Tunisia launched an important new step in food and wine tourism development through its first conference on culinary and creative tourism, built around experience design and producer involvement.
The wider context: culinary, creative and regenerative tourism are increasingly responding to the expectations of responsible travellers who seek authenticity, human value and deeper contact with local culture.
The destination lesson: Tunisia’s approach shows how co-created experiences rooted in intangible heritage and local skills can help Mediterranean destinations diversify their offer and position themselves more sustainably.
Why the conference matters: it created a space to compare practices from different countries and discuss the changing paradigms now reshaping food and wine tourism internationally.
