Working very closely with the UNWTO, Indonesia was strongly placing the spotlight at ITB Berlin 2019 on Gastronomy Tourism.
Vita Datau, head of the Culinary and Shopping Tourism Acceleration Team for Indonesia’s Tourism Ministry, says five destinations have been selected for special attention: Ubud (Bali), Yogyakarta, Solo, Semarang and Bandung.
A year after beginning a programme with UNWTO in Ubud, results are already forthcoming. “We just did our preliminary report, and it will be used by UNWTO as baseline report to assess Ubud soon on May 2019,” explains Datau. “The programme will take more than a year before UNWTO can make a final announcement that Ubud is ful lling the requirement as Gastronomy Destination Prototype. The process is excellent, as it encourages the stakeholders to contribute actively in nishing up the report, and also motivates the industry to enhance the service quality and promoting Ubud in the same time.”
Spices, vegetables, fruits, wine and coffee all form part of Bali’s cuisine, with some Ubud restaurants regularly making it into lists of top restaurants in Asia. The region is of course also renowned for its “Babi Guling” – roasted suckling pig, a speciality in Bali.
Indonesia’s Ministry of Health and Ministry of Tourism are also working to create food hygiene and safety standards across the nation, working together to develop standards to be implemented along with a massive training and certi cation programme.
Several strategies are being developed in order to develop Gastronomy Tourism:
• Strategy #1: Working with the Head of Region, or the owner of a destination, to improve facilities for culinary and shopping tourism;
• Strategy #2: Working with communities and industries to promote culinary tourism in the region;
• Strategy #3: Working with 100 Indonesian Diaspora Restaurants all over the world as official partners of Wonderful Indonesia to promote Indonesia as a culinary destination through their social media and in their restaurants, as well as through their customers.
Datau says she hopes the new strategies will encourage more tourists from countries such as France, Italy and Spain, where gastronomy plays an important part of day-to-day life.