UN Tourism and the Basque Culinary Center (BCC) have released Good Practices in the Development of Gastronomy Tourism, a publication highlighting how eight global destinations, including Brazil, Canada, Chile, Slovenia, Spain, and Mexico, have successfully applied the 2019 UN Tourism & BCC Guidelines to strengthen culinary identity, enhance competitiveness, and drive social, cultural, and economic benefits.
Through real-world case studies, the guide identifies innovative strategies and key lessons for destinations looking to harness gastronomy tourism as a tool for sustainable development aligned with the 2030 Agenda.
Read the full original article “Good practices in the development of gastronomy tourism“ at UN Tourism.
