Promoting regional trade and agribusiness development in the Pacific : 2nd PACIFIC AGRIBUSINESS FORUM "Linking the agrifood sector to the local markets for economic growth and improved food and nutrition security" Organised by PIPSO, CTA, IFAD, SPC and SPTO Tanoa Tusitala Hotel, Apia, Samoa, 29th August -1st September 2016

1. “ACP-EU experiences in promoting food
tourism”
Isolina Boto, Project Leader Regional Trade, CTA

2. ACP-EU experiences
in promoting food tourism
2nd
Pacific Agribusiness Forum
Apia, Samoa
29 August-1st
September

3. Learning from EU experience
•Policies
•Organisation of actors
•Product differentiation and protection
•Branding
•Education

4. • Travel & Tourism in 2015 will grow faster
than the global economy -
• In 2014, the industry contributed
US$7,580 billion in GDP and 277 million
jobs to the global economy.
• Long-term forecasts for Travel & Tourism
show continued annual growth at 3.8%
over the next ten years to $11.4 trillion.

5. • Europe is one of the world's leading tourist
destinations, thanks to its diverse
gastronomy and high-quality food linked to
local traditions and landscapes.
• Supported through EU, national and
regional authorities
• Integrated approach and linkages with
other policy areas - agriculture, food
production, cultural and creative industries

6. • Food is a cultural experience which is
firmly rooted built on strong agriculture
and food traditions over the centuries
• Local tour operators offer authentic food
tourism experiences to visitors
• Meet local people, discover local culture
and heritage, taste selected wines and
regional specialities
• Food tourism experiences support
creating new business opportunities

7. • Experience the soul of European culture,
history and traditions through its food.
• All about European gastronomy and its
related traditions and products in one
place (gastronomic fairs, festivals and
trails ) www.tastingeurope.com aimed at
enhancing the promotion of pan-European
food tourism and attract new visitors to
Europe from overseas.

8. The Council of Europe’s cultural routes
and gastronomy give visitors a full
immersion experience into the European
culture (unity, history, culture and values
and the discovery of less well-known
destinations). Cultural Routes related to
pilgrimages, where food is a fundamental
element (The Via Francigena, The Santiago
de Compostela Pilgrim Routes, The Route
of Saint Olav Ways…)

9. • Cultural Routes whose main protagonist
is gastronomy itself (The Routes of Olive
Tree, The Iter Vitis Route and The Roman
Emperors and Danube Wine Route:
Croatia, Serbia, Bulgaria and Romania –
encompassing 20 archeologic sites and
12 wine regions. )
• Cultural routes in which food assumes an
important role (Transromanica, The
European Route of Megalithic Culture..)

10. Marqués de Riscal: Wine museum, hotel,
scenery (art, design wine, gastronomy,
scenery)

12. • The EU is strongly preserving and promoting
European know-how in food production. With
this aim it has implemented policies on quality
food and established quality schemes.
• Jamaica Jerk first Caribbean GI (Jamaica jerk
and pepper producers organised). Rum will be
the second.
• Penja pepper (Cameroon)
• Oku honey (Cameroon)
• Ziama-Macenta coffee (Guinea)

14. Policy actions for developing food tourism
•Improve quality and consistency,
emphasise authentic, local and sustainable
•Develop networks and clusters to link
different value generators together and form
a coalition
•Reposition food as a creative industry

15. Role of Academies of Gastronomy in the
study and dissemination of the gastronomic
heritage
•The European Federation of Nutrition
Foundations
•The International Academy of Gastronomy
•Euro-Toques
•Le Cordon Bleu
•Basque Culinary Centre