The Vice President of the United Republic of Tanzania, Dr. Philip Mpango, has called on stakeholders in the culinary tourism sector to invest more in writing cookbooks and publishing materials that showcase African cuisine.
He said this would help enhance knowledge and reduce hesitation among tourists when trying unfamiliar foods.
Speaking during the official opening of the Second United Nations African Conference on Gastronomy Tourism held at Gran Melia Hotel in Arusha, Dr. Mpango emphasized the need to promote traditional African cuisines at a larger scale:
"It is important to widely promote Africa’s traditional cuisines so that food tourism can grow and thrive. Currently, many tourists are unaware of the rich culinary heritage available in Africa," he said.
Dr. Mpango pointed out that food tourism is still minimally included in national tourism strategies across many African countries. He stressed the need to establish culturally-themed areas where unique local foods and ingredients can be prepared and enjoyed by visitors.
"In these culinary sites and routes, the quality of food and authenticity of products must be preserved," he noted.
He also highlighted the importance of close collaboration among traditional chefs, local producers, tour operators, and other stakeholders to ensure that services provided to tourists are sustainable and impactful.
"Food tourism should be a key pillar in branding African tourism. We must strengthen its global appeal by aligning food production, culinary experiences, and tourism services to create lasting economic impact. Our rich cuisines should be cooked and shared with the world," he added.
On Tanzania’s efforts, Dr. Mpango explained that the government is working closely with local agricultural producers and investing in digital systems that link tourists, markets, and authentic food producers to support sustainable food tourism.
"Food tourism has the potential to improve nutritional standards by offering guidance on preparing culturally relevant and appealing meals that also promote health and wellbeing. We must shift traditional perspectives on taste and food presentation towards health and sustainability," he stated.
He also underscored the role of culinary tourism in preserving Africa’s cultural heritage and in driving inclusive economic growth through integration of tourism products that empower local communities.
On her part, the Minister for Natural Resources and Tourism, Dr. Pindi Chana, said food tourism holds great potential in attracting visitors to Africa, thanks to the continent’s abundance of unique crops, spices, and flavors.
"It is important to have a sustainable and inclusive plan, which empowers local farmers, chefs, and food entrepreneurs to be part of the tourism ecosystem. Promoting the farm-to-table model can enhance local food production, reduce environmental impact, and improve food safety and quality standards," she said.
Earlier, the founder of the Culinary Tourism Festival and First Lady of Zimbabwe, Dr. Auxilia Mnangagwa, described food tourism as a driver of economic growth and social empowerment, and a tool for poverty reduction.
"Food tourism helps create jobs, generate income, and strengthen partnerships that lead to an interdependent value chain within communities. It is a foundation for inclusive growth, cultural preservation, and sustainable development for indigenous communities across Africa," she stated.
The three-day United Nations African Gastronomy Tourism Conference brings together stakeholders from across and beyond Africa to promote the continent’s culinary tourism potential and foster sustainable development through food.
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