Pacific Islands Embrace Sustainable Gastronomy Tourism Through New UN Initiative

A collaborative project led by UN Tourism, the FAO Mountain Partnership, and the Pacific Tourism Organization (SPTO) is set to transform the tourism and agriculture landscape across seven Pacific Small Island Developing States (SIDS). The effort focuses on connecting local agrifood systems with tourism to generate sustainable value for producers, communities, and destinations.

This ambitious initiative will be rolled out in Fiji, Samoa, Tonga, Vanuatu, the Solomon Islands, the Cook Islands, and Palau. The plan is to craft Gastronomy Tourism Itineraries that showcase each island’s unique culinary heritage through immersive experiences such as visits to organic farms and participation in traditional cooking workshops.

Agriculture remains vital for livelihoods in these islands, serving not only as a source of employment but also as a guardian of cultural traditions, biodiversity, and sustainable practices. Much like in mountain communities, Pacific SIDS depend on intricate food systems deeply rooted in local customs and ecological knowledge.

However, smallholder farmers continue to face serious challenges, including limited access to markets, ageing populations, and a decline in traditional practices. This project offers a new pathway by integrating agriculture into the tourism value chain, creating alternative income sources and fostering more inclusive and resilient economies.

A highlight of the initiative is the Regional Workshop on Sustainable Gastronomy Tourism, scheduled for 30 June to 2 July 2025 in Nadi, Fiji. The event will convene farmers, tourism operators, local associations, and regional experts to exchange knowledge, enhance technical skills, and co-create sustainable tourism products that reflect the islands’ environmental and cultural identities.

The overall vision is to transform farmers into cultural ambassadors, connecting them with travelers eager to experience authentic island gastronomy. In doing so, the project also strengthens supply chains, community networks, and cross-sector collaboration between tourism and agriculture stakeholders.

By promoting sustainable gastronomy tourism, this effort aligns with several Sustainable Development Goals (SDGs), including No Poverty (SDG 1), Gender Equality (SDG 5), and Life on Land and Below Water (SDGs 15 and 14). With support from the Italian Cooperation through the FAO Mountain Partnership, the project holds strong potential to drive inclusive development and preserve the region’s fragile ecosystems.