3rd UNWTO World Forum on Gastronomy Tourism

Donostia-San Sebastián, Spain, 8 - 9 May 2017

7 May

9:00-11:00          Gastronomy Tourism Capital Workshop
This workshop will provide a holistic overview of Gastronomy Tourism Capital initiatives and the opportunity presented for bidding cities to generate considerable sustainable economic growth, competitive advantage, cultural identity and creative experiences through innovative product development.
• Rafal Ansón, President, Real Academia de Gastronomía
• Ibero-American Fair of Gastronomy (FIBEGA)
11:00-14:00        Meeting of the UNWTO Gastronomy Network (location to be confirmed)
20:00                 Opening Dinner (location to be confirmed) and Opening Remarks

8 May

Master of ceremonies: Adela Balderas, Professor, Researcher and Senior Consultant, Basque Culinary Center

9:00-9:30              Opening ceremony

  • Townhall of Donostia-San Sebastián
  • Diputación Foral de Gipuzkoa
  •  Basque Government
  • Joxe Mari Aizega, Director, Basque Culinary Center
  • Matilde Asian, Secretary of State of Tourism, Ministry of Energy, Tourism and the Digital Agenda, Spain
  • Taleb Rifai, UNWTO Secretary-General


9:30-10:00            Presentation of the International Year of Sustainable Tourism for Development and the 2nd UNWTO Global Report on Gastronomy Touris

  • Yolanda Perdomo, Director of the Affiliate Members Programme, UNWTO

Session 1: Gastronomy Tourism: an instrument for sustainable development

10:00-10:30         Key note speech: Stephan Gösling, Professor, Linnaeus University School of Business and Economics and Lund University's Department of Service Management (Sweden)     

10:30-11:00         A conversation with The New York Times (USA) – tbc            

11:00-12:00         Roundtable debate


Luke Bujarski, Director, Skift Research (EEUU)

12:00-12:30         Coffee Break

                            Moderator: Yolanda Perdomo, Director of the Affiliate Members Programme, UNWTO

Session 2: Gastronomy tourism in harmony with nature: regional experiences

12:30-13:00         Keynote Speech: Anne-Mette Hjalager, Professor, University of Southern Denmark (Denmark)

13:00-14:00         Roundtable debate


Roberta Garibaldi, Director, Centro Studi per il Turismo e l'Interpretazione del Territorio - CesTIT (Italy)
Octavi Bono, Director, Catalan Agency for Tourism (Spain)
• Nordic Council, New Nordic Food – tbc

                       Moderator: Amaia López de Heredia, Coordinator, Gastronomy Tourism Master, BCC                 

14:00-15:30         Lunch (Basque Culinary Center)

Session 3: Cultural and social dimensions of gastronomy tourism

15:30-16:00          Keynote Speaker: to be defined

16:00-16:30         Conversation with La Fabrica (Spain) – tbc

16:30-17:30         Roundtable debate


Andoni Luis Adúriz, Chef, Restaurant Mugaritz (Spain)
• Turespaña (Spain) – tbc

                  Moderator: TBC

UNWTO Gastronomy Network: successful examples (first part)

This section will consist of 10 minute presentations of examples of good practices in gastronomy tourism, and an ensuing debate on the future of gastronomy tourism in providing opportunities for the promotion of strategies for sustainable development.

17:30-17:45          Keynote Speaker: H.E. Mr. Ben Weyts, Flemish Minister for Mobility, Public Works, the Vlaamse Rand, Tourism and Animal Welfare, Government of Flanders

17:45-18:30         Presentations and 15 minute Q&A


  • Vita Datau, Indonesia Ministry of Tourism, Indonesia
  • Ryoichi Matsuyama, Japan National Tourism Organization, Japan
  • Gustavo Santos, Minister of Tourism of Argentina 
  • Hector Tapia, Asociación de Chef del Ecuador- Europa, Ecuador
  • Eugenio Yunis, Adivsor, FEDETUR, Chile
20:00      Official dinner offered by Thailand, official host of the 2018 edition of the UNWTO World Conference on Gastronomy Tourism


9 May

Workshop: Practical cases studies

08:00-13:00         Creation of sustainable gastronomy tourism products. Euskadi gastronomica

The workshops will take place in the different locations around the Basque Country where the experiences have been developed

Workshop 1 – Donostia-San Sebastián

Description to be defined.

