Gastronomy in Tourism Supply Chains: Shrinking the Distance between Farmer and Consumer (S20)

Organized by: UNWTO

Prior to the travel disruptions of Covid-19, economies all over the world were seeing significant growth in tourism consumption supply chains, fuelling value addition, product development agri-processing, innovation, and quality.

Looking beyond the pandemic, the intersection between tourism and local agri-business will be key to recovery for many communities.

This session will draw on a number of case studies to explore how connections between the tourism and agri-business drove market and economic diversification, created jobs and promoted inclusivity.

It will also explore where the successful promotion of local cuisine, culture and heritage led to strengthened tourism attractiveness, which in turn fuelled growth in mutually supportive sectors.

Key questions:
1. What are the challenges to creating value added products at a local level and accessing trade?
2. What strategic partnerships in the food and hospitality industry are needed to support sustainable and fair trade?
3. What is the role of quality products in engaging consumers in the food and tourism sector, while reducing the carbon footprint?

Speakers:
Zoritsa Urosevic (Moderator)
Natalia Bayona
Hernan Manson
Mary Dickson
Benjamin Ozsanay
Peter Muchemi
Cristina Reni