Pacific Islands Embrace Sustainable Gastronomy Tourism to Boost Local Economies and Authentic Travel
NADI, FIJI – JULY 10, 2025 — The Pacific Islands are set to become a premier destination for sustainable gastronomy tourism, following the launch of a unified regional strategy led by the Pacific Tourism Organisation (SPTO). At a landmark workshop held in Nadi, Fiji, regional tourism leaders gathered to spotlight the growing value of food-based experiences as a key pillar for sustainable tourism and community empowerment.
Spearheaded by SPTO Chief Executive Christopher Cocker, the initiative highlights the untapped potential of gastronomy tourism in the Pacific, where local food, traditional cooking methods, and farm-to-table journeys offer travelers immersive, educational, and culturally rich experiences. Cocker emphasized that food is far more than nourishment—it is a gateway to deeper cultural understanding and a vital tool for responsible tourism growth.
A Shift Towards Sustainable Culinary Tourism
“Sustainable gastronomy is no longer a niche—it’s a driver of economic resilience and local identity,” said Cocker. “By inviting visitors to engage in farm visits, harvest produce, and learn how to prepare traditional meals, we create memorable and authentic travel experiences that benefit our communities.”
This aligns with broader global trends toward “slow tourism,” where visitors seek meaningful connections with destinations rather than passive sightseeing. In the Pacific context, this means expanding beyond resort dining into immersive activities such as fishing expeditions with locals, village cooking workshops, and traditional food ceremonies rooted in indigenous customs.
Strategic Development Underway
The regional workshop placed a strong emphasis on creating a unified Pacific gastronomy tourism strategy—a streamlined framework that aligns with the Pacific Sustainable Tourism Policy Framework. This framework, backed by regional governments and development partners, aims to strengthen sustainable economic development, community resilience, and cultural preservation.
According to Cocker, a clearly defined gastronomy strategy will serve as a guiding document for stakeholders ranging from airlines and accommodations to smallholder farmers and tour operators. “By having a shared strategy, we can ensure coherence in storytelling, product development, and marketing across our diverse island nations,” he said.
Geo-tagging efforts will further enhance regional promotion, linking travelers with exact locations of culinary hotspots across Fiji, Samoa, Tonga, Vanuatu, the Solomon Islands, and beyond.
Launching New Culinary Itineraries
As a direct outcome of the Nadi workshop, SPTO and its partners announced the rollout of gastronomy-focused itineraries across Pacific destinations. These itineraries will include:
- Hands-on village cooking classes using heritage techniques
- Multi-day farm-to-table tours involving harvesting and preparation
- Guided tastings in local markets and food trails through lesser-known regions
- Visits to artisanal food producers such as coconut oil mills, taro farms, and seaweed processing sites
This approach spreads tourism benefits beyond traditional urban centers and helps mitigate over-tourism in popular areas.
A sample itinerary might see a traveler begin in Nadi, harvesting root crops alongside local farmers, followed by a home-cooked lunch using traditional earthen ovens (lovo). From there, the tour could continue to Vanua Levu, where visitors sample smoked fish recipes and learn about sustainable marine harvesting practices.
Digital Platforms to Empower Travelers
To support the rollout of these programs, SPTO plans to introduce a suite of digital resources, including interactive food maps, culinary travel guides, and online booking tools. These platforms will allow international travelers to seamlessly discover and book gastronomy-focused experiences, while also educating them on sustainability practices and local food heritage.
“The digital tools are not just for marketing—they’re about transparency and education,” said Cocker. “Visitors can make informed choices that directly support small producers and reduce their ecological footprint.”
Supporting Local Communities and Conservation
The economic and cultural benefits of gastronomy tourism are already being felt across the Pacific. Farmers, fisherfolk, and artisans gain new revenue streams by participating in the tourism value chain, while visitors return home with a deeper appreciation for Pacific heritage and environmental stewardship.
In countries like Samoa and Vanuatu, pilot programs have already shown that community-led food tours can significantly increase local income while preserving culinary traditions. Tourism-generated income also supports biodiversity conservation through sustainable land use practices and reduced reliance on imported goods.
Riding the Global Culinary Tourism Wave
Globally, gastronomy tourism is on the rise, with the UN World Tourism Organization (UNWTO) identifying it as one of the fastest-growing travel segments. Destinations like Peru, Thailand, and Jordan have successfully leveraged their culinary identities to draw international visitors seeking immersive food experiences.
The Pacific Islands are now poised to join that club, offering a rare combination of rich culinary diversity, indigenous knowledge, and breathtaking natural backdrops.
A Flavorful Future for Pacific Tourism
As the Pacific Islands refine their sustainable gastronomy tourism strategy, the region is preparing to welcome a new kind of traveler—one who values connection over consumption and authenticity over convenience.
With strong leadership from SPTO and committed local stakeholders, the region is not only enhancing its tourism offerings but also building a more inclusive and environmentally responsible future. From sea-to-table dining in Tonga to coconut cream making in the Cook Islands, the flavors of the Pacific are ready to tell their story to the world.
For more travel news like this, keep reading Global Travel Wire
