South Africa has potential to serve a share of the US$800bn global gastronomic tourism market but there is a lot of work to be done. Part of that work is defining, harnessing and promoting its identity as a food destination to the world.
In frank discussions over two days at the inaugural SA Chef Conference and Expo in Cape Town, food industry heavyweights grappled with issues around regulation, sustainability and the state of gastronomy tourism in the country. Even the phrase “gastronomy tourism” was debated as attendees questioned the inclusivity of the term.
In a video address, Minister of Tourism Patricia de Lille said: “South Africa is on its way to being a leader in this field but a lot more work needs to be done.”
She…
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