Tuesday, July 8, 2025
Sustainable gastronomy is becoming a key part of Pacific tourism development, says Christopher Cocker, chief executive of the Pacific Tourism Organisation (SPTO). Speaking at a regional sustainable gastronomy tourism workshop, Cocker pointed to a latent market for food-driven experiences as a key driver of economic growth and community benefits throughout Pacific regions.
Addressing the importance of sustainable gastronomy, Cocker noted that food plays a central role in the tourism experience and should be harnessed more effectively. He emphasized the educational and hands-on potential of gastronomy tourism, from farm-to-table experiences to traditional meal preparation, offering tourists a chance to engage with local cultures in a meaningful way.
Harnessing Gastronomy for Deeper Tourism Connections
Sustainable gastronomy, Cocker stated, provides a powerful opportunity to create deeper connections between travelers and the region. This can be achieved by involving local farmers and fisherfolk, as well as stakeholders in the tourism value chain such as airlines, accommodation providers, and tour operators. By engaging the local community in these initiatives, gastronomy tourism can become a key driver of sustainable tourism development in the region.
“There is a potential for visitors to learn from farmers themselves, harvest local crops, and prepare local meals,” Cocker further elaborated. This type of interaction not only brings a sense of authenticity to travel, but also promotes local systems and sustainability. Pacific Islands can become a niche market destination for visitors in search of authentic cultural encounters that benefit the local economy and environment as well.
Developing a Unified Gastronomy Tourism Strategy
During the workshop, discussions centered around the development of a unified gastronomy tourism strategy for the Pacific. Cocker stressed the importance of having a clear, simple blueprint that would guide efforts across the region to ensure cohesion and resilience within the tourism ecosystem.
The other main workshop goal was to promote progress on the implementation of the Pacific Sustainable Tourism Policy Framework. This policy aims to create a sustainable and equitable tourism system by enhancing economic well-being, community empowerment, and conservation of cultures. Cocker was confident that these debates would make significant progress in these areas.
Gastronomy Tour Itineraries and Value Chains to be Established
The key result of the workshop was its declaration of starting sustainable gastronomy tourism value and itinerary development around the Pacific. By offering well-structured itinerary choices, visitors have access to the best culinary products around the region, from local cooking classes and farm visits to guided food-tasting tours. These itinerary choices will form organized and vibrant experiences and ensure visitors do not miss out on enjoying the best culinary spots around the region while local communities benefit.
For instance, tourists may go on a multi-day itinerary that puts them into villages where meal preparation lessons can be taken, as well as through stops among food producers and local restaurants and markets. These tours are also created to distribute tourism throughout a multitude of different regions, instead of overcrowding major cities.
Creating Greater Awareness through Digital Media
Another innovation to drive gastronomy tourism is digitalizing Pacific culinary products. In preparation, SPTO will introduce web-based materials such as interactive maps and digital guides to enable travelers to plan their gastronomic travels more effectively. These materials will incorporate information on local markets, real restaurants, and sustainable culinary tours, and travelers will thus have no trouble finding their way around the best culinary locations in the Pacific.
Through the use of digital technology, the tourism industry can target a broader market, including sophisticated travelers in search of authentic and sustainable culinary experiences while traveling.
Supporting Local Residents and Ecotourism
It’s rewarding for visitors to have a sense of their experience going into local economies and sustainable efforts, making their experience a more rewarding one. It directly benefits small businesses—local farms, restaurants, and artisans—while promoting sustainability and cultural exchange. Visitors can purchase things directly from farm-fresh produce to craft foodstuffs and other local products while aiding to sustain people’s livelihoods on their journeys.
The Global Trend of Gastronomy Tourism
The increased popularity of gastronomy tourism is part of a worldwide move toward “slow tourism”, in which instead of merely passing by tourist attractions, visitors focus on participating in a rich and authentic experience. Other parts of the world have been successful with similar ventures, including their Jordan Trail and Wadi Rum Trail, which place their emphasis on local cuisine and culture as a method of promoting their part of the world. Pacific Islands can benefit readily from this worldwide trend by offering visitors a genuinely authentic culinary experience that is based on a deep understanding of islands’ culture and heritage.
Conclusion
A Flavorful Future for Pacific Tourism The launch of the gastronomy tourism strategy in the Pacific region is a crucial step toward integrating sustainability and local community engagement into the tourism sector. For travelers, this offers an incredible opportunity to explore the rich culinary landscape of the Pacific Islands while supporting eco-friendly practices and local economies. As gastronomy tourism becomes a key part of the Pacific’s product mix, the Pacific will become attractive to a new kind of values-led visitor who demands real, experiential experiences that are thrilling and importantly enriching. It’s a win-win for visitors and host communities and a useful economic development and sustainable development tool.
