The
World Tourism Organization (UNWTO), the Japan Travel and Tourism
Association (JTTA) and Gurunavi have released the new UNWTO Report on
Gastronomy Tourism: The Case of Japan. The publication includes 18
different case studies of successful gastronomy tourism in Japan.
At present, the concept of
gastronomy tourism in Japan is relatively new. However, as this report
shows, gastronomy tourism in Japan has been enjoying strong growth over
recent years, providing economic benefits and acting as a tool for
development and social inclusion.
“As more and more
travellers search for the unique experiences of local gastronomy, the
promotion of gastronomy tourism has moved towards a central position in
tourism development and its potential contribution to the Sustainable
Development Goals,” says Zurab Pololikashvili, UNWTO Secretary-General.
"Through various successful examples of gastronomy tourism in Japan,
this report shows how the country has achieved turning gastronomy
tourism into a tool for development, inclusion and regional
integration.”
Research carried out for
the report found that 38% of Japan’s prefectures include or plan to
include gastronomy tourism in their future plans, while 42% of
municipalities reported that they already have examples of gastronomy
tourism-related activities. The report also highlights the high level of
public-private collaboration within gastronomy tourism.
Each of the 18 case studies
presented in the new publication highlights the growing strength of
gastronomy tourism across Japan. Featured initiatives include Japan’s
first restaurant train and reimagined local sake breweries.
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