Arusha, Tanzania — 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 documenting African cuisines through cookbooks and recipe publications.
He emphasized that this effort would help build knowledge and reduce hesitation among tourists unfamiliar with local foods.
Dr. Mpango made these remarks during the opening of the Second United Nations African Gastronomy Tourism Conference, held at the Gran Melia Hotel in Arusha.
He underscored the importance of widely promoting Africa’s traditional cuisine to stimulate the growth and development of food tourism across the continent.
“Many tourists are still unaware of the richness of Africa’s culinary heritage,” he stated. “Even within African countries, food tourism is rarely prioritized in national tourism development strategies.”
The Vice President advocated for the establishment of dedicated culinary zones and cultural food routes, where tourists can experience authentic local dishes prepared in traditional ways.
He emphasized the importance of maintaining high standards in food quality and the authenticity of indigenous ingredients.
Dr. Mpango highlighted the need for strong collaboration between traditional chefs, local producers, tour operators, and tourism stakeholders to ensure a sustainable and memorable culinary experience for tourists.
He further called for African food tourism to be positioned at the heart of the continent’s tourism identity.
By aligning food production, culinary experiences, and tourism services, he believes Africa can increase its global culinary appeal and drive inclusive local economic growth.
At the national level, Dr. Mpango noted that Tanzania is working to ensure sustainable food tourism by strengthening partnerships with local farmers, adopting climate-smart agricultural practices, and investing in digital systems that connect tourists with authentic food producers and markets.
He also pointed out that food tourism can play a critical role in improving nutrition and well-being by promoting culturally relevant, health-conscious cuisine.
Dr. Mpango called for a shift in traditional culinary perceptions to emphasize both taste and health, ensuring that food is not only delicious but also beneficial to well-being.
“Culinary tourism offers a unique opportunity to preserve our cultural heritage while creating inclusive economic opportunities for local communities,” he said.
Minister for Natural Resources and Tourism, Ambassador Dr. Pindi Chana, echoed the Vice President’s sentiments, highlighting Africa’s natural abundance of crops, spices, and flavors that make it an attractive destination for culinary tourism.
She stressed the need for an inclusive and sustainable approach, encouraging the integration of smallholder farmers, chefs, and food entrepreneurs into the tourism value chain.
She also advocated for "farm-to-table" initiatives that boost local food production, reduce environmental impact, and ensure food safety and quality standards.
Dr. Auxilia Mnangagwa, First Lady of Zimbabwe and founder of the Food Tourism Festival, spoke on the global recognition of culinary tourism as a powerful driver of economic growth, social empowerment, and poverty reduction.
She emphasized that food tourism not only generates employment and income but also strengthens local economies through value chains and inclusive development models.
It also plays a vital role in preserving cultural heritage and empowering indigenous communities across Africa.
The Second United Nations African Gastronomy Tourism Conference is a three-day event bringing together culinary and tourism stakeholders from across Africa and beyond.
Its goal is to highlight the vast opportunities in food tourism as a pathway to sustainable development.
