UN Tourism and FAO Mountain Partnership Launch Sustainable Gastronomy Tourism Project in Pacific SIDS

In the Pacific Small Island Developing States (SIDS), agriculture remains central to rural livelihoods, offering critical economic opportunities and employment for local communities. Here, agrifood systems extend far beyond food production: they play a crucial role in preserving and promoting cultural heritage and traditional knowledge while supporting biodiversity conservation and sustainable resource management. Similar to remote mountain areas, these island communities rely on integrated food systems rooted in traditional practices and rich ecological diversity.

The initiative is being implemented in seven Pacific SIDS: Cook Islands, Fiji, Samoa, Tonga, Vanuatu, Solomon Islands, and Palau (through a dedicated project). Its ultimate goal is to develop Gastronomy Tourism Itineraries that feature authentic experiences—such as visits to organic farms and culinary workshops—tailored to each destination’s cultural and environmental identity.

Despite their essential role, smallholder farmers face persistent challenges. Many rely on secondary income sources due to structural issues like population decline, ageing demographics, limited economic opportunities, and the gradual erosion of traditional practices. These challenges echo those faced by smallholder producers in mountain regions, where isolation, climate vulnerabilities, and limited market access create similar development barriers.

Sustainable gastronomy tourism offers a promising opportunity; by integrating agriculture into the tourism value chain, it creates alternative income streams for small-scale producers while enhancing and diversifying the tourism offer in the islands building inclusion and sustainability. 

By integrating local agrifood systems into tourism, Pacific SIDS can drive inclusive economic growth and support smallholder farmers while safeguarding both cultural heritage and fragile ecosystems. 

The project, Development of Sustainable Gastronomy Tourism Itineraries and Value Chains in the Pacific SIDS, aims to build tourism experiences rooted in agrifood systems—connecting visitors with organic farms, local food producers, and traditional culinary practices. In doing so, farmers become not only providers but also cultural ambassadors and stewards of fragile ecosystems and of their communities.

Achieving this vision requires strong collaboration between the agriculture and tourism sectors. Active involvement from both public and private stakeholders is essential to ensure inclusive growth and foster regional knowledge exchange, enhancing the strategic value of Gastronomy Tourism Itineraries.