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THE MINISTRY of Tourism and Creative Economy collaborated with the United Nations World Tourism Organization (UNWTO) and the Gianyar Regency Government to hold a Workshop for UNWTO Gastronomy Tourism Development which was a follow-up and socialization of the Gastronomic Destination Development Strategy document in Ubud, Thursday (12/14), 2023.
This document was previously submitted by UNWTO to the Minister of Tourism and Creative Economy, Sandiaga Uno on the agenda of the National Tourism and Creative Economy Coordination Meeting, Tuesday (12/12), 2023 in Bandung, West Java. This document has also been submitted to the Gianyar Regency Government.
According to Minister Sandiaga in his statement, Friday (12/15), 2023, said that this workshop and outreach is expected to strengthen the role and collaboration of stakeholders in Ubud. Starting from various organizations, local and regional destination managers, business representatives and academics related to gastronomy in Ubud.
“Ubud was chosen as a pilot project for gastronomic tourism development because of its readiness and high level of collaboration between stakeholders. Food in Ubud is not just a culinary dish, but has become a lifestyle and culture for the local community,” said Sandiaga.
The gastronomic culture that is rooted in Ubud can be seen from the interpretation of the reliefs on the walls of Yeh Pulu Temple, which depict the culture of raising livestock, farming and hunting as part of the local gastronomic culture. Ubud also has Subak, a traditional irrigation management system which is a cultural pillar of Balinese society as well as the Tri Hita Karana philosophy, the principle of harmony between humans, nature and God, which also represents cultural and culinary richness.
“Ubud is one of the tourism icons in Gianyar which is expected to contribute more to the regional economy through gastronomy and we from the Gianyar regional government will support it from a regulatory perspective,” said Assistant III of the Gianyar Regional Secretariat, I Ketut Pasek Lanang Sadia.
Apart from authentic, traditional, innovative and sustainable culinary experiences, gastronomic tourism is an implementation of inclusive tourism that can involve various stakeholders and other related activities. Such as visiting local producers, participating in food festivals, attending cooking classes, visiting education centers, enjoying traditional foods, and so on.
Therefore, the involvement and spirit of collaboration from various parties is very important to be able to optimize the benefits that can be obtained from the development of gastronomic tourism.
Meanwhile, Department Officer, Tourism Market Intelligence and Competitiveness UNWTO, Patricia Carmona, said that one of the main recommendations for this program is the formation of a Gastronomy Tourism Club. Namely, an organizational body consisting of all stakeholders in the gastronomy industry to be able to actively collaborate and be committed to initiating the development and implementation of gastronomy-related programs in Ubud in the future.
“It is hoped that the program and action plan for this activity can be collaborated with ministries, institutions and wider stakeholders,” said the Deputy for Tourism Products and Event Organizers at the Ministry of Tourism and Creative Economy, Vinsensius Jemadu.
The Workshop for UNWTO Gastronomy Tourism Development activities were then continued with the Gastronomy Tourism Club Kick-off Meeting to discuss follow-up plans for the gastronomic tourism development program in Ubud. [traveltext.id]
