Manama: The 9th UN Tourism World Forum on Gastronomy Tourism highlighted the pivotal role of gastronomy in promoting sustainability, preserving cultural heritage, and fostering local development, with experts advocating for innovative approaches to achieve these goals. Speaking to Bahrain News Agency (BNA), Leyla Fathallah, UNEP Advocate on Food Waste, emphasised the global challenge of food waste. According to Bahrain News Agency, Fathallah showcased the success of the 'Recipe of Change' campaign, which has been instrumental in reducing food waste by engaging chefs, hotels, and other stakeholders. "During Ramadhan, the campaign achieved a 60-65% reduction in food waste across participating hotels," she said, highlighting the power of collective action. Fathallah noted, "We need global collaboration to reduce waste, promote local cuisines, and support small-scale farmers. Together, these efforts can create a more sustainable gastronomy tourism model." Fathallah also underscored food's role as a cultural bri dge, reflecting a nation's identity and values. "Food gathers people in both good and bad times," she noted. "It is a reflection of our culture and an opportunity to connect people to their roots through unique culinary experiences." She encouraged communities to embrace traditional cuisines and integrate them into tourism strategies, saying, "We must stick to our local food heritage and ensure it is celebrated and preserved for future generations." Mary Hayrapetyan, Associate Programme Officer at the World Intellectual Property Organisation (WIPO), highlighted the importance of intellectual property rights in safeguarding intangible heritage. "Geographical indications are a powerful tool to document and protect traditional recipes, products, and techniques, ensuring their authenticity while building sustainable tourism opportunities," she said. Hayrapetyan added, "It is essential to involve local communities and youth through education, creative initiatives, and intergenerational dialogue to create tourism models that are both inclusive and sustainable." Reflecting on Bahrain's efforts during the forum, Hayrapetyan commended the Kingdom's integration of local artisans and traditional crafts into the event. "I was impressed by how Bahrain showcases its cultural identity through its food, crafts, and hospitality," she said. "This approach not only highlights the country's heritage but also serves as an inspiration for preserving and promoting intangible cultural assets globally." Caroline Couret, Manager of the Creative Tourism Network, expanded on the importance of collaboration in tourism development. "Gastronomy is a powerful tool for fostering human connections and preserving intangible heritage. By co-creating tourism models with local producers, chefs, and public authorities, we can achieve a more sustainable and inclusive tourism sector." Couret highlighted the need for collaboration across sectors, saying, "Creating value chains that connect tourism with education, training, and entrepreneurship is key to generating opportunities for local communities and preserving cultural heritage."
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