UNWTO and the Basque Culinary Center have drawn up a guide to provide a set of practical tools for national tourism administrations (NTAs) and destination management organizations (DMOs) that wish to develop gastronomy tourism.

This set of tools has been created to guide and support NTAs and DMOs and to facilitate their efforts to develop and manage any form of gastronomy tourism, especially during the initial phases of development of a gastronomy destination.

The guide describes some general principles and recommendations for the development of gastronomy tourism in destinations from the perspective of NTAs and DMOs.

It aims to provide assistance on various key aspects in the planning and management of gastronomy tourism destinations, posing in each case a set of guidelines on the work to be done.

Read the Guidelines