By John Cassim
Zimbabwe’s tourism industry has experienced a significant surge in the first half of 2024, largely attributed to the country’s growing gastronomy sector.
Launched by the First Lady, Auxillia Mnangagwa, gastronomy initiatives have promoted the consumption of traditional meals as a nutritious option, particularly amid the ongoing El Niño-induced drought.
Africa’s culinary heritage, often overlooked by tourists, offers a rich variety of flavours that tell stories of cultural traditions. From ancient recipes to contemporary innovations, African cuisine reflects a fusion of influences.
Chefs are elevating local specialties and ingredients, inviting the world to experience the unique richness of African gastronomy.
In July, Zimbabwe hosted the inaugural UN Tourism Regional Forum on Gastronomy Tourism for Africa. This event brought together destinations and international experts to explore the transformative potential of gastronomy tourism.
Through knowledge sharing and best practices, the forum aimed to harness the power of gastronomy for the benefit of local communities and the environment, fostering regional cohesion and resilience to climate change challenges.
During the launch of Tourism Month in Harare on Wednesday, Tourism and Hospitality Industry Minister, Barbara Rwodzi, attributed the country’s tourism boom to gastronomy activities.
“The first half of the year witnessed a remarkable growth in our tourism sector, with international arrivals increasing by 27% to 751,483,” Minister Rwodzi stated. “Tourism receipts also saw a substantial 24% rise, reaching US$493 million. The sector’s continued contribution to Zimbabwe’s economy, accounting for approximately 5.7% of GDP and 3.5% of national employment, underscores its pivotal role in driving economic development and job creation.”
She added that ongoing investments in the tourism sector, coupled with improvements in infrastructure such as airports and roads, are poised to propel Zimbabwe towards its goal of achieving a US$5 billion tourism economy by 2025.
Gastronomy Tourism has emerged as a significant travel motivator, offering authentic experiences that resonate with travellers’ growing interest in food and their desire for deeper connections with local communities. This trend presents vast opportunities for sustainable development, cultural exchange, and community empowerment.
Gastronomy Tourism is also opening doors for small-scale farmers who produce the bulk of Zimbabwe’s traditional crops. As demand for these crops increases, nutritional seeds and small grains, known for their drought resilience, have become attractive options for farmers in dry areas.
In a demonstration of commitment to the sector, the UN Tourism offered scholarships to at least 100 tourism students and the UNWTO has agreed to establish an academy in Vic Falls to provide culinary skills training to students from the continent.
According to Rwodzi, the 17th edition of the Sanganai/Hlanganani World Tourism Expo in Bulawayo will feature gastronomy as a standalone activity, attracting 24 gastronomy exhibitors to showcase their expertise.
This year’s edition has surpassed its target of 400 exhibitors, with a total of 410 registered.
This article first appeared in ConserveZim.
About Author
