UNESCO City of Gastronomy

UNESCO City of Gastronomy
Name	UNESCO City of Gastronomy
Caption	Culinary festival scene
Established	2015 (Creative Cities Network established 2004)
Location	Global
Criteria	Culinary heritage, food systems, sustainable gastronomy

UNESCO City of Gastronomy The UNESCO City of Gastronomy designation is part of the UNESCO Creative Cities Network created to recognize urban centers for excellence in culinary heritage, culinary innovation, and sustainable food systems. Cities awarded this title join a roster that includes renowned culinary centers, regional specialists, and cities leveraging gastronomy for cultural diplomacy and urban development. The programme links municipal authorities, cultural institutions, research centers, and culinary enterprises to foster exchange among cities such as Lyon, Bologna, San Sebastián, Québec City, and Jeonju.

Overview

The designation emerged from UNESCO's Creative Cities Network initiative alongside domains such as Literature, Music, Crafts and Folk Art, Design, and Film, seeking synergies with heritage actors like ICCROM and ICOMOS. Member cities often partner with universities such as University of Gastronomic Sciences, Université Laval, University of Bologna, and research institutes including CIRAD and INRAE to document culinary practices. Cultural actors like Slow Food, Basque Culinary Center, Le Cordon Bleu, and museums such as Smithsonian Institution, Musée du Quai Branly, and Museo de la Gastronomía Mexicana frequently collaborate. The network fosters links with international bodies including the Food and Agriculture Organization, World Health Organization, and regional organizations such as the European Commission and ASEAN.

Criteria and Selection Process

Cities submit candidature files outlining strategies aligned with UNESCO criteria used across fields like World Heritage Convention nominations and modified for gastronomy to emphasize culinary heritage, biodiversity, and education. Evaluation panels include experts affiliated with institutions like UNESCO, FAO, ICOM, and academic reviewers from EHL Hospitality Business School, Copenhagen Business School, and University of Gastronomic Sciences. Cities must demonstrate partnerships with stakeholders such as municipal councils, e.g., City of Lyon authorities, culinary schools like Basque Culinary Center and Scuola di Alta Cucina Majorelle, civil society organizations including Slow Food and Foodtank, and private entities such as Michelin Guide, Relais & Châteaux, and local cooperatives. The selection process mirrors procedures used by UN-Habitat for urban initiatives and incorporates sustainability frameworks from Agenda 2030 and Paris Agreement targets.

Listed Cities and Regional Distribution

The roster spans continents with early examples in South America like Popayán and Salvador da Bahia, North America including Québec City and Santa Fe, New Mexico, Europe with Bologna, San Sebastián, Gastronomic Capital of Lyon-linked entities, Asia featuring Jeonju, Macau, Shunde District, and Japan's culinary cities, and Africa represented by cities such as Mauritius-area nominations and Tunis. Regional distribution reflects networks across Latin American and Caribbean cities collaborating with organizations like Mercosur and UNASUR, while European Union funding and Erasmus+ projects support exchanges among Bordeaux, Turin, Valencia, and Porto. Cities coordinate through platforms including Creative Cities Network meetings, UNESCO regional offices such as UNESCO Bangkok, UNESCO Venice Office, and UNESCO Montevideo.

Cultural, Economic, and Tourism Impacts

Designation often boosts visibility with measurable impacts on cultural tourism recorded by national agencies like Tourism Australia, VisitBritain, Atout France, and regional tourism boards such as Basque Tourism Board. Case studies in Lyon and Bologna show increases in culinary festivals partnering with institutions such as Festival de Cannes-adjacent cultural events, collaborations with UNWTO, and academic conferences hosted at Université de Lyon and University of Bologna. Economic actors including small and medium enterprises, cooperatives like Slow Food Presidia, and hospitality brands such as Accor and Hyatt benefit from gastronomic branding; municipal strategies often coordinate with agencies like World Bank and Inter-American Development Bank for urban regeneration projects. Cultural impacts manifest through preservation efforts led by museums such as Museo del Gusto and education programs at schools like EHL and Le Cordon Bleu.

Notable Gastronomic Practices and Dishes

Designated cities showcase practices ranging from French cuisine techniques in Lyon and Burgundy-linked charcuterie, Italian cuisine traditions in Bologna (ragù alla bolognese, mortadella), Basque cuisine pintxo culture in San Sebastián, Korean hanjeongsik in Jeonju, Portuguese bacalhau preparations in Porto, and Mexican cuisine in Oaxaca and Ciudad de México with dishes like mole poblano, tlayuda, and taco al pastor. Other highlighted traditions include sushi craftsmanship in Tokyo, dim sum in Guangzhou, Peruvian ceviche in Lima, Ethiopian injera in Addis Ababa, and Moroccan tagine in Marrakesh. Culinary biodiversity projects feature heirloom varieties like Andean potato, Himalayan rice landraces, Mediterranean olive cultivars, and indigenous ingredients preserved by organizations such as RAFI and Bioversity International.

Initiatives, Collaborations, and Events

Cities run initiatives such as farm-to-table schemes involving FAO guidelines, urban agriculture projects with partners like RUAF Foundation, food education curricula co-developed with University of Gastronomic Sciences and schools like EHL, and gastronomy festivals including Fête de la Gastronomie, Slow Food Terra Madre, Madrid Fusión, San Sebastián Gastronomika, S.Pellegrino Young Chef Academy events, and local market revitalizations akin to Mercado de San Miguel. Cross-city collaborations occur through networks like Creative Cities Network, trilateral projects with UNDP, capacity building via Erasmus+ and UNESCO Chairs programmes, and research partnerships with universities including Universidad de San Buenaventura, Pontifical Catholic University of Peru, and Seoul National University. Regular events include biennials and summits hosted in member cities, cooperative exchanges with culinary schools such as Basque Culinary Center and Le Cordon Bleu, and publication collaborations involving outlets like National Geographic, The New York Times, and BBC food features.

Category:UNESCO Creative Cities Network