastronome, the session featured speakers including Shaikh Rashid Al Khalifa, General Manager of Peninsula Farms, Chef Diego Guerrero, Alex Resnik, and Miguel Flecha. According to Bahrain News Agency, Shaikh Rashid Al Khalifa highlighted the importance of sustainable practices in food production, sharing insights from Peninsula Farms' efforts to integrate innovative solutions. 'We've embraced technology to enhance food security and sustainability. Today, over 50% of our operations rely on solar energy, and we aim to reach 100% by April 2025,' he said. He explained how local partnerships and collaborations with chefs, hotels, and restaurants have elevated the visibility of Bahraini products. 'Passio n meets passion when we work with others in the industry to tell Bahrain's story through food,' he added, highlighting the shared responsibility to promote food security and sustainability on the island. Shaikh Rashid also discussed the farm's initiatives to recycle waste from hotels and restaurants into compost, completing a circular system that supports sustainable agriculture. 'Strengthening the connection between farmers, restaurants, and consumers is essential. By working together, we create a stronger, more sustainable future for our culinary heritage,' he said. The Peninsula Farms General Manager also reflected on the miracle of growing food in Bahrain's desert climate. 'It's a constant reminder of how innovation and resilience can turn challenges into opportunities,' he remarked. 'We must celebrate our local produce and ensure it becomes part of Bahrain's identity on the global stage.' Additionally, Shaikh Rashid underscored the power of storytelling in gastronomy tourism. 'The stories we share abo ut our local ingredients, sustainability efforts, and collaborations with chefs resonate with international audiences and connect them to Bahrain's culture and heritage,' he concluded. Chef Diego Guerrero emphasised how innovation and sustainability are reshaping the concept of luxury in gastronomy. 'Today, luxury is not just about the finest ingredients but about creativity and responsible practices. It's about using every part of the ingredient to create something exceptional,' he said. Guerrero shared examples of how knowledge and technology enable chefs to push boundaries while promoting sustainability. The discussion also touched on the evolving expectations of travellers. Speakers noted the growing demand for personalised experiences that reflect local identity and sustainability. Alex Resnik and Miguel Flecha highlighted the role of technology and data in understanding consumer preferences and removing barriers, such as language, that often hinder the culinary tourism experience. The day at the foru m also included key sessions and activities that explored the dynamic intersections of food, culture, and tourism. An interactive session, "Sharing is Caring," encouraged participants to engage in conversations about challenges and opportunities in gastronomy tourism. A panel debate on "Gastronomy - Building the Image of a Destination" highlighted how culinary traditions shape branding and global perceptions of destinations. Afternoon discussions included sessions on sustainability, such as "Circular Solutions for Reducing Food Waste," and the "Final Pitch Challenge," where innovative gastronomy startups presented their ideas. The day concluded with a session on the role of education in advancing gastronomy. The speakers underscored the importance of collaboration across sectors to ensure that the culinary tourism experience continues to evolve while preserving the heritage and identity of local communities.
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