Workshop 2 – The Goierri region. Enhancing a territory by highlighting its local products and gastronomic culture

Goierri represents Food Tourism as seen from the perspective of the origins of the ingredients that are the backbone of gastronomy:  traditional markets, Idiazábal cheese, blood sausage, small producers, shepherds... This route highlights the quality of the elaboration of local products that enrich the culture and give identity to the territory, in order to create a sustainable production chain that promotes the economic, social and environmental development of the area.

Workshop 3 – Getaria – Zarautz - Tourism balanced between the town and its resources.

After a stroll on Zarautz’s long and attractive beaches and getting to know Getaria, transformed into a gastronomic destination thanks to its seafood dishes and charcoal grills, this workshop will help us understand the importance of family businesses in the area's economy and how a sustainable economy has been created through two of the area's most important local products:  Txakolí wine and anchovies. In addition we will have the pleasure of tasting these products after seeing how they are made.

Workshop 4 – Rioja Alavesa: Wine tourism as a driving force for rural spaces

Every corner of this land speaks of wine. During the visit to La Rioja Alavesa we will witness first-hand the integration of the different actors in the development of this product. It will also be interesting to learn how the wine culture acts as a galvanizing force for rural areas: promoting a settled population, creating wealth and employment, and fostering the sustainable use of the environment. And to cap off the experience, we will enjoy the pairing of wine and gastronomy on site.

Workshop 5 – Hondarribia (Fuenterrabia): Sustainable coexistence across borders

Exploring the town’s streets we will discover a fishing village that attracts tourists, and which, with its strong maritime character, has been able to maintain its charisma over the passage of time by properly managing the large influx of cross-border tourism.

We will get to know its wide range of gastronomic offerings, ranging from local food products to a diversity of bars and pintxos as well as a good variety of high-end restaurants. We will meet local producers and sample their products. Culminating the experience will be a visit and wine-tasting at a Txakolí producer, where we will learn about the origins of the “Hondarribi Zuri” grape used in this wine.

Workshop 6 - TXOTX. Tradition, socializing, rediscovering cider and transmitting heritage

“Txotx!” This is the cider-maker’s call throughout the cider season, inviting hundreds of thousands of people to gather around the cider barrel to share experiences, reinforcing and creating tradition, and exalting the products yielded by the land. We will get to know first-hand how traditional family farms have been able to adapt to the demands of the market and create different tourism products.

14:00-15:30        World Café: Case studies and discussion


UNWTO Gastronomy Network: successful examples (part 2)

This section will consist of 15 minute presentations of examples of good practices in gastronomy tourism, and an ensuing debate on the future of gastronomy tourism in providing opportunities for the promotion of strategies for sustainable development.

15:30  - 15:45         Keynote Speaker: Rafael Ansón, President, Royal Academy of Gastronomy

15:45 - 16:30         Presentations and 15 minute Q&A


  • Edmund Bartlett, Jamaica Ministry of Tourism, Jamaica
  • Madeleine Burns Vidaurrázaga, CENFOTUR, Peru
  • Fatuma Hirsi Mohamed, Kenya Ministry of Tourism, Kenya
  • Fernando Olivera, Observatorio Turístico del estado de Guanajuato, Mexico
  • Spain through its wineries (tbd)

Sesión 4: The Gastronomy Tourism Value Chain:  Governance and profitability

16:30 - 17:00          Keynote Speaker: Dr. Dave Randle, President and CEO, WHALE Center and Professor of Sustainable Tourism Program at University of South Florida (USA)

17:00 - 18:00       Roundtable debate


• Isolina Boto, Manager, Project Leader on Agribusiness Development, CTA, (Belgium)
Michelangelo Cestari, Executive Director, Grupo Gustu SA & Melting Pot-Bolivia SC Foundation (Bolivia)
• Fernando Gallardo, Journalist, El Pais (Spain)
• Melissa Gagné, Executive Assistant & Communications Manager, Edible Canada Culinary Experiences Corporation (Canada)
• Isolina Boto, Manager, Project Leader on Agribusiness Development, CTA, (Belgium)
Damià Serrano Miracle, Head, LABturisme

Moderator: Dr. Dave Randle, President and CEO, WHALE Center and Professor of Sustainable Tourism Program at University of South Florida (USA)


18:00 - 18:30        Conclusions and closing

                                           Iñaki Gaztelumendi, Food Tourism Consultant