UN Tourism, FAO Mountain Partnership, and SPTO Join Forces to Promote Sustainable Gastronomy Tourism in Pacific SIDS

UN Tourism, the Mountain Partnership Secretariat at the Food and Agriculture Organization of the United Nations (FAO), and the South Pacific Tourism Organization (SPTO) are joining efforts to strengthen the connection between agrifood systems and tourism across seven Pacific Small Island Developing States (SIDS).

Through the project “Development of Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific SIDS”, the UN Tourism, FAO Mountain Partnership and SPTO aim to co-create travel experiences that connect visitors with organic farms, traditional food producers and local culinary heritage. The goal is to maximize value for producers, communities and destinations while celebrating rich ecological diversity and traditional practices.

This initiative is being implemented in seven countries—Cook Islands, Fiji, Samoa, Tonga, Vanuatu, Solomon Islands, and Palau (through a dedicated project)—working with local producers and tourism actors to design authentic, community-rooted itineraries that reflect each destination’s cultural and environmental richness. In doing so, farmers become not only providers, but cultural ambassadors and stewards of fragile ecosystems.

“Gastronomy tourism offers a promising opportunity. By integrating local agrifood systems into tourism, Pacific SIDS can drive inclusive economic growth and support smallholder farmers while safeguarding both cultural heritage and fragile ecosystems.”

The project is supported by the Italian Cooperation through the FAO Mountain Partnership.

Upcoming: Regional Workshop on Sustainable Gastronomy Tourism

A key milestone of the project is the Regional Pacific Workshop on Sustainable Gastronomy Tourism, to be held from 30 June to 2 July 2025 in Nadi, Fiji. The workshop will bring together around 50 participants, including small-scale producers, tourism stakeholders and government representatives from the seven Pacific SIDS. Over three days, the event will focus on building technical skills, sharing knowledge on connecting agriculture and tourism, and developing practical strategies to strengthen local value chains.

Sessions will include hands-on training on storytelling, immersive food experiences and engaging with high-end markets, while preserving cultural identity and ensuring sustainability. The workshop aims to foster regional collaboration, cross-sector dialogue and the development of community-based tourism models that celebrate the flavors and traditions of the Pacific.